148.

K THUT SY RAU QU

148.1. NGUYN L CHUNG CNG NGH SY RAU QU:

148.1.1. Quy trnh cng ngh sy rau qu ni chung bao gm cc cng on
sau:
Rau qu ti

Phn loi

Sy

Phn loi

Ra sch

Chn

X l ho cht

ngui

ng bao

Rau qu kh

Tu theo c tnh ca tng loi sn phm c th bt cng on chn hoc x l

ho cht hoc c 2 cng on ny.
148.1.2. Nhng im cn ch trong qu trnh sy hoa qu:
a) Chn (hp):
Khi chn do tc dng ca nhit v m nn i c li cho s thot m khi sy.
nh ch hot ng ca men Peroxidaza cn gia nhit nhit 700C.
i vi rau qu giu gluxit (khoai ty. . . ): chn lm cho rau qu tng xp v
tinh bt b h ho.
i vi rau qu c cha sc t (c rt, u H Lan, mn. . . ) chn c tc dng gi
mu, hn ch bin mu hoc bc mu.
i vi rau qu c lp sp mng trn b mt (mn, vi. . . ) chn c tc dng lm
mt lp sp ny, tng qu trnh trao i m, dn n rt ngn thi gian hp sy.
b) X l ho cht:
ngn nga oxy ho trong qu trnh sy, s dng cc cht chng oxy ho nh
axit sunfur, axit ascobic, axit xitric v cc mui natri ca axit sunfur (nh metabisunfit,
bisunfit, sunfit. . . ).
c) Nhit sy:

Rau qu l sn phm chu nhit km: Trn 900C th ng fructoza bt u b

caramen ho. Tu theo nguyn liu, nhit sy khng qa 80 - 900C.
d) dy ca lp sy:
dy ca lp rau qu nn xp trn cc khay sy vi khi lng 5 - 8kg/m 2 l
ph hp.
e) ng gi v bo qun rau qu:
Sau khi sy xong, cn tin hnh phn loi loi b nhng c th khng t cht
lng (do chy hoc cha t m yu cu). Sau qut cho ngui hn ri mi ng
gi.
Dng vt liu dng bao gi rau qu kh l giy catng v cht do (PE, PVC,
Xenlophan. . . ).
f) Phng php lm kh:
- Phng php lm kh n gin nht l phi nng, c u im l tn dng c
nng lng mt tri, tit kim cht t, nhng thi gian lm kh ko di, lm gim nhiu
vitamin C (n 80%) v caroten (tin sinh tA), mu sc sn phm km.
- ch ng vic lm kh phi s dng cc thit b sy.
T sy, l sy th cng hoc cc my sy c b phn cp nhit v qut gi. Ngoi
ra cn c cc phng php sy khc nh sy thng hoa, sy hng ngoi. . .
- Sy thng hoa l lm lnh ng hoa qu nhit - 20 0C, nc trong rau qu b
ng bng thnh nc th rn, sau lm cho nc t th rn chuyn sang th hi
v bay hi khi vt liu.
- Sy hng ngoi l dng chm tia bc x hng ngoi (gii tn hp) cung cp
nng lng cho cc phn t nc trong rau qu thng cc lc lin kt, thot ra khi
sn phm.
Sy thng hoa v sy hng ngoi c u im l bo ton c mu sc v hng
v t nhin ca sn phm; ngoi ra cn bo ton c lng vitamin C trong qu trnh
sy rau qu. Tuy nhin, do gi thnh sn phm cn qu cao, i hi thit b hin i nn
cc phng php ny t c p dng rng ri trong thc tin sn xut.
148.2. SY M:
Qu m c v chua v hng thm c trng. Tht qu m c 1,3 - 2,5% axit (ch
yu l axit xitric v axit tatric), 9,2% ng (ch yu l saccaroza) v 0,9% protein. M
c dng lm mai, nc gii kht.
Cc bc trong quy trnh sy m gm:

+ Chn m chn vng nhng cha mm, loi b qu h hng (su bnh, nt,
thi. . . ).
+ Chn trong nc nng gi (95 - 980C) trong thi gian 2 - 4 pht.
+ X l ho cht trc khi sy: Ngm trong dung dch kali bisunfit nng 7%
trong khong 3 pht.
+ Sy: Cng on ny cn t cc thng s:
m nguyn liu:

85%

m sn phm:

18%

Nhit sy:

650C

Thi gian sy:

24 gi

T l thnh phm:

4 ti/1kh.

Ch : Lc u sy nhit 75 - 80 0C trong 1 - 2 gi, sau h xung 60 0C v

sy cho n khi t yu cu.
Nu sy nhit cao hn, m s b sm mu.
+ Phn loi, ngui ri ng bao. Thi gian bo qun c th 1 - 2 nm.
148.3. SY MN:
Cc ging mn nc ta c: Mn Tam Hoa, mn Hu, mn T hong ly, mn T
van, mn thp, mn chua. Trong tht qu mn c 82 - 87% nc, 7 - 12,5% ng v 0,6
- 1,7% axt.
Cc bc trong quy trnh sy mn gm:
+ Sau khi chn la, phn loi mn theo kch c.
+ Ra bng nc sch.
+ Chn trong dung dch xt Na(OH)2 1% trong vng 10 - 20 giy, sau trng li
bng nc lun lu hoc vi hoa sen.
+ Sy: Cng on ny cn t cc thng s:
m ban u:

85%

m ln cui:

18%

Nhit sy: Trong 4 - 5 gi u sy nhit 50 - 55 0C. Sau tng nhit

ln 80 - 900C v sy n khi t yu cu (trong khong 20 gi). b mt qu mn kh
lng bng, trc khi ngng sy nng nhit ln 1000C trong thi gian 10 - 15 pht. Khi
, 1 phn ng lp b mt s b caramen ho.

Thi gian sy:

T l thnh phm:

24 - 25 gi
4 ti/1kh.

+ Phn loi, ngui ri ng bao. Thi gian bo qun c th 1 - 2 nm.

148.4. SY CHUI:
Chui c nhiu loi nhng c 3 loi chnh l: Chui tiu (cn gi l chui gi),
chui gong (cn gi l chui ty, chui s, chui Xim) v chui bm. V thnh phn
chui chn cha 70 - 80% nc, 20 - 30% cht kh trong ng kh chim 55%. Hm
lng protein thp ( 1 - 1,8%) gm 17 loi axit amin, ch yu l Histidin. Lipit khng
ng k. Axit trong chui (khong 0,2%) ch yu l axit malic v axit oxalic, v th chui
c v chua du. Ngoi ra cn c vitamin B1, C, mui khong v pectin.
Cc bc trong quy trnh sy chui gm:
+ Sau khi phn theo chn v kch thc, chui c ra sch.
+ Bc v. loi b lp ngoi rut qu v cc mnh x ca lp trong v qu cn
dnh trn b mt rut qu cn tin hnh ra hoc lau nh bng khn mm.
+ X l ho cht trc khi sy: c th la chn 1 trong 2 cch sau:
- Ngm rut chui vo trong dung dch Metabisunfit (12 gr/lt nc) trong thi
gian 15 - 20 pht. Hoc
- Ngm bng nc chanh (1 qu chanh/1lt nc).
+ Sy: Cng on ny cn t theo cc thng s:
m ban u:

85%

m ln cui:

18 - 20%

Nhit sy: 95 - 1000C trong 1 - 2 gi, 80 - 85 0C khi

650C n khi kh.
Thi gian sy:
T l thnh phm:

m cn 40%, 60 -

35 - 40 gi
5 ti/1kh.

+ Phn loi, ngui ri ng bao. Thi gian bo qun c 1 nm.

148.5. SY XOI:
Trong tht xoi cha 76 - 80% nc, 11 - 20% ng, 0,2 - 0,54% axit (khi xanh
c th lin ti 3,1%), 13% vitamin C. Ngoi ra cn c cc vitamin B1, B2, PP. Axit trong
xoi ch yu l axit galic.
Cc bc trong quy trnh sy xoi nh sau:

+ Chn xoi ng, sau ra sch.

+ Gt v, b ht ri thi lt dy 1 - 1,5cm, cng c th st vung hnh qun c.
+ X l trc khi sy bao gm:
- Ngm trong nc ng nng 300gr/lit nc trong khong 2 gi.
- Ngm trong dung dch kali bisunfit nng 3gr/lit trong vng 30 pht.
+ Sy: Cng on ny cn m bo cc thng s:
m ban u:

80 - 85%

m ln cui:

12 - 15%

Nhit sy: 700C trong sau h xung 550C giai on cui.

Thi gian sy:

25 - 30 gi

T l thnh phm:

5 ti/1kh.

+ Phn loi, ngui ri ng bao. Thi gian bo qun c 1 - 2 nm.

148.6. SY VI:
Vi l loi qu ngon, c 2 loi chnh l vi thiu v vi chua. Cm vi c cha 84
- 85% nc, 10 - 15% ng, 0,7% protein, 0,3% lipit. Ngoi ra cn cha vitamin C v
mt s mui khong.
Cc bc trong quy trnh sy vi nh sau:
+ Vi Thiu sau khi thu hi, b ri tng qu, vt b cnh l v qu hng. Sau
phn loi qu lnh, qu nt sy ring.
+ Trc khi sy vi nn chn trong nc nng (trn 800C) trong thi gian khong
2 pht. Ngoi tc dng gi mu ti sng ca sn phm v rt ngn thi gian sy, chn
cn lm cho qu vi gi nguyn hnh dng (khng b bp mo), bo qun lu khng b
sm mu. Nu khng chn th sn phm c t l mp, mo cao v b sm mu nu bo
qun lu:
+ Sy: Cng on ny cn t cc thng s:
m ban u:

85%

m ln cui:

18%

Nhit sy: 60 - 700C

Thi gian sy:
T l thnh phm:

70 gi
4 ti/1kh.

+ Phn loi, ngui.

+ chng mc trong qa trnh bo qun v lm sn phm c mu sng p nn
xng SO2 vi liu lng 1gr lu hunh/1m3. Thi gian bo qun c th ti 1 nm.
148.7. SY NHN:
Ci nhn khn (gi l long nhn) c cha 77 - 78% nc, 12 - 13% ng
saccaro, 1,47% protein, 0,13% lipit, vitamin C, mui khong. . .
C 2 loi sn phm chnh l nhn
Nhn kh
ti v long nhn. Long nhn c chia l 3
loi: Long tt, long bch v long xoay.
a) Quy trnh sy nhn kh:
Cc bc trong quy trnh sy nhn kh cn m bo t c cc thng s:
La
chn
m ban u:
m ln cui:

La chn
85%
14%

Nhit sy: 60 - 650C

Bc v, b ht
Sy kh
Thi gian sy:
48 gi
T l thnh phm:

La chn

Bc v

3 ti/1kh.

Quy trnh sy "long tt".Bc v, b ht

Syb)
kh

Sy s b
Sy "long tt" l sy nhn kh sau bc v, b ht ri em sy li ci. y l
phng php lm long c truyn, hin nay t c s dng:
Phn loi

Sy

B ht

ngui

Phn loi

Sy kh

ngui

ngui

Phn loi

Long xoy

ng bao

ngui

Long tt

ng bao

Long bch

c) Quy trnh sy 'long bch":

+ Sau khi la chn, bc v ngoi.
+ Sy s b khong 3 - 4 gi nhit 650C
+ Bc b ht.
+ Sy tip tc cho n kh nhit 55 - 650C.
Thi gian sy khong 20 gi.
T l thnh phm: 9 ti/1 kh.
d) Quy trnh sy 'long xoy":
+ La chn nhn ngon, mp mi, dc ht.
+ Bc v, b ht (cn gi xoy long). Cn ch khng bp ci, v nc.

+ Sy: Giai on u sy nhit 100 - 120 0C, ti khi m ci t khong

70% (30 - 35 pht). Sau gim nhit xun 60 0C, sy n kh ( m ci khong 35
- 38%).
Thi gian sy: 8 - 10 gi.
T l thnh phm: 8 ti/1 kh.
+ Cc sn phm nhn kh c th bo qun 6 thng n 1 nm.
148.8. SY NM:
Nm sy tiu th trn th trng ch yu l nm rm v nm m. Trong nm c
cha 91 - 92% nc, 2 - 4% protein, 0,3 - 2,3% lipit. c bit nm c nhiu nguyn t vi
lng rt cn thit cho c th.
Cc bc trong quy trnh sy nm tin hnh nh sau:
+ Sau khi ct gc, phn loi nm theo kch thc ri ra sch.
+ X l nm trc khi sy bng cch hp hi nc trong 2 - 3 pht:
+ Lm ngui nhanh bng cch ngm vo nc l. Sau vt nm, ro, ri xp
vo khay.
+ Sy: Cng on ny cn t c cc thng s:
m ban u:

80%

m ln cui:

14%

Nhit sy: 50 - 700C

Thi gian sy:
T l thnh phm:

10 gi
20 ti/1kh.

+ Phn loi, ngui ri ng bao. Thi gian bo qun c th c 1 nm.

148.9. SY T:
t c nhiu loi khc nhau hnh dng, kch c v mu sc, nhng ch dng t
cay lm nguyn liu sy. Cht cay ch yu trong t l capxaixin (0,5 - 2%). Trong t cn
cha cc vitamin C, B1, B2 cc axit xitric, malic.
Cc bc trong quy trnh sy t nh sau:
+ Chn t chn u, khng rng cung, ti tt.
+ Ra sch.
+ X l t trc khi sy bng cch hp bng hi nc trong khong thi gian 4 6 pht.

+ Sy: Cng on ny cn t c cc thng s:

m ban u:

85%

m ln cui:

5%

Nhit sy: Giai on u sy nhit 75 - 80 0C; khi khi lng ngt i cn

50% khi lng ban u th gim nhit xung 60 - 650C, sy n khi kh.
Thi gian sy:

8 gi

T l thnh phm:

5 ti/1kh.

Ch : Trong qa trnh sy cn m bo lu thng khng kh tt, nu m

khng kh qu cao s lm cho t b thm en.
+ Phn loi, ngui ri ng bao. Thi gian bo qun c th c 1 nm.
148.10. SY HNH:
Hnh l mt loi gia v c tnh cht khng sinh mnh v mi thm c trng.
Trong hnh c 86% nc, 11% gluxit, 1,2% protein, tinh du, vitamin B1, B2, C. . . Tinh
du hnh ch yu l aliin, ngoi ra cn c plutin. ng ca hnh l manoza v matoza.
Axit hu c gm axit foric, malic, xitric v photphoric.
Cc bc trong quy trnh sy hnh nh sau:
+ Ct b r, bc lt v gi bn ngoi.
+ Ra sch.
+ Thi lt mng di 3 - 5mm.
+ Sy: trnh tn tht tinh du khng x l nhit trc khi sy, ng thi cn
t cc thng s:
m ban u:

80%

m ln cui:

4%

Nhit sy: 550C

Thi gian sy:

8 gi

T l thnh phm:

10 ti/1kh.

+ Phn loi, ngui ri ng bao. Thi gian bo qun ti a c 1 nm.

148.11. SY C RT:
C rt l mt loi rau n i, c gi tr dinh dng cao, giu beta - caroten (tin
vitamin A) v mt s khng cht rt cn thit cho s pht trin ca c th.

Trnh t thao tc sy c rt nh sau:

+ Chn c c rt ti mu , c to, li nh, b cung, co v.
+ Ra sch, thi thnh lt mng hoc si dy 2mm.
+ X l trc khi sy bng 1 trong 2 cch sau:
- Hp trong vng 8 pht hoc:
- Ngm 1 pht trong dung dch Metabisunfit nng 12gr/lt nc.
Sau khi x l xp ln khay vi mt 5kg/m2.
+ Sy: cc thng s cn t c nh sau:
m ban u:

75%

m ln cui:

5%

Nhit sy: 70 - 750C

Thi gian sy:
T l thnh phm:

5 gi
10 ti/1kh.

+ Phn loi, ngui ri ng bao. Thi gian bo qun ti a c 1 nm.