5:U , C RT MUI CHUA v SU HO, C RT MUI CHUA

Ngy TH: 22/4/2013 n LI NI U

Rau qu ng mt vai tr quan trng trong ba n ca con ngi. Rau qu c cha nhiu cht dinh dng nh: hidratcacon (ch yu l mt s loi ng nh glucoza, saccaroza, fructoza, tinh bt, xenluloza), cc acid hu c, vitamin, cc cht khong, tannin, pectin,.v.v Thnh phn ha hc ca rau qu tng i phc tp, nc chim ti 65% - 95% dng dch t bo. Trong dch ny c cc hp cht hu c v cc cht khong ha tan. Hm lng cht kh trong rau qu thng dao ng trong khong 10 20%, c trng hp cao hn. Trong rau qu c mt s loi cha mt s cht thm, cht mu cht khng sinh thc vt (fitonxit). Rau qu c tng i y cc cht dinh dng, v vy chng cng l mi trng thun li cho cc vi sinh vt pht trin. bo qun hoc gi rau, c, qu c lu m vn gi c gi tr dinh dng, chng ta c nhiu phng php: sy kh tri cy; gi lnh rau, c, qu; ch bin thnh dng mc, c c thnh nc ct, ngm syrup; ln men, Ngun gc ca qu trnh bo qun rau qu bng phng php ln men c t thi c i, l phng php bo qun truyn thng lu i, c dng kh ph bin. Trn th gii, hu ht rau qu c ln men vi qui m nh, nh trong iu kin gia nh hoc bi nhng ngi bun bn nh. Hin nay mt s nc a vic sn xut cc sn phm trn qui m cng nghip, i u l Nht Bn, Hn Quc, Philipine v Thi Lan. Cn chu u, cng ngh ln men lactic c ng dng vi nhng nguyn liu rau qu nh bp ci, da chut, liu, c rt, c chua, to bin...Theo s liu nm 1992 mi nm ngi Php s dng 47.000 tn bp ci mui c gi tr 200 triu Frng, c sn xut 51 x nghip.

Do ti c nhiu ngha mang tnh thc t, ti liu bao qut kh rng nn vic cht lc ti liu cn gp nhiu bt cp, thiu st. Rt mong c s gp chn tnh t qu thy c v cc bn.

TNG QUAN

I. S lc v rau qu mui c ua 1. Khi nim Rau qu mui chua l sn phm ch bin t rau qu, bng cch lm cho cht ng c sn trong rau qu hoc ng b sung thm vo chuyn ha thnh axit lactic, do qu trnh ln men lactic bi cc vi sinh vt lactic. 2. C s Mui chua l qu trnh ln men lactic do vi khun Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobac barssicae fermentati to axit lactic. Axit lactic v cc sn phm khc ca qu trnh ln men lactic to cho sn phm mt hng v c trng. Axit lactic to thnh trong qu trnh ln men lactic lm gim pH ca sn phm do c kh nng c ch c s hot ng ca nhiu loi vi sinh vt gy h hng sn phm v th cc sn phm rau qu mui chua c th bo qun di ngy. 3. Mc c Mui chua rau qu nhm hai mc ch c bn sau y: bo qun nguyn liu v lm tng gi tr dinh dng, gi tr cm quan ca rau qu. 4. Nguyn tc Nguyn tc mui chua rau qu l to iu kin pht trin vi khun lactic ng thi hn ch tc ng ca vi khun gy thi ra. 5. Sn phm rau qu mui chua Nhm thc hnh lm 2 sn phm: u , c rt mui chua v Su ho, c rt mui chua. 6. Din dng

Rau mui chua c kh nng b sung h vi khun c li v h thng min dch ca c th c tng cng. Bn cnh, do khng qua ch bin nhit nn sn phm cn cung cp vitamin v khong cht t nhin. Ngoi ra, lng cht x ln trong sn phm cn gip c th tiu ha tt. 7. Cc sn phm lin quan Mt s sn phm mui chua rau qu trn th trng: Cc sn phm rau qu mui chua th tng Chu u, Bc M v Hn Quc: Bng 2.1 Mt vi sn phm rau qu ln men mang tnh thng mi Chu u, Bc M v Hn Quc. Sn phm thng mi chnh liu Da bp ci Da leo Sn phm thng mi ph Artis Bp ci Capers C rt Ci bng Cn ty C tm Ti u xanh C ci Trch t Buchenhiskes, 1993. Cc sn phm rau qu mui chua th tng Trung Quc: C chua xanh (C chua cha chn) Kimchi Lupinus beans Da t ngt t cay C ci ng Bp ci

Trade Info - Trademark: QINGDA private label - Packing: - Standard: - HS Code: Label, Carton, Pallet Iso Or Clientss Standard 20019000 500mts/year or clients

T ng tin t ng mi - Thng hiu: Qingda hoc nhn hiu ring ca khch hng. - ng gi: Nhn, thng, pallet - Tiu chun: ISO hoc tiu chun khch hng. - M HS: 20019000 - Nng lc sn xut: 500mts/nm Thng tin c bn. - Model NO: JAR / TIN. Thng tin b sung. or clients - Thng hiu: Qingda hoc nhn

- Production Capacity:

Basic Info. - Model NO.: JAR/TIN

Additional Info. - Trademark: QINGDA

private label - Packing: - Standard: - Origin: - HS Code: - Company: Ltd. Label, Carton, Pallet Iso Or Clientss Standard China 20019000

hiu ring ca khch hng - ng gi: Nhn, thng, pallet - Tiu chun: ISO hoc ca khch hng tiu chun - Xut x: Trung Quc - M HS: 20019000 - Nng lc sn xut: 500mts/nm - Cng ty: H Trch Sanqing Food Co, Ltd M t sn phm - Ma v 2008 in glass jar - Da vegetale trong l thy tinh 314ml/370ml/720ml; - C rt - u xanh - Chp bng ht u - Mng ty trng - Mng ty xanh - N m - Vv

- Production Capacity: 500mts/year Heze Sanqing Food Co.,

Product Description - 2008 Crop - Pickle - Carrot - Green bean - Snap pea - White asparagus - Green asparagus - Mushroom - Etc vegetale

314ml/370ml/720ml;

Cc sn phm mui chua rau qu ca qun i nhn dn Vit Nam: Mt s sn phm rau, qu mui chua c sn xut ti Hc vin Hu cn. :

QUI TRNH CNG NGH

Sn phm cha rng ri qui m cng nghip. Qui trnh cng ngh tng t qui trnh ti phng th nghim. I C c giai on c u n a sin c trong i mui c ua rau qu:

Mui chua ln men tri qua qu trnh ln men lactic hon ton . Qu trnh ln men lactic trong cc sn phm rau qu mui chua c th phn ra lm ba giai on. Giai on 1: sau 4h-5h, bt kh ln tn, vi khun bt u sinh tng hp, v chua nh, %vi khun < 1%. Mui n (NaCl) c nng 2.5-3% khi mui rau qu s lm cho mi trng u trng ng v cc cht t t bo rau qu s khuch tn mt phn ra mi trng. Do vi khun lactic cng cc vi sinh vt khc cng pht trin. Trn b mt ca nc mui xut

hin cc bt kh l do hot ng ca mt s vi khun coli v mt s vi sinh vt c kh nng sinh kh khc. Chng vi khun lactic pht trin ch yu trong thi k ny l Leuconostoc mesenteroides . l loi cu khun c kh nng sinh axit lactic v sinh kh, s tch t axit lactic trong giai on ny l thp. Giai on 2: si bt o t, m np thng xuyn thot kh, chua tng. Trong giai on th hai, cc vi khun lactic pht trin mnh m v axit lactic c tch t nhiu, pH mi trng gim xung 3-3.5, lm c ch cc vk khc, ch cn vk lactic pht trin, chng chim u th tuyt i, rau qu tr nn chua, ngon. Thi k ny l thi k quan trng ca qu trnh ln men lactic v sn phm tch t c lng axit lactic cao v c hng v c trng ca sn phm. y l giai on quyt nh, nu khng to c u th ca vk lactic th cc vk khc s pht trin lm rau qu mui chua h hng. Cc nguyn nhn gy h hng: Rau qu ra khng k, lm dp nt, c nhiu tp khun. Liu lng mi cho vo khng ng khong 2.5-3% (nu qu 5-6% s c ch vk lactic, nu di 3% th nhiu tp khun pht trin ln t). Khng y nn k, khng to c iu kin k kh cho vk lactic pht trin. Giai on 3: pH gim, bt u h hng. Khi axit lactic tch t vi lng ln th ngay bn thn vi khun lactic cng b c ch, rau qu chua, pH gim xung n 3, cc nm men di (thng c l Geotricchumcandium), nm mc pht trin mnh, phn gii vk lactic thnh CO2 v nc, pH sn phm tng ln tr li, sn phm bt u c vng v mi trng gim chua, c mi mc, c nhiu bt kh. Khi cc nm men v nm mc lm gim cht lng sn phm, chng c kh nng phn hy axit lactic mnh. V vy cn ngn chn giai on ny bng cch bo qun sn phm nhit thp hoc iu kin ym kh.

II. Cc y u t n

ng n qu trnh mui c ua

Cc yu t nh hng n qu trnh ln men lactic l nng mui n, hm lng ng trong sn phm (ng c sn trong nguyn liu v ng b sung thm vo), pH ca sn phm, h vi sinh vt trong sn phm v nhit mi trng. 1. Mui Trong cng ngh mui chua rau qu, mui ng vai tr rt quan trng. Trc ht, mui to hng v c trng cho sn phm. Ngoi ra, mui cn c tc dng bo qun sn phm. Mui c tc dng ch yu l gy ra hin tng co nguyn sinh t bo rau qu, lm dch bo tit ra. Trong dch bo c cha ng v mt s cht dinh dng khc, to iu kin thun li cho cc vi khun lactic pht trin, lm cho sn phm t cht lng cao. Dung dch mui n vi nng tng i cao s c ch s pht trin ca cc vi si nh vt l v c vi khun lactic. Khi tin hnh mui chua rau qu cn to iu kin cho cc vi khun lactic pht trin v c ch cc vi sinh vt l. Do vy cn s dng nng mui khng qu cao : thng s dng mui n vi nng 4-6% hoc nc mui. Nng mui tng th hiu sut ln men gim. nng mui 10%, qu trnh ln men b c ch. 2. pH Hot ng ca vi khun lactic chu tc ng mnh ca pH. Nu pH khng thch hp vi khun lactic c th b c ch, pht trin km hoc b tiu dit. Chnh v vy, trong qu trnh ln men lactic, khi acid lactic tch ly ln th c ch lun c hot ng ca vi khun lactic. Qu trnh ln men s dng li khi pH=4.0. Cc loi vk lactic khc nhau th pH thch hp khc nhau, dao ng trong khong 4.5-6.5. S lin quan gia pH n hiu sut ln men ca vk lactic cn l vn m cc nh khoa hc ang tip tc nghin cu.

3. Nhit Nh tt c cc vi sinh vt khc, vi khun lactic cng chu nh hng ln bi nhit. Qu trnh ln men thc hin nhit xung quanh khong 15 - 320C. khong nhit 500C, h vi sinh vt trong rau mui chua b tiu dit mt phn, mc nhit 60-800C, 20 35% lng vi sinh vt trong nguyn liu b tiu dit. Nc mui b acid ho vi acid acetic n pH = 4.5 hoc c CO2 sinh ra v tc pht trin ca vi khun lactic nhanh. 4. Vi sinh vt Cc yu t nh hng n mt vi sinh vt trong ln men bao gm nng mui v nhit nc ngm, nhng ngun dinh dng ln men, s lng v loi vi sinh vt hin din giai on bt u ln men. Tc ca qu trnh ln men ph thuc vo nng ca mui v nhit nc ngm. Trong sut giai on u ca qu trnh ln men, vi khun, nm mc v nm men c th b phn lp vi s lng ln. Bnh thng cui giai on u l 2 - 3 ngy v i khi di khong 7 ngy. Trong sut thi gian ny, vi khun lactic v qu trnh ln men v nm men oxy ho gia tng nhanh v vi sinh vt khng cn thit b gim thiu v cui cng bin mt ton b, l kt qu ca s gia tng nhanh chng ca acid tng v s gim pH nc dch (Fleming cng cng s, 1995a). Tin hnh gim pH xung 4.5 bng acid acetic th cc vi khun gram m b km hm v vi khun acid lactic pht trn mi v. Vi khun ln men lactic d th pht trin khng ng k trong sut qu trnh ln men. Nhng vi khun nh L. mensenteroides thng b km hm bi nng v nhit nc da cao, v pH gim nhanh. Qu trnh ln men s khai hon thnh bi vi khun lactic P. pentosaceus, Lb. Brevis v Lb. Plantarum.

QUI TRNH CNG NGH THC T

I. Qui trnh Nguyn liu

S ch

Ra

Lm ro

V h

Rt dch

Gi nn

Bo n

Thnh phm

II. T u t min qui trnh 1. Ngu n liu Cc nguyn liu cn dng: u xanh, c rt, su ho, hnh tm, t, ti, rau rm, ng, mui. Nguyn liu dng cho 2 sn phm: u , c rt mui chua. Mui: (12.5g). ng: (20g) u : 700g C rt: 100g t: 15g Gng: 30g Hnh tm: (30g) to mi v thm ngon v chng ng, hng cho rau qu mui chua. Ti: 15g (Chun b 1 H nha dung tch 500ml, khi lng 50g) Su ho, c rt mui chua. Mui: (25g). ng: (20g) Su ho: 660g C rt: 164g t: 15g Rau rm: 15g (Chun b 1 H nha dung tch 500ml, khi lng 50g)

Cc nguyn liu chnh: u xanh u (danh php khoa hc: Carica papaya) l mt cy thuc H u . L cy c ngun gc t nam Mexico, Trung M v bc Nam M, u ngy nay c trng phn ln cc nc nhit i nh Brasil, n ,Nam Phi, Sri
Lanka, Philippines, Vit Nam.

u thng c n xanh nh mt loi rau (lm nm v hm) v n chn nh mt loi tri cy. Trong qu u c mt enzyme gi l papain, mt cht protease c tc dng lm mm tht v cc cht protein khc, do u xanh thng c hm chung vi th gip tht nhanh mm. Thnh phn dinh dng c bit trong u lng beta caroten nhiu hn trong cc rau qu khc. Beta caroten l mt tin cht ca vitamin A, vo c th s c chuyn ho thnh vitamin A. y l mt loi vi cht dinh dng c vai tr l chng oxy ho mnh gip chng li mt s cn bnh ung th, chng kh mt, kh da v c tc dng nhun trng. Trong 100g u chn cha 2.100 mcg beta caroten. Ngoi ra trong u cn cha nhiu vitamin. u c th cung cp cho c th cc loi vitamin thit yu nh vitamin A v vitamin C, trong 100g u c 7480 mg vitamin C. n ngi ta chit xut vitamin A t qu u sn xut ra thuc chng li bnh qung g tr em. u cn c cc vitamin B1, B2, cc acid gy men v khong cht nh kali, canxi, magi, st v km. n u thng xuyn c tc dng b mu, gip hi phc gan ngi b st rt. Do c nhiu sinh t C v caroten nn u c tc dng chng oxy ho, tng sc khng cho c th. C rt C rt (danh php khoa hc: Daucus carota subsp. sativus). C rt l loi cy sng hai nm.

Bng C rt, ti

i tr

inh ng

Gi tr din dng 100 g (3,5 oz) Nng lng Carbohydrat ng Cht x thc phm Cht bo Protein Vitamin A equiv. - beta-caroten Thiamin (Vit. B1) Riboflavin (Vit. B2) Niacin (Vit. B3) Vitamin B6 Vitamin C Canxi St 173 kJ (41 kcal) 9g 5g 3g 0.2 g 1g 835 g (93%) 8285 g (77%) 0.04 mg (3%) 0.05 mg (3%) 1.2 mg (8%) 0.1 mg (8%) 7 mg (12%) 33 mg (3%) 0.66 mg (5%)

Magie Phospho Kali Natri

18 mg (5%) 35 mg (5%) 240 mg (5%) 2.4 mg (0%)

T l phn trm theo lng hp th hng ngy ca ngi ln.

C rt giu dinh dng, tnh hi m, v ngt, giu ngun vitamin A (carotene). Su ho Su ho hay xu ho (t ting Php: chou-rave, danh php hai phn: Brassica oleracea nhm Gongylodes) Su ho c th n sng cng nh c em luc, nu. Su ho cha nhiu cht x tt cho h tiu ha cng nh cha cc cht nh selen, axt folic, vitamin C, kali, magi v ng. Hm lng protid su ho l 1,8-2,2%. Bng gi tr Su ho, ti Gi tr dinh dng 100 g (3,5 oz) Nng lng Carbohydrat 113 kJ (27 kcal) 6.2 g inh ng

ng Cht x thc phm Cht bo Protein Nc Vitamin C

2.6 g 3.6 g 0.1 g 1.7 g 91 g 62 mg (103%)

T l phn trm theo lng hp th hng ngy ca ngi ln.

Cc nguyn liu ph: Hnh tm Hnh hay hnh hng, hnh hoa, i khi c gi l hnh ta ( phn bit vi hnh ty tc Allium cepa) c danh php khoa hc l Allium fistulosum thuc h

Hnh (Alliaceae). Trong cc ngn ng nc ngoi nh ting Anh chng hn n c tn l Welsh onion, green onion (hnh l), bunching onion (hnh bi) v scallion(hnh ti), nhng ngoi tr tn u tin ra th cc tn cn li mang tnh cht ch cng dng hay c im chnh ca n nhiu hn l mang tnh khoa hc v d gy nhm ln, do cc loi nh hnh ty v h ty i khi cng c s dng cc t ny ch. Hnh ng vai tr l gia v, c tc dng dy mi cho sn phm. Gng Gng c danh php hai phn: Zingiber officinale

cha

tinh

du,

thnh

phn

trong

du

Zingiberol,

zingiberene, nonanal, borneol, chavicol, citral, methyheptenone. Tnh cay m. C tc dng tng cng tun hon huyt dch, kch thch tit dch v, hng phn rut, xc tin tiu ha Bng gi tr inh ng

C gng ti Gi tr din dng 100 g (3,5 oz) Nng lng Carbohydrat ng Cht x thc phm Cht bo Protein Thiamin (Vit. B1) Riboflavin (Vit. B2) Niacin (Vit. B3) Axit pantothenic (Vit. B5) Vitamin B6 Axit folic (Vit. B9) 80 kJ (19 kcal) 17.77g 1.7 g 2g 0.75 g 1.82 g 0.025 mg (2%) 0.034 mg (2%) 0.75 mg (5%) 0.203 mg (4%) 0.16 mg (12%) 11 g (3%)

Vitamin C Canxi St Magie Phospho Kali K m

5 mg (8%) 16 mg (2%) 0.6 mg (5%) 43 mg (12%) 34 mg (5%) 415 mg (9%) 0.34 mg (3%) T l phn trm theo lng hp th hng ngy ca ngi ln. Ngun: C s d liu USDA

t t l mt loi qu ca cc cy thuc chi Capsicum ca h C (Solanaceae). t l mt loi qu gia v cng nh loi qu lm rau (t Lt) ph bin trn th gii. t c ngun gc t chu M; ngy nay n c trng khp ni trn th gii v c s dng lm gia v, rau, v thuc. Cy t trng trong chu c th lm mt loi cy cnh v qu t c nhiu mu sc: trng, , vng, cam, xanh, tmty theo ging cy. Qu t dng lm gia v, thc phm v cha nhiu Vitamin A, Vitamin C gp 5-10 hai loi sinh t ny c trong c chua v c rt. Cht cay trong qu t gi l Capsaicin (C9H14O2) c cng dng tr bnh c dng nhiu trong y hc. Ti

Ti (danh php hai phn: Allium sativum) l mt loi thc vt thuc h Hnh Ti c th s dng thnh gia v trong nc chm pha ch gm mm, ti, t, tng, ng...Hoc ti c trn u vi cc mn rau xo (nht l rau mung xo...) khin mn n dy mi thm. Ti cng c lm nc mui ti v t. Trong nu n mt s mn c km theo ti phi. Ti tnh cht, m, v cay, l loi c ngi b bnh gan chuyn dng. Ti cha vitamin V, vitamin B, vitamin C vv.., cht chit xut t c tc dng chng khun, chng vi rt, mm ha huyt qun vv... Rau rm Cy rau rm (danh php hai phn: Persicaria odorata, ng ngha: Polygonum odoratum, thuc h Polygonaceae - h Thn t hay h Rau rm) Cy rau rm cn gi l thy liu, thuc h thn t, l v thn non ca n c s dng ph bin trong ngh thut m thc nc ta v cc nc khu vc ng Nam .Rau rm khng chu c hn, a kh hu nhit i v cn nhit i. Thnh phn chnh: Trong tinh du ca rau rm ngi ta tm thy cc aldehyd chui di nh decanal (28%), dodecanal (44%), ngoi ra l decanol (11%). Cc sesquiterpene (-humulene, -caryophyllene) chim khong 15% trong tinh du. Theo cc nghin cu khoa hc th trong rau rm c cha protid, glucid, cellulose, calcium, phosphor, st, natrium, kalium v vitamin C... l nhng cht c ch cho sc khe con ngi. Theo gio s Tt Li th rau rm l mt cy thuc qu, c v ng, cay, m, c tc dng gii c thc n, tr sng l, mn nht, kch thch tiu ha, chng y hi, au bng, chng nn, thng tiu, tr st... ng

ng dng cho ch bn thc phm thng l ng sacarose. ng c tc dng iu v, l ngun dinh dng cho vi sinh vt ln men lactic. ng c b sung vo sn phm. ng ng vai tr l to v cho sn phm v to iu kin ln men lactic. S dng ng saccharoza c cng thc ha hc C12H22O11. ng b xung vo sn phm l ng tinh luyn RE (t cht lng theo tiu chun Vit Nam TCVN 1965 87). C tinh khit (Pol > 99.5%) m < 0.05% v t cc ch tiu cm quan sau: o Hnh dng : Dng tinh th tng i u ti kh, khng vn cc. o Mi, v : V ngt, khng c mi l o Mu sc: Tt c cc tinh th u mu trng ng nh, khi pha trong dung dch nc ct th dung dch trong sut Mui Cng thc ha hc ca mui NaCl. Trong mui chua, mui c s dng vi nhiu mc ch, trc ht, mui lm cho sn phm c hng v c trng. Ngoi ra n c tc dng st trng phn no tuy a s cc vi sinh vt ch b c ch hot ng vi nng mui tng i Cao (5% -7%). Tc dng chnh ca mui l lm cho t bo rau trng thi co nguyn sinh dch bo tit ra. nh vy c iu kin ln men lactic v sn phm c hng v thm ngon. Mui s dng phi m bo cht lng ca mui dng trong ch bin thc phm ( theo tiu chun Vit Nam TCVN 3973 -84). Nc Cng thc ha hc ca nc l H2O. Nc c s dng lm v sinh, ra nguyn liu, v c s dng trong qu trnh ch bin. (chn, ngm, nc mui).

Trong thc hnh nc s dng l nc cung cp ti phng TH, dng trc tip hocqua un si Qu tr n c 2.1 S c . bi n

- u , c rt gt v loi b phn b hng, bm dp, ra sch, ta hoa. Gng, hnh tm bc v, thi lt. Ti, t bm nh. - Su ho, c rt gt v loi b phn h hng, ra sch, bo si (ng knh khong 3mm, di 3-4cm). - Rau rm thi nh. 2.2 Lm ro. - ro t nhin i vi sn phm Su ho, c rt mui chua. - i vi sn phm u , c rt mui chua : em phi nng u , c rt cho ho. 2.3 Nu dch Dch cho sn phm u , c rt mui chua gm 20g ng, 12.5g mui, 467.5g nc (mdch=500g). Dch cho sn phm Su ho, c rt mui chua gm 50g ng, 25g mui, 425g nc (mdch=500g). Nu dung dch mui ng cho si v tan ht, sau ngui. 2.4 Rt dch. Cho hn hp vo h, dch tht ngui v vo h sao cho ngp nguyn liu v va y h. 2.5 Gi nn. Gi nn sao cho nc dch ngp mt hn hp. Gi bng ming nha, vt nng hoc que tre, cho hn chm di nc, nu khng, lp l trn mt s b thm en, ni nm mc.

2.6 Bo n. Trong thi gian bo n, rau qu tin hnh qu trnh t ln men. Thi gian bo n l 1 n vi ngy. 2.7 Cng thc thc t : lm ti phng TN n KT LUN V N LUN

I. Cm quan Sn phm u , c rt mui chuac cm quan sau 1 tun. Sn phm ang giai on h hng. - trong: Nc dch c. - Mi: hi chua. - V: chua, khng cm nhn c v rau qu. - Cu trc tht rau qu: tht u mm (dng a kp lt u ,chng hi cong xung), tht c rt cng gin hn. Nguyn nhn: - Do thi gian phi nng cha , lng nc trong tht qu u cn nhiu l mi trng thun cho cc vi sinh vt pht trin gy h hng nhanh. - Do qu lu, lc ny trong dch khng ch c vi khunlactic pht trin m cc vi khun gy hi, phn hy rau mui chua cng pht trin. Gii thch nguyn nhn: Hu ht s hng hng ca rau qu trong qu trnh ln men l do hot ng ca vi sinh vt, enzyme gy h hng to thnh, dn n s mm m, clotridia hp th acid lactic pht trin, sn sinh mi l, hoc CO2 sinh ra khng ng k do tht qu b mo m hoc to thnh hnh vng mc b bc bn trong. Vic m b ph hoi v s hao ht cu trc hoc cng l do hot ng ca enzyme cellulolytic v enzyme pectino -lytic, ni

chung l mt mt v gi tr kinh t. S hao ht c bit nh h hng s phng ln hoc s phnh ra c th khc phc bng cch b sung thm mt s cht gia v (ph gia) khc. Vic phi di nh nng mt tri (tia UV) lm gim s pht trin nm men oxy ho, nm mc v vi khun trn b mt. Khi thng ln men ym kh, c th ngn nga h hng bng cch duy tr pH thp v p ng y v s lng v cht lng mui. Cc yu t nh hng n qu trnh ln men lactic l nng mui n, hm lng ng trong sn phm (ng c sn trong nguyn liu v ng b sung thm vo), pH ca sn phm, h vi sinh vt trong sn phm v nhit mi trng. Khi tin hnh mui chua rau qu cn to iu kin cho cc vi khun lactic pht trin v c ch cc vi sinh vt l. Cn phi hp cc nguyn liu theo t l ph hp hn. Thi gian cc bc cng nn iu chnh li sn phm tt hn, t yu cu: II. C c c tiu c t lng sn p m Thnh phm t yu cu: To c sinh khi vk c ch, t cc sinh vt gy thi. Gy chua, to hng v thm ngon cho sn phm. Chuyn rau qu v dng chn sinh hc, dn n hiu sut tiu ha tng. Vi khun lactickhng lm v t bo thc vt nn rau qu mui vn c hnh dng gn nh ko thay i. III. Chi ph Nguyn liu Su ho C rt Khi lng nguyn liu (g) Ban u 660 264 S dng 450 250 n gi (ng n ng/kg) 15 20 Thnh tin (VND) Ban u 9900 5280 S dng 6750 5000

STT

1 2

3 4 5 6 7 8 9 Tng

u ng Mui t Hnh tm Ti Gng

700 40 37.5 30 30 15 30 1806.5

700 40 37.5 30 30 15 30 1582.5

12 22 3 42 32 55 32

8400 880 112.5 1260 960 825 960 28577.5

8400 880 112.5 1260 960 825 960 25147.5

Hiu sut s dng nguyn liu:

.100%= 87.6 (%)

Vi: + Chi ph nguyn liu: 28577.5 VND + Gi tr thc sn phm: 25147.5 VND + Chi ph tiu tn cho nng lng: 10%.(Ph nguyn liu) Tng chi ph tiu tn: Ta c c % hao ph: Hao ph: TIM NNG ng bng sng Cu Long ni chung v Vnh Long ni ring rt c tim nng v sn xut rau qu mui chua, Hi Ngnh ngh da ci mui chua p Tn nh (Tn LcBnh Tn) c khi lng ln men khong 50kg rau/m, sn lng cung ng cho th trng gn 10 tn/ngy p ng nhu cu tiu th cho cc tnh pha Nam v xut sang Campuchia. Bn cnh, mt s h sn xut da ci x ng Bnh (Bnh Minh) vi quy m nh hn =31435.25 VND .100%=10.9113 (%)

(khong 5kg rau/m ln men v nng sut khong vi trm k/ngy) cng gp phn cung ng sn phm ti a phng v cc tnh ln cn.

HNH NH THC NGHIM

1. Nguyn liu

2. Sn phm.