Quy Trình Sản Xuất Bún Khô

Tiu lun CN ch bin lng thc GVHD: Trn Th Thu Tr
QUY TRNH SN XUT BN KH
I. Tng quan v sn phm

1. c im sn phm bn kh
2. Tiu chun sn phm
3. Tnh hnh sn xut v tiu th bn kh trn th gii
II. Nguyn liu go
1. Thnh phn ha hc ca ht go
2.Gi tr dinh dng ca ht go
3. Tiu chun go lm bn
III. Quy trnh cng ngh
1. Gii thch quy trnh
1.1. Qu trnh ngm go
1.2. Qu trnh nghin t go
1.3. Qu trnh tch bt nc
1.4. Qu trnh h ha
1.5. Qu trnh nho bt
1.6. Qu trnh p to si
1.7. Qu trnh hp
1.8. Qu trnh
1.9. Qu trnh sy
1.10. Lm ngui
1.11. Bao gi
I. Tng quan v sn phm
T xa n nay, bn c xem l sn phm truyn thng ca ngi Vit Nam. Si
bn trng, trn, mm, c lm t go, l mt nguyn liu ch yu ch bin nhiu mn
n m tn gi thng c ch bn u nh bn riu, bn mm, canh bn,
Ngoi ra, bo qun bn c lu hn, ngi ta thng em bn phi kh. Khi s
dng, em vt bn kh trng vi nc si l c th em i ch bin thnh nhiu mn
n khc. Nhn chung, bn l mt trong nhng loi thc phm ph bin trong c nc,
ch xp sau nhng mn n dng cm.
Bn ngy xa ch c sn xut vi quy m nh, dng cc lng ngh th cng
nh lng ngh bn Ngha M (Qung Ngi), Ph (H Ni), Song Thn (Bnh
nh). Tuy nhin, ngy nay, cng vi s pht trin ca x hi v nhu cu ngy cng cao
ca ngi tiu dng, ngnh bn c nng ln quy m cng nghip. Bn cnh cc loi
m, ph , cho n lin, xut hin sn phm bn kh n lin c sn xut cng
nghip. Ngoi th trng tiu th ni a, sn phm bn kh n lin cn c xut khu
ra nc ngoi.
Nhn chung, cc phn xng sn xut bn kh thng c t trong cc nh
my sn xut m, ph, cho n lin. S kt hp nh vy thng mang li hiu qu cao v
mt kinh t, va a dng ha sn phm cho nh my, va tit kim c mt s chi ph
nh ngun nc, giy php kinh doanh, va tin li trong vic tm u ra cho sn phm
v.vCc nh my thng t trong cc khu cng nghip, hoc cc thnh ph ln. Vi
a im nh th, ta c th d tm ngun nhn cng, nguyn liu, th trng tiu th cho
sn phm, ng thi giao thng vn ti s d dng hn.
Hnh 1: Sn phm bn kh n lin

1. c im sn phm bn kh
Bn kh l loi thc phm dng si trn, trng mm, c lm t go t, to si qua
khun v c sy n m thch hp d bo qun.
2. Tiu chun sn phm
TCVN v bn kh n lin sn xut t go
TCVN 6347:1998
2.1. Cc ch tiu cm quan ca bn kh
Cc ch tiu cm quan ca bn kh trc khi nu phi ph hp vi yu cu quy
nh trong bng sau :
2.2. Cc ch tiu vi sinh
3. Tnh hnh sn xut v tiu th bn kh trn th gii

Hin nay, th trng tiu th ch yu vn l th trng ni a. Sn phm bn
kh cng nghip thng c by bn cng vi cc sn phm nh m, ph, cho n lin.
Cc sn phm bn kh n lin c mt hu ht cc siu th ln trong c nc nh Big C,
Metro, Co.op Mart, Citimart, Maximart Ngoi vic tiu th sn phm trong nc,
sn phm c xut khu v tip cn vi cc th trng th gii hnh thnh h
thng i l nc ngoi t nhng khch hng truyn thng nh Nga, c, Tip Khc v.
v v mt s th trng mi nh: Php, M , Nht Bn v..v
II. Nguyn liu

1. Thnh phn ha hc ca ht go
Thnh phn ht la ni chung bao gm glucid, protein, cellulose, lipid, vitamin,
khong v c, cc enzyme v nc. S phn b cc cht dinh dng trong cc phn ca
ht khng ging nhau v c biu din trong bng sau :
1.1. Nc
Lng nc nh hng n cng ngh bo qun v ch bin la go.
Nc c xem l thnh phn quan trng ca la. Ht la cng chn vng trn cy,
m ca ht cng gim. Khi ht giai on chn sa, lng nc chim gn 70% khi
lng ht, khi ht giai on thu hoch th m khong 16-28% ty thuc iu
kim thi tit khi thu hoch. Lng nc trong ht hai dng t do v lin kt.
1.2. Glucid
Bao gm tinh bt, ng, dextrin, cellulose, v hemicellulose. Hm lng glucid
cc phn khc nhau ca ht la rt khc nhau.
Phn b ca cc loi glucid trong ht go c trnh by trong bng sau. Tinh bt
tp trung ch yu ni nh. Trong cm, phi, hm lng glucid khng cao.
Bng 4: Thnh phn glucid trong go
1.3. Tinh bt
L thnh phn ch yu ca ht la, chim n 90% lng cht kh ca ht go xt.
Tinh bt tn ti di hai dng l amylose v amylopectin c t l thay i ty thuc
vo ging la. Tinh bt quyt nh gi tr cm quan ca ht go. Hm lng amylose
trong go quyt nh do ca cm. Nu thnh phn tinh bt trong go c 10-18%
amylose th cm c xem l mm, do. T 25-30% th cm c xem l cng. Cc loi
go Vit Nam c hm lng amylose thay i t 18-45% amylose. Go np c thnh
phn tinh bt ch yu l amylopectin (xp x 100%), cm rt do v t n.
Ht tinh bt ca la go c hnh dng a gic c trng, kch thc thay i t 2-
10m. Kch thc ny nh nht trong s cc ht lng thc. Nhit h ha tinh bt go
trong khong 70-80oC.
Trong la go, ng tn ti dng ch yu l saccharose, ngoi ra cn c mt t

ng glucose, fructose, v raffinose. Trong ht la ny mm, tn ti ng maltose.
1.4. Protein
Trong ht la, protein tn ti ba dng l cc ht cu protein ln nm c hai vng
gn lp aleurone (subaleurone) v trung tm ht. Cc ht cu protein ny c ng
knh 1-2 m. Cc ht cu protein nh, ch yu nm vng subaleurone, c ng
knh 0,5-0,7 m. Trong cc ht cu, cc si protein sp xp thnh cc vng ng tm
hay tia hng tm. Cng gia ht cu th mt protein cng cao. Dng th ba l
dng tinh th c ng knh t 2-3 m cng ch tn ti trong lp subaleurone.
Phng php t m xc nh hm lng nit Kjeldahl vn thng c dng
xc nh hm lng protein trong go. Tuy nhin h s chuyn i t nit sang
protein l 5,95. H s ny da trn hm lng nit trong gluten ca go. Trong go,
hm lng protein khngcao. Ty thuc ging la, iu kin canh tc m hm lng
protein thay i trong mt khong kh rng. Theo cc s liu ca vin nghin cu la
quc t (IRRI) th trong s 15587 ging la lu gi ti vin, hm lng protein thay
i t 4,3-18,2%. Mc protein trung bnh l 9,4%. Thng thng th trong khong 7-
10%. Trong cc ging la th cc ging Japonica c hm lng protein cao hn cc
ging la khc. Hm lng protein trong cc ging la trng vo ma kh cng cao
hn ging trng vo ma ma. Cc ging la Vit Nam c hm lng protein trong
khong t 5,26-10%.
Protein go cng gm bn loi, trong glutelin hay cn c tn ring l oyzenin
chim a s, cc protein cn li l albumin, globulin v prolamin (oryzin). Phn b
cc loi protein trong cc phn khc nhau ca ht c trnh by trong bng sau:
Bng trn cho thy trong phi v go lt c nhiu glutelin cn trong cm c nhiu
cc protein albumin v globulin. Thnh phn protein ca la go c y 20 loi acid
amin khc nhau. Nu xt trn cc acid amin khng thay th th protein go c gi tr sinh
hc cao hn ca ng v la m. Thnh phn cc acid amin tham gia to nn cc nhm
protein khc nhau th khc nhau. Phn b cc acid amin ti cc phn khc nhau ca ht
cng khng ging nhau.
Bng 7: Hm lng cc acid amine trong ht go

a
EAAS: cc acid amine khng thay th bao gm c cysteine v tyrosine
b
: trn tng cht kh.
1.5. Lipid
Trong la go, hm lng cht bo rt nh ch khong 1,5-2,3%. Lipid tn ti
di dng cc git cht bo c kch thc <0,5m trong lp aleurone, <1 m trong lp
subaleurone v <0,7 m trong phi v cc phn khc ca ht.
Trong ht thc, lipid c th cc dng cc triglyceride n gin, acid bo t do,
glycolipid, cc phosphatid v mt s cc lipid c bit nh oryzanol, glycosyl
glyceride, sphingolipid, tocol,.Hm lng ca cc cht bo trong ht thc c
trnh by trong bng sau :
Bng 8: Thnh phn cc acid bo trong go
Go Go Go
Tnh cht Tru Cm Phi
lt xt trng
Tng lipid (% khi lng) 0,4 27 0,8 18,3 30,2 10,8
Ch s x phng ha 145 181 190 184 189
Ch s Iod 69 94 100 99 101
Thnh phn acid bo
Palmiric 18 23 33 23 24 23
Oleic 42 35 21 37 36 35
Linoleic 28 38 40 36 37 38
Cc acid bo khc 12 4 6 4 3 4
Lipid trung tnh, % tng lipids 64 86 82 89 91 87
Triglycerides - 71 58 76 79 72
Acid bo t do - 7 15 4 4 5
Glycolipids, % tng lipids 5 8 4 2 5
Phospholipids, % tng lipids 25 9 10 7 7 8
Phosphotidylcholine 11 4 9 3 3 3
Phosphatidylethanolamine - 4 4 3 3 3
Lysophos
- <1 2 <1 <1 <1
Phatidylcholine
Lysophosphatidylethanolamine - 1 - - -
Qua bng trn ta nhn thy hm lng cht bo tp trung nhiu nht phi (30,2%
khi lng phi) v cm (18,3% khi lng cm). Acid palmitc v linoleic chim a s
cc acid bo ca ht thc. Hm lng linoleic cao (40%) lm cho du cm c gi tr
sinh hc cao. Hm lng cc phospholipids cao cng lm tng gi tr s dng ca du
cm. Tuy nhin, hm lng acid bo khng no nhiu ni i cao lm cho cm va tch
khi ht go rt d b oxy ha to mi kh chu.
1.6. Cht khong
Cc khong v c tp trung lp v ht la. Cht khong nhiu nht trong ht la
l P. Trong lp v tru, cht khong c hm lng cao nht l Si. Trong phi ht, cht
khong c hm lng cao l P, K, Mg. Lng P trong ht la a s tn ti dng
phytin (83%) v dng acid nucleic (13%).
1.7. Vitamin
Trong la go, thnh phn vitamin gm cc loi B1, B2, B5, PP, B12,... v vitamin
E. Phn ln lng vitamin tp trung lp v ht, lp aleurone v phi ht. Phn ni nh
ht cha lng vitamin rt t. Vitamin l thnh phn d mt trong qu trnh ch bin la
go.
Thnh phn vitamin ca la go ch yu l nhm B, trong vitamin B 1 chim
mt hm lng kh ln. Trong qu trnh ch bin la go, cc vitamin nm trong phn
cm. Hm lng vitamin trong cm nhiu hn trong thc v trong go xt rt nhiu.
1.8. Cc thnh phn khc
Trong la go c nhng cht d bay hi NH 3, H2S,cc acetaldehyde. c bit, hp
cht 2-acetyl-1-pyrroline to hng thm c trng cho cm. Tuy nhin, trong qu trnh
bo qun khng tt, thnh phn lipid trong go b phn hy to ra nhng mi kh chu
nh thnh cc aldehyde, hexanal, v cetone,
2. Gi tr dinh dng ca ht go
Ngoi tinh bt ra, go cn c cc cht dinh dng khc nh protein, lipid,
cht khong, vitamin go l mt trong nhng loi ng cc c sinh nng lng kh
cao.
Tinh bt: l ngun ch yu cung cp nng lng. Cu trc ca tinh bt quyt nh
kh nng ng ha tinh bt ca c th con ngi, ng ha tinh bt go c th t
c 95,9%.
Protein: la go tng i tt hn cc loi lng thc khc. Tn ti y 20 loi
acid amin trong thnh phn protein, la go cung cp 10 loi acid amin khng thay th
cho c th con ngi.
Mt khc, protein la go d hp thu vo c th. Kh nng tiu ha protein la
go trong c th l 84 - 92%, cao hn so vi cc loi lng thc khc (la m 81 - 90%,
ng 89 - 90%)
Tuy nhin, lng protein trong go khng cao, thp hn cc loi lng thc khc
nh la m, ng.
Bng 9: Hm lng cc acid amin trong la go so vi gi tr chun (t trng g)
n v: g/16gN. Ngun: FAO
Hm lng lipid trong go cao hn la mch v la m, nhng thp hn ht k, ng,

ht yn mch.
La go cung cp cc vitamin nhm B l ch yu. Tuy nhin, hm lng vitamin
ca la go khng nhiu, thp hn cc loi lng thc khc.
So vi cc loi ht khc, la go c t cellulose hn (tr i mch) v c phn
khong v c cao hn.
3. Tiu chun go lm bn
Cht lng go ch bin c biu hin hm lng cht kh, tinh bt, protein v
amylose. Hm lng tinh bt trong go ch bin dao ng t t 57,342,04% n
62,461,66%, vi bin thin ny cho thy nhn chung lng bt nm trong phm vi
xung quanh 60%.
Hm lng amylose bin ng t 25,261,23% n 27,271,17%.
Hm lng protein trong cc loi go ch bin bn rt khc nhau (trong cng mt
ging nhng a bn khc nhau th hm lng protein cng c chnh lch). Hm
lng protein go ch bin bn bin dao ng t 7,57%0,97% n 10,840,90.
Nhng nh hng ca protein n ch bin c th do cc nhm protein khc nhau hoc
cng c th do thnh phn cc amino acid trong protein.
III.
Quy
trn
h
cng
ngh
Thuyt minh quy trnh

Go nguyn liu sau khi ngm vi nc v mt t mui, s a vo my nghin
t. Hn hp bt sau khi nghin c tch bt nc ri em i h ha. Sau khi h
ha, em lng bt trn nho trn thnh khi bt. .Khi bt ny qua my p n
thnh dng si ri hp. Cui cng em bn i sy, lm ngui v bao gi thnh sn
phm.
1. Gii thch quy trnh
1.1. Qu trnh tch kim loi
1.1.1. Mc ch
Loi cc tp cht kim loi, c bit l st ra khi go, trnh s nh hng ca kim
loi n cc thit b s dng sau ny.
1.1.2. Thit b s dng
My phn loi t tnh
Hnh 2: Thit b tch kim loi

Hn hp go cn tch kim loi s c cho vo t bn trn. My s quay, cc
mnh kim loi s b nam chm ht , khi n vng khng cn t tnh na s rt xung
ti li ra dnh cho kim loi. Cn go nguyn liu s c thot ra ti ca ra dnh cho
nguyn liu.
1.2. Qu trnh ngm go
1.2.1. Mc ch
- Chun b cho qu trnh nghin go.
- Nc i vo bn trong s lm cho cu trc ht go tr nn lng lo, ht go
mm hn, do lm gim s gy v ht tinh bt trong qu trnh nghin.
1.2.2. Nhng bin i din ra trong qu trnh ngm

Bin i vt l
- S khuch tn ca nc v mui vo ht go
- S tng th tch ca ht go
- S khuch tn ca protein, lipid v tro ca ht go i vo nc ngm
Bin i sinh hc
S pht trin ca vi sinh vt. Tuy nhin s pht trin l hn ch do s c mt ca mui.
1.2.3. Cc yu t nh hng qu trnh ngm

Nhit ngm
- Nhit ngm m qu nng: s din ra s h ha tinh bt
- Nhit thp qu th s khuch tn ca nc vo trong ht go s kh
hn nn thi gian ngm s di hn, to iu kin cho vi sinh vt pht trin.
Thi gian ngm
- Thi gian ngm di qu s lm tn tht cht tan, ng thi to iu kin
cho vi sinh vt pht trin.
Nng mui
- Mui nhiu s c ch hot ng ca vi sinh vt. Tuy nhin, nng Na+
v Cl- cao c th nh hng n cc lin kt khc c trong ht gao.
- Nu nng va s c ch hot ng ca vi sinh vt nhng li lm lin
kt ca ht go cht ch hn, ht go kh trng n hn.
- Nng mui t th vi sinh vt s pht trin.
Ha cht dng ngm go
- Nc mui: c tc dng c ch vi sinh vt nhng li lm lin kt ca ht
go cht ch hn, ht go kh trng n hn => thi gian ngm s lu hn.
- Nc tro: thng l hn hp ca NaOH, KOH, Na2CO3, K2CO3: a s
c tnh kim nn thy phn tinh bt, to mu (do to pH kim) v mi cho sn phm.
- Mui Citrate: c tnh kim yu hn nc tro nn hn ch c vic to
mu cho sn phm.
1.2.4. nh hng ca qu trnh ngm n cc qu trnh sau
- Thi gian ngm s nh hng n kch thc ca bt go.
- Ht go cha ngm, khi nghin s cho ra 35% bt c kch thc > 450m.
Sau khi ngm khong 30 pht 250C, phn trm bt c kch thc > 450 m gim cn
4,2% v phn trm ht c kch thc nh hn 10,4 m tng t 17,2% n 36,3% .
1.2.5. Thit b s dng
Hnh 3: Bn ngm go
Thit b ngm go l thit b hnh tr y cn. Nc c dn t di vo, go c
nhp liu t trn xung. Sau mt thi gian ngm xong, go v nc s c chuyn sang
thit b phn tch go v nc.
1.2.6. Yu cu : ht trng ln, mm ra.
1.3. Qu trnh nghin t go
1.3.1. Mc ch ca qu trnh nghin
Qu trnh nghin lm gim kch thc ht go, gii phng ht tinh bt, chun b
cho qu trnh nho trn bt.
1.3.2. Nhng bin i din ra trong qu trnh nghin
Bin i vt l
- S gim kch thc ca ht go
- S tng nhit ca khi nguyn liu do ma st
Bin i ha hc
S tng hm m ca khi nguyn liu do qu trnh nghin c b sung thm nc
1.3.3. Cc yu t nh hng n qu trnh nghin
Mc ngm go
- Nu mc ngm thch hp, ht go s trng n tt, thun li cho
qu trnh nghin. Ht go khi nghin s t b gy v ht tinh bt hn.
- Nu nhit ngm qu cao, ht tinh bt v nhiu, tng nht, gy kh
khn cho qu trnh nghin.
Lng nc b sung trong qu trnh nghin

Nc c b sung trong qu trnh nghin lm mt nghin, ngn nga
nhanh b mn v gim nhit ca khi go em nghin. Lng m ny gip cho khi
bt t m cn thit trc khi em i p n.
B mt ca tht nghin
cng, nhm v hnh dng ca cc rnh trn b mt tht l nhng nhn t quyt
nh chnh trong qu trnh nghin. N quyt nh n mc ph v ht tinh bt,
ng u v kch thc ca cc ht sau khi nghin.
p lc gia hai tht nghin
nh hng n thi gian v kch thc ca ht go sau nghin, c iu chnh
thng qua khong cch gia 2 tht nghin.
1.3.4. nh hng ca qu trnh nghin n cc qu trnh sau
Ht tinh bt sau nghin c kch thc nh s cho bn c cht lng tt hn l ht
c kch thc ln hn. Nguyn nhn l khi ht c kch thc nh, din tch b mt tip
xc s ln hn, nc v nhit d xm nhp vo mng li tinh bt hn, qu trnh h ha
din ra d dng hn.
1.3.5. Phng php v thit b s dng
S dng my nghin da trc i lm bng .
Hnh 4: S cu to nguyn tc hot ng ca my nghin a

My nghin c cu to bi 2 a n khp vi nhau bi cc kha, t st nhau trong
mt ci hp. Nguyn liu c np v t nh, v sn phm sau khi nghin c
tho ra t y. Lc trt (shearing force) chnh l tc nhn ph v nguyn liu.
Thit b nghin cn t cc yu cu sau: Hai tht phi t tht song song nhau
c thi gian s dng di.
1.3.6. Yu cu ca qu trnh nghin
- Kch thc ht nh (khong 0.4mm), ht tinh bt khng b ph v nhiu.
- Sau khi nghin xong, cho qua ry, kim tra kch thc ca bt go. Nu cha
t yu cu, em nghin li.
1.4. Qu trnh tch bt nc
1.4.1. Mc ch
Nhanh chng chuyn khi nguyn liu t dng dung dch long sau khi nghin
thnh dng bt nho, khi bt t m mong mun trc khi em h ha.
1.4.2. Bin i din ra trong qu trnh tch nc
Nc khuch tn t trong dung dch ra ngoi.
1.4.3. Cc yu t nh hng n qu trnh tch nc
- p lc chn khng: p lc chn khng cng thp, lc ht cng ln.
- Din tch b mt lc: din tch b mt lc cng ln th hiu qu lc cng cao.
Thng s : m cui ca khi bt: 28-32%
Thit b s dng : Thit b lc chn khng
Hnh 5: S nguyn l hot ng ca thit b lc chn khng

Nguyn l hot ng :
- Khi trng quay, phn tip xc vi hn hp bt s rt nc.
- Nc sch lt vo trong ng, b dnh bn ngoi.
- Trng tip tc quay n vng mt chn khng, nh tm no c th ly b ra
khi trng d dng.
1.4.5. Yu cu ca qu trnh tch nc
Hn hp cn t m theo yu cu: 28-32%
1.5. Qu trnh h ha
1.5.1. Mc ch
Chun b cho qu trnh nho, tng kh nng to gel.
1.5.2. Bin i
Vt l
- nht tng cc i.
- Nhit ca dung dch tng.
Ha hc
Xy ra s hydrate ha cc nhm hydroxyl t do v to thnh lin kt hydro vi
nc.
Ha l
- Ht tinh bt b r ra thnh cc si, h chuyn t dng huyn ph sang
dung dch nht ng nht.
- Protein b bin tnh
1.5.3. Cc yu t nh hng n qu trnh h ha
Hm lng amylose: ht tinh bt c hm lng amylose thp s
t cht hn v c khuynh hng d dng b r ra trong khi trng n. Ht tinh bt c
hm lng amylose cao s cng (rigid - khng linh ng) hn v kh b gy v.
Kch thc ca ht bt: ht bt nh, din tch b mt ln, ht
tinh bt v nhiu hn, nc xm nhp v cng d, nhit h ha cng thp.
Qu trnh ngm: ngm thi gian , ht trng n tt. Khi h
ha, nc d dng xm nhp, nhit h ha cng thp.
Nhit h ha
- Nhit cng cao, ng nng ca phn t nc cng ln, nc d dng
khuch tn v trong hn hp, rt ngn thi gian h ha. Tuy nhin, nhit qu cao,
qu trnh thy phn xy ra, hn hp gim nht, gy kh khn cho qu trnh nho
bt v qu trnh p n. Nhit cao th cng tn nng lng.
- Nhit thp: ng nng ca nc thp, thi gian h ha cng di.
1.5.4. nh hng ca qu trnh h ha n cc qu trnh sau
- Qu trnh h ha lm cho ht tinh bt ht nc, v ra, sp xp li cc lin
kt ha hc, h tr cho qu trnh to gel khi nho.
Thng s :
- Nhit h ha: 65-70 oC
- Thi gian: ty thuc vo lng bt em i h ha.
Phng php v thit b s dng
Phng php: dng Jet cooker.
Thit b
Hnh 6: Thit b Jet cooker

Nguyn tc hot ng: u tin huyn ph tinh bt s c a vo bn
trong thit b. Tc nhn gia nhit l hi nc c a vo thit b trn cng vi
dung dch huyn ph, a dung dch ln nhit thch hp. Cnh khuy hot ng lin
tc, t lc hn hp c a vo trong thit b cho n khi tho ra ngoi.
1.5.6. Yu cu
Ht tinh bt ht nc, h ha, trng n v v ra.
1.6. Qu trnh nho bt

1.6.1. Mc ch
Ph v lin kt ca ht tinh bt, to cu trc gel cho khi bt nho.
1.6.2. Bin i
- Nhit khi bt tng.do ma st
- C s sp xp li cc lin kt ha hc di tc dng ca lc c
hc.
- S phn b nc trong khi bt nho.
- Nhng cu t ri rc lin kt vi nhau to khi ng nht, khi lng
ring, nht hn hp thay i.
1.6.3. Cc yu t nh hng
nh hng ca nguyn liu
- Hm lng amylose: cng nhiu th gel to c cng cng hn.
- mn ca bt: cng mt thi gian, nhit v cng khuy
trn th:
Bt cng th kh nng ht nc cng thp v din tch b mt ring ca n b nn
lng nc lin kt vi bt thp. Bt th c tc trng n chm hn bt mn.
Nc:
Cht lng v nhit ca nc s nh hng ti qu trnh nho.
Nhit nho trn :
Nhit nh hng n trng n v tnh cht vt l ca bt nho.
Thi gian nho
- Thi gian nho t: nc cha phn b u, khi bt cha t c dai cn thit.
- Thi gian nho nhiu: tn nng lng, t mch.
1.6.4. nh hng ca qu trnh nho n cc qu trnh sau
m ca bt nho: trong sn xut cn theo di m ca bt nho m cao s c
nh hng xu n cc giai on gia cng tip: gy bt dnh m thp: khi bt c, gy
kh khn trong khu to hnh.
Thng s: m ca khi bt sau khi nho: 35%

Phng php v thit b s dng
S dng thit b nho trn bt c cnh khuy bn trong. Bt s c a vo thit b,
thit b s quay. Di tc dng ca lc xoay, lc va p vo thnh thit b, khuy trn, khi
bt s c sp xp li cu trc.
Hnh 7: Thit b nho trn

1.7. Qu trnh p to si
1.7.1. Mc ch : to hnh cho si bn.
1.7.2. Bin i
Vt l
- Bin i chnh l dui di cc phn t theo phng dc l p v nn cc
phn t theo phng tip tuyn l p.
- Nhit khi nguyn liu tng do ma st gia nguyn liu vi nguyn
liu, v gia nguyn liu vi thit b.
- Thay i kch thc v hnh dng nguyn liu: t dng paste c chuyn
sang dng si.
Ha hc: m gim khi nguyn liu ri bung p
Ha l: c s bay hi nc.
1.7.3. Cc yu t nh hng n qu trnh p n
Nguyn liu
- m: nguyn liu c m qu cao, khi vo thit b, s dnh vo thnh
thit b, gy kh khn cho qu trnh p. Cn m thp th phn t km linh ng nn kh

sp xp, n khng y l nn lin kt khng cht ch gy nt n si bn.
-
Thng s k thut
- Nhit : nh hng n nht, mc bc hi nc do nh hng
n p sut.
- p sut: p sut nh hng n nhit , mc phi trn nguyn liu.
- Tc trc vis: nh hng n thi gian lm y bung p, nhit
(trc vis quay cng nhanh, ma st to ra ln, nhit tng cng nhanh)
- Tc nhp liu: nh hng ti thi gian lm y bung p, nhit .
1.7.4. nh hng ca qu trnh p n n cc qu trnh sau
Nu p n khng tt, cu trc si bn s khng cht ch . Khi , trong qu
trnh sy, si bn s d b gy v.
Hnh 8: S cu to h thng p n
A: Thng cha hn hp
B: B phn nhp liu
C: Thit b p n
Thit b s dng: my p n trc n
Cu to: gm c b phn nhp liu, thn thit b, trc vis
Khoang cha (stator) : Khoang cha ca my p n cha phn u
(nhng phn khng quay), cc vis truyn ng (phn quay) v cc khun. Cc khoang
cha thng c phn thnh tng on.

ng knh khng i hoc nh dn, vi mc ch tng p sut trong bung p.
Thnh khoang cha phi c nhm tng nhit v ma st d dng.
Vis truyn ng : Vis truyn ng c thit k khng ging nhau. Bc vis c th
gim dn, ng knh trc vis c th tng dn. Gc ca rng vis vi ng trc cng c th
thay i. Trong vng nhp liu, ngay sau phu nhp liu, rng gn nh gc thng vi
trc vis, n gip vn chuyn nguyn liu c khi lng ring nh. Khi khi lng ring
ca nguyn liu p n tng ln th gc ca rng vis s tri ra tng hiu qu vn chuyn
nguyn liu.
Khoang cha ca my p n kt thc bng khun, cha mt hoc nhiu l

nguyn liu i qua. Cc l ny s to hnh cho sn phm. Tu theo hnh dng ca
l m sn phm sau khi p n s c hnh dng khc nhau. Ngi ta c th chnh
p lc trong khoang cha bng cch thay i s l khun.
1.7.6. Yu cu ca qu trnh p n
Si bn di, dai, t ht nc.
1.8. Qu trnh hp
1.8.1. Mc ch
- H ha v lm chn si bn.
- Lm mt hot tnh ca cc enzyme.
- Tiu dit vi sinh vt.
1.8.2. Bin i
- Tng th tch ca si bn do tinh bt c h ha, trng n.
- Phn ng thy phn tinh bt.
1.8.3. Cc yu t nh hng qu trnh hp
Nhit hp
Nhit hp cao, phn t nc s linh ng hn, rt ngn qu trnh hp. Tuy
nhin khi nhit cao, tinh bt h ha qu mc, sn phm s qu nht.
Cu trc ca si bn sau p to hnh
Si bn c cu trc cht ch, phn t nc xm nhp vo kh khn hn. Tuy
nhin, cu trc si bn s tt hn. Ngc li, si bn c cu trc lng lo, nc xm

nhp vo d, nhng si bn d b nt v t gy trong qu trnh sy.
1.8.4. nh hng ca qu trnh hp n cc qu trnh sau

Nhit hp
- Nhit qu cao: hi nc nhiu, bt s hp thu qu nhiu nc, sn
phm qu nht.
- Nhit qu thp: tinh bt cha h ha theo yu cu, cc enzyme cha
b c ch hon ton gy ra phn ng bt li cho bn.
Thi gian hp
- Thi gian lu ca bn trong bung hp qu ngn, tinh bt khng thi
gian h ha v trng n.
- Thi gian hp qu di: Bn s trng n qu mc lm hng cu trc v
tnh cht sn phm (theo khuynh hng tng nht do h ha qu mc)
Thng s k thut:
- Nhit hi hp: 1300C-1400C
- Nhit bung hp: 1000C
- m si bn sau khi hp: 38%
Hnh 9: Thit b hp
Thit b s dng :
Nhit hp di 100oC, thi gian ph thuc vo loi bn. Bn s c chy
trn bng ti, i qua bung hp c gia nhit nh hi nc c phun ra t cc ng dn
hi b tr dc theo chiu di phng hp.
1.8.6. Yu cu ca qu trnh hp
- Chn u.
- Si bn mm mi, c tnh n hi v khng t mt di, khng b dnh bt.
1.9. Qu trnh
1.9.1. Mc ch
n nh cu trc gel, to iu kin cho nc phn b u khp cc si bn,
hn ch s gy v trong qu trnh sy.
1.9.2. Bin i
Bin i ch yu l s khuch tn ca nc u khp si bn, lm cho cu trc gel
n nh hn.
1.9.3. Cc yu t nh hng n qu trnh
Nhit
Nn nhit phng nc c iu kin phn b u khp cc si
bn. Nu nhit qu cao, cc si bn s dnh li vi nhau.
Thi gian
- Thi gian cng di, nguy c nhim vi sinh vt cng cao.
- Thi gian ngn: cha nc phn b khp si bn, cht lng si bn
s khng tt.
Thng s :
- Nhit phng
- Thi gian : 0.5- 1 gi
Thit b : n gin l cc bng ti, t trong phng c qut mt.
1.9.5. Yu cu ca qu trnh
Nc phn b u khp si bn.
1.10. Qu trnh sy
1.10.1. Mc ch
- Gim hm m tng thi gian bo
qun.
- Sy ln 1: gim m t t n 16% to hnh cho vt bn.
- Sy ln 2: gim m n mc cn thit bo qun.
1.10.2. Bin i
- Nc t do tch ra khi v tr v khuch tn n b mt si. Sau , khuch
tn vo dng tc nhn sy v thot ra ngoi. T lm gim m cho sn phm.
- Gim khi lng sn

phm.
- Sn phm tr nn gin, kh, c th b nt gy.
- Protein b bin tnh
- C th xy ra phn ng Maillard.
chnh lch m
S di chuyn m t b mt n tc nhn sy v t tm n b mt sn phm. Nu
chnh lch qu cao, m di chuyn nhanh li cc vt nt bn trong lm sn phm d gy
v.
Thi gian sy
- Nu sy qu nhanh, nc b mt s bc hi qu nhanh trong khi trong
lng sn phm nc khng thot kp, sn phm s b nt trn b mt lm mt gi tr
cm quan, cu trc sn phm cng yu i.
- Nu sy qu lu s tn thi gian, tn nng lng.
Nhit sy
- Nhit sy qu cao c th gy ra phn ng Maillard lm sm mu sn
phm.
- Nhit sy thp: tn thi gian
S dng my sy bng ti : My sy l t kim loi kn 8, bn trong c nhiu
nhnh bng ti (3.) Cc bng chuyn c sn xut bng li thp khng g vi kch
thc l 20 1,5 mm, v mi bng c cng ra trn cc tang truyn ch ng (7) v
tang b ng (5). Cc bng ti c b rng khc nhau ph thuc vo nng sut ca my sy.
Mi bng c th c b dn ng c lp vi hp gim tc, hoc c th c b dn ng
chung cho php thay i tc ca cc bng ti t 1,14 n 1,0 m/pht. Khng kh
sy cho vo di nhnh th hai ca bng ti v c un nng nh cc calorife hi
(4 )lp gia cc bng li ca mi nhnh. Khng kh xuyn qua tt c cc bng li
v sn phm nm trn . Khng kh c bo ho m c qut ( 2) thi ra ngoi.
Sn phm trc khi sy cn tn nh s b v bng ti 1 chuyn n nhnh trn ca
bng chuyn my sy. Sn phm cng vi bng chuyn n u cui cng ri xung
bng di.
Pha trn c h thng cm bin theo di nhit kh thi, qua c th iu
khin ng m van tho liu.
Hnh 10: S my sy bng ti

1.10.5. Yu cu ca qu trnh sy
- t n m bo qun: 12-13%
- Kh ng u, khng gy v, khng thay i hnh dng.
- B mt sn phm khng c vt nt, khng c m trng.
1.11. Lm ngui
1.11.1. Mc ch
- Chun b cho qu trnh bao gi.
- Gip bn khng b mm
1.11.2. Bin i
- Nc trn b mt bn bay hi.
- B mt si bn se li v kh.
Tc qut: nh hng n s bc hi nc.
Thng s k thut :
- Thi gian lm ngui: 15 - 20 pht

- Nhit sn phm: 300C - 400C
Thit b s dng :
- Thit b hnh hp c bng ti, c c l.
- Hai qut ly tm t hai u h thng thi kh t ngoi vo v t di ln vo
bung lm ngui.
- Qut ly tm ht, t pha trn v gia bng ti ht khng kh khi bung lm
ngui.
Hnh 11: S thit b lm ngui

1.11.5. Yu cu ca qu trnh lm ngui
B mt bn khng b nt n, bn phi tng i gin, kh.
1.12. Bao gi
1.12.1. Mc ch
- Hon thin sn phm.
- Bo qun: trnh s xm nhp ca vi sinh vt, gy vn trong qu trnh vn chuyn.
1.12.2. Phng php thc hin
Hnh 12: Thit b bao gi
TI LIU THAM KHO
1. Hong Kim Anh, Ha hc thc phm, NXB Khoa hc v k thut, 2007 .

2. Hong Hi H, Ng Xun Mnh, Kt qu iu tra mt s loi go c dng
trong ch bin bn, bnh ph ti min Bc Vit Nam v c tnh cht lng ca chng.
3. Trn Th Thu Tr, Cng ngh bo qun v ch bin lng thc, Tp 1 Bo
qun lng thc, NXB i hc Quc gia TP.HCM, 2007.
4. L Th Bch Tuyt (ch bin) cng cc cng s, Cc qu trnh cng ngh c
bn trong sn xut thc phm, NXB Gio dc, 1996.
5. J. Bao, and C. J. Bergman, Starch in food: The functionality of rice
starch, Woodhead Publishing Limited, 2004.
6. M. Bhattacharya, S. Y. Zee, H. Corke, Physicochemical properties related
to quality of rice noodles. Cereal chem. 1999, 76, 861 - 867.
7. P.-Y. Chiang and A.-I. Yeh, Effect of Soaking on Wet-milling of Rice, Journal
of Cereal Science 35 (2002) 85 - 94.
8. www.vnmedia.vn/print.asp?newsid=53584
9. http://www.pechsiam.com/allabout_nutrition.htm

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Tiu lun CN ch bin lng thc GVHD: Trn Th Thu Tr

Tiu lun CN ch bin lng thc GVHD: Trn Th Thu Tr

QUY TRNH SN XUT BN KH

I. Tng quan v sn phm

Hnh 1: Sn phm bn kh n lin

2.2. Cc ch tiu vi sinh

3. Tnh hnh sn xut v tiu th bn kh trn th gii

II. Nguyn liu

Trong la go, ng tn ti dng ch yu l saccharose, ngoi ra cn c mt t

Bng 7: Hm lng cc acid amine trong ht go

Hm lng lipid trong go cao hn la mch v la m, nhng thp hn ht k, ng,

Thuyt minh quy trnh

Hnh 2: Thit b tch kim loi

1.2.2. Nhng bin i din ra trong qu trnh ngm

- S khuch tn ca protein, lipid v tro ca ht go i vo nc ngm

1.2.3. Cc yu t nh hng qu trnh ngm

1.2.5. Thit b s dng

Lng nc b sung trong qu trnh nghin

Hnh 4: S cu to nguyn tc hot ng ca my nghin a

Hnh 5: S nguyn l hot ng ca thit b lc chn khng

Hnh 6: Thit b Jet cooker

1.6. Qu trnh nho bt

Thng s: m ca khi bt sau khi nho: 35%

Hnh 7: Thit b nho trn

thit b, gy kh khn cho qu trnh p. Cn m thp th phn t km linh ng nn kh

cha thng c phn thnh tng on.

nhin, cu trc si bn s tt hn. Ngc li, si bn c cu trc lng lo, nc xm

1.8.4. nh hng ca qu trnh hp n cc qu trnh sau

- Gim khi lng sn

Hnh 10: S my sy bng ti

- Thi gian lm ngui: 15 - 20 pht

Hnh 11: S thit b lm ngui

Hnh 12: Thit b bao gi

TI LIU THAM KHO

1. Hong Kim Anh, Ha hc thc phm, NXB Khoa hc v k thut, 2007 .

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