GVHD: PGS. TS.

Le Van Viet Man

San xuat m an lien
M U
M n lin xut hin t lu v ngy cng c ngi tiu dng a chung bi
tnh tin dng ca n. M n lin l m si c nu chn trc v lm kh. Mt
gi m hon chnh bao gm vt m v gi gia v. S dng bng cch cho nc si
vo hoc n sng.
Ngy nay, sn phm m n lin rt phong ph v a dng v th loi, sn xut
trn nhiu cng ngh khc nhau. Trong bi ny, chng ti xin trnh by hai quy
trnh cng ngh sn xut m n lin:
1. Quy trnh sn xut m si ct
2. Quy trnh sn xut m si p n

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I. NGUYN LIU
Nguyn liu chnh sn xut m n lin l bt m, nguyn liu ph l nc
v du chin (shortening). Bn cnh cn c cc ph gia nh: nc kim, CMC
(carboxyl metyl cellulose), Natri polyphosphat, mui n, bt mu thc phm v gia
v bao gm: mui n, ng, bt ngt, hnh, tiu, t, trng, tm, c chua

1.1. Bt m
Bt m l nguyn liu ch yu dng trong sn xut m n lin. Bt m c
ch bin t ht la m, tu theo chng loi ht la m m ta c:
+ Bt m en: ch bin t ht la m en, thng dng lm bnh m en, loi
bnh m ny ch thch hp vi mt s vng trn th gii do c v chua.
+ Bt m trng: ch bin t ht la m trng, da vo cht lng bt, chia ra
thnh cc hng bt: thng hng, loi I, loi II v loi nghin ln. Trong sn xut m
n lin lun s dng bt m trng.
Thnh phn bt m dao ng trong khong kh rng, ty thuc vo loi bt
v thnh phn ha hc ca ht m. Trong thnh phn ha hc ca ht m c c cht
hu c v v c. Cht hu c chim ti 83 85%, trong ch yu l glucid,
protid, lipid, vitamin, sc t v enzym. Cht v c chim khong 15 17% gm
nc v cht khong.
Bng 1.1: Thnh phn mt s loi bt (% theo cht kh)
Loi bt T l tro Cellulose Tinh bt Protein Lipid Pentose
Thng hng 10,5 0,47 0,13 80,16 10,28 0,25 1,59
Loi I 22,4 0,53 0,22 77,84 11,15 1,20 1,84
Loi II 47,5 1,20 0,48 75,52 14,80 2,02 3,44
Bt cm 18,4 5,40 8,35 13,8 16,17 4,77 22,02
Ht 100 1,74 1,51 68,99 15,51 2,06 6,42

Ghi ch: T l: phn trm loi bt thu c t bt m ban u.

Vai tr ca bt m trong sn xut m n lin:
+ L ngun gluten v tinh bt chnh ca m n lin.
+ L cht to hnh, to b khung, hnh dng.

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+ Gp phn xc nh trng thi: cng, c, dai v n hi cho
si m.
Cc thnh phn quan trng trong bt m:
1.1.1. Glucid
Glucid ca bt m chim t 70 90% trong lng kh gm: tinh bt, dextrin,
cellulose, hemicelulose, glucid keo, cc loi ng. Qu trnh to thnh glucid c
biu din bi phng trnh tng qut sau
6CO2 + 6H2O C6H12O6 + 6O2
Bng 1.2: Thnh phn ca glucid bt m
Thnh phn T l (%) Thnh phn T l (%)
ng tng 0,61,8 Cellulose 0,12,3
Deztrin 15 Hemicellulose 28
Tinh bt 80 Pentozan 1,22,5
Fructose 0,0150,05 Maltose 0,0050,05
Saccarose 0,10,5 Raffinse v fructozan 0,51,1
Tinh bt: l glucid quan trng nht ca bt m, cu to bi cc n phn D-
glucose ni vi nhau bi lin kt -glucoside. Cng thc phn t l (C6H10O5)n
trong n c gi tr t vi trm n khong mi nghn.
Tinh bt c dng ht, mu trng to bi hai loi polime l amilose v
amilopectin. Amilose l polime mch thng gm cc n v D- glucoz lin kt vi
nhau bi lin kt -1,4- glucozit. Amilopectin l polime mch nhnh, ngoi chui
glucose thng thng cn c nhng chui nhnh lin kt vi chui chnh bng lin
kt - 1,6-glucozit. Hai loi polime ny c sp xp i xng xuyn tm. Bn
trong ht tinh bt c phn kt tinh ca amilose v phn phn nhnh ca amilopectin
to thnh lm cho chng khng tan trong nc lnh v tng i tr vi cc enzym
thu phn

Hnh 1.1. Cu to ca amylose v amylopectin

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Bt hng cao cha n 80% tinh bt. Tinh bt ca cc loi bt khc nhau th
khng ging nhau v hnh dng, kch thc, kh nng trng n v h ha. ln
v nguyn ca ht tinh bt c nh hng n tnh rn chc, kh nng ht nc v
hm lng ng trong bt nho. Ht tinh bt cng nh th cng d b h ha, c
bit l trong mi trng kim.
- Dextrin: l sn phm thy phn ca tinh bt, lin kt km vi nc. Do ,
hm lng dextrin cao, bt s km dnh nc, km dai, km n hi.
Glucid keo: l cc pentozan ha tan, ch yu cha trong ni nh ca ht.
Trong bt m hm lng gluxit keo vo khong 1.2%. Glucid keo c tnh ho nc
rt cao. Khi trng n to huyn ph c (keo ha), lm tng nht nh hng
xu n cht lng bt nho.

1.1.2. Protid
Protid trong bt m l protid khng hon ho, gm c hai dng: n gin v
phc tp.
+ Dng n gin gi l protein, bao gm bn loi: albumin, globulin,
prolamin v glutelin.
+ Dng phc tp gi l proteit gm c glucoproteit, nucleoproteit,
cromoproteit.
Cng nh cc ng cc khc (tr yn mch), trong bt m lng prolamin v
glutelin chim mt t l kh cao. Prolamin (cn gi l gliadin, chim 40 50%
protid), glutelin (cn gi l glutenin, chim 34 55% protid). Khi nho bt hai
thnh phn ny ht nc to mng li phn b u trong khi bt nho. Mng ny
va dai, va n hi, c gi l gluten. Nh m bt m nho, c tnh dai, d
cn, ct nh hnh nn c dng trong sn xut m si v m n lin.
Cht lng gluten t c nh gi da trn cc ch tiu cm quan v cc
ch tiu vt l nh: mu sc, dai, cng t, n hi

1.1.3. Lipid
Hm lng cht bo trong bt m khong t 2 3%, trong 3/4 l cht bo
trung tnh, cn li l phosphatit, stearin, sc t v vitamin tan trong cht bo. Trong

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qu trnh bo qun bt, cht bo d b phn hy, gii phng axit bo t do, nh
hng n axit v v ca bt, ng thi nh hng n tnh cht gluten.

1.1.4. Vitamin v khong

Bng 1.3: Hm lng khong v vitamin ca bt m
Vitamin (mg/kg) Cht khng (mg/100gr)
Loi bt
B1 B2 PP CaO P2 O 5 FeO
Bt ho hng 0,5 0,4 10 10 70 1,0
Bt loi I 1,0 0,5 20 30 200 4,0
Bt loi II 2,8 0,8 60 60 400 9,0

nh gi cht lng bt m:
Bt m a vo sn xut phi tha mn cc tiu chun cht lng sau:
Bng 1.4: Cc ch tiu cht lng ca bt m (Theo TCVN 4359: 1985)
Tn tiu chun Yu cu
Mu sc Trng hoc trng ng c trng
Mi Mi ca bt t nhin khng hi
V Khng mc, chua, ng, c mi l, v l
Tp cht v c Khng c sn
Su mt Khng c
m Khng ln hn 13,5%
mn Khng ng cc, lt qua ry 118m t 86% tr ln
Hm lng gluten t Khng nh hn 28%
Hm lng tro Khng ln hn 0,75%
Khng ln hn 3,5N
axit (lng NaOH dng trung ha acid c trong100g bt m
khng qu 3,5 ml)
Tp cht Fe Khng ln hn 3 mg/kg

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1.1.5. Enzyme trong bt m
Trong bt c cha rt nhiu men lm nh hng n cht lng bt, cc loi
men quan trng nh: proteinase, polipeptidase, - amylase, - amylase. Ngoi ra
bt m cn c cc men khc nh: lipase, lipoxydase

1.2. Du chin
Du chin s dng trong cng ngh sn xut m n lin l shortening c
tinh luyn v hydro ha ci thin tnh nng s dng.
Vai tr:
+ L tc nhn gia nhit v l thnh phn sn phm.
+ Tng gi tr cm quan cho m.
+ Tng gi tr dinh dng cho m.
u im ca shortening:
+ Nhit nng chy cao (42 52C).
+ m thp, bn nhit cao.
+ C rn, do thch hp.
+ C n nh cao do t b oxy ha.
+ t b hi, tr mi, c kh nng nh ha cao.
+ L cht ti nhit tt v c gi thnh thp.
Cc sn phm thc phm dng shortening chin cho hnh thc cm quan v cht
lng tt hn, c bit l m n lin. Khi chin vi shortenig: si m kh ro, du
khng b thm ra ngoi bao b, thi gian bo qun lu hn, m t c mi hi.
Ch tiu cht lng du chin:
Bng 1.5: Cc ch tiu cht lng ca du chin
STT Tn ch tiu Yu cu
1 Mu sc b mt Trng hoc trng ng
2 Mi v Thm c trng, khng c mi hi, chua
3 m (%) 0,1 0,15
4 Ch s Acid (ml NaOH N/gr mu) 0,2 - 0,3
5 Ch s Peroxit ( ml Na2S2O3 0,002 N/gr) 0,6 1,25
6 Phn ng Kreiss Khng c

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7 Tp cht Khng c
8 Ch tiu vi sinh Theo tnh cht ca b y t

1.3. Nc
Dng nho bt. Chim khong 30% tng lng bt.
Vai tr:
+ Lm trng n gluten v tinh bt, to dai cn thit ca khi bt nho.
+ Ho tan cc ph gia d phi trn.
Ch tiu cht lng ca nc:
Ch tiu ha hc:
Bng 1.6: Cc ch tiu ha hc ca nc
Tn cht Hm lng
Amoniac ( NH3) di 5,0 mg/l
Nitrit ( -NO2 ) 0,0
Natri clorua (NaCl) 70,0 100,0 mg/l
Ch (Pb) di 0,1 mg/l
ng ( Cu) 3,0 mg/l
Km (Zn) 5,0 mg/l
St (Fe) 0,3 0,5 mg/l
Asen (As) di 0,05 mg/l
Flo (F) 0,7 mg/l
Iot (I) 5,0 7,0 /l
Cht hu c 0,5 2,0 mg/l

Ch tiu vi sinh
Bng1.7: Ch tiu vi sinh ca nc cho sn xut thc phm
(dng thc phm c qua gia nhit)
Loi vi sinh vt S lng (con)
Vi sinh vt hiu kh trong 1 ml nc Di 100
Vi sinh vt k kh trong 1 ml nc 0
Vi khun E.Coli trong 1 l nc Di 20

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Vi khun gy bnh l hoc thng hn 0
Trng giun sn 0 ( trng)

1.4. Gia v Ph gia

1.4.1. Gia v
Cc gia v nh: bt ngt, ng, mui, bt sp, hnh, tiu, ti, t, bt trng,
bt tm nm trong thnh phn nc trn bt v trong gi bt nm, c pha ch
khc nhau ty theo tng loi sn phm: m g, m tm, m chay lm nn hng v
ring, lm tng gi tr cm quan cho tng loi m.

1.4.2 Ph gia

1.4.2.1. Mui n
Lng mui trong gi bt nm v trong gi m chim khong 2 4% trng
lng gi m.
Vai tr:
+ To v mn cho sn phm.
+ Tng dai cho si m: khi cho mui vo khi bt nho vi t l 1 1,2%
th Na+ c tc dng lm cho gluten lin kt thm vi nhau, si m tr nn dai hn.
Tuy nhin, nu lng mui a vo qu ln s c tc dng ngc li, cnh tranh
nc vi Gluten, nh hng ti cht lng sn phm.
+ Gim hot ng ca enzym v cc vi sinh vt trong khi bt nho.
Cc yu cu k thut ca mui (theo TCVN 3974 84):
Bng 1.8: Ch tiu cm quan ca mui
Tn ch tiu Thng hng Hng 1 Hng 2
Trng, nh xm, nh Trng xm, trng
Mu sc Trng trong, trng
vng, nh hng nu
Khng mi
Mi v
Dung dch mui 5% c v mn thun khit, khng c v l
Dng bn ngoi Kh ro, sch
v c ht C ht 1 15 mm

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Bng 1.9: Ch tiu ho l ca mui

Thng
Tn ch tiu Hng 1 Hng 2
hng
Hm lng NaCl, tnh theo %
97,00 95,00 93,00
khi lng kh, khng nh hn
Hm lng cht khng tan trong
nc, tnh theo % khi lng 0,25 0,40 0,80
kh, khng ln hn
Hm lng m, tnh theo %,
9,50 10,60 10,50
khng ln hn
Hm lng cc ion tnh theo %
khi lng kh, khng ln hn
Ca2+ 0,30 0,45 0,55
Mg2+ 0,40 0,70 1,00
SO42- 1,10 1,80 2,35

1.4.2.2 CMC (carboxyl methyl cellulose)

L loi bt mu trng, khng mi, khng v.
Vai tr: c pha vo trong dung dch trn vi bt m (thng pha vi t
l 0,5 1% so vi tng lng bt) nhm:
Tng dai cho si m do lm tng lin kt hydro.
C tnh keo dnh, tc dng n nh bt khi nh hnh.
L cht nh ha.
Ngoi ra cn dng mt s ph gia khc c chc nng tng t nh:
Xanthan gum, Guar gum, Locust bean gum.

1.4.2.3 Nc kim (nc tro)

L hn hp ca phn ln cc mui Na2CO3, K2CO3, Na2HPO4 , KOH,
NaOH c pha ch theo t l khc nhau ty theo tng loi m v tng ni sn xut.
Vai tr:
Tng kh nng h ha, gim s thoi ha ca cu trc bt.

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B sung cc nguyn t kim loi, tng ln lc ion lm cht khung
gluten v tng gin dai ca si m.
Trung ho chua ca bt (trung ha cc acid hu c c sn trong bt),
gip bt nhanh chn trong giai on hp.

1.4.2.4. Polyphosphate
Chc nng chnh ca polyphosphate l gip ci thin tnh do dai ca si m
bng cch thc y tin trnh gelatin ha ca tinh bt
Loi polyphosphate c dng trong sn xut m n lin l hn hp ca:
sodium polyphosphate (35%), sodium metaphosphate (40%), sodium
pyrophosphate (10%), v sodium phosphatr monobasic(15%). Dung dch mui ny
c pH=6.7 7.5. N thng c b sung vi t l 0.1 0.22%w/w.

1.4.2.5. Cht to nh
Mono-/diglyceride, sucrose fatty acid ester, v lecithine c dng trong sn
xut m chin (0.1 0.5%w/w) gip gim nht ca m, ci thin s gelatin ha,
gim s hp th du ca vt m sau khi chin

1.4.2.6. Mu thc phm

Mu vng t nhin hay tng hp c dng cho m t, m chin lm tng v
hp dn cho sn phm gm: Riboflavine, tartrazine, sunset yellow, - carotene v
vitamin E
Ngoi ra cn c cc loi ph gia khc cng c dung trong ch bin m n
lin nh
- Latal KF 4: l hn hp phosphate c s dng trong qu trnh sn xut m
n lin. Sn phm ny lm ci thin cu trc v hnh dng ca bt nho, lm cho cc
iu kin thao tc bt nho th tt hn. Liu lng s dng 1-3g/ 1kg bt kh
- Latal Kansui # 3: l hn hp phosphate v carbonate c s dng trong
qu trnh sn xut m n lin. Sn phm ny l mm v gi m cho si m, lm cho
bt nho c mu vng nht v tng nht, cho php bt nho phi trn vi mt
lng nc thch hp. Liu lng s dng 1-3g/ 1kg bt kh
- Latal Kansui # 4: l hn hp carbonate c s dng trong qu trnh sn
xut. Sn phm ny lm mm v gi m cho si m, lm cho bt nho c mu vng

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nht v tng nht, cho php bt nho phi trn vi mt lng nc thch hp.
Liu lng s dng 1-3g/ 1kg bt kh
1.4.2.7. Cht chng oxi ha
M chin thng c thnh phn cht bo chim 17 22%. S oxi ha to ra
mi i lm gii hn thi hn bo qun ca m. V vy, ngi ta s dng nhng
cht chng oxi ha nh: butylate hydroxytoluene (BHT), butylate hydroxyanisole
(BHA), hn hp BHT v BHA, tocopherol (vitamin E) thng c b sung vo
du chin gip kim hm qu trnh oxi ha ca m chin.
1.4.2.8. Cc hng liu: B sung cho gi bt nm hay gi soup to mi v c
trng cho sn phm.
Cng thc sn xut m n lin:
Theo vin nghin cu v t vn ca Nht (JCI) v UNIDO th cng thc m
n lin tnh cho 1 gi 85 g nh sau:
Bng 1.10. Thnh phn nguyn liu cho mt gi m

Nguyn liu S lng (g)

Bt m 73,3
Bt kim (pha nc tro) 0,12
CMC (carboxyl metyl cellulose) 0,33
Natri polyphosphate 0,1
Mui n 0,8
Bt mu thc phm 0,03
Du shortening 15,5
Gia v (soup) 5,5

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II. QUY TRNH SN XUT M N LIN:

2.1. Quy trnh 1

Ph gia (mui, Bt m
ng, bt ngt,
Na2CO3, Gum...) Nc
nh lng

Pha nc trn bt Nho trn

Cn th

Cn bn tinh

Cn tinh

Ct si

Ph gia (mui, Hp
ng, bt ngt,)
Nc
Ct nh lng

Phun nc lo
Pha lo
V khun

Chin shortening

Lm ngui
Gi nm - du
M nguyn vt M vn b
Phn loi

ng gi
V bao
V thng
2. 2. Quy trnh 2

M chnh M th phm
Ph gia (mui, bt phm
Bt m
ngt, Na2CO3, S 2.1 Quy trnh sn xut m ct si
CMC...) Nc
nh lng
12

Pha nc trn bt Nho trn

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Phn loi

S 2.2 Quy trnh sn xut m si p n

III. GII THCH QUI TRNH

3.1. Quy trnh 1

3.1.1. Chun b nguyn liu

3.1.1.1. Chun b nc trn:

Mc ch: chun b cho giai on phi trn vi bt m
Phng php thc hin: cho nc vo khong 1/4 thit b, khi ng cnh
khuy, cho cc thnh phn ph gia (tr CMC v c cn nh lng trc) vo

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khuy tan. Song song , CMC s c khuy tan trong thit b khc (nh hn) v
c dn vo trong thit b cha ph gia ang khuy trn. Sau , them vo lng
nc va cho mi m, khuy. Sau khi khuy trn xong, ph gia tan hon ton
to thnh mt dung dch ng nht, khng vn c, khng to mng, khng ko
vng, hn hp nc trn s c dn vo thit b lm lnh chun b cho qu trnh
trn bt.
Cc bin i
Ha l: cc cht rn (ph gia v gia v) ha tan trong nc to thnh dung
dch ng nht
Thit b: thit b hnh tr, c cnh khuy dng mi cho vi motor t trn
nh
Thng s k thut
Ph gia:
Mui: 1 2%
CMC: 0,5 1 Kg/ tn bt
Bt mu thc phm: 0.02%
Nc tro (160Be): Na2CO3:K2CO3 = 1:1
Bt ngt: 2 5%
Thi gian: 15 20 pht/m
Nng cht kh trong nc trn bt: 5 90Be
pH: 9-11.

3.1.1.2. Chun b nc lo

Mc ch: chun b cho giai on phun lo

Phng php thc hin: cho nc vo khong 1/4 thit b, khi ng cnh
khuy, cho cc thnh phn ph gia ( cn nh lng), khuy tan trong 5 pht. Sau
, them lng nc va cho mi m, tip tc khuy khong 7 10 pht.
Cc bin i
Ha l: cc cht rn (ph gia v gia v) ha tan trong nc to thnh dung
dch ng nht

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Thit b: thit b hnh tr, c cnh khuy dng my cho vi motor t trn
nh
Thng s k thut: nguyn liu pha lo cho 1 tn bt
Mui: 14.5Kg
Bt ngt: 3.2Kg
ng: 4Kg
Bt sp: 0.5Kg
Ribotide: 0.05Kg
Thi gian: 12-15 pht / m
Nng cht kh trong nc lo: 3.0-3.50Be

3.1.1.3. nh lng v lm sch bt m

Mc ch: chun b lng bt cho m sn xut v tp cht: bi, st,
ct.lm sch khi bt
Hin nay, bt m c cc nh my s dng u c cht lng tt, bao b
nh lng sn nn c th b qua thao tc chun b

3.1.2. Trn bt
Mc ch: chun b to khi bt nho thch hp cho qu trnh to hnh
Trn bt kh: phn phi u cc loi bt khc nhau trong thit b trn
Trn bt t: phn phi u nc, gia v, ph gia vi bt m to mng li
gluten lin kt cc ht tinh bt lm tng dai, n hi cho khi bt nho

Phng php thc hin:

Trn bt kh: Cho bt vo thit b theo nguyn tc loi bt nhiu cho vo
trc, bt no t cho vo sau v phi phn b u theo chiu di my
Trn bt t: sau thi gian trn bt kh , nc trn bt ( c lm lnh
trc trn bn cao v v c dn vo bn nh lng) s c phun t t theo
chiu di vo ci trn bt, m ca khi bt sau khi trn khong 30 - 35%. Nu
m ca khi bt cao hn th bt s b nho, d b dnh vo l cn, si m sau khi
ct b gin sng.

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Bt sau khi trn, s c chuyn xung thng cha bt ngh v chun
b cho qu trnh cn bt.
Cc bin i:
Vt l:
m khi bt tng, t trng do cng tng
Nhit tng do gia nhit, ma st trong qu trnh trn
Mu sc khi bt thay i (do mu nc trn bt).
Ha hc: khng ng k do nhit nho trn khng cao
Ha l:
Trng thi lng ca nc trn bt kt hp vi trng thi rn ca bt m to
dng paste
Protein ht nc, trng n to thnh gluten lin kt cc ht tinh bt li vi
nhau lm tng do dai, n hi ca khi bt nho
Thit b
Thng trn nm ngang bng inox, trong c gn hai trc cnh khuy b tr xen
k, chuyn ng ngc chiu nhau (nh c cu truyn ng ai xch). Hai trc cch
nhau 25cm, trn mi trc c 12 cnh dt (mi cnh di 25 cm), vn tc trn 100
120 v/pht. Bn trong c np y v ng ng phun nc trn bt (c l), di
y c ca thot liu. Thit b hot ng gin on, nng sut 100 125 kg bt/m
Thng s k thut
Thi gian trn bt kh: 1 2 pht ( ty theo ci t ca thit b)
Thi gian trn bt t: 13 14 pht ( ty theo cng thc phi trn)
T l nc trn bt: 35 40 kg/100kg bt ( thay i ty theo loi bt)
Nhit nc trn bt: 10 120C
Nhit nho: 30 380C
m khi bt sau khi nho: 30 35%
Bt m: 80 85%
Tinh bt: 15 20%

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Hnh 3.3 Thng gt bt

Hnh 3.2 Bt sau khi trn

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Hnh 3.4 Mo hnh thiet b tron bot

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3.1.3. Cn bt
Mc ch:
Chun b: to ra nhng l bt, chun b cho giai on ct si tip theo.
Hon thin:
Gim lng khng kh ln vo khi bt.
Tng dai v ng nht.
Cc bin i:
Vt l:
m gim do nc t do tch ra
Nhit tng nh do ma st.
xp gim do khng kh b ui bt
S thay i hnh dng ca khi bt t dng khi sang dng tm mng.
Ha hc:
Protein b bin tnh do lc c hc.
Mt s lin kt ho hc b ph v do s p v s thot kh.
Nng lng sinh ra do lc p s lm cc i phn t lin kt li vi nhau,
gim khong trng gia cc phn t.
Phng php thc hin: Khi bt nho c cha ng trong thng c
cnh gt. Cnh gt s phn phi tng lng bt nht nh vo h thng cn. H
thng cn gm 3 cp cn: cn th, cn bn tinh v cn tinh.
u tin khi bt s c a qua 2 cp l cn u tin to ra 2 l bt, sau 2
l bt ny cng lc i qua cp l cn tip theo to ra l bt c dy khong 5mm.
y l giai on cn th. Tip theo l giai on cn bn tinh, h thng cn ny gm
mt cp trc cn. L bt ra khi cp cn ny s c b dy 4mm. Cui cng l cp cn
tinh, h thng cn cng gm ba cp trc cn. L bt s c b dy khong 0.8 1 mm
sau khi ra khi h thng cn ny. Vn bt ri ra t thit b ny s c tn thu em
tr li khu trn bt t
Thit b:
Thng gt bt phn phi bt vo h thng cn
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H thng cn gm 7 cp trc chia lm ba cp cn: cn th, cn bn tinh, cn
tinh.

Hnh 3.5 M hnh bt qua l cn u tin

3 4 5 6 7
2

Hnh 3.6. M hnh cc l cn bt tip theo

Thng s k thut
Bng 3.1. Thng s k thut ca cc l cn

ng Khoang Van Van

Cap Cap dy l
knh cach khe toc toc
can truc bt (mm)
truc(mm) h(mm) (m/p) (v/p)
1 350 3,5 0,5 5,6 7,55 3 3,5
Can
2 350 3,5 0,5 5,6 7,55 3 3,5
tho
3 350 5,0 0,1 7,0 7,69 1,8 2,5
Can
ban 4 300 4,0 0,8 8,0 10,79 1,5 1,8
tinh
Can 5 300 3.0 0.6 9.3 14.66 1,2 1,5

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Tinh 6 250 2.0 0.4 11.2 22.57 1 1,2
7 250 1.0 0.2 14.0 32.78 0,7 0,9

Hnh 3.7 Thit b cn bt

Yu cu l bt
L bt phi mn, mm, khng b rch, lm m.
dy l bt tng l cn phi gim dn v dy l bt cui cng ca si m
t 0,7 0,95 mm.
3.1.4. Ct si To sng
Mc ch:
Hon thin: to si dng sng, lm tng gi tr cm quan cho vt m.
Cc bin i:
Vt l: S thay i hnh dng ca khi bt t dng tm sang dng si v dng
sng.
Thit b:
Tm bt sau khi qua l cn tinh cui cng s vo h thng ct v c ct
thnh si nh cc rnh dao ct.
H thng dao ct: gm 2 trc chuyn ng ngc chiu nhau, trn b mt mi
trc c nhiu rnh (kch thc mi rnh ty thuc vo kch thc yu cu cho tng
loi m). Cc rnh gia 2 trc n khp vi nhau, p tm bt thnh tng si
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Si m ra khi trc ct c tc ln hn tc ca bng ti hng m, nh
si b b n li vo to bng.
Mi trc c gn 1 rng lc n st vo b mt trc ct tch si m sau khi
ct xong ra khi rnh.
Si m c ct qua c cu phn ln to thnh 6 ln m.
Thng s k thut:
ng knh trc lc ct: 88mm
Chiu su ca rnh: 3mm
Tu theo tng loi m m nh my ct si vi cc trc c bc rng ph hp:
bc rng l 1,25mm (i vi m si nh), v 2mm (i vi m si ln).
Tc dao ct: 50 65 vng/pht

Hnh 3.8 M hnh dao ct si

Hnh 4.9. May cat si

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Hnh 3.9 May cat si

3.1.5. Hp
Mc ch: Lm cho si m t chn nht nh, rt ngn thi gian chin, c
nh cu trc ca si m, tng dai, tng bng , lm mt hot tnh ca enzyme,
tiu dit vi sinh vt.
Cc bin i:
Vt l:
m tng.
Nhit tng
Th tch si m tng do s trng n ca tinh bt.
xon ca si m gim do s gin n nhit.
Mu sm hn.
Ho hc: phn ng Maillard
Ha l: tinh bt trng n
Ha sinh: protein b bin tnh, enzyme b v hot.
Sinh hc: Vi sinh vt b c ch v tiu dit.

Thit b:
H thng hp: bung hp c dng hnh hp ch nht, c lm bng thp
khng g, kn, chu c nhit v p sut cao, chu n mn, c lp cch nhit vi
mi trng ngoi, cc ca bn c th m ra d dng thun tin cho vic v sinh thit
b. Bn trong c cc ng dn hi. Trn cc ng ny, c c l phun hi gia nhit
cho si m.
Bng ti m c b tr thnh 3 chng di chuyn trong bung hp 3 tng, m
theo bng ti i t tng 1 n tng 3 ri i ra ngi. Mi tng ca bung hp u c

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ng dn hi b tr dc chiu di (ng vi mi tng s c ng h o p sut ring).
Hai u bung hp c ng thot hi th ra ngoi
Ngai ra, cn c thit b hp 1 tng, vi thit b ny bng chuyn ch i qua
mt ln trong bun hp, tn din tch xng.
Thng s k thut:
ng knh ng dn hi bn trong ni hp: 50mm
ng knh l c trn ng dn hi: 3-5mm, khong cch gia hai l: 60-
70mm.
Nhit hi hp: 1000C-1200C
p sut hi: 5 - 9 kg/cm2
Thi gian hp: 2 3 pht.
Si m sau hp chn t khong 80%

Hnh 3.10 Mo hnh thiet b hap 3 tng

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Hnh 3.11 Thiet b hap 1 tng

3.1.6. Lm ngui
Mc ch:
Chun b: gim nhit , lm ro nc cc si m sau khi hp nhm chun b
cho qu trnh phun nc lo tip theo.
Cc bin i: ch yu l bin i vt l, m, t trng, nhit si m gim
Thit b: H thng qut thi khng kh t nm trn v di bng ti m gip
lm ro phn nc t do ng li trn b mt si m, tch si m ra khi li ti

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Hnh 3.12 Mo hnh thiet b quat rao

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3.1.7. Ct nh lng
Mc ch
Hon thin: ct m thnh tng ming c kch thc v trng lng nht
nh to hnh cho vt m.
Cc bin i ch yu l bin i vt l lm gim kch thc v chiu di.
Thit b:
Dao ct chuyn ng trn ct m thnh cc on bng nhau. Gm hai trc,
trong c mt trc gn li dao, trc cn li nh mt gi
Tc quay ca dao c th iu chnh c tu thuc vo trng lng yu
cu ca vt m.

Li dao ct Trc gn dao

Hnh 3.13 M hnh dao ct

Thng s k thut:
Chiu di vt 10 11cm
Trng lng mi vt m sau khi ct: 75 80 gram
Ty theo yu cu v trng lng, kch thc vt m, vn tc dao ct s
c ci t ph hp vi nng sut dy chuyn v vn tc bng ti m. Tc dao
ct thng 58 60 vng/pht.

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Hnh 3.14 May cat nh lng

3.1.8. Phun nc lo
Mc ch: hon thin
To ra hng v c trng cho m, mu sc ca vt m tr nn p hn, si
m khng b chai cng
Lm cho si m ti ra, khng dnh vo nhau qu trnh v khun c d
dng do tinh bt sau khi hp rt ho nc
Cc bin i
Vt l: t trng tng, c s khuch tn ca gia v vo trong si m.
Ha hc: m tng, lng cht kh tng nhng khng ng k.
Thit b
Ngi ta c th cho bng ti m li qua thng cha nc lo trong thi gian
ngn. Dng thit b ny si m sau hp s ht m u nhng lng m tng nhiu
nh hng ti cc qu trnh sau nn t s dng.
Nc lo theo ng dn n b phn ti, b phn ny c dng vi sen ti u
nc lo t trn xung bng ti m. Di bng ti c thng thu nc lo hon lu
tr li. Theo cch ny si m sau hp t ht m, vt m ngm lo khng u.
khc phc hin tng ny, ngi ta s dng mt thit b hnh hp ch nht c khe
hp, t theo chiu rng ca bng chuyn. Nc lo s theo ng dn vo thit b
ny, qua khe hp, to thnh mt lp mng nc mng theo chiu di thit b, ti
u nc lo t trn xung bng ti m.

Thng s k thut:
Lu lng: 3-5ml/vt m.

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Thi gian phun: 3-5s.

Hnh 3.15 Thiet b phun nc leo

Hnh 3.16 M hnh thit b phun lo

3.1.9. Qut ro
Mc ch: Chun b cho qu trnh chin, lm si m kh ro trc khi chin
Cc bin i:
Ha hc: m gim t 33% xung 24%
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Thit b
H thng qut thi khng kh qua bng ti m li cun theo hi m lm kh
nhanh si m.
3.1.10. V khun
Mc ch:
Chun b: chun b cho qu trnh chin.
Hon thin: to hnh dng ng nht cho vt m
Cc bin i
Vt l: hnh dng thay i ty thuc dng khun.
Thit b: cc khun c dng hnh trn hoc hnh ch nht, cc khun ny
cng vi np c gn trn xch ti v lun lun c kt hp li vi nhau
khun c y kn v c nh vt m trong qu trnh chin. Kch thc khun
(ty tng loi m).
Ngoi ra, cho vt m c p, nm ngay ngan trong khuon trc khi
chien, ngi ta thng thm khu sa khun bng th cng hoc b sa khun.
B sa khun gm co 2 bo ua: mot bo au vao chuyen
ong t trc ra sau roi dng gia khuon, bo th 2 chuyen
ong t trai qua phai roi cung dng gia khuon. Moi bo
sa m 2 lan, nh vay se lam cho si m khong dnh vao nhau.

3.1.11. Chin:
Mc ch
Bo qun: v qu trnh chin din ra nhit cao nn ton b vi sinh vt
v enzyme b tiu dit, lm gim thp m ca vt m to ra mi trng khng
thun li cho vi sinh vt pht trin.
Ch bin: lm vt m tr nn gin xp, to mi v v mu sc c trng,
tng gi tr dinh dng.
Cc bin i:
Nguyn liu:
Vt l:

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T trng gim.
Th tch si m tng.
S khuch tn ca du vo si m.
Nhit sn phm tng dn cho n khi cn bng vi nhit du
chin.
S thay i cu trc si m: si m tr nn gin, cng cp.
Ha hc:
m ca si m gim nhanh
Phn ng caramel ha, maillard lm sm mu
Ha l: S bc hi m
Ho sinh v sinh hc: ton b vi sinh vt v enzyme b tiu dit.
Cm quan: mu sc, mi v c trng cho qu trnh chin, ph hp th
hiu ngi tiu dng.
Du chin
Vt l
Nhit tng dn n nhit si
S khuch tn cc cht tan t nguyn liu vo du
Ha hc:
Hm lng nc tng.
Phn ng oxy ha vi oxy khng kh lm tng ch s peroxide.
Xy ra phn ng thy phn du do s khuch tn ca nc vo du, lm
gim cht lng du chin, tng ch s acid.
Xy ra phn ng phn hy glycerin: glycerin to thnh sau phn ng
thu phn du b phn hy bi nhit to thnh Acrolein, gy mi kh
chu v l mt cht c.

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Phn ng ngng t to thnh cc hp cht mch vng c phn t lng

ln lm tng nht ca du.
Cm quan: Hm lng cn tng, mu sm hn, mi v gim, snh hn.
Thit b
y l thit b chin lin tc, cho chin c dng hnh thang cn (hoc hnh
hp ch nht), c lm bng inox, b dy cho 5mm. Bn trong c h thng gm
hai bng ti: mt bng ti nhng ngp trong du dng np liu v tho sn
phm, mt bng ti pha trn so vi bng ti nhng ngp treo cc np khun.
Khi cc khun m i vo cho chin, cc np khun trn bng ti s t ng y
va kht ln khun nhm trnh cho cc vt m vng ra trong khi chin
Di cho chin c cc rnh ngang hnh ch V, shortening s c bm
vo cho chin qua cc rnh ny.
Bn ngai cho chin c mt b phn trao i nhit ng lng ng. Short s
c gia nhit nh hi nc bo ha ri c bm vo cho chin.
Cho chin cn thng vi mt thit b hnh hp ch nht gi l thit b lc
th. Trong hp ny s c cn gt m vn ri trong cho chin ra ngoi trnh
chy kht trong cho.
Ni tip vi thit b lc th l bn lc tinh, short c ht t thit b lc
th, vo h thng ny (qua cc lp gip lc)
Bm hi lu: shortening qua lc tinh s c bm hi lu tr li bn trung
gian ti gia nhit v sau l ti s dng.
Cc ng ng dn: dn du vo cho v tho du, hi lu du.
Bn trung gian cha du nhm n nh lu lng du ra vo trong qu
trnh chin.

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H thng mng bn di bng ti m (sau khi chin) s hng du st ri t
vt m xung. Khi mng y, du trong mng s c ht vo h thng lc v
chuyn tr li bn trung gian ti s dng.
Thng s k thut:
Nhit cho chin:
Nhit u vo ca cho chin t 1521550C.
Nhit gia cho chin l: 1601700C.
Nhit cui ca cho chin: 1201500C.
Thi gian chin: 120150 giy
Cng sut bm tun hon du: P = 7,5 Kw

Hnh 3.17 Thit b chin

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Yu cu
Du phi lun ngp vt m 5cm, cn b sung v hon lu du lin tc.
Du chin phi lun m bo ch s AV<4
B sung BHT (butylhydroxytoluen )nh k nhm hn ch qu trnh oxy
ha v tng thi gian bo qun sn phm.
Sau khi chin, m ca m l 4,5%, hm lng lipid 15%.

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Hnh 3.19 Mo hnh thiet b chien

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3.1.12. Lm ngui:
Mc ch:
Hon thin: H nhit lp shortening ng li lm kh vt m gip tng gi tr
cm quan, hn ch s ht m v thi m.
Bo qun: lm ngui nhanh s hn ch s nhim VSV. Nu vt m ngui t t
th VSV s pht trin rt nhanh trong khong nhit t 45 n 50oC.
Cc bin i:
Vt l:
T trng gim.
Nhit gim dn n 30-340C
Ha hc: hm m gim n 5%
Ha l:
S bc hi m
S ng t ca shortening.
Cm quan: vt m kh ro, gin.
Thiet b
H thng lm ngui l mt bung di hnh hp ch nht, c khung lm bng st,
bn trong b tr 22 qut thi, b tr so le thnh hai hng.
M sau khi chin s i theo bng ti i vo h thng lm ngui v c cc qut
thi t trn xung lm ngui. Sau m s theo bng ti vo h thng ng gi.
Ngoi ra, cn c th dng h thng qut ly tm gm
+ Hai quat ly tam at hai au he thong thoi kh t ngoai vao
va t di len
+ Quat ly tam hut, at pha tren va gia bang tai e hut
khong kh khoi buong
Thng s k thut
Thi gian lm ngui: 145 giy
Nhit khng kh vo: 200C 270C

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Nhit khng kh ra: 300C 400C

Hnh 3.20 H thng qut ly tm

Hnh 3.21 M sau chin qua qut ly tm

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3.1.13 Phn loi

Mc ch: hon thin, phn ring ra cc loi m: m chnh phm, m ph phm (m
chy, kht, dnh bn), m ph phm (m vn, b) chun b cho qu trnh bao gi.
Thit b: qu trnh c tin hnh th cng.
3.1.14 ng gi
Mc ch:
Hon thin sn phm: sn phm chnh cng cc gi gia v chun b sn c
cho vo bao, ghp m v ng thng, to m quan cho sn phm.
Bo qun: Bao b c tc dng che chn, bo v sn phm bn trong, trnh tc ng
ca mi trng ngoi.
Thit b: my ng gi t ng. Gm cc b phn chnh sau:
Xch nh v: l xch trn c cc thanh chn nhm nh v cc vt m trc khi
ng gi.
Ngm p dc: ngm c gia nhit bng in tr, c nhim v p v hn kn mp
dc ca cun giy.
Ngm p ngang v dao ct: p v hn ngang giy theo tng on nht nh, sau
kt hp ct ri ch va hn thnh tng gi m ring bit.
My in: gm bnh cha mc in v bnh phun. Vi phun s ht mc t bnh cha
mc v in Date ln bao b bng phng php phun.

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Cuon plastic se
c xe
p nep e
o
ng bao b

Thc pha
m
Vtr lu
c ba
t a
u o
ng bao b
Thc pha
m
Vtr bao go
i tie
p theo

Sa
n pha
m Con la
n ha
n m bao
Hnh 3.23 Mo hnh thiet b bao goi
Thng s k thut:
Tc dao ct dao ng 70-89 nht/pht.
Nhit in tr 2 u gi m 1330C.
Nhit in tr dp phn bng gi m 2080C

3.1.15 Qui trnh chun b cc gi gia v

3.1.15.1 Qui trnh cng ngh sn xut gi gia v

Mui

Sy
900C, 3 gi)
Bt tiu, ti
kh, m chnh, Xay
ng

Quay39
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Thuyt minh:
Mui 5% c sy ti m 0.5% (900C, 3 gi), sau xay nhuyn bi my xay
dng ba p.
Tiu, ti sy kh sau cng c xay nhuyn thnh bt bng my xay trn.
Mui, tiu, ti v cc ph gia c cn chnh xc theo cng thc quy nh v cho
vo my quay trn. Thi gian trn 5-10 pht.
Bt gia v quay trn xong c a qua ng gi. Vi trng lng mi gi t 3-
4.5 gram ty theo tng loi gia v cho tng loi m khc nhau.

3.1.15.2 Qui trnh cng ngh sn xut gi du

Du tinh luyn

C hnh, ti
Gia nhit
(110 1200C)
xt lt hoc
xay nhuyn

Gia nhit
90 1100C

Lc s b
B

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Lc trong
Cn

Hng liu Phi trn

ng gi

Thnh phm

S 3.2 Qui trnh cong nghe san xuat goi

dau
Thuyt minh:
Cc nguyn liu c ra sch, xay nhuyn v ring tng loi.
Du tinh luyn c cho vo ni v gia nhit t 110-1200C, sau cho tng loi
nguyn liu vo nu (90 1100C)cho n khi vng th vt b ra ngoi v cho nguyn liu
k tip vo, v cng lm nh trn. Ln lt nu cho n nguyn liu cui cng ri bm
du ra thng cha, cho qua lc s b bng thng vi sau lc trong ct lc. Tip n,
du c pha hng liu khuy u a qua ng gi vi trng lng mi gi t 1,5 2g
ty theo tng loi.

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Hnh 3.24 Thiet b ong goi gia v

3.2. Quy trnh 2:

quy trnh 2 c s khc bit so vi quy trnh 1, cc cng on cn, ct c thay
bng qu trnh p n. Theo phng php ny, s khng c giai on ti lo m thay vo
ngi ta s cho gia v vo nc trn bt. cc giai on khc tng t nh quy trnh 1
3.2.1. p n
Mc ch:
Hon thin: to hnh, lm chin si m

Cc bin i:
Vt l:
T trng tng.

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Nhit , p sut tng
Hnh dng, kch thc nguyn liu thay i: t dng khi sang dng si.
Sau khi ra khi bung p, cu trc nguyn liu tr nn cht ch hn.
Ha hc:
Hm m tng,
Tinh bt trng n do nc v nhit
Protein b bin tnh do lc c hc v do nhit.
Cc phn ng: thy phn protein, cht bo, tinh bt, phn ng maillard, phn
ng oxy ha kh.
Ha l:
S bc hi m sau khi vt liu b n ra khi l khun (do s chnh p gia bn
trong v bn ngoi).
S ha tan cc cht trong nc.
Thit b: s dng thit b p n p
lc cao gm cc b phn:
B phn chun b nguyn liu:
my trn vt liu ri. Do thi gian lu
ca vt liu trong thit b rt ngn nn
hn hp bt m cn c phi trn trc
khi a vo my p n.
B phn nhp liu: h thng
sng rung phn phi mt lu lng
nht nh nguyn liu vo bung p.
Hnh 3.25 Trc vis i
Trc vis:
+ Trc i, hai trc n khp vi nhau hon ton v chuyn ng cng chiu.
+ Trn trc c bc vis cch u nhau. Chc nng chnh ca trc vt l o trn v
vn chuyn nguyn liu.
Bung p: ng hnh tr lm bng thp khng g, c v o.

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Da khun: hnh da, c gn u bung p, trn da c c cc l hnh trn
hoc vung to hnh dng cho si m.
Trong qu trnh p n, di tc dng ca ma st v p sut s lm cho nhit
khi bt tng lm chn s b si m

Hnh 3.26 Thiet b ep un

Cch thc hin: Khi bt sau khi c nho s theo bng ti n phu nhp
liu ca my, qu trnh p n s thc hin qua 2 giai on.
Giai on 1: di tc dng theo 2 hng ngc nhau gia p lc cao v lc ma st
cng vi s gia tng nhit v s c mt ca nc s lm ph v cu trc tinh bt lm
cho tinh bt chuyn t dng chy ri sang chy do
Giai on 2: khi bt do s c chuyn vo b phn p tip theo. Di tc dng
ca p lc cao (cao hn giai on 1) y khi bt ra khi da khun, ng thi bng
chuyn chuyn ng chm s to xon cho si m. Bn cnh , ma st gia cc lp
nguyn liu, gia nguyn liu vi v my lm nhit trong khi nguyn liu tng ln
lm chin si m
Thng s k thut:
+ Nhit bung p: 700C 1000C
+ Ap lc bung p: 30-50 Kg/cm2.

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Hnh 3.27 Mo hnh may ep un

IV. SO SNH HAI QUI TRNH CNG NGH

Yu t Quy trnh 1 Quy trnh 2
Nguyn S dng c loi bt hng thp Loi bt hng thp c t l gluten
liu thp, kh to hnh
Tn tht do ri vi t tn tht hn (khng cn vn chuyn
nhiu)
Thit b Nhiu thit b, tn din tch nh t thit b
xng
Nng Do nhiu thit b nn tn nhiu Tn t nng lng
lng nng lng

Nng sut Cao Thp

V. SN PHM

5.1 Ch tiu cm quan

Ch tiu cm quan:
Trc khi nu

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GVHD: PGS. TS. Le Van Viet Man
San xuat m an lien
Trng thi: vt m nguyn vn, si m bng kh, gin, khng gy vn, khng vn
cc.M khng ngm du, khng chy, khng vt en v c khi lng ng theo yu cu.
Mu sc: mu vng c trng u c 2 mt, khng c m trng, nu c m trng
th ng knh khng qu 2cm.
Mi: c mi thm c trng, khng mi i kht hoc mi l.
V: c v mn, ngt c trng ca m.
Gi gia v: kn khng b m, kh, sch, c khi lng ng yu cu
Giy gi m phi ng chng loi, khng rch mp, ch in r rng. C in hn s
dng r rng v ng theo quy nh.
M sau khi nu: Cho nc si vo, sau 4 pht si m vn dai c trng. Sau 8 pht
si m trng n khng ng k. Nc luc m c mi thm bo c trng, khng ng,
chat nc sp: mi thm bo c trng ca m v gia v, c v ngt, khng c v l.

Hnh 5.1 Vat m dang vuong va tron

5.2. Ch tieu hoa ly

Khoi lng tnh:

Loai goi Sai lech cho

phep
75 g 2
85 g 3

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oi vi loai goi c ong tren 1000 g tr len, sai lech khoi lng
cho phep la 1%.
STT Tn ch tiu n v tnh Mc cht
lng
1 m % 4,5
2 Protein % 10
3 Nit tng % 2
4 Lipid % 15
5 Ch s acid mg KOH 0,1N dng
0,4
trung ha acid bo
trong 1g du
6 Ch s peroxide mg Na2S2O3 0.002N
0,4
dng chun 1g
thuc th

5.3 Ch tieu vi sinh

Tong so vi khuan hieu kh (khuan lac/g): 104
Coliform: khong phat hien.
Staphylococcus aureus: khong phat hien.
Clostridium perfringens: khong phat hien.
Salmonella: khong phat hien.
Tong so bao t nam men, nam moc: khong phat hien.

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GVHD: PGS. TS. Le Van Viet Man
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Hnh 5.2 Mot so san pham m an lien tren th trng

TAI LIEU THAM KHAO

Ti liu ting vit
1. oan D va cong s, Cong nghe va cac may che bien lng
thc, NXB KH & KT-HN, 1983.
2. Bui c Hi, Mai Van Le va cong s, Che bien lng thc, H
Bach Khoa Ha Noi, 1985.
3. Le Bach Tuyet va cong s, Cac qua trnh cong nghe c ban
trong san xuat thc pham, Nha XB Giao duc, 1996
4. Tran nh Yen, Giao trnh bao quan va che bien lng thc, NXB
TP Ho

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GVHD: PGS. TS. Le Van Viet Man
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Ch Minh
5. P. Fellow, Food Processing Technology, Woodhead publishing
6. Le Ngoc Tu, Hoa sinh thc pham, NXBGD
7. Ti liu ni b ca cng ty
Ti liu ting anh
8. Hong-ZhuoTan ,Zai-GuiLi ,BinTan, Starch noodles: History, classification,
materials, processing, structure, nutrition, quality evaluating and improving, Food
Research International, 2009

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