Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

I.

NGUYN LIU

1. TM 1.1 Thnh phn ha hc

Gi tr dinh dng ca tm, tp kh cao, theo ti liu nghin cu ca Vin v sinh dch t trung ng v Vin nghin cu k thut n mc Cc qun y, thnh phn ha hc ca tm ng, tm cng xanh v tp go cho bi bng sau: Bng 1: Thnh phn ha hc ca mt s loi tm (tm ng; tm cng xanh, tp go) Thnh phn ha Tm ng Tm cng xanh Tp go hc Nc (g) 79.6 85.5 84.5 Protide (g) 18.4 11.4 11.7 Lipid (g) 1.8 0.6 1.2 Ca (mg) 1120 30 910 P (mg) 150 20 218 Thnh phn ha hc ca nguyn liu gm c: nc, protein, lipid, glucid,mui v c, vitamin, enzyme, hormone. Nhng thnh phn tng i nhiu l nc, protide, lipid, mui v c, lng glucide rt t v tn ti di dng glycogen. Thnh phn thng khc nhau theo ging, loi, trong cng loi nu han cnh sng khc nhau th thnh phn ha hc khc nhau do ph thuc vo trng thi sinh l, c, ci, ma v, thi tit. Bng 2: Thnh phn ha hc ca tm tnh trn 100g n v g/100g 19 33 0,3 1,4 76 79 1,3 1,87 mg/100g 29 50 33 67,6 1,2 5,1 11 127 127 565

Thnh phn Protide Lipid Nc Tro Glucid Ca P Fe Na K

1.1.1 Protide Tm, tp u l nhng thc n giu protide. Protide ca tm l protide qu, c y cc axit amin cn thit cho c th. Th d, trong 100g protide ca tm ng c : -4-

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

Bng 3: Hm lng cc acid amin trong 100g protide ca tm ng Thnh phn Hm lng (g) Lysin 8.5 Methionin 3.4 Tryptophan 1 Phenylalanin 4.5 Threonin 4.1 Valin 5.1 Leucin 8.5 Isoleucin 5.3 Arginin 9.4 Histidin 2.2 1.1.2 Lipid - Thnh phn acid bo ca tm (i vi thy sn) khc vi ng vt trn cn, acid bo ca tm thuc loi mch thng c mt gc carboxyl, chui carbon trong cht bo di t 12-26 carbon. Lipid tm ch yu l acid bo khng no , loi C14- C16 rt t, loi C18 C20 loi khng bo ha rt nhiu, c bit l loi C18 khng bo ha, loi C20- C26 khng bo ha cao cng kh nhiu - Thnh phn acid bo trong tm c tm tt nh sau + Acid bo bo ha: CnH2nO2 hoc CnH2n+1COOH + Acid bo khng bo ha Thuc dy acid oleic : CnH2n-2O2 ( mt ni i) Thc dy linoleic : CnH2n-4O2 ( hai ni i) Thuc dy linolenic : CnH2n-6O2 (ba ni i) + Acid bo khng no bo ha cao C18 C24 thuc cc dy CnH2n-8O2, CnH2n-6O2, CnH2n-12O2 1.1.3 Sc t Trong thnh phn ha hc ng vt thy sn cn c 1 thnh phn quan trng l sc tc th hin r nht l di lp da. y l cc t bo sc t (chromatophore), trong t bo c nhiu sc t, mu sc ca n khc nhau theo tng h. Thuc h sc t m ( lipochrome) c cc mu , vng, hng, vng xmthuc h sc t en melanin c mu en, nu e, tm en. Trong mu loi tm c huyt cu mu xanh (hemocyanin). c bit khi gia nhit th v ca tm u bin thnh mu vng, hay tm , sc t l astacin (C40H48O). Astacin l mt cht thuc loi pseudocarotenoit c mu tm, kt tinh im chy 2382400C, cng thc phn t C40H48O. Astacin l sn phm oxy ha ca astaxanthin. Astaxanthin l loi caroten c tnh axit, v n c th tc dng vi ru cho mui nhng loi mui rt khng n nh,trong khng kh n d b oxy ha thnh astacin. C 2 dng astaxanthin Astaxanthin -3,3-dioxy-4,4-diaceto- caroten: mu xanh l Astaxanthin 3,3,4,4-tetraceto- caroten: mu xanh l. -5-

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

Trc kia ngi ta ch bit astacin v protide kt hp nhau tn ti trong loi gip xc, khi un nng hoc cho axit vo th astacin tch ra.

1.2 Cu trc c tht tm

Protein ca tm gm nhiu b si c, xen trong cc b ny l cc mng thuc m lin kt v t bo m m Cu to si c + Mng c: cu to ging nh mng ca cc t bo khc cng l mng bn thm, mng t bo cng ng vai tr quan trng pht sinh v dn truyn cc hng phn kch thch Do protein hnh si cu to thnh, ch yu l collagen (c vai tr cht keo, elastic ( cht m mi) Keticuli ( cht li) ngoi ra cn c lipoprotein, gluxin + C tng l cht cha bn trong si c: C tng l dung dch dnh v nht, gm 2 phn: dch c tng v t c Dch c tng l cht lng gm nc v cc cht ha tan nh protein tan (meoglobin) Cc hp cht nit phi protein ( NH3, acid amin, acid nuleotide) cc mui Ngoi ra cn c nhn t bo, glycogen. y l cc cht c th trch ly t si c T c: l thnh phn quan trng v ngm trong dch c tng. Mi si c c hng ngn t c. T c c ng knh rt b v t c gm c x c mng v x dy nm song song nhau X c mng cu to t actin c ng knh 50Ao. Trong thnh phn ca n cn c 2 loi protein l troponin v tropoamynozin c vai tr iu khin qu trnh co c v dui c X c dy cu to bng myozin, ng knh 100Ao + Li c tng L tn gi ca mt h thng gm cc thnh phn kt hp vi nhau v kh phc tp di dng cc ng nm ngang ni lin mng t bo v cc ti di, cc ng dc nm gia, cc x c nm song song nhau, cc ng dc ni cc ng ngang vi nhau im khc bit gia t chc c tht tm vi c tht cc ng vt cn + Hm lng m lin kt trong t chc c tht tm thp hn + Nhit gelatin ha ca colagel tm thp hn ca ng vt cn hng chc + Si c ca tm ngn hn v t chc thnh lp mng + Myozin chim 40% protein tng s v rt kh tch khi actin. Protein ny rt nhy vi bin tnh nhit v d b thy phn bi protease hn + Hin tng cng v chn ca tht tm din ra nhanh hn nhiu so vi ng vt mu nng

1.3 Tiu chun cht lng tm

Tm khng c mi n, d l n nh Tm khng c im en no trn thn hoc nu c th khng qu 3 vt en. Mi vt en khng qu 1.5mm v khng n su vo tht. Vnh bng cho php en nht -6-

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

Tm khng b b v hoc nu c th ch chp nhn trn 3% tng s. V tm cho php mm nhng khng b bong trc ra khi thn tm v c mu t nhin, sng bng. Tht tm c mu sc c trng v sn chc. Tm c u dnh cht vo thn tm v tm khng b dp nt. Nu c nghi ng th em luc, sau khi luc th tm c mi thm t nhin, v ngt, t u tin khng b h, tht chc. Ch : Tuyt i khng c nhn nhng loi tm c mi n nng, tht, v mu hoc thn bin en han ton. Bng 4: Tiu chun kch thc Hm Th, s, Ch, gn, St Cng Giang Mi ni Con/kg g/con rn, bc, bc, t Con/kg Con/kg g/con Con/kg ngh Con/kg Loi 1 21-24 21-30 21-30 21-150 350-800 >300 15-30 31-40 31-40 15-40 >800 150-299 151-300 Loi 2 31-40 41-90 41-90 41-70 200-349 80-149 Loi 3 41-90 91-120 91-120 71-90 Loi 4 91-120 121-300 120-300 Loi 5 121-300 Loi 6 301-500 Loi 7 501-800 300-500 300-500 Ngai c 800 t Bng 5: Ch tiu vi sinh vt Tm ng lnh ( TCVN 5289 1992 ) Ch tiu vi sinh TSVKHK = 106 khun lc/g sn phm Coliforms = 2*102 khun lc/g sn phm Staphylococcus Khng cho php c Salmonella Khng cho php c Shigella Khng cho php c E.coli Khng cho php c

2. TINH BT SN 2.1 Thnh phn ha hc

Tinh bt c khi lng phn t rt ln. Khi em thy phn n cng cho ta glucose. Tinh bt do nhiu mt xch glucose lin kt vi nhau v c cng thc (C6H10O5)n, n t 1000 n 6000. Trong vi ht, tinh bt tn ti di dng ht c kch thc trong khong t 0,02-0,12nm -7-

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

Hnh 1: Cu to ca tinh bt Thc cht tinh bt gm hai cu t l amylose (AM) v amylopectin (AP). Amylose: Amylose l loi mch thng,khng phn nhnh, chui di t 500-2000 n v glucose, lin kt nhau bi lin kt 1,4- glucoside Amylose mi tch t tinh bt c tan cao hn song khng bn nn nhanh chng b thoi ha tr nn khng ha tan trong nc, trong nc nng to thnh dung dch h keo Dung dch nc ca AM khng bn nht l khi nhit h thp

Hnh 2: Cu trc amylose

Amylopectin: Amylopectin l polyme mch nhnh, ngoi mch chnh c lin kt 1,4 - glucoside cn c nhnh lin kt vi mch chnh bng lin kt 1,6- glucoside. Mi lin kt nhnh ny lm cho phn t cng knh hn, chiu di ca chui mch nhnh ny khong 25 -30 n v glucose. Phn t amylopectin c th cha ti 100000 n v glucose. Amylopectin kh tan trong nc nhit thng m ch tan trong nc nng. Nhit h ha cao hn ca amylose, to dung dch keo c nht cao hn amylose Mc phn nhnh quy nh do ca tinh bt, ty thuc ngun nguyn liu

-8-

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

Hnh 3: Amylose v amylopectin Trong tinh bt thng th t l AM/AP = . Trong mt s trng hp t l ny c th thay i t nhiu v d u xanh (75% AM), bp (AM/AP = 1/3), np (>90% AM) Kch thc ht tinh bt sn khong 15- 80 m Ht hnh cu, hnh trng hoc hnh m,mt s ht hnh trng.

Hnh 4:. Tinh b t sn 1500X

-9-

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

Hnh 5: Tinh bt sn 3500X

2.2 Nhng tnh cht vt l ca huyn ph tinh bt trong nc

2.2.1 S trng n Khi ngm tinh bt vo nc th th tch ht tng do s hp th nc, lm cho ht tinh bt trng phng ln. Hin tng ny gi l hin tng trng n ca ht tinh bt. tng kch thc trung bnh ca tinh bt sn: 28,4%. 2.2.2 Tnh cht h ha ca tinh bt Nhit ph v ht chuyn tinh bt t trng thi u c mc oxy ha khc nhau thnh dung dch keo gi l nhit h ha. Phn ln tinh bt b h ha khi nu v trng thi trng n c s dng nhiu hn trng thi t nhin. Cc bin i ha l khi h ha nh sau: ht tinh bt trng ln, tng trong sut v nht, cc phn t mch thng v nh th ha tan v sau t lin hp vi nhau to thnh gel. Nhit h ha khng phi l mt im m l mt khong nhit nht nh. Ty iu kin h ha nh nhit , ngun gc tinh bt, kich thc ht v pH m nhit ph v v trng n ca tinh bt bin i mt cch rng ln. Nhit h ha ca tinh bt sn t 52-590C. 2.2.3 nht ca h tinh bt Mt trong nhng tnh cht quan trng ca tinh bt c nh hng n cht lng v kt cu ca nhiu sn phm thc phm l nht v do. Phn t tinh bt c nhiu nhm hydroxyl c kh nng lin kt c vi nhau lm cho phn t tinh bt tp hp li, gi nhiu nc hn khin cho dung dch c c, dnh, do v nht cao hn. Yu t chnh nh hng n nht ca dung dch tinh bt l ng knh biu kin ca cc phn t hoc ca cc ht phn tn, c tnh bn trong ca tinh bt nh kch thc, th tch, cu trc, v s bt i xng ca phn t. Nng tinh bt, pH, nhit , tc nhn oxy ha, cc thuc th ph hy lin kt hydro u lm cho tng tc ca cc phn t tinh bt thay i do lm thay i nht ca dung dch tinh bt. 2.2.4 Kh nngto gelvs thoi ha gel - 10 -

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

Tinh bt sau khi h ha v ngui, cc phn t s tng tc nhau v xp xp li mt cch c trt t to thnh gel tinh bt vi cu trc mng 3 chiu. to c gel th dung dch tinh bt phi c nng m c va phi, phi c h ha chuyn tinh bt thnh trng thi ha tan v sau c ngui trng thi yn tnh. Trong gel tinh bt ch c cc lin kt hydro tham gia, c th ni trc tip cc mch polyglucoside hoc gin tip qua phn t nc. Khi gel tinh bt ngui mt thi gian di s co li v lng dch th s thot ra, gi l s thoi ha. Qu trnh ny s cng tng mnh nu gel lnh ng ri sau cho tan gi.

2.3 Cc ch tiu cht lng ca tinh bt sn

Bng 6: Cc ch tiu cht lng ca tinh bt sn Ch tiu cht lng Tiu chun UDC Tiu chun 664 272 (*) FAO - 1975 1 2 3 1.hm lng Hydratcacbon (%) 2. m (%) 3.Nng lng (cal/100g) 4.Hm lng tro tng s (%) 5.Hm lng Protein cao nht (%) 6.Hm lng Cellulose (%) 7. Hm lng Lipids (%) 8. pH 9.Hm lng Ca (PPm) 10. do (BU) 11. trng (%) 12. Hm lng Fe (%) 13. mn ht qua sng 14. Hm lng Sulfure (PPm) (*) Tiu chun tinh bt xut khu ca Thi Lan. Tiu chun TCVN 1985 4

3. GIA V 3.1 ng knh

- Tnh cht: + Saccharose l thnh phn chim t l ln nht trong ng knh. Ngoi ra, trong ng knh cn c mt s thnh phn khc nh: glucose, fructose, cht mu, cht khong, nc v cc tp cht khc. + Saccharose (cn gi l sucrose) l tinh th khng mu, khng mi, c v ngt, tan nhiu trong nc, nht l nc nng, nng chy 1850C, t trng: 1,5879 g/cm3. - 11 -

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

+ Hm lng saccharose cng ln cng chng t ng knh c cht lng cng cao v cng tinh khit. - Vai tr: to ngt cn thit theo yu cu sn phm, iu v cho bnh - Tiu chun la chn: Bng 7: Yu cu k thut ca ng tinh luyn v ng ct trng (TCVN 1695-87) ng tinh ng ct trng Ch tiu luyn Thng hng Hng I Hng II Hm lng Saccharose ,% CK m ,% KL Hm lng ng kh , % KL Hm lng tro ,% KL mu , ( oST ) Hnh dng Mi v Mu sc 99,8 99,75 99,62 0,05 0,05 0,07 0,03 0,05 0,10 0,03 0,05 0,07 1,2 1,4 2,5 Tinh th ng u, ti kh, khng vn cc Tinh th ng v dung dch ng trong ngt, khng c v l Trng ng nh Trng sng Trng 99,48 0,08 0,18 0,10 5,0 nc ct c v Trng ng, ht ng sm hn

3.2 Mui
tm. Vai tr: mui cho vo nhm mc ch to hng v m cho bnh. C tc dng tt n cu trc sn phm do tnh ht nc ca mui. C tnh st khun, c tc dng bo qun. Ch tiu la chn: Tiu chun ngnh 10TCN 572 -2003 v mui cng nghip: Yu cu k thut (Ban hnh theo Quyt nh s 75/2003/Q-BNN ngy 14/7/2003 ca B trng B Nng nghip v Pht trin nng thn v vic ban hnh tiu chun ngnh). Ch tiu cm quan: Mu sc: trng, trng trong, trng nh xm, trng nh vng v trng nh hng. Mi v: khng mi, dung dch mui 5% c v mn thun khit, khng c v l. Dng bn ngoi: kh ro, sch. Ch tiu ha l: Bng 8: Ch tiu ha l ca NaCl Ch tiu Thng Hng Hng hng 1 2 1. Hm lng NaCl, tnh theo khi lng cht kh, khng nh hn 98.00 96.50 95.00 2. m, tnh theo %, khng ln hn 5.00 6.00 8.00 - 12 S dng mui n NaCl, y l cht to v mn ph bin nht trong sn xut bnh phng

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

3. Hm lng cht khng tan trong nc, tnh theo % khi lng cht 0.25 kh, khng ln hn 4. Hm lng cc ion, tnh theo % khi lng cht - ion Ca++ 0.15 ++ kh, khng ln hn. - ion Mg 0.10 -- ion SO4 0.30

0.30 0.20 0.15 0.70

0.50 0.40 0.40 1.10

3.3 Bt ngt (monoglutamat natri) Glutamat natri l 1 cht trong nhm Umami (ting Nht: thm ngon) c kh nng tng khu v, tng cm gic ngon ming. V th glutamat natri c dng nhiu trong cng nghip ch bin thc phm, vi s c mt ca nhiu m chnh c th gim c cc gia v khc v i khi thay i c v gc ca thc phm m vn cho cm gic ngon ming. Trong cc thc phm ch bin sn nh bt nm, bt canh, khoai ty chin,... thng c nhiu bt ngt. Dng bt ngt c th dn n vic gim lng mui n trong thc phm v khi c bt ngt khng cn thm nhiu cc gia v khc. Khi n, bt ngt hay cc cht trong nhm Umami bo hiu cho c th thc phm cha nhiu m v lin tng n v tht. Khi dng thc phm cha nhiu bt ngt c th gy ra d ng, au u, cm gic bun nn, chng mt,... v glutamat natri c kh nng nh hng trc tip ln no ngi. Ti 1 s nc, vic dng bt ngt trong thc phm tr em v trong cc sn phm sinh hc b cm. Ngoi ra, thc phm cha glutamat natri phi c ghi r bn ngoi bao b. - Tnh cht ha hc: Mononatri glutamat, l mui natri ca acid glutamic Cng thc ha hc NaC5NO4H8. Cng thc cu to:

L cht iu v (E 261) gy ra v umami (v ngon). - Tnh cht vt l Tinh th rn khng mu, khng mi C v mui nht Nhit nng chy 232 C tan trong nc 74 g/ml - Vai tr: tng khu v, tng cm gic ngon ming. - Ch tiu chn la: Bng 9:Tiu chun bt ngt (TCVN 1459-2008) Ch tiu M t ch tiu Cm quan - 13 -

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

Trng thi Mu sc Mi V Ha hc Hm lng nc pH ca dung dch Hm lng natri glutamate Hm lng NaCl Hm lng Fe Hm lng SO42-

Bt mn, khng vn cc, d tan trong nc, s lng im en trong 10 cm2<2 Trng Thm, khng tanh, khng ln mi chua v cc mi l khc V ngt c trng ca bt ngt < 0.14 % 6.7-7.2 > 99 % < 0.2% < 0.05 % <0.002 %

3.4 H tiu en
- Tnh cht: Cht lng tiu c quyt nh bi hai yu t : + Hm lng piperine (5 -9%), thnh phn to v cay nng ca tiu Piperine c phn lp ln u tin vo nm 1819 do Oersted dng tinh th mu vng. y l mt alkaloid ch o to nn v cay nng c trng cho tiu, n c trong lp ngoi tht qu v bn trong ht. Cng thc ho hc ca piperine l C17H19O3N, nng chy 128 130oC. Piperine l mt base yu, phn ng thy phn vi acid nitrite to ra sn phm l mt hp cht bay hi c tn gi piperidine (C5H11N) v acid piperinic (C17H19O4).

Cu to ha hc ca piperine 5 (3,4-methylene dioxyphenyl)-penta-2,4-diennic acid piperidide Piperine rt nhy cm vi nh sng. Dung dch Piperine trong ru khi b chiu x s to ra hn hp gm isopiperine v isochavicine. Mt ng phn quang hc ca piperine l chavicine C17H19O3N (2,2-4,6%), c v cay hc, lm cho tiu c v cay nng (v cay yu hn piperine), tan trong ru, ete, cht bo, c 0oC. V chavicine tp trung pha ngoi v, thy phn s cho piperidine v acid chavinic C12H10O4 . + Tinh du bay hi (1.5 2.2%), thnh phn to hng thm c trng ca tiu. Tinh du tp trung v qu. Tinh du mu vng nht hay lc nht, l hn hp ca rt nhiu loi hp cht bay hi. Tt c u gp phn to hng thm cho tiu. Tiu mt mi thm do qu trnh bc hi, v vy bo qun kn tiu c th gip tiu gi c hng v t nhin lu hn. Tiu cng c th b mt hng thm khi tip xc vi nh sng, tc nhn bin cc cht piperine s b chuyn ho thnh nhng cht khng v isochavicine. Mt khi - 14 -

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

nghin, hng v ca tiu c th bay hi nhanh chng. Do vy trong cng ngh sn xut bnh phng tm, ngi ta ch nghin nhanh tiu trc khi s dng Bng 10: Thnh phn dinh dng ca tiu en (tnh cho 100g) Thnh phn n v USDA Handbook 8 21 ASTA 2 Nng lng 10,510 8 Kcal 255 400 Nc ggg 10,950 10 Protein gg 3,26 10,2 Cht bo 64,810 66,5 Carbohydrate 4,33 4,6 Tro Ca 0,437 0,4 mg P 173 160 mg Na 44 10 mg Ka 1,259 1,200 mg Fe 28,86 17 mg Thiamine 0,109 0,07 mg Riboflavin 0,24 0,21 mg Niacin 1,142 0,8 mg Ascorbic acid 19 19 mg Vitamin A hot ng RE 1 Composition of Foods : Spices and herbs, USDA Agricultural Handbook 8-2, Jan 1977, 2 The Nutritional Composition of Spices, ASTA Research Committee, Feb 1977, Vai tr: L mt loi gia v gip tng thm hng v cho bnh. Do c kh nng khng khun, tiu c b sung vo bnh vi mc ch bo qun. Tinh du tiu c th c ch cc loi vi sinh vt nh: vibrio cholerae, Staphylococcus albus, Clostridium diphthereae, Shigella dysenteriae, Streptomyces faecalis, Bacillus sp., Pseudomonas sp., Tinh du tiu nng 0,2 1% c tc dng ngn chn s pht trin v s to c t aflatoxyn ca nm mc Asp, Parasitics. Ch tiu la chn: p ng cc yu cu k thut i vi ht tiu en theo TCVN 7036-2002 Yu cu v cm quan: + Mi v: khi nghin thnh bt c mi thm c trng ca ht tiu en, cay v khng c mi v v l. + Ht tiu en khng c c nm mc, cn trng v cc phn xc ca cn trng nhn thy c bng mt thng (k c knh lp). Yu cu v l ha: + Ch tiu vt l ca ht tiu en: Bng11: Ch tiu vt l ca ht tiu (TCVN 7036-2008) Mc yu cu

Tn ch tiu - 15 -

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

Ht tiu NP hoc SP Loi c bit 1. Tp cht l, % KL, khng ln hn 2. Ht lp, % KL, khng ln hn. 3. Ht u inh hoc ht v, % KL, khng ln hn 4. Khi lng theo th tch, g/l, khng nh hn 0.2 2 2.0 600 Loi 1 0.5 6 2.0 550 Loi 2 1.0 10 4.0 500 Loi 3 1.0 18 4.0 450

Ht tiu qua ch bin 0.2 2.0 1.0 600

+ Ch tiu ha hc ca ht tiu en: Bng 12: Ch tiu ha hc ca ht tiu en Mc yu cu

Cc ch tiu

Ht tiu en NP Ht tiu qua Ht tiu bt hoc SP ch bin 1. m, % KL, khng ln hn 13.0 12.5 12.5 2. Tro tng s, % KL tnh theo cht 7.0 6.0 6.0 kh, khng ln hn 3. Cht chit ete khng bay hn, % 6.0 6.0 6.0 KL tnh theo cht kh, khng nh hn 4. Du bay hi, % (ml/100g) tnh theo 2.0 2.0 1.0 cht kh, khng nh hn 5. Piperin, % KL tnh theo cht kh, 4.0 4.0 4.0 khng nh hn 6. Tro khng tan trong acid, % KL tnh 1.2 theo cht kh, khng ln hn 7. X th, ch s khng ha tan, % 17.5 KL tnh theo cht kh, khng nh hn Yu cu vi sinh vt: Bng 13: Ch tiu vi sinh vt i vi ht tiu en ch bin Tn ch tiu Mc gii hn 1. Coliform, s vi khun trong 1mg sn phm 102 - 16 -

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

2. E.Coli, s vi khun trong 1mg sn phm 3. Salmonella, s khun lc trong 25mg sn phm 4. S. aureus, s vi khun trong 1mg sn phm

3 0 102

5. Tng s nhng vi khun hiu kh, s vi khun trong 10 4 1mg sn phm 6. Nm enzyme, nm mc, s vi khun trong 1mg sn 10 2 phm

cht:

3.5 Ti

- Tnh

Hm lng nc khong 65%, hi thp so vi cc loi tri cy v rau c (8090%). C ti kh gm c carbohydrate cha fructose, cc hp cht sulfur, protein v cc acid amin.

Bng 14 Thnh phn S lng (% khi ti ) 62-68 Nc 26-30 Carbohydrate (ch yu l fructan) 1.5-2.1 Protein 1-1.5 Amino acid thng thng 0.6-1.9 Amino acid: cyteine sulfoxyde 0.5-1.6 Glutamylcysteine 0.1-0.2 Lipid 1.5 Cht x 0.6-1.3 Nitrogen 0.7 Cht khong 0.015 Vitamin 0.04-0.11 Saponin 0.1 0.25 Tinh du (b ct) 60% (tinh du) Diallyl disulfide 20% Diallyl trisulfide 6% Allyl propyl disulfide v diallyl sulfide Khi ti c thi mng hay bm nhuyn n s tit ra allicin C6H10OS2, mt hp cht sulfur c tc dng dit khun rt mnh i vi vi trng Staphyllococcus, thng hn, ph thng hn, l, vi trng t, trc khun sinh bnh bch hu, vi khun thi. Allicin b mt hot tnh di tc dng ca nhit, kim, tuy nhin t b nh hng bi acid yu. - Vai tr: l loi rau gia v gip to nn mi v c trng cho bnh phng tm.

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GVHD: PGS.TS L Vn Vit Mn

Cc cht c tnh bay hi, nc ti, dch ngm t ti c tc dng c ch i vi cc vi khun: Staphylococcus, Coccus, Diplococcus, Bacillus, Streptococcus, Vibrio, Cht bay hi ca ti, dch ngm t ti ra c tc dng c ch hoc tiu dit i vi nhiu loi nm. - Ch tiu la chn: Ti c mu trng t nhin, khng b su mt, ng u cao, ..

4. PH GIA 4.1 Bt n
Bt n cho vo c tc dng lm cho bnh xp. Khi chin, bt n trong iu kin nhit cao s phn hy sinh ra kh, to nn nhng l hng trong bnh, lm bnh phng to ln. V th ngi ta gi l bnh phng.Trong sn xut bnh, ngi ta thng dng hai loi bt n sau: - Bicacbonat natri (NaHCO3): khi phn gii to ra kh CO2. Loi ny c u im khng li mi trong bnh, nhng kh nng to kh km, lm tng kim ca bnh v nu s dng khng t0 thch hp th trong sn phm s tha nhiu Na2CO3 lm cho bnh c mu sm. 2NaHCO3 Na2CO3 + CO2 + H2O Cacbonat amon ((NH4)2CO3): khi phn gii to ra kh NH3, CO2. Loi ny c kh nng to kh nhiu, nhng li mi khai trong bnh.
t0 (NH4)2CO3 NH3 + CO2 + H2O Thng thng, ngi ta thng s dng kt hp hai loi trn. Nh vy va tng cht lng bnh v cn khc phc c nhng nhc im do hai loi dng ring gy ra. Yu cu ca bt n: tinh khit: 85 90%, ht mn, ng nht, mu trng, khng ln tp cht. Cn bo qun thuc n trong kho thong mt, kh ro, cch nhit, cch m

4.2 Cht ty trng (NaHSO3)

Cht ty trng va c tc dng ty mu va c tnh st trng. N l cht bo qun c phm vi hot ng rng, dng trong sn xut bnh phng tm di dng kt tinh hay bt. Nhc im ca loi ny l ph hy mt phn vitamin B1 c trong bt nn liu lng phi ht sc hn ch. - Liu lng khng hn ch: 0 0.35 mg/kg th trng. - Liu lng c iu kin: 0.35 1.5 mg/kg th trng.

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GVHD: PGS.TS L Vn Vit Mn

II. QUY TRNH CNG NGH

- 19 -

Gia v

Tinh bt sn

X l

Tm tht

Cng ngh ch bin bnh phng tm GVHD: PGS.TS L Vn Vit Mn nh Nc Xay nhuyn Nho Trn lng Bao gi Hp bnh Lm ngui Lm lnh Ct bnh Sy Phn loi ng gi

Sn phm Quy trnh cng ngh sn xut bnh phng tm Sa Giang

1.

THUYT MINH QUY TRNH CNG NGH

1.1 X l 1.1.1 Mc ch: - Chun b: r ng nguyn liu tm ng lnh. 1.1.2 Thc hin: Dng nhn cng. - Cng vic x l tm trc khi xay ch yu l r ng tm.

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GVHD: PGS.TS L Vn Vit Mn

R ng l qu trnh chuyn ha nc ang trng thi rn (tinh th ) trong sn phm ng lnh sang trng thi lng m vn gi nguyn thuc tnh ca sn phm c trc khi lnh ng. Qu trnh r ng nhm mc ch chun b l chnh. Tm bo qun lnh s c lm tan gi v nng nhit ln gn bng nhit mi trng. - Thc hin: o Dng phng php r ng trong nc o y l phng php r tin, d lm, p dng cho mi thy sn min l phi c ngun nc sch di do. o Tm r ng s c cho vo thng nc c pha clorine, thng c cho thm m bo nhit nc khng qu 180C. Trong qu trnh r ng phi theo di nhit v thm sao cho nhit nc khng qu 180C.Thi gian r ng: 3 gi.

1.1.3 Yu cu: - Tm sau r ng c nhit khng qu 200C. 1.1.4 Cc bin i: - Ch yu l bin i v khi lng v trng thi. o Khi lng: tn tht trng lng trong qu trnh r ng khong 0.05%. o Trng thi: Tm ng lnh qua x l r ng s chuyn t trng thi ng lnh nhit -180C sang trng thi bnh thng nhit 200C. o Cc bin i trong qu trnh r ng: R ng l qu trnh ngc li ca qu trnh ng lnh, tc trong qu trnh ny xy ra mt s bin i ngc li vi qu trnh ng lnh. Tuy nhin i vi mt s bin i bt thun nghch trong qu trnh lnh ng nh cc qu trnh t phn gii, phn hy, qu trnh hnh thnh tinh th nc lm bin i cu trc nguyn liu, th qu trnh r ng khng hi phc c. Nn tm sau khi r ng cht lng s khng bng tm ti. ng thi, khi lm tan gi, do cc tinh th nc trong t chc c tht v t bo chy ra s ko theo mt s cht dinh dng ngm ra lm gim cht lng sn phm. 1.1.5 Cc yu t nh hng n qu trnh v cch gii quyt: - Yu t ch yu nh hng trc tip n qu trnh l thi gian r ng. o Nu thi gian r ng ngn, tn tht dch bo ln, tn tht v dinh dng v trng lng ln, tht tr nn kh v x. o Nu thi gian qu di, s lng ph thi gian, tng chi ph sn xut, gim nng sut. Do phi chn thi gian r ng ph hp, khng qu di v gim tn tht xung mc thp nht c th. 1.2 Xay nhuyn 1.2.1 Mc ch: Chun b cho qu trnh phi trn v xay nhuyn tm nguyn liu, thun li cho qu trnh trn tip theo. - 21 -

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

1.2.2 -

Thc hin: Tm v gia v chun b xong c cho vo my xay v tin hnh xay nhuyn. o Nng sut my: 5kg/m o Thi gian xay: 5 pht/m. o Cng sut my: hp.

1.2.3 Bin i: Vt l: gim kch thc tm nguyn liu v gia v, sau khi xay hnh thnh khi tht tm dng st c dnh cao Vi sinh: qu trnh xay ph v cu trc m tht, gii phng dch bo, y l iu kin l tng cho s pht trin ca vi sinh vt. Ha sinh: trong tht tm c cha nhiu enzyme do lm tm d b h hng, sau khi r ng cc enzyme ny s c hot tnh tr li, v trong qu trnh xay, cc phn ng ha sinh do cc enzyme ny xc tc vn tip tc din ra nh cc qu trnh deamin ha, ng thi qa trnh xay lm cc t chc c tht b ph v, cc cu trc bc cao ca protein b ph hy, protein b gin mch to iu kin cho qu trnh tp hp cc phn t protein li thnh mng li c trt t (qu trnh to gel). Ha l: Bin tnh protein tm, gp phn hnh thnh cu trc gel cho khi bt nho. Cm quan: Phi trn u tht tm v gia v, gp phn to mi v cho sn phm.

1.2.4 1.2.5 nh,

Thit b: Do lng tm kh nh nn ta chn thit b xay gin on, theo tng m.(vd: bng 15) Yu cu: Tm xay tr thnh dng st, nhit khi tm xay < 250C.

nho, ng

nht,

kch

thc ht

1.2.6 Cc yu t nh hng n qu trnh: Yu t quan trng nht l mc xay nhuyn. Nu xay cha , lng protein myofibrin (t c) gii phng ra t, kh nng to gel km. Nhng nu xay qa mc s lm t cc mch polypeptide, nh hng khng tt n kh nng to gel. 1.3 Nho trn 1.3.1 Mc ch: - Chun b: cho cc qu trnh sau o nh lng: cn nguyn liu v gia v, ph gia theo nhng t l ph hp. Qu trnh ny rt quan trng, nh hng n cht lng v yu cu v mt cm quan ca bnh (mi v, mu sc, kh nng phng n ca bnh, ). o To dung dch: ha tan cc gia v vo nc to thnh mt dung dch ng nht, nhm chun b cho qu trnh nho trn sau ny d dng, nhanh chng hn v t kt qu tt hn o Nho trn: Trn khi tht tm xay nhuyn v cc gia v, ph gia vo khi bt, to thnh khi bt nho c ng u cao. - 22 -

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GVHD: PGS.TS L Vn Vit Mn

- Hon thin: vic s dng NaHSO3 to trng cho bnh phng tm. - Bo qun: NaHSO3 tiu dit vi sinh vt, gp phn ko di thi gian bo qun cho bnh thnh phm. 1.3.2 Thc hin: - Cn c vo lng tm xay dng cho mi m trn tnh ton lng bt, nc, gia v v ph gia cn cho vo. - Tinh bt sn, gia v, ph gia c nh lng lng cn cho vo. V cho sn vo cc bao PE, ghi r thnh phn, khi lng ln trn bao. - Ha tan cc gia v v ph gia vi lng noc cn dng thnh dung dch nc gia v cho vo cc thng nha sch. - Cho ton b lng tm, bt, dung dch nc gia v vo my trn v tin hnh trn. - Sau 15 pht, dng my, cho tip lng nc cn li vo. Tip tc trn trong 15 pht. - Kt thc qu trnh trn, ly khi bt nho ra. Bng 15: Tthnh phn khi lng nguyn liu tnh theo phn trm khi lng Thnh phn Phn trm khi lng (%) Tm ti 21.63 Tinh bt sn 45.55 Tiu 0.42 Bt ngt 0.97 Mui 1.22 ng 1.47 Bt ni 0.1 Ti 1.39 Lng nc thm vo 27.25

1.3.3 Bin i: - Ha l: s ng nht cc pha ring bit (rn, lng) thnh khi bt nho ng nht km theo s thay i v khi lng ring, nht ca hn hp o Phn b u cc ht tinh bt v protein, nc vi nhau, to iu kin cho qu trnh to gel. o Nu thi gian khuy di hn bt s trng hn nhng b long ra to nhiu bt kh, hp kh chn, mt bnh b khuyt l. 1.3.4 Thit b: - My nho trn dng trong trng hp ny thuc loi my trn sn phm thc phm dng do (bt nho) o c im qu trnh trn: Bt nho l huyn ph c st, to hnh tt v gi c hnh thi khi bin dng. Bt nho to thnh khi trn cht lng vi cht rn. Nh hot ng trn, cht rn phn b u vo cht lng. ng thi cht rn b thm t bi cht lng T kt qu trn thu c h huyn ph nht. - 23 -

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

Ngoi ra, trong qu trnh trn cn xy ra cc phn ng sinh ha, ha keo dn n to thnh khi bt nho. o My khuy trn thc phm dng do :

Hnh 6: My trn c thng cha nm ngang o Do c im cng ngh ca quy trnh sn xut bnh phng tm nn chng em chn loi my trn c thng cha nm ngang, thng ng yn v cnh quay. Loi ny c cc u im: D quan st qu trnh trn. D thay th thng cha tn dng c thi gian hot ng ca my. 1.3.5 Yu cu: - Khi bt nho lm ra phi ng nht, mn mt, khng b ha . 1.3.6 Cc yu t nh hng: - Hiu qu ca qu trnh nho trn ph thuc vo nhit , t l, mc nho trn v lng nc cho vo. - Mc nho trn ph thuc loi my s dng v thi gian nho trn. t c cng mt mc nho trn, ng vi mi loi my trn s c mt thi gian nho trn thch hp. i vi tng loi my, tin hnh th nghim thc nghim tm ra thi gian ti u cho my p ng cc yu cu ca qu trnh.

1.4 Bao gi 1.4.1 Mc ch: Chun b: nh dng cho bn thnh phm

1.4.2 Thc hin: Bt sau khi c trn i qua thit b rt bt Bt c cho rt vo cc ng nhm c sn ti PE bn trong ngay. Bao PE c ct sn mt u cho vo ng nhm c ng knh 4.5-5cm, di 60-70cm Nu lu bt b lng gy hin tng khng ng nht. Nn hp bnh lu hoc bnh khng chn Ct cht u cn li, y np ng nhm 1.4.3 - 24 Yu cu:.

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

Ct cht u ming bao PE, hn ch s tht thot trong cc qu trnh x l nhit tip theo y k np ng nhm, hn ch s khuych tn gia cc yu t bn ngoi vo ng bnh v ngc li. 1.5 Hp bnh 1.5.1 Mc ch : - Ch bin : hp l h ha tinh bt c tc dng lm chn bnh 1.5.2 Thc hin: - Cy bnh c xp ln ngn xe hp v a vo thit b hp vi iu kin hp l: o Nhit : o 120 C o p sut 1.3 1.4 at o Thi gian : 11h10 1.5.3 Bin i: - Ha hc: Tinh bt b h ha, protein trong tm b bin tnh - Vt l: Nhit tng, th tch khi bt bn trong cc ng nhm tng. - Vi sinh: Tiu dit vi sinh vt - Ha sinh: V hat enzyme trong thnh phn nguyn liu 1.5.4 Thit b:

Hnh 7: Bung hp bnh

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GVHD: PGS.TS L Vn Vit Mn

1.6

Lm ngui 1.6.1 1.6.2 1.6.3 Mc ch: Chun b cho qu trnh lm lnh Thc hin: Bnh chn vt ra lm ngui bng cch ngm vo bn nc lnh. Tho ng nhm ra, m bao PE Bin i: Nhit gim

1.6.4 Thit b: Bung lm lnh, qu trnh ny c thc hin trong cng thit b lm lnh giai on tip theo. : ro, a vo phng lnh thi kh thi gian 4 7 h vi nhit 25-27oC 1.7 Lm lnh

1.7.1 Mc ch: cho khu ct khoanh

o Thi gian: 2-3 h 1.7.4 Thit b: Bung lm lnh V cu to: thit b c hai on bng ti 2 v 4 t ni tip nhau, c truyn chuyn ng t cc ng c 8. Ti ch chuyn tip ca hai on bng ti ngi ta t cc vch ngn 6, to nn hai bung lnh lm vic c lp vi nhau. Sn phm c cung cp ln bng ti nh b phn cp liu 1 v c a vo trong cc bung lnh. Qut 5 thi kh lnh vi tc cao i xuyn qua lp sn phm. chng i qua on bng ti th nht, sau thc hin lm lnh hon ton khi sn phm qua on bng ti th hai.

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GVHD: PGS.TS L Vn Vit Mn

Hnh8: Thit b lm lnh 1- B phn cp liu; 2, 4- bng ti; 3- Lp sn phm; 5- Qut thi tc nhn lnh; 6- Cc vch ngn; 7- Ca ra sn phm lnh; - Tc lu thng ca dng kh qua lp sn phm ph thuc vo kch thc v dy ca lp sn phm trn bng. Khi kch thc v dy ca lp sn phm trn bng ln th tc lu thng ca dng kh cn phi tng. Thng thng dy ca lp sn phm trn bng l 2.15cm, tc dng kh lnh c iu chnh trong khong 2 - 5m/s. Thit b ny c: o u im l thi gian lm lnh ngn (do sn phm c tip xc vi khng kh lnh ng u trn ton b b mt), nh nng cao nng sut, gim hao ht khi lng (do nc trong sn phm bc hi). o Nhc im : cu to phc tp, thit b cn phi m bo cch nhit tt, chi ph lnh v cng sut chi ph cho qut lu thng khng kh lnh cng kh ln,... 1.8 - 27 Ct bnh 8ng c truyn ng cho bng ti; 9ng c truyn ng cho qut; 10- Gin lnh; 11- V thit b lnh.

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

1.8.1 Mc ch cng ngh: - Quy trnh ct bnh l qu trnh to hnh nhm chun b nguyn liu cho qu trnh phi sy. 1.8.2 Bin i: - Nguyn liu tham gia qu trnh to hnh l bn thnh phm c phi trn nay cc thnh phn nh v tri qua nhng qu trnh ch bin cn thit trc khi to hnh (cy bt sau khi c hp chn v lm ng lnh s c to hnh bng vic ct bnh). - V ch l qu trnh c l n thun cho nn qu trnh ct khng dn n nhng bin i su sc tnh cht ca nguyn vt liu. Nguyn vt liu s gim kch thc. 1.8.3 Thit b:

C th ch l 1 dao hay gm mt b dao lp trn 1 hay vi trc song song, sn phm a

vo pha dao

Hnh 9: Thit b ct Trn hnh l s my a a sn phm cng bc nh mt bng ti t nm ngang (khi

ct bnh). Tc vng ca li dao tng ng vt, tc cp liu l vn. t bnh trn mt bng lm vic ca bng ti c tin hnh t do hay dng lc t vo tm y lp trn bng. vt vn: Vic ct t lm bin dng sn phm kh ln. vt >> vn: sn phm t b bin dng hn nhiu, do lm cc vu ta gi

sn phm c nh. C cu ct ny gm c mt, hai hay vi a lp trn mt, hai, hay nhiu trc. C th dng

my ct nhiu ca c dao a trong trng hp ct vt rn

Hnh 10: Dao a c li nhn - Ta s dng dao a c li nhn, c hnh nh trn. - 28 -

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

Kch thc ca bnh sau khi ct: b dy t 1.5-2mm.

1.9

Sy

1.9.1 Bn cht: - Sy l s bc hi nc ca sn phm bng nhit nhit bt k, l qu trnh khuch tn do chnh lch m b mt v bn trong vt liu, hay ni cch khc do chnh lch p sut hi ring phn b mt vt liu v mi trng xung quanh. 1.9.2 Mc ch cng ngh: - Khai thc: tng hm lng cht kh trong bnh. - Bo qun: sy n lng nc ti thiu, vi sinh vt kh pht trin bo qun bnh phng tm c lu. 1.9.3 Vt liu v yu cu sn phm: - Vt liu trong qu trnh sy l bn thnh phm bnh c ct lt. Theo tnh cht l hc, bnh sau khi ct thuc loi vt liu keo. Nc (m) dng lin kt hp th v thm thu. Bnh sau khi sy thng co li r rt trong qu trnh bc m v gi li tnh n hi ca n. S lin kt ca nc trong vt liu c nh hng ln n qu trnh sy. Cc loi m trong vt liu c chia ra: o m dnh t: mng cht lng dnh b mt bn ngoi ca sn phm. o m mao qun : lm t b mt bn trong ca sn phm, n c trong nhng l nh( mao qun) v c vn chuyn n b mt bn ngoi ca sn phm qua lc mao qun trong qu trnh tch m. o m thm thu: m ny khng ch c bn ngoi v bn trong sn phm m cn thm qua cc phn rn ca sn phm. Trong qu trnh sy c th tch c m dnh t, m mao qun v mt phn m thm thu. o m lin kt ha hc: tn ti di dng nc hydrate (v d nc trong phn t hydrate glucose (C6H12O6.H2O) ). Mun tch c m ny phi thc hin cc phn ng ha hc. - i vi cc sn phm em sy trong cng nghip khng th phn bit r cc loi lin kt, v vy thng ch n qu trnh phn b m bng con ng thc nghim quan h gia m ca sn phm vi m tng i, qu trnh ny gi l ng nhit hp ph hay m cn bng. Biu din ng hp ph ng nhit ca bnh phng tm. m ban u W1= m cui W2 . m cn bng tng ng vi m tng i ca khng kh - Sn phm ca qu trnh sy l thc phm sy kh t n m yu cu W yu cu , Wti hn; phi ng u v m v trng thi trong khi sn phm, t bin i so vi tnh cht ban u (cu trc, cm quan, hm lng cht dinh dng..) hoc kh nng phc hi tnh cht ban u c nhanh chng. 1.9.4 - 29 Cc bin i:

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

Bin i vt l: o C hin tng co th tch, khi lng ring tng ln - gim khi lung do lng nc bay hi. Nu gi khi lng vo sy G1, m ca nguyn liu W1; khi lng sn phm ra khi qu trnh l G2, m W2. Ta c: G1 ( 100 - W1 ) = G2 ( 100 - W ) S d ta vit c nh vy v trong qu trnh sy tng lng cht kh khng thay i. 100 - W1

T phng trnh trn ta c: G2 = G1 100 - W2

100 - W1 Lng m bc hi: W = G1 - G2 = 100 - W2 o C s bin i nhit : l s to gradient nhit mt ngoi v mt trong vt liu o Bin i tnh cht c l: Nh s bin dng, hin tng co, hin tng tng gin (bnh sau khi sy d gy) hoc b nt n. Bin i ha l: o Khuch tn m: trong giai on u ca qu trnh sy, m khuch tn t lp ngoi vo trong vt liu do dn n v nhit. y l s di m gy nn do chnh lch to cc phn khc nhau ca vt liu sy ( gradient to). Qu trnh ny c thc hin di tc dng ca nhit khuch tn v do kt qu do dn ca khng kh trong cc mao qun, nhit chuyn di theo hng c to thp hn, tc l t b mt nng nht bn ngoi vo su trong vt liu v km theo m: Hin tng dn nhit m lm cn tr chuyn ng ca m t trong vt liu ra ngoi b mt, tc l cn tr qu trnh sy. t1 - t2 o Lng m chuyn di do dn nhit m mt= Kt kg/m2.h b Kt - h s dn nhit m t1 > t2 o Khong cch 2 im c nhit t1 v t2 . Sau khi c hin tng bay hi nc b mt, m chuyn di t b mt vt liu n tc nhn sy, lng m chuyn di c c b vo bng lng m bn trong vt liu ra n b mt, nu khng trn b mt vt liu nng qu v s ph kn bng lp v cng, ngn cn qu trnh thot m, dn n sy khng u, vt liu b nt.

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GVHD: PGS.TS L Vn Vit Mn

Vic bc hi t b mt to ra s chnh lch m gia lp b mt v cc lp bn trong vt liu , kt qu l m chuyn t lp bn trong ra n b mt. o Quy trnh chuyn m t bn trong sn phm sy thc hin c nh lc khuch tn thm thu, lc mao qun gi l dn m. Nh c dn m, m s chuyn di theo hng t trung tm ra b mt vt liu. o Lng m ph thuc vo chnh lch m gia 2 im khc nhau: ( W1 - W2 ) mw = Kw kg/m2.h b W1, W2 : m ca vt liu. B: khong cch gia 2 im c m khc nhau. Kw : h s dn m ph thuc vo lc lin kt m v tnh cht vt liu sy.

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Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

o Lng m chuyn di trong qu trnh sy l hiu s lng m do dn m v lng m do nhit khuch tn: m = mw - mt o Ngoi s khuch tn m, trong qu trnh sy cn c hin tng chuyn pha t lng sang hi ca m v c nh hng ca h keo trong qu trnh sy, ty tnh cht vt liu c cha keo ho nc hoc keo k nc. Nu keo k nc lin kt lng lo, d khuch tn o Keo ho nc khuch tn chm chp. Nu ngm nc khng tch c. o Trong qu trnh sy cn c th to ra lp mng ngoi vt liu c tnh cht keo hn ch s khuch tn m. - Bin i ha hc: xy ra theo 2 khuynh hng o Tc phn ng ha hc tng ln do nhit vt liu tng nh phn ng oxy ha kh, phn ng Maillard( phn ng to mu khng enzyme ca protein v ng kh) phn ng phn hy protein gim kh nng thch nghi vi s tch nc. o Tc phn ng ha hc chm i do mi trng nc b gim dn (v d: mt s phn ng thy phn). Thng thng trong 2 xu th trn, xu th 1 tri hn. o Hm m gim dn trong qu trnh sy. Thng m phn b khng u trong vt liu nht l cc vt liu c kch thc ln. Bin i ha sinh: o Giai on u ca qu trnh sy, nhit vt liu tng dn v chm to ra s hot ng mnh m ca cc h enzyme nht l enzyme oxy ha kh, gy nh hng xu n vt liu, v vy thng dit peroxydase. o Giai on sy, hot ng enzyme gim v t0 > t0 hot ng v lng nc gim. o Giai on sau khi sy, mt s enzyme nht l enzyme oxy ha kh khng b hon ton nh ch cn tip tc hot ng yu trong thi gian bo qun v ti 1 giai on c th phc hi kh nng hot ng. o Trong thc t cho thy nu cc enzyme khng mt hot tnh do x l s b hoc do tc dng ca nhit trong qu trnh sy c th dn n hiu qu to mu hoc thy phn lipid Bin i sinh hc: o Cu to t bo: thng xy ra hin tng t bo sng bin thnh t bo cht do nhit lm bin tnh khng thun nghch cht nguyn sinh v mt nc. C th t bo vn phc hi trng thi ban u nhng hn ch sinh sn. Ngoi ra cn lm bin i cu trc cc m nht l m che ch ( m b) v m dn. o Vi sinh vt: c tc dng lm yu hay tiu dit VSV trn b mt vt liu. Kh nng lm yu hot nhiu hn. Cc VSV sn phm sy thng kh pht trin nhng lng VSV trn 1 n v sn phm thng ln hn cc sn phm lng o Ch : bo t VSV hu nh khng b tiu dit trong qu trnh sy. o Do hin tng b m cc b ( hm lng m khng u trong khi vt liu) nn VSV vn c th pht trin trong vt liu sy tuy rt t. o V sinh: trong qu trnh sy cng nghip sn phm sy thng ln tp cht gia cng nh ct sn, hoc do vt liu a vo nh cung , cn i vi vt liu dng bt cn ch khc phc tp cht kim loi do thit b mang vo. Trnh nhim tp cht kh do hp ph vo sn phm nh thuc tr su hoc cc kh khc.

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Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

o Dinh dng: sn phm kh thng gim tiu ha. Lng calo tng do gim m, nn c th ch s dng lng t nhng calo. l tnh u vit ca cc sn phm thc phm kh c s dng trong lnh vc quc phng v cc lnh vc khc. - Bin i cm quan o Mu sc: mt sc t hay gim sc t do tc dng ca nhit ( gi tr tuyt i) nhng tng gi tr tng i ln do nc mt i, v vy cng mu tng ln. Ni chung c mu thm, mu nu do phn ng caramel ha , phn ng to melanoidine v oxy ha. o Ch tiu mu sc ca bnh phng tm o Mi: mt s cht thm bay hi theo m v do nhit b phn hy gay tn thong cht thm, c bit l cc cht thm ca cc sn phm thc phm c ngun gc sinh hc. Mt s cht mi mi to thnh do phn ng Maillard hoc do Quinoamine. Trong qu trnh sy ch nhiu n mi i kht ( do oxy ha cht bo) hoc mi nu mi ca funfurol) o V: do m gim nn nng cht v tng ln, cng v tng, nht l v mn v v ngt. o Trng thi: c s co ca bnh xy ra trong sut qu trnh sy. S co khng u ca vt liu do lng m phn b khng u trong bnh, b mt m nh co nhiu hn so vi pha bn trong c m cao hn. S co khng u ca vt liu trong qu trnh sy l nguyn nhn lm cho sn phm b cong mo v nt n dn n thay i hnh dng ca vt liu. Vin s L- cp cho rng hin tng mo cong ca vt liu do m khng ng u cc v tr i din nhau trn b mt sn phm sy. Vt liu b cong v pha c m thp hn, tc l b mt c m nh thng b cong lm xung v n co nhiu hn so vi b mt i din c m ln hn. Nguyn nhn mo cong cn do khng kh nng i xung quanh vt liu sy khng u 1.9.5 Thit b: - S dng phng php sy i lu - My sy dng bng ti:

. Hnh 11: My sy dng bng ti o Qu trnh sy c thc hin trong ba vng. Khng kh c a vo mi vng u c nhit thch hp. Bc trn cng l vng th nht, ba bc tip theo l vng th hai v bc cui cng l vng th ba. - 33 -

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

o Khng kh a c np vo pha di li ca vng th nht c nhit 65oC v vo thi gian chuyn dch theo bng u tin, sn phm c sy n m 35%. Kh chuyn di theo cc bng ca vng th hai. Khng kh vng th hai c nhit 45oC, sn phm c sy n m 10 n 12%. o vng th ba sn phm c lm lnh (nh khng kh c nhit 16 oC) n 25oC v chuyn ra ngoi. Khng kh vo v ra khi my sy u c lc qua cc b lc bng du v kim loi. My sy c trang b cc dng c kim tra nhit khng kh v canh trng, h iu chnh t ng v ghi nhit trong qu trnh sy. o Thng s cng ngh:

My sy bng ti: Nng sut: 3000Kg - 5000Kg/ngy Cng sut: 5,5Kw. Kch thc: 3600x1850x2180mm. Trng lng: 3000Kg

1.10

Phn loi

Bng 12: Cc dng sy bng ti

1.10.1 Mc ch: - Chun b: cho qu trnh ng gi - Hon thin: sn phm bng cch phn loi bnh Bng 16: Bnh c a ln sang phn loi theo bng sau: Loi A1 - 34 Yu cu Trn u, khng b m, khng chm en

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

o A2 B C Bnh b cong vnh mt, chm en, b di Loi bnh v trn/2 Cm vn, ph phm

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Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

1.10.2 Thc hin: - S dng thit b phn loi theo tnh cht b mt nguyn liu. - Nguyn l hot ng: o Khi cc phn t b mt trng thi khng ging nhau chuyn ng trn b mt phng nghing th chu tc ng ca lc ma st khc nhau. Do , cc phn t y dch chuyn vi nhng vn tc khc nhau. Nu t trn qu o ri nhng tm chn th c th phn

loi hn hp ra lm nhiu phn khc nhau theo h s ma st. Hnh 13: Thit b phn loi ng gi

1.11

1.11.1 Mc ch cng ngh: - Bo qun sn phm: o Bao b gip ngn cn nhit v nh sng trc tip tc ng n sn phm, hn ch ht m v oxy ha du bo.Ngoi ra, vic s dng kh tr trong bo qun cn c tc dng trnh va p c hc v hn ch oxy trong bao b, c ch hot ng vi sinh vt. Hon thin sn phm: o Bao b cha thng tin sn phm ti ngi tiu dng, qung co sn phm. o Bao b cn gip cha ng v vn chuyn sn phm d dng. 1.11.2 Cc bin i ca nguyn liu: - Qu trnh ny khng trc tip lm bin i sn phm. Nhng mi trng bao gi nu khng c kim sot tt th oxy, hi nc, vi sinh vtc th xm nhp vo sn phm cng nh s tht thot mi v ca sn phm ra mi trng. 1.11.3 Thit b: - Thit b ny gm mt cun vt liu lm bao b c in nhn hiu sn, mt h thng t ng nh lng. H thng ny gm 1 lot cc cc ong v cc tay gt m bo lng sn phm trong 1 bao gi. - Thc phm c a vo phu nhp liu, a xung khay ong vo cc cc ong. Cc tay gt s gt sn phm vo trong cc cc v gt phn tha trn cc cc. Thc phm t cc cc ong s c a xung h thng bao gi v ghp m. Bao b c cu to t mng plastic loi 1 mnh cun li, c ghp m theo ng gia thn bng phng php hn nhit. - My dng h thng cp liu c b rung, iu chnh cc ng ln xung d dng - 36 -

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

- My dng h thng iu khin tc ng gi bng bin tn, c th lp trnh ct theo dy 5, 10 gi - C np kh Nit nu cn - My ng gi theo phng thc my c, c th lp t my Indate t ng trn my ng gi.

Hnh 14: My ng gi

III. SN PHM

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Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

Hnh 19: Cc dng sn phm Bnh phng tm l mt loi bnh thng dng n trng ming, n gii tr. Bnh chin c xp, dn, bo ngy v thm mi hi sn. Bnh phng tm c xem l c sn ca min Ty Nam B, thng c bn di dng cha chin, phi chin ln trc khi s dng. Th x Sa c thuc tnh ng Thp l ni sn xut nhiu bnh phng tm nht nc ta vi mt thng hiu rt ni ting l bnh phng tm Sa Giang. Hin nay ngoi bnh phng tm truyn thng cn c thm cc loi khc nh bnh phng tm, phng mc, phng nm, vi nhiu mi v hp dn v c sc. Yu cu k thut ca bnh phng tm (TCVN 5932 1995) 1. Nguyn liu dng sn xut bnh phng tm phi m bo cc yu cu v v sinh an ton thc phm do b y t quy nh. 2. Bnh phng tm phi c sn xut theo ng quy trnh cng ngh do c quan c thm quyn duyt y. 3. Cc ch tiu cm quan ca bnh phng tm theo cc yu cu quy nh trong Bng 17: Ch tiu cm quan ca bnh phng tm Tn ch tiu Yu cu Bnh phng tm trc khi Bnh phng tm sau khi chin chin 1. Trng thi Mt bnh phng, khng b rn Xp u, khng chai cng. nt, dy khong 2 mm 2. Mu sc Trng c n trng ng, cho Trng c n trng ng, cho php c mu gia v pht hng. php c mu gia v. 3. Mi v c trng ca bnh phng tm, c trung ca bnh phng khng c mi v l. tm, khng c v l. 4. Tp cht Khng c tp cht, su mt Khng c tp cht.

4.

Cc ch tiu ha l ca bnh phng tm theo yu cu quy nh trong

Bng 18: Ch tiu ha l ca bnh phng tm Tn ch tiu m tch bng % khi lng, khng ln hn. Hm lng protein th, tnh bng % khi lng, khng nh hn. Hm lng mui n (NaCl), tnh bng % khi lng, khng ln hn. Tro khng tan trong HCl 10 %, tnh bng % khi lng, khng ln hn. Hm lng ch, ppm, khng ln hn. Hm lng asen, ppm, khng ln hn. - 38 -

Mc 12 2 3 0.1 2 1 5 Khng cho php

Cng ngh ch bin bnh phng tm

GVHD: PGS.TS L Vn Vit Mn

T l gy v, tnh bng % khi lng, khng ln hn. - Aflatoxin.

Bnh phng tm khng nhim cc vi sinh vt gy bnh nh Samonella, Staphylococcus aureus, E.coli, nm mc c. Ph gia thc phm: cho php s dng nhng ph gia thc phm sau y trong qu trnh ch bin: Acid citric; Natri carbonat; Natri glutamat; Amonium bicarbonat; Titan oxyt; Mui phosphat nh hn hay bng 5 g/kg thnh phm tnh theo P2O5 (dng th n hay hn hp)

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