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- Cng ngh sn xut ko Nougat -

MC LC

MC LC ........................................................................................................................... 1
I.

NGUN GC NOUGAT ........................................................................................ 2

II.

PHN LOI ............................................................................................................ 4

III.

NGUYN LIU ....................................................................................................... 7

1.

Lng trng trng (albumin): ...................................................................................... 7

2.

Mt:........................................................................................................................... 9

3.

Cc loi ht lm ko............................................................................................ 10

IV.

V.

QUY TRNH SN XUT ....................................................................................... 17

1.

Nu ng:.............................................................................................................. 18

2.

nh trng: ............................................................................................................. 20

3.

nh hn hp lng trng trng v mt: ................................................................... 21

4.

Rang ht: ................................................................................................................. 22

5.

Phi trn: ................................................................................................................ 23

6.

khun-cn .......................................................................................................... 24

7.

Ct........................................................................................................................... 25

8.

Lm ngui................................................................................................................ 25

9.

Bao gi .................................................................................................................... 25
SN PHM ............................................................................................................ 27

VI. TI LIU THAM KHO...28

- Cng ngh sn xut ko Nougat -

I.

NGUN GC NOUGAT

Nougat l mt loi ko c ngun gc lu i, t th k XVI. Ko nougat c


nhiu tn gi khc nhau ty theo mi nc, tn thng gi ny c xut x t Php;
Italia gi l Torrone, ti Ty Ban Nha th gi l Turron. C kh nhiu gi thuyt khc
nhau v ngun gc ca loi ko ny, nhng hu ht cc nh s hc cho rng ko ny
c bt ngun t La M c i. Ko c lm t mt ong, hnh nhn, trng; sn phm
sau s c dng cho nhng mc ch c bit hoc dng cho cha tri. Ln u
tin ko ny c ghi chp l vo nm 1441 Cremona, Italia vi tn gi Torrone.
Theo cc s gia ngi Php th ko ny c du vt t mt loi ko lm t ht c ch
(walnut) ca Hy Lp vi tn gi nux gatum hay mougo. Vo th k XVII, ngi Php
thay th ht c ch bng ht hnh nhn (almond), mt loi c trng gn thnh
ph Montelimar, min nam nc Php. n th k XVIII, thnh ph ny c 14 nh
my chuyn sn xut nougat nh l mt c sn ni ting ca vng. V mt cu
chuyn khc l ti mt trang tri ca mt nng dn n c rt nhiu hnh nhn v
mt ong cng vi trng v ngi u tin lm ra ko nougat l v ca bc nng dn.
Bn cnh nhng gi thuyt trn, ngun gc ca nougat cng l nhng cu
chuyn v tnh yu thng nhau gia ngi v ngi. Mi v ca ko nh l nhng
cung bc khc trong cm xc. V ngt ca ko nh l s thng yu v b, cu trc
va do li va mm ta nh s n cn chm cht khng mun chia xa, mu sc ti
mi tng trng cho tnh cm thing ling. Phi c mt tnh yu tht s mi c th to
ra c mt sn phm tuyt vi n vy. T mt tnh thng tru mn i vi cc
2

- Cng ngh sn xut ko Nougat -

chu ca mnh, mt ngi b t tay lm ra mt loi ko va c ng, va c ht


d, ht hnh nhn, li thm mt ong cng vi trng cho chu yu c vui. Khi b sp
qua i, ngi gi chu gi ca mnh n v th thm bn tai rng: "Tu appelleras
cette confiserie: nougat!" (Chu hy gi ko ny: Nougat).
Mt truyn thuyt khc, c l l thc t hn, trong ting , Torrone c ngha l
ta thp ln. Ko ny c lm ln u tin vo dp mt l ci ca tng lp qu
tc thi trung c ti thnh ph Cremona ca , l l ci ca Bianca Maria
Visconti v Francesco Sforza, cha ca c du mun gii thiu v thnh ph Cremona
nn yu cu cc u bp lm ra mt loi ko mi c hnh ca ta thp thnh ph.
Chnh v th, tn ca ko c ngha ch vo hnh dng thp ca n, y l mt
kiu bnh ci ca tng lp qu tc. Ko nougat trc kia khng c s dng
thng xuyn, n ch c dng trong nhng dp c bit nh ging sinh, ci hi.
Tn ca ko l da vo hnh dng thp ca n, y l mt kiu bnh ci ca
tng lp qu tc. Nougat trc y khng c s dng thng xuyn, m ch dng
vo cc ngy l c bit nh ging sinh, m ci.

- Cng ngh sn xut ko Nougat -

II.

PHN LOI

C rt nhiu loi nougat, khc nhau mi v, chc, hnh dng v mu sc,


ty thuc vo thnh phn. Nougat ch yu c phn loi theo cng: t mm, dai,
n cng v gin, vi mu sc th c mu trng sa n nu v en.
Phn loi theo cng:
C 2 loi chnh: nougat mm v nougat cng
-

Nougat cng (nougat nu): lm t ng caramen, c mu sm hn, cu

trc cng. Hn hp ng, mt ong, lng trng trng, nc c nu nhit cao


hn. Loi ny thng c m t 5-7 %

Nougat mm (Nougat trng): (nougatines) m cao hn thng vo

khong 9-10%, t trng thp hn, sn phm sng hn, mm hn v cu trc dai hn.
Cha cc nguyn liu bt nh bt cacao, bt sa, lactose, malt, ng dng lm kem
t lng trng trng. Cht bo v cht nh ha c thm vo nhm gim dnh, h
tr cho qu trnh ct v to hnh.

- Cng ngh sn xut ko Nougat -

Loi cng hay mm c iu khin bng t l % ng khng kt

tinh trong tng m, ngun ng ny c th l syrup t bp, ng nghch o hoc


mt; v ph thuc vo phng php trn s dng trong qu trnh sn xut . Khi s
dng qu nhiu ng s lm cho nougat d b v vn. Nu nh khng mun to ra
mt loi nougat qu gin th cn khong 45-55% ng, nh vy s to c loi
nougat c dai v gin tt.
C rt nhiu loi khc nhau da trn 2 loi c bn trn.
-

Turron ca Ty Ban Nha i theo cng thc truyn thng vi qu hnh

nng (66%), ng, mt (12%) v lng trng trng.


-

Torrone () cng gm nhng nguyn liu c bn trn v c thm

hng vani hoc hng t tri citrus, c kp gia 2 lp bnh xp mng.


-

Nougat c c sn xut tng t loi nougat truyn thng ca Php

nhng s dng 50% hnh nhn, ngoi ra cn c ht Macadamia, qu m, qu vit trn,


nam vit qut hoc l cc loi ph gia to cu trc.
-

Nougat ca Wien (o) Wiener Nougar, ca c Schmelz-

Schokolade ch gm c ng, b ca cao, hnh nhn.


-

Nougat ca cc nc Ba T (Esfahan, Iran) gaz: lm t dch ng

chit t r ca cy Taramix.
-

Nougat ca Chu Phi c 2 loi: kurtzati trng hay baxtiti en, vi t l

tri cy/ht khc nhau.


-

Loi nougat c s dng trong cc loi ko thanh mi ngy nay th

khng c lm hon ton theo cng thc truyn thng m l hn hp ca ng


saccharose v syrup bp sau c nh ln to bt, tng th tch vi cc thnh
phn nh lng trng trng hoc dch thy phn t protein u nnh. N c th c
thm du thc vt v sa bt v c trn vi ht, caramel v/hoc chocolate.

- Cng ngh sn xut ko Nougat -

Phn loi theo c tnh sn phm:


-

Loi c lp bc ngoi:
Lp bc thng l chocolate.

Loi khng c lp bc ngoi:

Loi ny thng sau khi phi trn vi ht xong c em i to hnh, lm lnh


v ct, chng ch c lt bi mt lp giy go hoc bnh xp mng trnh b dnh
khi to hnh hay vo khun.

.
-

Loi lm nhn:
Thng di dng paste hoc em nghin nh, vi nhiu kch thc

khc nhau

- Cng ngh sn xut ko Nougat -

Nougat

Fine

(< Medium (< 3Coarse (< 5Extra coarse

Cream

0,5mm)

mm)

III.

NGUYN LIU

1.

Lng trng trng (albumin):

mm)

(< 10 mm)

Gm 3 lp: lp ngoi lng (23%), lp gia c (57%), lp trong lng (20%).


Albumin l dch th gm cc protein hnh cu nh: ovalbumin, conalbumin,
ovogolbulin, flavoprotein , ovoglucoprotein, ovomacroglobulin, avidin v mt protein
hnh si l ovomuxin. Trong albumin trng cn c 0,5% glucose t do, y l tc
nhn gy nn phn ng lm sm mu phi enzyme, trong cng nghip sn xut
albumin, c th loi tr phn ng ny bng enzyme glucooxydase).
Sn phm albumin trng thng dng dung dch snh (dng c c) hoc
dng bt kh c mu vng ( m 8-14%).
Thnh phn lng trng trng
Dng sn phm
Thnh phn

Lng trng trng Dng bt

Dng c c

ti
Nc,%

80-88

5-8

<16

- Cng ngh sn xut ko Nougat -

Protein,%

10.5-13

80-95

>75

Carbohydrate,%

0.45-1.4

7.5

Mui khong,%

0.3-1.1

2-5.7

Bo,%

vt

0.5-1.8

5-6

Thnh phn protein ca albumin trng


Loi protein

Ovalbumin

58.4

Conalbumin

13.2

Ovomucoid

14.1

Ovomucin

1.6

Globulin

8.7

Lisozyme

3.8

Thnh phn ovalbumin chim nhiu nht lng trng (58,4%), c 4 nhm SH
v 2 cu disulfua -S-S-, c kh nng to gel tt, to bt tt khi nh khuy, bt n
nh khi lm lnh, lm bn bt khi gia nhit.
Lysozyme

mt

nhm

enzyme

thuc

peptidoglycan

N-

acetylmuramylhydrolase vi phn t lng nh:14000, im ng in (pI =11). C


th tch chit d dng lysozyme dng tinh th iu kin pH 9,5 vi s c mt ca
NaCl. Lysozyme c 4 cu ni disulfua, nhng khng cha nhm SH. Lysozyme b
bin tnh nhit khong 70-750C. Tuy nhin, khong nhit ny c th dao ng
ty thuc pH v iu kin mi trng. Lysozyme c kh nng to bt nhng thp hn
serum albumin, casein. Ngoi ra, lysozyme c tnh khng khun do c kh nng thy
8

- Cng ngh sn xut ko Nougat -

phn ti lin kt -1,4 gia N-acetylglucosamine v N-acetylmuramic axit trong phn


t proteoglycan ca thnh t bo vi khun. Chnh v th, lysozyme c ng dng nh
cht bo qun thc phm.
Albumin ti ni chung kh tiu ha, l do thnh phn ovomucin l mt
anti tripsin (enzyme khng tiu ha). Ngoi ra, cn c mt s globulin khng chu tc
dng ca enzyme tiu ha, ch sau khi bin tnh nhit trn 650C mi c th tiu ha d
dng.
Ch tiu vi sinh ca sn phm albumin: khng c c mt E.coli, Samonella,
Staphylococcus aureus, khng c hot tnh ca lipase.
Cc sn phm thay th lng trng trng ti: casein, whey, soy protein,
geltatin.
Casein c kh nng to bt tt hn albumin trng nhng bt bn cn s c
mt ca ng, glucose.
Whey cng c kh nng to bt tt (do thnh phn lactalbumin v
lactoglobulin). Whey thng c dng kt hp vi albumin trng to bt.
Soy protein l loi nguyn liu hon ho thay th albumin trng do tnh
nng cng ngh: tan tt trong nc, kh nng to bt cao, bn bt cao, bt t b ph
v nhit cao (do c th trn syrup nng vo m bo ch tiu vi sinh ca
sn phm).
2.

Mt:

L nguyn liu cn thit to hng v cho sn phm ko nougat. Mt c tc


dng gi m, tng hm lng cht kh, ngoi ra s dng mt s trnh lm kt tinh
ng trong ko do mt cha hm lng ng kh cao. Ngy nay, trong cng
nghip c th dng syrup ng nghch o thay th mt.

- Cng ngh sn xut ko Nougat -

Thnh phn chnh ca mt l ng nghch o, chim 74% (trong fructose


chim 39%, dextrose chim 35%); saccharose 1,8%; khong 0,2%; dextrin 1,2%;
protein v sp 0,4% v khong 18% m, ngoi ra mt cn c th cha ng maltose
v mt s loi ng khc.
pH ca mt khong 3,9.
Hm lng ng fructose trong mt t nhin lun cao hn hm lng
dextrose, t l fructose/dextrose thng dao ng trong khong 1,15-1,35. i vi
syrup ng nghch o sn xut trong cng nghip th t l ny thng l 0,9..
Trong mt t nhin thng cha cc loi enzyme amylase, invertase v cc loi
men. m ca mt nu vt qu 20% s to iu kin cho s ln men hay cc phn
ng ha sinh lm bin i cht lng mt. X l nhit 710C c th v hot cc men
ny. Tuy nhin, nhit ln hn 500C, mt s thnh phn dinh dng v cu t
hng.
Khi thay th mt bng syrup ng nghch o trong sn xut ko nougat,
ngi ta thng phi b sung ph gia to hng mt.

3.

Cc loi ht lm ko

a. Almond (hnh nhn)

10

- Cng ngh sn xut ko Nougat -

y l loi ht quan trng nht trong lm bnh v c s dng rt ph bin,


n c ngun gc t vng a Trung Hi. T nhin, loi ht ny c v nu. Ngoi ra
cn c loi ht ty v thnh trng. Trong cc ca hng thng c hnh nhn
nguyn ht, tch i, ct lt, hoc dng bt.
C hai loi hnh nhn, hnh nhn ng v hnh nhn ngt. Loi hnh nhn
ngt dng lm ko v mt s mn trng ming. Trong khi loi hnh nhn ng
thng c dng vi mc ch to v.
Trn th gii, sn lng hnh nhn ng khng cao. Nu c th tiu th mt
lng cao hn mc cho php th hnh nhn ng c th gy c v trong ht ny c
cha amygdalin, m cht ny khi thy phn s to hydro cyanide. Qu trnh thy phn
amygdalin s xy ra di tc dng ca enzyme Emulsin, c trong thnh phn lp v
la ca ht, nu ht c tn thnh bt, lm m v 30oc. Sn phm sau thy phn
gm c hydro cyanide, benzaldehyde v D-glucose.
Ht hnh nhn c th n sng, nhng ht rang c dng trong cc dng sn
phm chocolate nhiu hn. tch lp v nu, ht s c chn trong nc gn si,
sau c cn gia hai trc bng cao su th lp v ny d dng trc ra. Ht hnh
nhn chn c th c sy kh hoc rang sau dng trang tr cho mt s loi
bnh hoc b sung vo ko. Ngoi ra, ht chn cng c th c nghin thnh
almond paste.
Ht hnh nhn cha hm lng khong cht kh cao nh magie, kali, calci v
cc cht chng oxy ha nh Vitamin E, selenium. Mt tch ht hnh nhn cha lng
magie tng ng 25% nhu cu magie ca c th ngi trong mt ngy. V tch
ht hnh nhn cha lng calci xp x lng calci c trong tch sa. Mt nghin
cu trn ng vt thy rng, nhm ng vt n hnh nhn nguyn ht c t t bo ung
th rut kt hn l nhm chi c n du hnh nhn hoc khng n hnh nhn. L do
c a ra c l l do ht cha nhiu cht x. Hnh nhn cng c xem l ht kh

11

- Cng ngh sn xut ko Nougat -

tt cho sc khe tim mch v c hm lng cholesterol kh thp, hn 70% cht bo


ca ht l acid bo khng no c mt ni i.
Ht hnh nhn c th c bo qun d dng hn cc loi ht khc c dng
lm bnh. Nhit l tng bo qun ht l 4-7oC, m 55-65%.
b. Cashew (ht iu)

Ht iu c ngun gc t Brazil, nhng ngy nay n c trng kh nhiu


n . Cy iu cng h vi cy xoi v pistachio.
Ht iu c cht lng tt th phi trng, ht my, c v bo v ngt. Trn th
trng c hai dng sn phm ht iu l loi nguyn ht v loi ht c tch i.
c. Hazelnut

12

- Cng ngh sn xut ko Nougat -

Loi ht ny nguyn v trng hi ging nh ht d nh thng c Vit Nam.


Tuy nhin loi hazelnut ca phng Ty khng phi l ging ht d . Hazelnut
dng lm bnh rt thm ngon.
Hazelnut c nhiu tn gi khc nhau nh Barcelona, Levant Nut, Filbert. Ht
ny c trng nhiu ty ban nha, , php v th nh k. Hazelnut c nhiu hnh
dng, kch thc v mu sc khc nhau, chng c th c dng thay th cho nhau v
mi v kh tng t, nhng ngi ta thng a thch dng cc ht c kch thc nh
trong cc sn phm chocolate, ko hnh nhn (cn c gi l ko trng chim).
Ngi ta hay s dng hazelnut sng nh l mn trng ming, cn ht rang th
thng c dng trong cc sn phm chocolate.
d. Macadamia nut

Loi ht ny khng c tn gi tng ng trong ting Vit, n rt ngon v gi


cng rt t. y l ht c ngun gc t Queenland v New South Wales, ngy nay
th c trng nhiu Hawaii. Ht c kch thc nh, trn v v kh cng nn vic
tch v kh phc tp lm cho gi c ca ht macadamia tch v trn th trng rt
cao.
Macadamia c cha hm lng cao protein, cht x, v cc acid bo khng
bo ha c mt ni i.

13

- Cng ngh sn xut ko Nougat -

e. Pecan (ht h o)

Ht ny c trng rt nhiu mt s bang min nam hoa k, y cng l quc


gia tiu th lng ln loi ht ny. Ht pecan cha hm lng cht bo cao hn ht so
vi cc loi ht b sung vo trong bnh, ko. Qu trnh trng, thu hoch, tch v, v
cui cng l phn loi cc loi ht ny ko di v phc tp, chnh v th m gi ca ht
ny rt cao, ch c nhng bnh ko cao cp mi dng ht ny.
f. Pistachios (ht d ci)

y l loi ht c ngun gc t vng Trung ng. Ti chu u, cy ca loi


ht ny c trng nhiu , Sicily, Hy Lp, Php V Ty Ban Nha. Sn phm ht
ny c bn bao gm c v. Ht c dng trang tr b mt cho mt s loi bnh,
mn n v mu xanh bt mt ca n. Khi s dng loi ht ny th nn ch n mc
h ca v ( tc l ht c ci hay khng), v ht khp v tc l cha thnh
thc.
14

- Cng ngh sn xut ko Nougat -

g. Corn syrup (siro bp)


y l cht to ngt t nhin, c sn xut bng cch thy phn mt phn tinh
bt bp di tc dng ca acid v nhit trn 100oC, sau c th tip tc thy
phn bng enzyme nu cn thit. Corn syrup l hn hp ca glucose, maltose, v
maltodextrins. mc thy phn ph thuc vo yu cu s dng ca sn phm cui
cng, thng thng thy phn khong 40-60% lin kt glucosid ca tinh bt, tc ch
s DE t 40-60, nhng thc t ngi ta thng hay sn xut loi syrup c DE t 2480. ngt ca corn syrup bng mt na so vi dung dch sucrose c cng nng .
Corn syrup hay c s dng sn xut mt s loi ko v vi cng ngt th dung
dch ny c nht cao hn cc dung dch tng t.
h. Hng vani
C ba dng sn phm hng vani: vanilla t nhin, hai dng tng hp gm
vanillin v ethyl vanillin.
Vanilla t nhin: c thu nhn t qu ca mt loi lan nhit i c tn l Vanilla
planifolia, y l loi cy bn a ca vng Trung M, nhng n li c trng nhiu
Madagascar, Seychelles, Reunion v Tahiti. c hoa c th u tri th cn thit
phi tin hnh th phn nhn to v trong mt s vng m loi cy ny c th pht
trin t nhin th khng c mt loi ong c bit no th phn cho hoa lan ny.
Vanilla cn phi tri qua mt qu trnh x l tng t nh cacao c hng thm
c trng.
Vanillin l mt trong nhng hp cht hng tng hp u tin. trc y, vanillin
c tng hp du eugenol ca cy inh hng, v ngy nay ngi ta c th tng hp
vanillin t lignin, sn phm ny c mi hon ton tng t nh dng c tng hp
trc y.
Ethyl vanillin l dng sn phm vanillin m trong nhm methyl c thay th
bi nhm ethyl. Sn phm ny cn c tn gi l bourbonal, vanillose. Mc d xut

15

- Cng ngh sn xut ko Nougat -

hin t lu nhng n khng c dng phor bin v kh tch mt s tp cht cn ln


bn trong. Ngy nay, nhc im ny c ci thin. c cng mi tng
ng nhau th lng vanillin phi s dng nhiu gp nm ln so vi ethyl vanillin,
nhng gi c ca ethyl vanillin li cao gp bn ln so vi vanillin.

16

- Cng ngh sn xut ko Nougat -

IV.

QUY TRNH SN XUT

Qui trnh sn xut nougat cng

ng, glucose,
nc

Mt ong

Lng trng

Ht qu

trng

hnh

nh bng

Nu
nh

Tch v

Vanilla

Nng nh

Phi trn

khun-cn

Ct

Lm ngui

Bao gi

Ko nougat
cng
17

- Cng ngh sn xut ko Nougat -

Thuyt minh qui trnh


Thnh phn nguyn liu s dng:
Qu hnh 40%
ng tinh th: 23%
Lng trng trng: 2%
Mt ong: 14%
Glucose: 20%
Hng vanilla:1%
Giy go, nc
1.

Nu ng:

Mc ch: ch bin
Chuyn ng t dng tinh th sang dng dung dch, gip s ha trn c ng
nht, chun b cho cc bc sau.
Bin i:
-Vt l: Nhit tng, nht gim.
-Ha l: chuyn t dng tinh th rn sang dng lng.
-Ha hc: nhit cao, xy ra phn ng caramel, to mu cho sn phm.
Thit b: s dng ni nu
Ha tan ng vo nc, khuy cho n khi ng tan ht
Cho glucose syrup vo, v tin hnh nu c khuy trn
Nu cho n nhit 130oC, gi nhit trong vng 2-5 pht. Ti giai on ny, syrup
c dng c qunh. Nu cho syrup nh git xung nc th n tr thnh mt ht
cng.
18

- Cng ngh sn xut ko Nougat -

Thng s cng ngh:


- Nhit nu 130oC
- Thi gian nu: ti u.
- Nng syrup t: 92%
- Lm ngui v: 60-70 oC.
- Lng nc s dng: ty theo nng sut hoc khi lng syrup cn nu m
thm nc. Lng nc c tnh nh sau:
Gi s cn chun b 5 m3 syrup ng saccharose c nng 92% khi lng
- Khi lng ring ca syrup 92% khi lng l : 1.975 kg/l
Suy ra khi lng ca 5 m3 ca syrup l: 5000 x1.975 =9875 kg
- Hm lng saccharose cn nu syrup l: 0.92 x 9875=9085 kg

19

- Cng ngh sn xut ko Nougat -

-Saccharose cng nghip cha mt lng m v cc tp cht, gi s hm lng


saccharose trong nguyn liu ban u l 99.8%
=> Lng ng cn dng l: 9085/0.998=9103.2 kg
=> Lng nc cn dng l: 9875-9103=772 kg .
Trong qu trnh nu c tnh tn tht khong 2-5% lng nc, nn nu gi tr tn
tht l 5% th hm lng nc thc t cn dng l:
772 x 1.05=810.6 kg
Cc yu t nh hng:
- T l thnh phn glucose syrup: thnh phn thp th nh hng n cu trc do
glucose gip gim tnh trng ng b kt tinh khi phi trn lc sau. Nhng nu syrup
nhiu th lm cho hn hp b caramel ha nhiu, gy sm mu v ng do syrup c
nhit caramel thp hn ng saccharose.
-Nhit nu: nhit nu cng cao th nougat cng cng, tuy nhin nhit d
qu cao th ng b caramel ha mnh, lm sn phm qu sm mu v c v ng.
-T l nc : ng : nc nhiu th nht gim, nhng thi gian nu di, tn
din tch thit b, nn chn t l nc va phi.
2.

nh trng:

Mc ch: chun b, gip to bt kh to cu trc cho sn phm


Bin i:
- Ch yu l bin i vt l: tng nhit
- Tng th tch do to khung protein c kh nng gi kh.
Thit b

20

- Cng ngh sn xut ko Nougat -

TrhTh
3.

nh hn hp lng trng trng v mt:

Mc ch: chun b, nh n khi hn hp ng u.


Bin i: khng c bin i g ng k
Thit b: s dng cng thit b trn.
Mt c un nng, sau lm ngui v trn vi trng nh
Thng s cng ngh:
Nhit nu: 118oC
Nhit lm lnh 60-70oC
Yu t nh hng:
- Mt ong phi c gia nhit ring ri sau mi b dung vo dch syrup gim
thiu s thay i v hng v.
- Nhit : nu nhit mt qu cao th lm bin tnh protein lm gim kh nng
gi kh, gim phng ca trng.
21

- Cng ngh sn xut ko Nougat -

- i vi m nu c mt th khng nn s dng t l ng ln, v cc acid trong


mt c th to nn phn ng nghch o ng, ht ng trong trng hp ny s
c hnh thnh tt nu nh ton b lng syrup v mt s dng c nu nhit
thp. cn phi s dng lng syrup trong phn dch nu syrup chng li s kt
tinh sm ca ng khi tin hnh trn hai phn li vi nhau.
- i vi m nu c t l phn frappe cao v phn dch syrup nu thp hn th nn
s dng thm lng mt t cu trc mong mun trong sn phm cui cng.
4.

Rang ht:

Mc ch: Ch bin, lm chn ht


Chun b: thnh phn ht b sung vo hn hp ko
Hon thin, to mi thm c trng
Bin i:
-Vt l: Nhit tng, thay i mu: mu chuyn nu
-Vi sinh: mt s vi sinh vt b tiu dit, v hot enzyme.
Thit b:

22

- Cng ngh sn xut ko Nougat -

Thng s cng ngh: Nhit 175o


Thi gian 5-7 pht.
5.

Phi trn:

Mc ch:Ch bin
Bin i: khng c bin i g ng k.
Thit b:

Trn hn hp trng nh v mt vo syrup nu v tip tc khuy trn v gi


nhit. Khi hn hp c mu trng ng th bt u thm ht vo v tip tc khuy trn
Thng s cng ngh:
-Gi nhit 60oC
-Thi gian gi nhit sau cng : 1-2 pht
-Tng thi gian cho giai on: 20 pht
Cc yu t nh hng:
Nu hn hp n khi c v c mu trng ng.
-Th t phi trn:
23

- Cng ngh sn xut ko Nougat -

-Phng php phi trn: Khi phn syrup nu c nhit nu qu cao th cn


pho lm lnh khng ph hy cu trc ca phn frapp.
-Thi gian phi trn: thi gian qu ngn th cc thnh phn cha c ng nht, s
phn phi ca ht cng cha ng u. thi gian di th ht b gia nhit lu, mt i
gin mong mun v mu sc sn phm sm.
6.

khun-cn

Mc ch: chun b cho qu trnh ct to hnh.

24

- Cng ngh sn xut ko Nougat -

7.

Ct

8.

Lm ngui

9.

Bao gi
25

- Cng ngh sn xut ko Nougat -

Thit b bao gi trn c iu khin t ng bng PLC.


Kt ni vi dy chuyn sn xut ko Nougat.
Nng sut

300500pcs/min

Hnh dng bao gi

dng thanh di ghp m 2 u

Vt liu bao gi

Wax paper, cellpane, aluminium film

Cng sut my

3.55kw

Tn s

380v/50hz

Trng lng

1350kg

DimensionsLWH

145012001800mm

26

- Cng ngh sn xut ko Nougat -

V.

SN PHM

Nougat ni chung cung cp khong 460 kcal/100g, loi ko ny cho t nng lng hn
so vi socola ng thi t l bo t. Ht qu hnh v ht d cha ch yu l cc acid
bo khng no tt cho tim mch. Nougat c cha thnh phn khong vi hm lng cn
i nh: Kali, Photpho, Canxi, Magie, v Natri cng nh l hm lng vitamin nhm
B, vitamin C, PP v E.
Hm lng cc cht dinh dng trong 100g:
Nc: 6.9g
Protein:10.8g
Lipid: 26.8g
Available glicides 52.0g
Tinh bt
X: 1.9 g
Nng lng: 479 kcal
Khong: st: 3.5mg
Ca: 80 mg

27

- Cng ngh sn xut ko Nougat -

TI LIU THAM KHO


[1] Chocolate, cocoa, and confectionery: science and technology, Edition: 3-Bernard
W. Minifie-, revised, Xut bn bi Springer, 1999- ISBN 083421301X,
9780834213012-904 trang
[2] Chocolate and confectionery-By Cecil Trevor Williams-Published by L. Hill, 1950
-Original from Cornell University-Digitized Mar 21, 2009-215 pages
[3]Sugar Confectionery and Chocolate Manufacture-By R. Lees, E. Brian JacksonEdition: illustrated-Published by L. Hill, 1973-Original from Cornell UniversityDigitized Oct 24, 2008-ISBN 0249441209, 9780249441208-379 pages
[4] http://www.nougat.co.za/hard_italian_almond_nougat.htm
[5] http://www.dlc.fi/~marian1/gourmet/nougat.htm
[6] http://www.gomc.com/firstpage/200602035.pdf
[7] http://extension.oregonstate.edu/umatilla/mf/sites/default/files/ValueAdding_in_Agriculture.pdf
[8] http://www.britannica.com/EBchecked/topic/92513/candy/50510/Nougat
[9] journal of food engineering volume 53, issue 2, june 2002,page 199-202
[10] http://forums.egullet.org/index.php?showtopic=92495
[11] http://candy-machine.ap-trade.net/cataloge.htm
V mt s trang web khc

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