1.

Gii thiu
Mayonnaise c s dng trn khp th gii v c lch s tn ti t nhiu th k (Depree,
2001). l thc phm bn rn, bao gm du, trng, gim, m tt, mui v ng. Du l thnh
phn chnh trong st mayonnaise vi hm lng l 65%. V 80% trong mt loi majonnaise y cht
bo v vi lng t hn trong cc sn phm c hm lng cht bo thp (Ma v Boye,2013).
Mayonnaise l h du trong nc, h nh tng vi hm lng du cao phn tn trong nc lin
tc. Giai on u, trng l cht nh ho. Hu ht mayonnaise c sn xut bng cch s dng mt
rotor-stator my trn (Bengoechea, 2009), trong qu trnh quan trng l s phn hy cc git du,
cng gi l nh tng. Song song vi vic git nh git, s hp ph ca cht nh ho n nhng git
mi hnh thnh din ra. S hp ph nhanh l rt quan trng i vi duy tr s ton vn ca cc git
nh (Ford v cng s, 2007).
1.1. Mc tiu
Mc tiu ca d n ny l tng cng kin thc v sn xut majonnaise qu trnh v nh
hng ca n ln cht lng mayonnaise. Cch tip cn l sn xut mayonnaise vi mt my trn
tc cao v thay i cc tham s trn v cc thng s cng thc nh gi nh hng n sn
phm. Mayonnaise sn xut c phn tch v k thut v
cc thng s cht lng nh gi nh hng ca cc bin i pha trn v cng thc
ch bin. Kch thc git c chn lm tham s k thut v kt cu ca mayonnaise
c chn l tham s cht lng.
1.2. Gi thuyt
Gi thuyt rng cc thng s sau y c nh hng n cht lng v k thut sn xut ca
st mayonnaise:
Thi gian trn trong nh tng th v nh tng
Tc ca rotor trong qu trnh nh tng th v nh tng
Nhit trong qu trnh nh ho
Th tch ca pha phn tn
Loi cht nh ho v ni dung
pH ca pha lin tc
B sung cht lm c n giai on lin tc
2. Tng quan
2.1. Thnh phn
2.1.1. Du
Lng du c tc ng rt ln n tnh cht ca majonnaise v chu trch nhim v mt s
thuc tnh in hnh ca mt mayonnaise. N tng nht, to ra mt hnh dng in hnh cc c
tnh lu bin ca mayonnaise, c th c nhn thy trong c gi v trong ming. Du cng c nh
hng n hng v v bng ca sn phm cui cng. Cc loi du khc nhau c s dng trong
sn xut majonnaise v nhng loi thng c s dng bao gm: du ht ci, du u nnh, du
hng dng v du liu. V du c mt tc ng ln n c im ca nc st mayonnaise, n l
thch thc thay th du vi cht lm c, cn thit trong mayonnaises t cht bo (Ma v Boye,
2013).
2.1.2. Trng
Trng c s dng lm cht nh ho trong mayonnaise v c trch nhim n nh cc git
du trong pha nc. Thng thng nht l s dng lng trng, do s nh ho ca n cao hn so
vi albumin, nhng i khi c lng trng v lng u c s dng. Do thi hn s dng ca lng
trng ti b hn ch, nn cc k thut bo qun nh thanh trng, p mui, lm kh ng lnh
lng trng thng c p dng (Anton, 2013).
 Lng trng c th c tch thnh hai phn khc nhau bng cch ly tm. y c gi
l ht (trm tch) v plasma (trn b mt), nh th hin trong hnh 1 di y. Plasma bao gm
livetins v LDL. Livetin l cc loi protein ha tan khc nhau. V d - - v -livetin. LDL l mt
lipoprotein, bao gm mt li bn trong ca triglycerides c bao ph bi mt lp n phospholips,
protein (gi l apoprotein) v mt phn nh cholesterol to ra tnh n nh, xem hnh 2. Cc ht
c mt trong cc phc, t 0,3 m n 2 m, vi phn chnh bao gm cc lipoprotein mt cao
(HDL). HDLs khc v cu trc so vi LDLs, dn n s ha tan t hn trong nc. Cc cu trc ca HDL
c c trng bi hai monome bao gm mt vi tm , to thnh mt, Lm gim s tp trung
triglyceride. Phosvitins l cc protein, c lin kt HDL vi cu phosphocalic. LDLs cng c mt
mt mc no trong ht v sau c gi l LDLg (Anton, 2007).

Hnh 1. S cc thnh phn khc nhau c trong lng trng, sau Anton
(2013).

Cc tnh cht nh tng ca lng trng, xut pht t cc ht, LDLs v livetins. Cc LDLs
c mt cu trc rt linh hot, cho php triglycerides lin kt vi cc git du trong khi Phospholipids
v cc apoprotein lan truyn giao din. Qu trnh ny c bt u bi Neo ca mt apoprotein
ln b mt ca git lipid, sau protein bt u m ra cho s gin on cu trc LDL (Anton 2013).
Cc livetins cng c tm thy ti h nc trong du ca mayonnaise v tc ng trong hnh
thnh nh tng (Kisseglou v Sherman, 1983). Kh nng nh tng ca ht rt ph thuc vo iu
kin mi trng trong nh tng. Mayonnaise c ion cao v pH thp,m nh hng n
tan ca ht. cng ion cao cc cu phosphocalcic gia HDL v phosvitin ang suy yu, lm tng
ha tan v do lm nh ho, nhng mt khc, pH thp ang lm gim tan ng k
(Anton,2013).

Hnh 2. a) Mt s mch ca LDL v cc thnh phn ca n. B) C ch hp th

ca LDL, t Anton (2013).
 Nh cp trn, lng trng c s dng trong cng nghip ny thng c x
l trc, Phng php c s dng l sy phun (Moros, 2002). Qu trnh sy phun nh hng n
tnh cht ca lng trng, v cc protein nhy cm vi cc phng php iu tr nhit. Cc
apoprotein trong LDL v livetins c cho l cc protein nhy nht vi nhit, cho thy bt u
bin tnh 62-65 C.
X l nhit, Guilmineau v Kulozik (2007) pht hin ra s gim kch thc git v tng
nht vi x l nhit mnh hn. Tnh cht nh tng gia tng l c cho l c lin quan n s pht
trin ca apoprotein v livetins, dn n b mt c nhiu hn Hydrophobicity v tnh linh hot, do
to iu kin cho s hp ph giao din du (Guilmineau V Kulozik, 2007).
Theo Guilmineau v Kulozik (2006), vic x l nhit cng to ra cc ct liu gia cc protein
b bin tnh v cc ht. Do tng tc yu ch c to thnh tng tc hydro nc, lc ct c to
ra trong qu trnh nh ho c cho l ph v cc tng tc dn n cc vng hydro nc b phi
nhim vi kh nng hp th du giao din (Guilmineau v Kulozik, 2006).
2.1.3. Dm
Mt tc nhn axit ha c thm vo pha lin tc ca majonnaise, thng thng l gim
c s du ng. Gim cho c hng v c trng v gim pH, c ch vi khun tng trng (Ma v
Boye, 2013). Nh cp trc , pH ang nh hng n ha tan ca ht trong lng
trng v gim v vy c cho l c nh hng n qu trnh nh tng ca mayonnaise.
2.1.4. M tc
M tt c thm vo cho hng v cho sn phm cui cng v c th thm M tt
hoc bt m tt vo giai on nc lin tc. Harrison v Cunningham (1985) kim tra nh hng
ca m tt nh mt cht nh ho v pht hin rng m tt c th tr gip n nh cc git du trong
mt pha nc lin tc.
2.1.5. ng v mui
ng v mui thng c thm vo mayonnaise nh l hng v. Vic b sung ng
v mui l lm gim hot tnh ca nc st mayonnaise, gip chng li s pht trin ca vi khun.
Ty thuc vo lng mui c thm vo mayonnaise, n c th lm thay i cu trc trn trng
lng v do nh hng n tnh cht nh tng ca n nh cp trn (Ma v Boye,
2013).
2.1.6. Hydrocolloids
Hydrocolloids bao gm gums, tinh bt hoc cellulose, c th c bin i v mt
ho hc hoc c tnh enzym. Hydrocolloids hot ng nh cc thnh phn chc nng v
thng c thm vo trong thc phm, chng thng c gi l cht lm c
(Dickinsson, 2003). Cc hydrocolloids tc ng ln cc tnh cht bng cch hnh thnh mng
li hoc bng cch hot ng nh mt tc nhn phng i trong lin tc giai on. Vic b
sung hydrocolloids lm tng ng k s n nh ca nh tng, c th l gii thch bi mt
s tng tc khc nhau nh steric tng tc, lin kt hydro v hip hi k hydro nc (Ma v
Boye, 2013). Trong sn xut thc phm vi hydrocolloids, mt bc quan trng l s ha tan
cc hydrocolloids. Vic gii th nn m bo s c bit ho ca phn t ln tn dng ti
a tnh chc nng. c th phn t v m phn tn cc hydrocolloids l c thc hin
tch ring tng ht bt ngn nga s hnh thnh khi ng v l rt kh tan. S hp thu
nc l rt quan trng v nn vt ra ngoi s tng tc gia cc i phn t. Trong qu
trnh ny, rt cn thit phi m bo thi gian v s kch ng cao, mc d cc thit lp
chnh xc ph thuc vo tnh cht ca cc hydrocolloids. Hydrocolloids vi cc tng tc yu,
chng hn nh xanthan v guar gum, l c th ha tan trong nc lnh trong khi cc li khc
cn c lm nng c th ho tan (Doublier v Cuvelier, 2014).