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B GIO DC V O TO

TRNG I HC K THUT CNG NGH TP. HCM

N TT NGHIP

NGHIN CU CH BIN SAN PHM BANH BAO TRA OOLONG

Chuyn ngnh: CNG NGH THC PHM

Ging vin hng dn : Th.S Nguyn Anh Trinh

Sinh vin thc hin : Nguyn N My My

MSSV: 1191100058 Lp: 11HTP03

TP. H Ch Minh nm 2013

Nghin cu ch bin sn phm bnh bao tr Oolong


LI CM N

Trc ht, em xin cm n n khoa Cng ngh Thc phm ni

ring v trng i hc K thut cng ngh H Ch Minh ni chung

to mi trng hc tp v nghin cu khoa hc tt trong thi gian theo

hc ti trng.

hon thnh bi lun vn em xin gi li cm n chn thnh n

thy Nguyn Anh Trinh l ngi tn tnh hng dn em trong sut thi

gian thc hin.

Cui cng, em xin cm n cc bn gip ti trong thi gian

lm lun vn ny.

Trong thi gian lm lun vn cui kha, khng trnh khi nhng

thiu st em rt mong c s ng gp qu bu ca qu Thy (C), bn

cnh t ti nghin cu em cng hc v tch ly c nhiu iu b

ch c li cho thc tin.

Knh chc Qy Thy (C) li chc sc khe v thnh t!!1

Sinh vin thc

hin

Nguyn N My

My

GVHD: ThS. Nguyn Anh Trinh SVTH: Nguyn N My My

TM TT LUN VN

T lu bnh bao c bit n nh mt loi thc phm quen thuc c

ch bin bng th cng hoc cng nghip. Khi cuc sng ngy mt hin i, nhu cu

cuc sng ngy mt nng cao i hi nhiu s chn la v thc phm hng ngy v

cc loi sn phm khc. p ng nhiu nhu cu th hiu ca khch hng, nhng

chic bnh bao mang nhiu hng v khc nhau cng ra i nh bnh bao socola, bnh

bao l da

Bnh bao khng ch c xut hin trong nhng ba n dn d m cn xut

hin trong nhng bui tic sang trng. Ngi Vit Nam quen thuc vi hnh nh

nhng chic bnh bao nng hi, thm ngon. S a dng ca n nhm p ng nhu cu

ca cc khch hng kh tnh nht.

T thc tin trn, di s hng dn ca Th.S Nguyn Anh Trinh, chng ti

tin hnh thc hin ti : Nghin cu ch bin sn phm bnh bao Tr Oolong

Sau thi gian kho st chn c thng s v cng thc ph hp tin hnh

lm sn phm:

+ T l men ph hp s dng trong qu trnh lm bnh: 7g/900g bt.

+ Cng thc thch hp nht s dng gy bt ci sn phm:

Stt Thanh phn n vi S lng1 Bt mi g 5002 Men g 73 Nc g 2004 Tng cng: 707

+ Thi gian thch hp nht bt ci: 40 pht

+ Cng thc phi trn nguyn liu thc hin qu trnh nho bt bt.



Stt Thanh phn n vi S lng1 Bt cai g 7072 Bt mi g 4003 ng g 1404 Nc g 655 a g 1006 Bt ni g 1.57 Sa ti g 358 Mui g 19 Tng cng: 1449,5

+ T l tr Oolong ph hp dng phi trn to cm quan cho sn phm:

40/900g bt mi.

+ Thi gian bnh tt nht: 100 phut

+ Thi gian hp banh tt nht: 20 phut.



CHNG 1

M U

1.1 T VN

Bnh bao l loi thc phm quen thuc i vi mi con ngi chng ta. Trn

th trng c rt nhiu loi bnh bao lm sn nh bnh bao nhn tht, bnh bao l da,

bnh bao chay Trong siu th c cc loi bnh bao lm sn ng gi ca cc thng

hiu nh Vit Qun, Th Pht... Vic bo qun bnh bao lm sn kh n gin, ta ch

cn bo qun t mt khi cha s dng.

Bnh bao thng dng n sng hoc n dm vo nhng lc i vi y

cht dinh dng vi protein, glucid, v cc cht khcBnh bao l mt loi thc n

ng ph ph bin nc ta hin nay.

C nhiu loi bnh bao mn ngt khc nhau nhng hng v bnh bao kt hp

vi tr Oolong l cha c. Bnh bao tr Oolong l s kt hp gia hng v thm

ngon ca bnh bao v nhng li ch ca tr s em n mt loi sn phm mi cho

ngi tiu dng chn la.

Tr ngoi tc dng l loi thc ung gii kht th n c xem l mt loi tho

dc tr c rt nhiu bnh cho con ngi c khoa hc xc nh nh thn kinh,

ngi c bnh cao huyt p, bnh v rng ming, bnh t qu, try tim, ung th. V

cha nhiu thnh phn c li cho sc khe nh vitamin A, B1, B2, B6, vitamin PP, t

bit l vitamin C.

Vi mong mun mang n mi ngi mt mt loi bnh bao mang hng v

mi t nhng l tr nhm tng thm s chn la. thun tin v m bo v sinh an

ton thc phm cho ngi tiu dng ti tin hnh nghin cu ti:

NGHIN CU CH BIN SN PHM BNH BAO TR OOLONG.



1.2 .NI DUNG, MC CH

1.2.1.Ni dung

- Kho st t l men

- Kho st cng thc gy bt ci

- Kho st thi gian bt ci

- Kho st cng thc nho bt bt

- Kho st t l tr Oolong phi trn

- Kho st thi gian bnh

- Kho st thi gian hp bnh

1.2.2 Mc ch

Mc ch ca ti ny l xy dng quy trnh sn xut bnh bao Tr Oolong

c th p dng cho sn xut thc t.



CHNG 2

TNG QUAN TI LIU

2.1 TNG QUAN V SN PHM BNH BAO :

2.1.1 nh ngha:

Theo FAO, sn phm bnh bao l nhng sn phm c lm t go hay la m

ln men, c hoc khng c nhn tht nhi v c nu chn bng cch hp.

2.1.2 Gii thiu v bnh bao:

Bnh bao c xem l mt trong nhng loi bnh hp truyn thng ca ngi

Chu ni chung v n c ngun gc t Trung Quc.

min bc ca Trung Quc, bnh bao ( mntu) - cng ging nh go

chng c xem l mt phn chnh ca ba n, v n cung cp mt lng ln

cacbohydrat. Tuy nhin, min nam Trung Quc, bnh bao ch l mn n ng ph

hoc l mn khai v trong cc nh hng, hn l mn n chnh trong gia nh.

Thng thng mng thu khng nhn, cn bnh bao c nhn trong. Tuy nhin,

mt s vng ngi ta khng phn bit nh vy m bnh bao c dng ch chung

cho c loi c nhn hoc khng nhn.

Bnh bao kh ph bin Chu : bnh bao l tn gi Vit Nam, Nht n

c gi l manj (), Hn Quc l mandu, Philippin l siopao

Ngi Vit Nam thng hp chn bnh bao v n km vi cc mn n khc

trong cc ba tic hoc nh hng.


(a) (b)(c)

Hnh 2.1: Cc loi bnh baoa: bnh bao chin, b: bnh bao trng, c: bnh bao chocola

(a)


Bnh bao l loi bnh hp c th c nhn tht v/hoc rau, kh quen thuc. Bnh

bao thng c dng trong cc ba n m c bit l ba sng.


Goubuli baozi ()Xiaolongbao ()

Tang bao () Lotus seed bun ()

Shengjian mantou ()


Hnh 2.2: Mt s sn phm bnh bao

2.1.3.Mt s sn phm bnh bao Vit Nam:

Bnh bao Th Pht:

La c s banh bao u tin ap dung phng phap

lam banh truyn thng va phng phap mi

Malaysia (dung may), cho ra loai banh bao co

hng vi rt ring, khng bi khai, khng bi nhm ln

vi cac loai banh bao khac trn thi trng.

Sn phm:

- Ha cao tm-thit

- Xiu mai kh, xiu mai nc...

- Banh bao chay

- Banh bao nhn mn: thit & trng cut truyn thng, banh bao vit mui, xa xiu, thit

ga...

- Banh bao nhn ngot: cai-de, bng lan hp, banh cua, khoai mn, u xanh, da, banh

bt khng dung n chung heo quay...


Hnh 2.3: bnh bao Th Pht


Bnh bao Nht Vit:

Banh bao cao cp nht vit Tokyo la san phm

nhiu nm c TPHCM cp giy chng nhn

at v sinh an toan thc phm. Cng ty a u

t dy chuyn cng ngh hin ai kep kin

Malaysia t khu tip phm n thanh phm.

Sn phm:

- Bnh bao xu mi tht heo

- Bnh bao xu mi tm, cua

- Bnh bao trng ct tht heo

- Bnh bao trng mui tht heo

- Bnh bao nhn khoai mn - nhn ht sen

- Bnh bao chay nhn tri cy, bnh bao chay trng

Bnh bao Ph Gia:

Sn phm:

- Bnh bao xu mi, b

- Bnh bao xu mi, trng

- Bnh bao x xu


Hnh 2.4: bnh bao Nht Vit

Hnh 2.5: bnh bao Ph Gia


2.2 TNG QUAN V NGUYN LIU:

Nguyn liu dng sn xut bnh bao ch yu l bt m, nm men v nc.

Ngoi ra tu theo yu cu s dng m trong quy trnh sn xut cn c thm cc

nguyn liu ph khc: ng, trng, sa v mt s ph gia khc nhm lm tng cht

lng ca bnh thnh phm.

2.2.1 Bt m:

Bt m l nguyn liu khng th thiu trong cng ngh sn xut bnh bao, bnh

mng thu. Cht lng ca sn phm ph thuc vo cht lng ca bt m.

2.2.1.1 Thnh phn ha hc ca bt m:

Bt m c ch bin t ht la m, da vo cc loi la m m ta c 2 loi bt

lm bnh m: bt m trng c sn xut t ht la m trng (triticum) v bt m en

c sn xut t ht la m en (secale). Tuy nhin, sn xut bnh bao ta ch dng

bt m trng.

Cht lng ca bt m cng khc nhau tu thuc vo nhiu yu t: ging, iu

kin canh tc, quy trnh sn xut, vn chuyn, bo qun... Tuy nhin, trong thnh phn

ca bt m c cha cc thnh phn chnh sau:

Bng 2.1: Thnh phn ha hc ca bt m [1]

Thnh phn ho hc trung bnh tnh bng phn trm cht khPentozan Tinh bt Protid Lipid ng chung Cellulose Tro

Bt thng

hng1.95 79.0 12.0 0.8 1.8 0.1 0.55

Bt loi 1 2.5 77.5 14.0 1.5 2.0 0.3 0.75Bt loi 2 3.5 71.0 14.5 1.9 2.8 0.8 1.25

Nh vy, bt m ch yu gm glucid v protid, hm lng cc glucid v protid

chim khong 90% trng lng ca bt m.

Protid

Ty thuc vo ging, iu kin trng trt, thu hi la m m hm lng protid

trong bt m vo khong 8 25%. Hm lng protid tng dn t bt hng cao

n bt hng thp. Tuy nhin, v mt dinh dng th protid trong bt hng cao c gi

tr hn.

Cu trc phn t ca protid c nh hng n cht lng gluten, m cht lng



gluten li c nh hng quyt nh ti cht lng ca bnh. Nu t l mi lin kt

disulfur trong phn t nhiu hn, ngha l protid c cu trc bc ba v bc bn tri hn

th gluten ca bt s cht hn, sc cng ln hn v gim thp, do cht lng

bnh s tt hn.

Protid ca bt m gm hai dng: dng n gin (gi l protein), dng phc tp

(gi l protid). Trong , dng n gin l ch yu. Nm 1907 T.B Osborne phn

tch cc protid ht ha tho da theo tnh tan thnh 4 thnh phn:

- Albumin: tan trong nc, b kt ta nng mui (NH4)2SO4 kh cao ( 70

100% bo ho).

- Globulin: ho tan trong dung dch mui trung tnh (NaCl, KCl, Na1SO4, K2-

SO4), b kt ta nng mui (NH4)2SO4 bn bo ho.

- Prolamin: khng tan trong nc hay dung dch mui m ch tan trong dung

dch ethanol hay izopropanol 60 80%, cn gi l gliadin.

- Glutelin: ha tan trong dung dch kim hay acid long, cn gi l glutenin.

Khi em nho bt m vi nc v mt thi

gian, gliadin v glutenin ht nc to thnh mng

phn b u trong bt nho. Ra bt nho cho tri

tinh bt th c mt khi do, l gluten. Gluten

va dai va n hi, c tc dng gi kh lm cho

khi bt nho n ra.

Gluten thu c sau khi ra bt nho c gi l gluten t, gluten t cha n

65 70% nc, cn li l cht kh, trong cht kh,

ch yu l protid. Hm lng gluten t trong bt m dao ng trong khong 15

55%, ty thuc loi v ging bt m. Khi bt m c cht lng bnh thng th t l

gluten t ph thuc vo hm lng protid trong bt. (131/[1])

nh gi cht lng gluten t ca bt, ngi ta dng cc ch s nh mu

sc, n hi, chu ko

Bng 2.2: Phn loi gluten bt m (29/[2])

Tnh cht Gluten t cht lng tt Gluten t cht lng xuMnh Trung bnh Yu

Cm quan ng nht, mn mi, trng ng Mu xm, ln ngn, khng


Hnh 2.6: Cu trc ca gluten


mn n hi Tt Trung bnh t Km

cng Cao Trung bnhTrung

bnhThp

chu

ko

Trung

bnhTrung bnh Ln Ln

i vi cc sn phm cn c dai, xp cao: m si, bnh m th s dng loi

bt m c cht lng cao (hm lng gluten cao). Ngc li, i vi cc sn phm

khng cn dai: bnh biscuit, cake, bnh hp th s dng loi bt m c hm lng

gluten thp.

Bnh sn xut t bt m ham lng gluten cao c th tch ln, xp u. Bnh

sn xut t bt m co ham lng gluten thp d c hnh dng hi dt do trong qu trnh

ln men v chia bt bt nho d b chy.

Gluten ca bt m cht lng cao thng c n hi tt, chu ko va phi.

Nu gluten c chu ko ln th thi gian ln men bt nho trong qu trnh sn xut

thng phi ko di, ngc li nu gluten c chu ko nh th bt nho thng b

chy, bnh t n, xp ca bnh km.

Trong qu trnh chun b bt nho c th vn dng cc yu t nhit , nng

mui n, cng bt nho ci thin tnh cht vt l ca gluten thng thng

nhit khong 300C. Nu gim nhit nho th gluten tr nn cht hn v ngc li

nu tng nhit nho th gluten n nhanh nhng kh nng gi kh km v bnh t n.

2.2.1.2 nh gi cht lng bt m:

Cht lng ca bt m c nh gi theo tiu chun ca nh nc: bt phi

khng c mi v l, khng b nhim trng; hm lng tp cht st khng ln hn 3

mg/kg bt, m ca bt m phi thp hn 14%. Cc hng bt khc nhau s khc nhau

v: tro, trng, mn, axit v hm lng gluten t.

+ tro: tro ca ni nh la m vo khong 0.4 0.45%, tro ca cm vo

khong 7 8.5%. Do bt m c hng cao cha t tro hn bt m c hng thp.

+ mn: mn ca bt c trng cho mc nghin. Bt thuc cc hng cao

th mn hn, ngha l gm cc phn t nh hn. mn ca bt nh hng n gi tr

thc phm v tnh cht nng bnh ca bt. Trong qu trnh nng bnh ca bt nho,



bt c kch thc ln s chm trng n, chm ln men v qu trnh keo ha khng

th xy ra vi tc nhanh.

+ trng: cc lp v qu thng cha nhiu sc t hn ni nh. Bt cng trng

chng t n cng t v. Bn thn ni nh c cha sc t carotenoid nn ni nh c mu

trng ng.

+ acid ca bt: ht v bt lun c tnh acid. Cc acid c to thnh do

qu trnh thy phn bng men trong thi gian bo qun bt hoc ht. Trong qu trnh

sn xut, ngi ta xc nh acid chung ca bt, bn thnh phm v thnh phm.

acid ny l s lng cc acid v cc cht c tnh acid, c biu din bng Nayman

(oN). acid ca bt m dng trong cng ngh sn xut bnh lm t bt m c quy

nh trong khong 3 5 oN (pH khong 5.8 6.3).

2.2.2 Nguyn liu lm n bt nho:

Hin nay, c 3 phng php lm n bt nho: phng php c hc, ha hc,

sinh hc. Tuy nhin, do iu kin thit b sn xut nn trong qui trnh sn xut bnh

bao ch s dng kt hp 2 phng php ph bin hin nay: dng men (phng php

sinh hc) v bt ni (phng php ha hc) lm n bt nho.

Nguyn l: men bnh m v bt ni c s dng to ra kh CO2 l tc nhn

lm bnh m n, kh CO2 c to thnh s b gi li trong cc mng gluten.Gluten

trong bt m li l protein rt c bit chng c tnh n hi v to mng. Khi x l

bnh nhit cao CO2 s tng th tch, mng gluten s cng ra v to thnh nhng

ti cha CO2. Khi nhit cao hn CO2 s thot ra khi ti cha n v to ra nhng l

xp trong bnh. Kt qu l bnh c xp, kh nng ln men cng mnh, xp ca

bnh cng nhiu bnh cng n v th tch bnh cng tng.



Men bnh m:

S dng nm men trong sn xut bnh bao l

phng php sinh hc lm n bt nho, nh lng

CO2 sinh ra trong qu trnh sng ca nm men. Chng

nm men dng trong sn xut bnh bao thuc h

Ascomycete, loi Saccharomyse Cerevisia.

Hin nay, trn th trng c hai loi men c s dng ph bin: men ti v

men kh.

Men ti (men p): c mu xm, m khng qu 75%, hm lng cht

kh 33 35%, thi gian lm n bt nho nh hn 75 pht, nhit bo qun 2 6 oC,

thi gian bo qun 6 tun. [3]

Bng 2.3 : Thnh phn ha hc ca nm men p[2]


Thnh phn Hm lng

(%)Nc 70 75Cht kh 25 30Protein v cht c nit

khc50

Cht bo 1.6Hydratcacbon 33.2M t bo 7.6Tro 7.6

Hnh 2.7: T bo nm men


Trong 1g men ti c n 109 t bo. Nu bo qun nhit cao th nm men

p s b t phn do lc n ca nm men b mt i. Nm men bo qun lnh ng th

vn gi c lc n nu phc hi dn dn nhit t 3 6oC, phc hi qu nhanh

th a s t bo nm men b cht.

Men kh: m khng qu 11 12%, hm lng cht kh 94 96%, thi

gian lm n bt nho nh hn 110 pht, bo qun nhit mi trng, thi gian bo

qun 2 nm. [3]

Ngoi ra, cn c nm men lng, khi s dng loi nm men ny cn ch n

hm lng nc trong nm men lng trnh bt nho b nho.

T bo nm men pht trin bng cch phn nhnh. Qu trnh hnh thnh t bo

mi ko di trong 30 40 pht hoc lu hn. Trong mi trng bt, giai on pht

trin ca nm men ko di khong 2.5 30 gi. Mt t bo c th nhn gp 16 20

ln. Cng pht trin ca nm men ph thuc vo thnh phn v nng ca cc

cht dinh dng trong mi trng chung quanh t bo, nhit , pH v mc thng

kh ca mi trng. Nhit thch hp nht cho s pht trin ca nm men bnh m l

29 31oC, pH thch hp nht l 5 5.8.

Thc n nui cc t bo nm men gm c cc hp cht nit, hp cht khong,

cc gluxit, vitamin v cc cht sinh trng. Trc ht, nm men tiu ha cc axit

amin, sau mi n cc sn phm thy phn protid (nm men hu nh khng tiu

ha cc protid t nhin). Nm men tiu ha gn nh hon ton nit ca ammoniac,

cn nitrat v nitrit lm cho nm men b trng c.

Nm men cn thc n khong c cha P, K, Mg, Fe Cc vitamin v cht sinh

trng: B1, B2, B6, PP, biotin, axit pentotenic, axit folic c t bo nm men dng

mt phn tng hp trong ni t bo, mt phn cn dng d tr.



Cc gluxit cn cho nm men lm vt liu xy dng cho t bo v lm

ngun nng lng. Cc t bo nm men tiu ha trc tin l hecxoza, sau l

saccaroza v mantoza. Nm men khng tiu ha lactoza v cc polysaccarit cao hn.

Nm men ch tiu ha trc tip cc ng n gin (saccaroza v mantoza c thy

phn s b bng fecmen ca nm men).

Nng lng ha hc cn thit cho nm men do kt qu ca s chuyn ha ng

trong ni t bo cung cp. Nm men c th phn hy ng bng cch h hp hiu kh

hoc ln men ru.

S thy phn ng trong iu kin hiu kh c th biu din bng phng trnh:

C2H12O6 + 6O2 = 6CO2 + 6H2O + 2324.103 J

S ln men ru c biu din bng phng trnh:

C2H12O6 = 2C2H5OH + 6CO2 + 117,32.103 J

Qu trnh thy phn ng c biu din mt cch n gin nh sau:

u nhc im ca phng php sinh hc lm n bt nho:

u im: + To hng v thm ngon cho bnh

+ Tng gi tr dinh dng

+ Tng tiu ha i vi c th

Nhc im: + Qui trnh cng ngh phc tp, chu k sn xut di

+ Tn tht cht kh khi ln men, tn nm men

+ Ch thch hp vi cng thc bt nho t cht ng v cht bo

2.2.3 Bt ni

Nguyn tc: khi sn xut cc loi bnh cha nhiu ng v cht bo th khng

th dng nm men lm n bnh m phi dng ha cht, v nng ng cao c


Axit piruvic

Cc sn phm trung gian

Glucoza

C2H5OH + O2(ln men)

CO2 + H2O(h hp)


ch qu trnh ln men, cn cht bo nhiu th bao bc ly t bo nm men nn thc n

khng th thm thu vo t bo c.

Tc dng lm n bnh xy ra khi nhit cao nguyn liu b phn hy to ra

kh. Yu cu cc ha cht ny khi nng bnh phi phn hy ht, khng c i vi

c th v sau khi nng kh thot ht ra ngoi, t yu cu thot ht kh ra ngoi

thung ngi ta ch cho ha cht n bnh vo loi bnh c kch thc nh.

Bt ni: dng tinh th hoc bt trng, tinh khit 84%, khng ln kim loi

nng v asen. Di tc dng ca nhit phn ng phn hy xy ra nh sau: [3]

Bt khai: dng tinh th mu trng c mi ammoniac, tinh khit 82%.

Khi nng bnh amon cacbonat phn hy theo phn ng % [3]

Amon cacbonat c kh nng n mnh hn natri bicacbonat. Trong qu trnh

nng bnh, Amon cacbonat phn hy hon ton s to ra 82% cht kh, cn natri

bicacbonat ch to ra 50% kh cacbonic. Natri bicacbonat s lm cho sn phm c phn

ng kim, nu dng vi liu lng cao th bnh s c v c bit v c mu ti (dng

vi liu lng thp th bnh c mu p). Trong sn xut thng dng hn hp amon

cacbonat v natri bicacbonat vi t l khc nhau. i vi cc loi bnh ngt th dng

0.1 0.2% NaHCO3 v 0.2 0.4% (NH4)2CO3 Khi dng (NH4)2CO3 th phi ch to

iu kin cho kh NH3 thot ra hon ton, nu khng sn phm c v nng v mi

amoniac rt kh chu.

u nhc im ca phng php ha hc lm n bt nho:

u im: + Tn tht cht kh t

+ Chu k sn xut ngn

+ C th dung c trong cng thc nhiu nhiu cht ng v cht bo

Nhc im: + C th li mi v v l cho sn phm

+ Tn thuc ni

2.2.4 Nc, a:

Vai tr: + L tc nhn ha do


2 NaHCO3

60oCNa

2CO

3 + CO

2 + H

2O

(NH4)

2CO

3

60oC2 NH

3 + CO

2 + H

2O


+ Lm trng n gluten v tinh bt, to dai cn thit cho khi bt

nho.

+ Ha tan cc ph gia d phi trn.

Nc dng trong sn xut thc phm phi m bo theo ng tiu chun qui

nh ca nh nc: nc dng trn bt nho l nc ung bnh thng, trong sut

khng mu, khng amoniac, H2S, hoc cc acid t nit, khng c vi sinh vt gy bnh.

cng ca nc thch hp t 7 9 mg ng lng trong mt lt (1mg ng

lng cha 20.04mg Ca+2 v 12.06 mg Mg+2 trong mt lt). Cc mui trong nc cng

cng gp phn lm cho gluten cht li, v nc cng gy cho bnh khng ngon v vy

nc c cng cao khng s dng trong cng nghip bnh m.

2.2.5 ng:

ng c nh hng n dai ca bt nho v qu trnh ln men ca bt nho.

ng nhiu lm cho bt nho b chy v lm gim cht lng nc lin kt trong bt

nho. Nu cho mt lng ng nh vo bt nho th tc ca qu trnh ln men s

tng nhng qu trnh ln men v bt nho s b c ch nu s dng ng qu nhiu.

ng s dng phi m bo tiu chun cht lng ng tinh luyn do nh

nc qui nh (TCVN 6958 2001)

2.2.6 Mui:

Mui n s dng trong cng thc sn xut v bnh c tc dng lm cho v ca

bnh ngon hn v gluten cht li. Ngoi ra, n cn nh hng n trng thi ca vi

sinh vt trong bt nho v nh hng n ch hot ng ca fecmen trong t bo

nm men.

Mui n s dng lm gia v sn xut nhn tht ca bnh bao, mui y c

tc dng chnh l to v v st khun nh.

Mc d mui ch s dng vi mt lng nh nhng cht lng mui nh hng

n cht lng sn phm. Do mui tinh c s dng phi m bo cht lng

theo tiu chun TCVN 3973 84.



2.2.7.Sa ti:

Trong sa c cht bo nh ha nn d hp ph vo khung gluten. Sa lm

hm lng gluten tng ln v trong sa c protid, nhng nu qu 30% sa th cht

lng gluten v m ca bt nho gim.

Ngoi ra, sa cn c tc dng lm tng gi tr dinh dng cho sn phm cui.

2.2.8 Tr Oolong

2.2.8.1 Cy ch

Cy ch hay cy tr c tn khoa hc l Camellia sinensis l loi cy m l v

chi ca chng c s dng sn xut ch (tr). Tn gi sinensis c ngha l Trung

Quc trong ting La Tinh. Cc danh php khoa hc c cn c Thea Bohea v Thea

Viridis.

Camellia sinensis c ngun gc ng Nam , nhng ngy nay n c trng

ph bin nhiu ni trn th gii, trong cc khu vc nhit i v cn nhit i. N l

loi cy xanh lu nin mc thnh bi hoc cc cy nh, thng thng c ct ta

thp hn 2 mt (6 ft) khi c trng ly l. N c r kh di. Hoa ch mu trng

nh vng, ng knh t 2,5-4 cm, vi 7-8 cnh hoa. Ht ca n c th p ly du.

Ch xanh ch lng v ch en tt c u c ch bin t loi ny nhng c

ch bin mc oxi ha khc nhau

Oolong l loi tr c bit ch bin theo phng php ln men mt na, n c

xem l loi ch trung gian gia ch xanh v ch en.

2.2.8.2 Ngun gc, lch s pht trin v cy (tr) Oolong

Tr Oolong thuc loi ch hng (Theaceae) c ngun gc t vng ni V Di

tnh Phc Kin Trung Quc, ngi Trung Hoa pht hin ra cy Tr ny vo cui

triu i nh Minh cch y hn 400 nm. Sau khong 200 nm du nhp vo i

Loan. 1992 cy tr ny c mang sang Vit Nam nh mt ngi thng gia.

Tr Oolong c trng nhiu Bo Lc-Lm ng vi cc ging thuc dng

thp i nh: Kim Tuyn, T Qu, Thy Ngc, Thanh Tm, Oolong Thun.

Tr Oolong (ting Anh gi l Black Dragon Brown Tea): Loi ny ch c

khong t 20-60% oxidation, trc kia vn ch sn xut Trung Quc t ba tnh Phc

Kin, i Loan, Qung ng. Phn thnh 4 loi: Tr ni V Di (Bc Phc Kin),



Tr Thit Quan m An Kh (Nam Phc Kin), tr long i Loan v Pao Chng. Sau

1986, vo thi k kinh t m ca Vit Nam, nhiu cng ty Tr i Loan nh Kinh

L, Vnh Phc, Hai Yin vo min Nam v min Bc sn xut tr Oolong ti

Lm ng, H Ty, Mc Chu Mt s cng ty ch ca Vit Nam nh Cu Tre, Tm

Chu Lm ng, Thi Bnh Lng Sn cng sn xut tr Oolong. Hng mi hoa

ti rt thm v bn, v nng hu, nc xanh hoc xanh vng, b xanh.

Ngun gc ca ci tn tr Oolong bt ngun t cu chuyn sau: T rt lu ri,

vng ni su An Kh Phc Kin, c ngi th sn gi l H Lng. Mt ngy tr v

nh sau khi sn th, mt tri ln cao, thi tit nng nc, H Lng s tht i hng, bn

tin tay ngt vi l cy ven ng che y. V sau thy nh mnh c mi thm ngt,

nn tm quanh qun trong ngoi, mi bit hng thm ta ra t l cy ngt. Anh

dng l cy ngm vo nc, ung thy tinh thn mun phn sn khoi. H Lng

khng qun ng xa, tm ti ni, o cy mang v trng. Nhng mi v pha khng

ging trc. Anh suy ngh mng lung, ri hiu rng l tr phi phi nng, gia cng ri

mi c hng thm. H Lng pht m ngn ng a phng gn ging long.

Ngi dn trong vng ghi nh cng lao H Lng lin gi loi tr ny l Long

Tr.

2.2.8.3 Cc ging tr Oolong

Dng thn bi, phn cnh thp (khong 5 cm l phn cnh)

Ging ch Trung Quc l nh

C 5 ging ch:

Kim Tuyn (R27)

L ging tr c ngun gc t i Loan, l hnh bu dc mu xanh bng, bp mu

xanh nhc, bp non hi pht tm, mt tuyt trung bnh. L c su i gn l,

khong 30 i rng ca, rng ca to, kh u, tht l trung bnh , nng sut t 12-14

tn/ha.

y l nguyn liu ch bin Tr Oolong, tr xanh c sn i Loan cung cp

cho th trng ng Nam . Ging Kim Tuyn c trng kho nghim ti Lm

ng, Lng Sn, Sn La, Yn Bi, v H Giang.

Thy ngc (R29)



L ging ch i Loan, l hi nh, thon, bu bp mu xanh nht, bp non hi

phc tm, mt tuyt trung bnh. L c 6-7 i gn l, 30-33 i rng ca, rn ca

cn, ln nh khng u, nng sut t 11-13 tn/ha.

Ging Thy Ngc l nguyn liu ch bin cc sn phm tr Oolong, tr xanh

c sn ca i Loan v l mt trong cc ging ni nhp c trin vng c trng

Sn La v Lm ng.

T qu

L bu to, mu xanh nht, rng ca cn, c 36 - 38 i, 6 i gn l, tht l mu

trung bnh, bp nh mu pht tm.

Nng sut t 9-10 tn/ha. T Qy l nguyn liu ch bin ch xanh c sn i Loan.

Thanh Tm

Cht lng thp, nng sut thp.

long thun

y l loi ch kh trng nht nhng cho cht lng tt nht. Nng sut thp,

sc chng bnh thp.

Nng sut ch Oolong thun ph thuc vo cao ni trng trt nn ph hp

trng Lt nc ta.

2.2.8.4 Thnh phn ha hc l ch (tr)

Thnh phn trong l ch:.

Bang 2.4: Thanh phn trong la che [6]

Thnh phn Hm lng (%)Nc 75 - 80Flavanol :

(-) Epigallocatechin gallate (EGCG)

(-) Epicatechin gallate (ECG)

(-) Epigallo catechin (EGC)

(+) Epicatechin (EC)

(+)Catechin (C)

(+)Galocatechin (GC)

8 - 12

3 - 6

3 - 6

1 - 3

1 - 2

3 - 4Caffein 3 - 4



Acid hu c (citric, malic,oxalic,..) 0.5 - 0.6

ng (glucose, fructose, saccharose

raffinose, stachyose)4 - 5

X (celluose, hemicellose, lignin,) 4 - 7Protein v acid amin 14 - 17Lipid 3 - 5Khong 5 - 6Cht mu (carotenoid, chlorophyl) 0.5 - 0.6

Emzym

a) Nc

Nc trong nguyn liu ch l mi trng xy ra tng tc gia cc cht c trong

nguyn liu ch khi em ch bin. Nc tham gia vo nhiu phn ng thy phn, oxi

ha kh. Hm lng nc c quan h mt thit i vi qu trnh ch bin ch. Nu

nguyn liu ch b mt nc qu nhanh th bin i sinh ha din ra nhanh v khng

trit , i khi enzyme b c ch nu hm lng nc qu thp (


Trong thnh phn cacbohydrate ca ch, ng quan tm nht l loi ng tan.

Di tc dng ca nhit v cc yu t khc, cc loi ng s bin i to nn hng

v c trng cho thnh phm. Ngoi ra cc loi ng cn tc dng vi protein, acid

to nn hng thm cho ch.

d) Hp cht phenol (Tanin hay tannin)

Hp cht phenol gi vai tr ch yu trong qu trnh to mu sc, hng v ca

ch. Tanin c c tnh d b oxi ha di tc dng ca Enzyme v c cung cp oxi

y . V vy, ch nguyn liu cha cng nhiu tanin, trong Catechin v Flavonol

chn t l ln.

C 6 loi catechin : chim khong 20-30% tng lng cht kh trong l ch ti.

V mt cu trc, Catechin l hp cht Flavonol, c c trng bi cu trc C6-C3-

C6, tng ng vi s thay th 2-phenyl bng benzopyran v pyron.

Catechin l hp cht khng mu, tan trong nc, c v ng cht. Catechin khng ch

c trong ch m cn c tm thy trong ru vang , to nho,v chocolate. Nhng

ch l thc ung duy nht c cha GC, EGC, ECG,EGCG.

e) Caffein

Cng thc cu to ca Caffein: C8H10N4O2Ankaloid chnh ca ch l caffein, c tc dng dc l, to cm gic hng phn

cho ngi ung. Caffein l dn xut ca purine c tn v gi theo cu to 1,3,5-

trimethylxanthine, chim khong 3-4% tng lng cht kh trong l ch ti.

Caffein c kh nng lin kt vi tanin v cc sn phm oxi ha ca tanin to

nn cc mui Tanat caffein. Cc mui ny ta trog nc nng, khng tan trong nc

lnh. To nn hng thm, sc nc ch xanh, gim v ng v nng cao cht lng

thnh phm.

g) Tinh du

Chim khong 0.006-0.02% cht kh

Hng thm l ch tiu quan trng ca ch thnh phm, to nn mi thm c

trng cho ch. Hng thm ca tr to nn t 2 ngun cht thm khc nhau: cht

thm c s trong nguyn liu l ch ban u (tinh du) v cht thm to ra qua gia

cng ch bin ch thnh phm.



Trong ch c khong 130 loi tinh du nh metylsalicylate, cyronellol, geranid,

trong qu trnh ch bin tinh du b mt i khong 70-80%. Nhng mt s cht cho

hng thm mi c to ra.

Andehyt gi vai tr quan trng trong to hng cho ch. Trong quy trnh gia

cng ch bin ch, s to hng thm mi do tng tc acid amin vi ng n,

gia axit amin vi tanin, di tc dng ca nhit cao, xc tc bi enzymethng

to ra cc adehyt c mi thm, hoc chuyn ha tip to cht thm khc.

h) Cc cht mu

Cc cht mu trong l ch gm c: Anthocianidin (Cyanidin, Delphanidin),

Carotenoid, Chlorophyll. Cc hp cht mu c vai tr quan trng trong to mu cho

thnh phm.

Vitamin v khong

Trong bp ch cha hu ht cc loi vitamin nh vitamin A, B1, B2, PP, c bit

Vitamin C c rt nhiu trong ch, cao gp 3-4 ln so vi cam chanh.

Trong ch thnh phn khong ch yu l K, chim gn 50% tng lng khong.

i) Enzyme

L nhn t quan trng trong qu trnh sinh trng v ch bin ch, c bit trong

ch bin ch enzyme c vai tr quyt nh chiu hng bin i cc phn ng sinh ha

trong giai on lm ho, v, ln men.

Trong bp ch c 2 loi enzyme ch yu l:

Nhm enzyme thy phn: amilase,proteaza, glucosidase,

Nhm enzyme oxi ha kh: peroxidase, polyphenoloxydase,

Enzyme peroxidas, polyphenoloxydase ng vai tr quan trng nht v c tc

dng khc nhau trong qu trnh ln men ch. Cc enzyme ny u hot ng mnh

450C, n 700C th hot ng yu hn i v nhit cao hn s b v hot hon ton.

Trong ch bin ch xanh, khng cn to nn nhng bin i sinh ha cho tanin, nn

enzyme khng c ch cho qu trnh ch bin. V vy ngay t giai on u ca qu

trnh ch bin ch xanh, ngi ta phi dng nhit cao v hot enzyme bng cch

chn hoc sao.


GVHD: ThS. Nguyn Anh Trinh SVTH: Nguyn N My MyCHNG 3

VT LIU V PHNG PHP NGHIN CU

3.1 THI GIAN V A IM NGHIN CU

ti c thc hin t thng 1 n thng 4 nm 2013 ti phng th nghim ca

khoa cng ngh thc phm trng i Hc K Thut Cng Ngh Thnh Ph H Ch

Minh.

3.2 NGUYN LIU, THIT B

3.2.1 Nguyn liu

- a im mua bt: Bt m a dng ng gi ca cng ty INTERFLOUR VIET

NAM

Bang 3.1: Thng tin dinh dng bt mi (tinh trn 100g bt kh)

Thanh phn Chi tiu

Protein 9.5

Vitamin B1 0.2

Vitamin B2 0.1

Axit folic 0.05

Iron/st kh 5.0 10.4

Zn 1.9 7.15

Nng lng 300 400 kcal

Cht beo 0.5

Carbohydrate 70

ng 5 -8

- ng saccharose c mua ti siu th Coopmart

- Men kh : Loi ng gi sn hiu con chut ti ca cng ty AB Mauri cua Uc

c phn phi bi cng ty TNHH Thi Vng Vit Nam

- Bt ni: Asla ca cng ty BESTFOODS FRANCE c phn phi bi cng ty

TNHH Thi Vng Vit Nam



Bang 3.2: Thanh phn dinh dng (11g/goi)

Thanh phn Ham lng

Calories 8 kcal

Carbohydrates 1,65 g

Sodium 2g

- v nc s dng nc ung thng dng.

- Tr Olong: loi tr Oolong Cu t ca cng ty Tr Hayih Bao Lc Lm

ng.

3.2.2 Thit b

3.2.2.1 Dng c th nghim

- Cn

- Cc ong 200ml

- Thau nha

- Ry

- Chn

- Dao

- Tht g

- ng nha

3.2.2.2 Thit b

- My bo

- My xay sinh t

- My nho trn bt (Trung quc)

- T m (Trung quc)

- Ni hp in ( Trung quc)

3.3 PHNG PHP X L S LIU

S liu th nghim c x ly thng k bi phng php phn tch phng sai

ANOVA v trc nghim LSD xem s khc bit gia cc trung bnh ca nghim

thc, t phn tch nh gi v kt lun vn nghin cu



3.4 NI DUNG V PHNG PHP TIN HNH

3.4.1 Th nghim 1: Kho st t l men s dng ln men lm n bt

B tr th nghim

Th nghim mt yu t, b tr theo kiu hon ton ngu nhin, 4 nghim thc, 3

ln lp li, mi nghim thc 500g bt m.

Cch tin hnh

Ln lt cho men theo cc t l 0,6%; 0,7%; 0.8%; 0.9% vo cc thau cha 200

ml nc m ha tan sau cho 500g bt m vo mi thau tin hnh nho trn trong

10 pht ri .

Mc ch

Xc nh t l men ph hp nht s dng ln men cho hiu qu tt nht.

Yu t c nh

Khi lng bt: 500g

Lng nc: 200ml

Thi gian nho bt: 10 pht

Thi gian bt khi ln men: 30 pht

Ch tiu theo di

Ch tiu cm quan

n ca khi bt sau khi

Bng 3.3: Kho st t l men s dng cho ln men lm n bt

T l men (%)

Ch tiu theo di0,6 0,7 0,8 0,9

Th tch khi bt tng (%) 15 16,5 20 22

n ca bnhTng n v th nghim 4x3=12

3.4.2. Th nghim 2: Kho st t l nc: bt trong cc cng thc gy bt ci

B tr th nghim





STT Thnh phnn v

tnhCng thc 1 Cng thc 2 Cng thc 3 Cng thc 4

1 Bt m g 500 500 500 500

2 Nc g 50 100 150 200

3 Men g 7 7 7 7

4 TNG

CNG:607 657 707 757

Cch tin hnh

Ln lt gy bt ci i vi tng cng thc 1,2,3,4. Sau em thi gian nht

nh.

Mc ch

Xc nh cng thc gy bt ci t yu cu s dng nht.

Yu t c nh

Thi gian nho trn: 10 pht

Thi gian : 30 pht

Ch tiu theo di

Ch tiu cm quan

Bng 3.4: Kho st cng thc gy bt ci

Cng thc

Ch tiu theo diCT1 CT2 CT3 CT4

Ch tiu cm quanTng n v th nghim: 4x3=12

3.4.3 Th nghim 3: Kho st thi gian bt ci

B tr th nghim


ln lp li, mi nghim thc 500g bt m

Cch tin hnh

Sau khi chn c cng thc gy bt ci tt nht th nghim 2 ta tin hnh em

bt cc thi gian nh sau:

+ Mu 1: 25 pht



+ Mu 2: 30 pht

+ Mu 3: 35 pht

+ Mu 4: 40 pht

Mc ch

Xc nh thi gian bt ci thch hp nht qu trnh ln men t hiu qu tt

nht.

Yu t c nh

Cng thc gy bt ci: chn th nghim 2

Thi gian nho trn 10 pht

Ch tiu theo di

Ch tiu cm quan

n khi bt

Bng 3.5: Kho st thi gian bt ci

Thi gian (pht)

Ch tiu theo di25 30 35 40

n khi bt (%)Tng n v th nghim: 4x3=12

3.4.4. Th nghim 4: Kho st cng thc phi trn nguyn liu nho bt bt

B tr th nghim





Stt Thnh

phn

n v

tnhCng thc 1 Cng thc 2 Cng thc 3 Cng thc 4

1 Bt ci g 707 707 707 707

2 Bt m g 370 385 400 415

3 ng g 170 155 140 125

4 Nc g 95 80 65 50

5 g 60 80 100 120

6 Bt ni g 1,5 1,5 1,5 1,5

7 Sa ti g 45 40 35 30

8 Mui g 1 1 1 1

9 TNG

CNG :1449,5 1449,5 1449,5 1449,5

Cch tin hnh

Bt ci chn th nghim 2 ta tin hnh nho trn vi cc cng thc nho bt

bt 1,2,3,4 trong thi gian 10 pht.

Mc ch

Xc nh cng thc phi trn nguyn liu nho bt bt.

Yu t c nh

Cng thc gy bt ci: chn c t th nghim 2

Thi gian bt ci: chn th nghim 3


Ch tiu theo di

do dai, mm mn, khng dnh tay ca khi bt

Ch tiu cm quan

Bng 3.6: Kho st cng thc phi trn nguyn liu nho bt bt

Cng thc

Ch tiu theo diCT1 CT2 CT3 CT4

ng nht ca khi bt



Tng n v th nghim: 4x3=12

3.4.5 Th nghim 5: Kho st t l tr Olong

B tr th nghim

Th nghim mt yu t, b tr theo kiu hon ton ngu nhin, 4 nghim thc, 3 ln lp

li, mi nghim thc 500g bt m

Cch tin hnh

Ta ln lt cho tr Olong vi t l 3,3%; 4,4%; 5,5%; 6,6% so vi bt ri phi

trn cng vi cng thc gy bt ci chn th nghim 2 v cng thc phi trn bt

bc th nghim 4.

Mc ch

Xc nh t l tr Olong ph hp phi trn to cm qun c trng ca sn

phm.

Yu t c nh

Lng men: chn th nghim 1

Bt ci: chn th nghim 2


Bt bt: chn th nghim 4


Ch tiu theo di

Ch tiu cm quan

Bng 3.7: Kho st t l tr Oolong

Cng thc

Ch tiu theo diT l tr Oolong so vi bt m

3,3 4,4 5,5 6,6

Ch tiu cm quanTng n v th nghim: 4x3=12

3.4.6 Th nghim 6: Kho st thi gian bnh

B tr th nghim

Th nghim mt yu t, b tr theo kiu hon ton ngu nhin, 4 nghim thc, 3 ln

lp li, mi nghim thc 500g bt m



Cch tin hnh

Cng thc phi trn nguyn liu nho bt bt chn c th nghim 4 em

bt cc thi gian nh sau:

+ Thi gian A: 80 pht

+ Thi gian B: 90 pht

+ Thi gian C: 100 pht

+ Thi gian D: 110 pht

Mc ch

Xc nh thi gian bnh thch hp nht qu trnh ln men t hiu qu tt nht.

Yu t c nh

T l men: chn th nghim 1



Cng thc nho bt: chn th nghim 4

T l tr : chn th nghim 5


Ch tiu theo di

Ch tiu cm quan

phng n ca bnh

Bng 3.8: Kho st thi gian bnh

Thi gian (pht)


n ca bnh (%)Tng n v th nghim: 4x3=12

3.4.7 Th nghim 7: Kho st thi gian hp bnh

B tr th nghim

Th nghim mt yu t, b tr theo kiu hon ton ngu nhin, 4 nghim thc, 3 ln

lp li, mi nghim thc 500g bt m

Cch tin hnh



Banh sau khi bt banh xong tin hanh hp khao sat cc thi gian nh sau:

+ Thi gian A: 10 pht

+ Thi gian B: 15 pht

+ Thi gian C: 18 pht

+ Thi gian D: 20 pht

Mc ch

Xc nh thi gian hp bnh thch hp nht qu trnh la chin va at c cu truc

tt nht.

Yu t c nh

T l men: chn th nghim 1



Cng thc nho bt: chn th nghim 4

T l tr : chn th nghim 5


Thi gian u: 100 phut

Ch tiu theo di

Ch tiu cm quan

chin ca bnh

Bng 3.9: Kho st thi gian hp bnh

Thi gian (pht)


chin ca bnh (%)Tng n v th nghim: 4x3=12



CHNG 4

KT QU V THO LUN

4.1 KT QU 1: KHO ST T L MEN

Men s dng lm bnh bao ging men lm bnh m. Chng men s dng c tn

l loi Saccharomyces cerevisae, vic b sung men trong qu trnh lm bnh c tc

dng ln men lm n khi bt nho, gip cho bnh khi hp c n mm xp lm

tng gi tr cm quan cho sn phm.

Sau khi kho st men vi cc t l 0.6%; 0.7%; 0.8%; 0.9% cho vo bt trong

qu trnh bt ci thu c kt qu nh sau:

Hinh 4.1: Ty l men dung cho cac thi nghim

Bng 4.1: Kt qu thng k nh hng ca t l men nh hng n n ca

khi bt

Tham s thng kT l men (%)

0.6 0.7 0.8 0.9

S ln lp li (n) 3 3 3 3

Th tch khi bt tng (%) 15 16,5 20 22

Gi tr trung bnh -0,811 a -0,193 b 0,472 c 0,532 c

(cc ch ci ging nhau biu hin s khc bit khng c ngha thng k theo hng)

0.6 0.7 0.8 0.9

Means and 95.0 Percent LSD Intervals

TY LE MEN

-1.1

-0.7

-0.3

0.1

0.5

0.9

DO NO

KHOI

BOT

Hnh 4.2: Biu th hin s khc bit ca cc t l men khc nhau



Nhn xt:

Qua bng ANOVA (ph lc 1.1) v bng so snh cc trung bnh bng trc

nghim LSD (ph lc 1.2) chng ti a ra kt lun nh sau:

+ bng ANOVA: p-value of F-test < 0.05 (p-value=0,0000; p-value = 0,0000) trung

bnh n gia cc cp nghim thc t l nm men l khc bit c ngha thng k

tin cy 95%.

+ bng so snh trung bnh bng trc nghim LSD:

Cc cp nghim thc t l nm men 0,6 - 0,7; 0,6 - 0,8; 0,6 - 0, 9; 0,7 - 0,8; 0,7

- 0,9 trung bnh n gia cc cp nghim thc t l nm men l khc bit c

ngha thng k tin cy 95%.

Cp nghim thc t l nm men cn li trung bnh n thu c gia cc cp

nghim thc t l nm men l khc bit khng c ngha thng k tin cy 95%.

+ Da vo kt qu thc nghim ta thy 4 mu vi t l men 0,6; 0,7; 0,8; 0,9 u nh

hng n yu thch ca ngi s dng tin cy 95%. Xet tng trng hp cu

th nh sau:

o ty l men 0,6% khi bt n it co mau trng nga, khng c deo va dai, b mt khng ti xp, khng co mui vi la

o ty l men 0,7% khi bt n co mau trng nga, khi bt deo dai nhng b mt khng ti xp, khng co mui vi la

o ty l men 0,8 % khi bt n u co mau trng nga, khi bt deo dai, b mt bt ti xp, khng co mui vi la.

o ty l men 0,9 % khi bt n tt co mau trng nga, deo dai, b mt bt rang nc, co mui chua cua bt

Kt lun: Mt khc t biu va kt qua thi nghim cho ta thy vi t l 7g nm men /

500g bt m cho n tt tng ng vi ty l men 0,9%.

=>Do da vo kt qu thng k (ANOVA, trc nghim LSD, biu Mean

Plot v bng 4.1), gim chi ph sn xut ti chn t l nm men l 0,8%.

4.2 KT QU 2: KHO ST T L NC: BT TRONG CC CNG THC

GY BT CI



Sau khi chn c t l men ph hp cho ln men bt, ta tin hnh th nghim

thm d cng thc gy bt ci tt nht. 4 cng thc gy bt ci c k hiu l : Mu

1, Mu 2, Mu 3, Mu 4.

Trn ln lt tng mu th nghim trong thi gian 10 pht sau nh gi

m khi bt nho. Ta thu c kt qu nh sau:

CT1 CT2 CT3 CT4

Hinh 4.3: n cua cac cng thc gy bt cai

Bng 4.2: Kt qu thng k nh hng ca m n cng thc bt chn gy bt

ci

Tham s thng

k

Mu

1 2 3 4

S ln lp li (n) 3 3 3 3

Gi tr trung bnh -0,678 a 0,013 b 0,326 b 0,339 b


1 2 3 4


MAU

-1

-0.7

-0.4

-0.1

0.2

0.5

0.8

DO

AM

KH

OI B

OT

Hnh 4.4 : Biu th hin s khc bit ca cc cng thc gy bt ci khc nhau

Nhn xt:






bnh m gia cc cp nghim thc mu l khc bit c ngha thng k tin

cy 95%.


Cc nghim thc ca mu 1,2,3,4 u nh hng n m khi bt sau khi

nho trn. nghim thc mu 1 cho m thp nht, nghim thc mu 4 cho m

cao nht.

+ Da vao kt qua thc nghim ta thy 4 mu 4 cng thc 1,2,3,4 u anh hng

n mc a thich cua ngi s dung i vi san phm tin cy 95%. Xet tng

trng hp cu th nh sau:

o Mu 1: khi nhao trn thi gian 10 phut xong khi bt bi qua kh va ri rac. Sau thi gian u 30 phut khi bt n kem, b mt kh nt ne. Cho ra san phm

cui cung khng n, dai, mui vi khng tt.

o Mu 2: khi nhao trn xong quan sat thy khi bt hi kh. Sau thi gian u 30 phut quan sat thy khi bt n it, khng c deo dai va b mt khng ti xp.

Cho ra san phm cui cung it n dai, mui cua bt la chu yu.

o Mu 3: khi nhao trn xong quan sat thy khi bt nhao ng u. Sau thi gian u 30 phut thy khi bt n, khi bt deo dai nhng b mt khi bt bi kh. Cho

ra san phm cui cung khng n nhng khng mm xp, mui vi c trng.

o Mu 4: khi nhao trn xong quan sat thy khi bt nhao ng u khng qua kh hoc qua t. Sau thi gian u 30 phut thy khi bt deo dai, b mt m. Cho ra

san phm cui cung n xp u, co mui vi c trng.

Kt lun: Da vao biu Mean Plot va kt qua thu c t thi nghim cho ta thy

mu 4 cho ra kt qua c yu thich nht va at c tiu chun cam quan.

=>Do da vo kt qu thng k (ANOVA, trc nghim LSD, biu Mean

Plot va bng 4.2), t c yu cu cm quan c trng ca sn phm ti chn

cng thc mu 4

4.3 KT QU 3: KHO ST THI GIAN BT CI



Thi gian u gy bt cai quyt inh kt qua ln men cua khi bt. Nu u thi

gian khng u thi qua trinh ln men se khng thu c kt qua tt, con nu thi gian u

qua dai thi khi bt sau khi ln men se bi chua anh hng n cht lng va mui vi

sau nay cua san phm.

Sau khi chn c cng thc gy bt ci th nghim 2 ta tin hnh nho trn

v cc thi gian nhit ln lt 25 pht, 30 pht, 35 pht, 40 pht kim tra

n ca khi bt. Kt qu thu c cc th nghim nh sau:

Bng 4.3: Kt qu thng k nh hng ca thi gian n n ca khi bt

Tham s thng kThi gian (pht)

25 30 35 40

S ln lp li (n) 3 3 3 3

Th tch khi bt tng (%) 12,5 15 17,5 20

Gi tr trung bnh -0,545a -0,133 ab 0,133bc 0,545c


25 30 35 40


THOI GIAN

-0.9

-0.6

-0.3

0

0.3

0.6

0.9

DO

NO

KH

OI B

OT

Hnh 4.5 : Biu th hin s khc bit cc thi gian khc nhauNhn xt:




bnh n gia cc cp nghim thc thi gian l khc bit c ngha thng k

tin cy 95%.




Cc nghim thc thi gian 25 pht, 30 pht, 35 pht, 40 pht u nh hng n

n khi bt sau khi . Ta thy nghim thc c thi gian 25 pht cho n thp

nht, cn nghim thc c thi gian 40 pht th cho n cao nht.

+ Da vao kt qua thc nghim cac thi gian 25 phut, 30 phut, 35 phut, 40 phut cho

ra kt qua c yu thich nht vi tin cy 95%. Xet tng trng hp cu th thi

gian u ta thu c kt qua nh sau:

o Thi gian 25 phut: khi bt sau khi ln men it n, mau sc trng nga. Cho ra san phm cui banh it n va bi dai, mui vi cha c trng

o Thi gian 30 phut: khi bt sau khi u n, mau sc trng nga. Cho ra san phm cui banh n nhng khng mm xp,mui vi cha c trng

o Thi gian 35 phut : khi bt sau khi u n u, mau sc trng nga. Cho ra san phm cui banh n l khi nho, mm xp, mui vi c trng

o Thi gian 40 phut: khi bt sau khi u n tt, mau sc trng. Cho ra san phm cui cung n u, mm xp, mui vi c trng.

Kt lun: Da vao kt qua thu c t thi nghim va biu Mean Plot cho ta thy

thi gian 40 phut, qua trinh gy bt cai cho ra kt qua c yu thich nht va at c

yu cu cam quan cua san phm cui cung.

=>Do da trn kt qu thng k (ANOVA, trc nghim LSD, biu Mean

Plot v bng 4.3) t c hiu qu tt nht va tip kim thi gian ta chn thi gian

bt l 40 pht.

4.4 KT QU 4: KHO ST CNG THC NHO BT BT

Cng oan nhao bt bat nhm phi trn u nguyn liu vao san phm va tao ra

hng vi c trng cho san phm cui, tao iu kin t bao nm men tip tuc phat

trin.

Cng thc gy bt ci v thi gian chn c th nghim 3 tin hnh phi

trn vi nguyn liu nho bt bt cc cng thc 1,2,3,4 kim tra ng nht

ca khi bt. Kt qu t cc th nghim thu c nh sau:



Bng 4.4: Kt qu thng k nh hng ca thnh phn nguyn liu nho bt bt

n cng thc nho trn

Tham s thng kCng thc

1 2 3 4

S ln lp li (n) 3 3 3 3

Gi tr trung bnh -0,472 a -0,133 a 0,545 b 0,06 ab


1 2 3 4


CONG THUC

-0.8

-0.5

-0.2

0.1

0.4

0.7

1

DO

DO

NG

NH

AT

Hnh 4.6 : Biu th hin s khc bit cc phi trn nguyn liu nho bt khc nhau

Nhn xt:




bnh ng nht gia cc cp nghim thc cng thc l khc bit c ngha thng

k tin cy 95%.


Cc cp nghim thc ca cng thc 1 - 3; 2 - 3 trung bnh ng nht gia

cc cp nghim thc l khc bit c ngha thng k tin cy 95%

Cc cp nghim thc cn li trung bnh ng nht gia cc cp nghim thc

l khc bit khng c ngha thng k tin cy 95%.+ Da vao kt qua thc

nghim thu c t cac cng thc 1,2,3,4 cho ra kt qua c yu thich nht cua

ngi s dung tin cy 95%. Xet tng trng hp cu th t 4 cng thc nh sau:



o Cng thc 1: khi bt bi nhao, nguyn liu phi trn khng ng nht, kho bt banh. Cho ra kt qua cui cung banh bi nhao hoc khng ng u v kich

tht l khi.

o Cng thc 2: khi bt hi t, dinh tay kho bt banh. Cho ra san phm cui cung kich tht l khi khng u.

o Cng thc 3: khi bt m, deo va khng dinh tay. Cho ra san phm cui cung banh n u, xp, kich tht l khi u nhau.

o Cng thc 4: khi bt kh. Cho ra kt qua cui cung banh n kem, bi daiKt lun: Da vao kt qua thu c t thi nghim va biu Mean Plot cho ta thy

cng thc 3 cho ra kt qua cui cung c yu thich nht va at c yu cu cam

quan cui cung.


Plot v bng 4.4) t c hiu qu tt nht cho qu trnh ch bin ta chn cng

thc 3.

4.5 KT QU 5: KHO ST T L TR LONG

Tra Oolong la thanh phn tao nn hng vi chinh cho san phm nghin cu

tai. Ty l tra nhiu hay it anh hng rt ln n cam quan san phm. Tra c lam

thi nghim la tra kh thanh phm ta tin hanh xay min va phi trn.

Tin hanh ln lt cho cac ty l tra 3,3%; 4,4%; 5,5%; 6,6% vao trn vi cng

thc phi trn nguyn liu nhao bt bat a chon thi nghim 4 va bt cai a chon thi

nghim 2. Kt qua thu c t thi nghim nh sau:

3,3% 4,4% 5,5% 6,6%

Hinh 4.7 : Mau sc khi bt sau khi phi trn Tra Oolong



Bng 4.5: Kt qu thng k nh hng t l tr n mc a thch

Tham s thng kT l tr Olong (%)

3.3 4.4 5.5. 6.6

S ln lp li (n) 3 3 3 3

Gi tr trung bnh -0,133ab 0,605c 0,133bc -0,605 a


3.3 4.4 5.5 6.6


TY LE TRA

-1

-0.6

-0.2

0.2

0.6

1

MU

C D

O U

A T

HIC

H

Hnh 4.8 : Biu th hin s khc bit cc t l tr khc nhau

Nhn xt:




bnh mc a thch gia cc cp nghim thc t l tr l khc bit c ngha thng

k tin cy 95%.


Cc cp nghim thc ca t l tr 3,3%; 4,4%; 5.5%; 6,6% u nh hng n

mc a thch ca sn phm. Trong ngng t l tr 4,4 cho ra sn phm c a

thch nhiu nht, t l tr 6.6 cho ra sn phm t c a thch nht.

+ Da vao kt qua thc nghim t cac ty l tra 3,3%; 4,4%; 5,5%; 6,6% cho ra kt qua

c yu thich nht tin cy 95%. Xet tng trng hp cu th nh sau:



o ty l tra 3,3 %: khi phi trn vao qua trinh nhao trn ta thy khi bt co mau xanh la thu c hi nhat. Cho ra san phm cui cung sau khi hp mau xanh

nhat, cha co mui thm c trng cua tra.

o ty l tra 4,4 %: sau khi phi trn vao qua trinh nhao trn ta thy khi bt co mau xanh la. Cho ra san phm cui cung sau khi hp mau xanh, co mui thm

c trng cua tra,co vi hi ng cua tra.

o ty l tra 5,5 %: sau khi phi trn vao qua trinh nhao trn thy khi bt co mau xanh la ep. Cho ra san phm cui cung sau khi hp banh mau xanh, co

mui thm c trng cua tra, vi ng cua tra ro.

o ty l tra 6,6%: sau khi phi trn vao qua trinh nhao trn thy khi bt co mau xanh m cua la. Cho ra san phm cui cung sau hp banh co mau xanh,

co mui thm c trng cua tra, vi ng nhiu, co vi hi chat.


ty l tra 4,4% (40g tra/900g bt mi) cho ra kt qua c nhiu ngi yu thich nht,

at c yu cu cam quan c trng san phm .


Plot v bng 4.5) t c cm quan c trng ca sn phm ta chn t l tr 4,4

%.(da theo tiu ch cm quan c yu thch nht)

4.6 KT QU 6: KHO ST THI GIAN BNH

Qua trinh u banh la thi gian quan trong quyt inh n cu truc, hinh dang va

hng vi c trng cua san phm. U banh tao iu kin cho mang gluten phat trin,

tich luy nhng san phm phu cua qua trinh ln men..

Sau khi bt banh xong ta tin hanh u banh cac thi gian 80 phut, 90 phut, 100 phut,

110 phut sau o kim tra. Kt qua thu c t cac thi nghim nh sau:


GVHD: ThS. Nguyn Anh Trinh SVTH: Nguyn N My MyBng 4.6: Kt qu thng k nh hng ca thi gian n n xp

Tham s thng k Thi gian (Pht)

80 90 100 110

S ln lp li (n) 3 3 3 3

Th tch bnh tng (%) 100 108 120 125

Gi tr trung bnh -0,665a -0,266a 0,472b 0,532b


80 90 100 110


THOI GIAN

-1

-0.7

-0.4

-0.1

0.2

0.5

0.8

DO

NO

XO

P C

UA

BA

NH

Hnh 4.9 : Biu th hin s khc bit cc thi gian khc nhau

Nhn xt:

Qua bng ANOVA (ph lc) v bng so snh cc trung bnh bng trc nghim

LSD (ph lc) chng ti a ra kt lun nh sau:


bnh n xp gia cc cp nghim thc thi gian l khc bit c ngha thng k

tin cy 95%.


Cc cp nghim thc ca thi gian 80, 90, 100 ,110 u nh hng n n

sn phm. Trong nghim thc thi gian 80 pht cho n bnh thp nht, nghim

thc 100 phut cho n cao nht.



+ Da vao kt qua thc nghim t cac thi gian u banh 80 phut, 90 phut, 100 phut,

110 phut u anh hng n mc a thich cua san phm cui cung mc tin

cy 95%. Xet tng thi gian u banh cu th nh sau:

o thi gian 80 phut: banh sau khi u thi gian nay n it. n o c sau thi gian u tng 100% so vi luc cha u. Cho ra san phm cui cung banh co

kich thc, bi dai, mui men nng.

o thi gian 90 phut: banh sau khi u thi gian nay n. n o c sau thi gian u tng 108% so vi luc cha u. Cho ra san phm cui cung banh co kich

thc, banh it mm xp, mui men vn con.

o thi gian 100 phut: banh sau khi u thi gian nay n tt. n o c sau thi gian u tng 120% so vi luc cha u. Cho ra san phm cui cung banh co

kich thc, banh mm xp, khng con mui men, b mt lang min.

o thi gian 110 phut: banh sau khi u thi gian nay n ln. n o c sau thi gian u tng 125% so vi luc cha u. Cho ra san phm cui cung banh co

kich thc, banh mm xp, khng con mui men, b mt banh bi rang hi nt.


thi gian u 100 phut banh co n tt vi th tich banh o c tng 120%, banh sau

khi hp b mt lang min, thm mm va xp c nhiu ngi yu thich nht va at

c yu cu cam quan san phm..


Plot v bng 4.6) t c cm quan c trng ca sn phm ta chn thi gian

bnh l 100 phut.(da theo tiu ch cm quan c yu thch nht)

4.7 KT QU 7: KHO ST THI GIAN HP BNH

Qua trinh hp muc ich chinh lam chin san phm, kt thuc qua trinh ln men.

Cai thin cu truc va mui vi cho san phm.. sau khi u banh xong ta tin hanh khao sat

cac thi gian hp 10 phut, 15 phut, 18 phut, 20 phut sau o kim tra. Kt qua thu

c nh sau


GVHD: ThS. Nguyn Anh Trinh SVTH: Nguyn N My MyBng 4.7: Kt qu thng k nh hng ca thi gian hp n nho ca bnh

Tham s thng k Thi gian hp (pht)

10 15 18 20

S ln lp li (n) 3 3 3 3

Gi tr trung bnh -0,545a -0,266ab 0,545c 0,266bc


10 15 18 20


THOI GIAN HAP

-0.9

-0.6

-0.3

0

0.3

0.6

0.9

DO

CH

IN C

UA

BA

NH

Hnh 4.10 : Biu th hin s khc bit cc thi gian hp khc nhau

Nhn xt:

Qua bng ANOVA (ph lc) v bng so snh cc trung bnh bng trc nghim

LSD (ph lc) chng ti a ra kt lun nh sau:


bnh chn ca bnh gia cc cp nghim thc thi gian hp l khc bit c ngha

thng k tin cy 95%.


Cc cp nghim thc ca thi gian 10; 15; 18; 20 u nh hng n chn

ca sn phm sn phm. Trong nghim thc thi gian 10 pht cho chn v

phng bnh thp nht, nghim thc 18 pht cho chn v phng cao nht.

+ Da vao kt qua thc nghim cac thi gian 10 phut, 15 phut, 18 phut, 20 phut u

anh hng n kt qua c yu thich nht tin cy 95%. Xet tng thi gian hp

cu th nh sau:



o thi gian hp 10 phut: banh cha chin, b mt khng lang min, banh khng mm xp, banh bi chai, khng co mui vi c trng cua san phm

o thi gian hp 15 phut: banh cha c chin, b mt lang min, banh vn con bi chai, mui vi c trng cha ro.

o thi gian hp 18 phut : banh chin mm, b mt cng lang min, mui thm c trng cua san phm.

o thi gian hp 20 phut : banh chin mm, b mt banh bi nhao, co mui thm c trng cua san phm.

Kt lun: Da vao kt qua thu c t thi nghim va biu cho ta thy 18 phut cho

ra san phm c moi ngi yu thich nhiu nht va at c yu cu cam quan san

phm.


Plot v bng 4.7) t c cm quan v tnh cht c trng ca sn phm ta chn

thi gian hp bnh l 18 pht.

4.8 S B CHI PHI SAN XUT:

Bang 4.8: Chi phi san xut cho 1kg bt mi lam banh bao Tra Oolong

Nguyn liu S lng n gi Thnh tinBt m 1Kg 20,000 /kg 20,000 ng

Tr Olong 40g 120,000 /100g 48,000 ng

ng 0,14 kg 20,000 /kg 2,800 ng

Men 7g 5000 /12g 3,000 ng

Bt ni 1.5g 7000 /11g 1,000 ng

Ph liu - 2,000 ng

Tng chi ph sn xut 76,800 ng

Nhn xt:

S b chi phi cho qua trinh ch bin 1440g bt thanh phm khoang 76,800 ng.

Khi lng 1 cai banh khoang 15g

S lng banh thanh phm: 1440:15= 96 cai

Chi phi cho san xut 1 cai banh: 76,800: 96= 800 ng.



Sau khi hoach toan: chi phi san xut 1 cai banh bao tra Oolong la 800 ng/cai.

4.9 KT QU NH GI CM QUAN V KIM TRA SN PHM

4.9.1 Kt qu nh gi cm quan sn phm Bnh bao Tr Olong

Chung ti tin hanh anh gia cht lng mu c chon bng phng phap cho

im theo TCVN 3215

S dung phep th cho im i vi tng chi tiu cht lng san phm t 0-5

trn 10 thanh vin chung ti co kt qua nh sau:

Bang 4.9: Kt qua anh gia cam quan san phm

Chi

tiu

im cha co trong lng cua cac thanh vin Tn

g s

im

trung

H

s

im

co 1 2 3 4 5 6 7 8 9 10

Cu

truc4 4 4 5 4 5 4 4 4 4 42 4,2 1,6 6,72

Vi 5 5 5 4 5 5 4 5 5 4 47 4,7 1,0 4,7

Mau

sc5 4 5 5 5 4 4 5 4 5 46 4,6 0,8 3,68

Mui 4 5 4 5 5 4 5 5 5 4 46 4,6 0,6 2,76

Tng 17,86

Nhn xet:

T bang 4.9 ta nhn thy im co trong lng cua san phm la 17,86. Theo tiu

chun TCVN 3215 79 thi san phm banh bao Tra Oolng at loai kha.

4.9.2 Kt qu kim tra vi sinh ca sn phm Bnh bao Tr Olong

Trong ch bin thc phm thi v sinh an toan thc phm lun la yu cu quan

trong hang u. Chi tiu vi sinh la mt trong nhng chi tiu anh gia tinh v sinh an

toan thc phm. mi loai thc phm co quy inh ring v chi tiu vi sinh.

Theo kt qua phn tich vi sinh cua san phm t b y t Q8 TP.HCM, thanh phm at

cht lng vi sinh, tt ca cac chi tiu c trinh bay trong bang sau:



Bang 4.10 : kt qua kim tra vi sinh cua banh bao Tra Oolong

Stt Chi tiu Kt quan

viPhng phap th nghim

Gii

han

1Tng s VSV hiu

khi8,0x101

CFU/

gAOAC.96623-2005(Rev.2010)(*) 104

2

Tng s bao t

nm men, nm

mc

< 10CFU/

g

TCVN 8275-2:2010 (ISO 21527-

2:2008)(*)102

GHI CHU:

(*) Phep th nay c cng nhn phu hp theo tiu chun ISO/IEC 17025:2005

Nhn xet:

Theo kt qua trn ta thy mu cac chi tiu vi sinh vt cua san phm banh bao

Tra Oolong at yu cu TCVN 17025:2005

4.9.3 Kt qu ph tch thnh phn sn phm Bnh bao Tr Olong

Bang 4.11 :Kt qua phn tich thanh phn banh bao Tra Oolong

Stt Thanh phn Kt qua Gii han

1 ng tng 34,43g/100g 40%

2 m 9,55g/100g 40%

Nhn xet:

T bang 4.11 ta thy ham lng ng m at cht lng banh theo TCVN .

4.10 QUY TRNH NGH SN XUT BNH BAO TR OLONG

4.10.1 S quy trnh sn xut




Men Bt m Nc

nh lng

Nho bt ci (10 pht)

bt ci (40 pht, T=28-

300C)

Nc

ng

Bt ni

Bt m

Nho bt bt (10 pht)

Tr Olongnh

lngnh lng

nh hnh, nh lng

bnh (100 pht, T=30-

320C)

)

Hp bnh (20 pht, T=1000C)

Sn phm


4.10.2 Thuyt minh quy trnh cng ngh

nh lng nguyn liu :

Nguyn tc: nguyn liu phi c chun b y v khi lng cng nh loi trc

khi nho trn nhm trnh tnh trng thiu hay tha nguyn liu.

(a) (b) (c)

Hinh 4.11 : Nguyn liu chinh ch bin banh bao tra Oolong

a) Bt mi b) Tra Oolong c) Men kh

Yu cu: khng c cho men vo cng vi mui trong mt thi gian di m

cha nho trn v nng d mui cao s c ch v gy mt hot tnh ca nm men.

Nho bt :

Mc ch:

+ Pht trin mng gluten trong bt nho

+ Phn phi nc, men, gia v v ph gia ng iu nhm to ra khi bt ng

nht.

+ To iu kin thun li cho t bo nm men pht trin.



Sau khi chun b y nguyn liu trn bt , ta s thc hin qu trnh

nho trn. Qu trnh nho trn c thc hin trong my trn bt trong thi gian 10

pht, ri sau nho bng tay li 2 pht. Th t nho trn: nc, men, bt m.

Yu cu:

+ Khi bt phi ng diu, khng qu kh hoc qu t, c mu trng ng,

khng c mu, mi l khc.

bt:

Mc ch: + Hat ha t bo nm men.

+ To iu kin thun li cho qu trnh ln men bt bt.

Bt sau khi nho s c cho thau c np y v ghi nhn thi gian nho bt

xong. Qu trnh ko di 40 pht, nhit mi trng 28-30oC v khng o trn.

Trong qu trnh , nhit khi bt tng t 0.1 1oC, m trong thng tng. Khi

kt tc qu trnh th tch khi bt tng

Yu cu: phi m bo thi gian 40 pht. Bt sau khi phi do, dai, b mt

bt ti, xp.

Nho bt bt:

Mc ch: + Phn phi nc, men, gia v v ph gia ng iu trong khi bt

nho.

+ To iu kin thun li cho t bo nm men tip tc pht trin.

+ To iu kin mng li gluten tip tc pht trin.

Trong thi gian ln men bt , ta tin hnh chun b nguyn liu trn bt bt

theo cng thc. Qu trnh nho bt bt c thc hin trong ci trn vi thi gian 10

pht.



Hinh 4.12: May trn bt

Trong qu trnh nho trn, ty thuc vo cht lng v thnh phn nguyn liu

m ta c th la chn cc thng s k thut thch hp c c khi bt nho vi

dai nht nh. Nu nho vi tc cao, vt qu thi gian qui nh s ph v cu trc

mng gluten sn phm cui s c n v n hi khng cao. Ngc li, nu

nho vi tc chm, thi gian lu nh hng n tin sn xut v cht lng

sn phm khng cao.

Khi nho bt bt, mt phn kh CO2 c to ra trong qu trnh ln men bt s

c thot ra khi ti kh ln v phn b u trong khi bt. y, qu trnh nho

trn l qu trnh quan trng nht quyt nh n cht lng ca sn phm cui.

Khi nho trn, hn hp nguyn liu ban u s tri qua hng lot cc bin i v

vt l, ha l, ha sinh v sinh hc, v kt qu l khi bt hnh thnh c cu trc hon

ton khc so vi hn hp nguyn liu ban u.

Bin i ca nguyn liu trong qu trnh nho trn:

Bin i vt l: t hai pha rn (bt m + tinh bt) lng (nguyn liu ph dng

dung dch) chuyn thnh mt pha nho bt nho dng paste. Trong khi bt nho

ng thi vi pha lng gm: nc t do, protein ha tan, ng v cc cht khc cn

c pha kh c to nn do s tch ly cc bt kh khi nho.



Bin i ha l: Protein ht nc to trng thi do, ht tinh bt trng n.

Nhng cu t ri rc lin kt vi nhau to khi ng nht, khi lng ring d nht

ca hn hp thay i.

Bin i ha hc ha sinh: di tc dng ca cc h enzyme amylase,

protease, lipase s lm thy phn tinh bt, protein v lipit thnh cc phn t n gin

hn.

Trong qui trnh sn xut ny, c hai qu trnh nho trn: nho bt v nho bt

bt - Phng php nho ny c nhng u im:

+ Cht lng bnh cao, bnh c mi v thm ngon, n to, xp iu

+ D dng p dng cc ch thch hp i vi tng loi bt

+ acid ca bt u tuy nh nhng cng c tc dng c ch hot ng ca

men thy phn protid.

+ Gim chi ph v nm men s dng so vi phng php khng dung bt u.

Tuy nhin n cng c mt s nhc im: chu k sn xut di v phc tp, s

lng thit b nhiu, tng tn tht cht kh cho qu trnh ln men.

nh hnh, nh lng:

Mc ch: nh hnh v nh lng cho bnh, nhm t c sn phm ng qui

cch v c cht lng cao.

Phng php thc hin: bt sau khi nho trn xong s c cn thnh nhiu ln

ri cun trn v chia bnh.

Thi gian nh hnh bnh bao khong 18 20 pht/me.

Nu qu trnh nh hnh vt qu thi gian qui nh s lm cho bt b ni lc

ny t bo nm men pht trin mnh, lng kh CO2 c to ra nhiu, hnh thnh

nn cc ti kh trong mng li glutein kh cht. Tuy nhin, khi ming bt tri qua qu

trnh cn, lng kh ny s b loi ra v lm thay i cu trc ca gluten. Kt qu l

bnh sau cng c n hi v n km.

bnh:



Mc ch:

+ To iu kin mng gluten pht trin ton din

+ Tng hng v cho sn phm v y l qu trnh tch ly nhng sn phm ph

ca qu trnh ln men.

Phng php thc hin: bnh sau khi c sp ln mm tng tc ln men,

ta tin hnh trong t m iu chnh thng s nhit ca t m v gi tr thch hp

cho nm men pht trin phi t t 30 32oC.

Thi gian bnh 100 pht

Hinh 4.13: Tu m s dung u banh

Kt thc qu trnh , th tch bnh tng

Bin i ca nguyn liu trong qu trnh ln men cui: t khi nho bt n khi

nng trong bt nho xy ra nhiu bin i v cc bin i ny c lin quan n

qu trnh ln men. Qu trnh ln men xy ra t khi bt u n khi kt thc chia lm

hai giai on chnh:

Giai on 1: t lc u n lc chia bt. Mc ch ca giai on ny l tch t

hng v v lm thay i tnh cht bt nho cho ph hp vi qu trnh sn xut bnh,

giai on ny bnh cha n.

Giai on 2: t lc chia bnh n khi ln men kt thc qu trnh ln men mnh,

nhanh mc ch tch t hng v v to n.



Hp bnh:

Mc ch ca qu trnh hp l lm chn sn phm, kt thc qu trnh ln men, ci

thin cu trc v mi v cho sn phm.

Khi m bo c thi gian bnh, xe bnh s c a vo my hp bnh v

khi ng my. Thng s k thut: thi gian hp 18 pht, nhit hp 100oC.

Hinh 4.14: Hp banh bng ni hp in

Bin i xy ra trong qu trnh hp bnh:

Trong nhng pht u tin ca qu trnh hp, nhit bnh 30-400C l nhit

thch hp cho s pht trin ca cc nm men v vi khun ln men acid c tng

cng. Sau , hot ng ca chng gim xung v ngng hot ng khi nhit t

700C. giai on u cng xy ra qu trnh thy phn tinh bt bng enzym v bng

acid c trong bt nho. Trong qu trnh ln men bt nho v ln men kt thc, tinh bt

c thy phn rt t nhng cng thy phn tinh bt tng khi bt nho c gia

nhit. Nhit thch hp cho s hot ng ca enzym btaamylase l 62 640C v

ca enzym anpha amylase 71 750C. Khi nhit tng qu cao th s hot ng ca

cc h men b ngng. Khi nhit t 82 840C th hot ng ca bta-amylase b

ngng v 97 980C hot ng ca anpha-amylase b ngng.



Nu hm lng acid trong bt nho cao th c th rt ngn c qu trnh thy

phn tinh bt bng enzym nhng do hm lng acid trong bt nho khng ng k nn

s thy phn tinh bt bng acid thp.

Qu trnh bin tnh ca protid do nhit xy ra 50-700C. Khi b ng t protid s

gii phng nc lin kt, khi cc phn t protid lin kt cht vi nhau v mt tnh

n hi. Protid bin tnh to thnh b khung cht ch cho bnh m v c nh hnh

dng ca bnh. Cn cc ht tinh bt h ho keo dnh v bm xung quanh b khung

gluten

S h ho tinh bt trong mi trng thiu nc s din ra chm v s kt thc

khi nhit trung tm bnh t 95-970C. Tinh bt h ho s lin kt vi nc t do

trong bt nho v nc thot ra t protid b bin tnh. Lng nc t do trong bnh

gim i r rt, do rut bnh m khi chn s kh ro v n hi. Nu emzym amylase

phn ct hu ht tinh bt thnh dextrin th tinh bt b mt tnh ho nc v rut bnh

s tr nn dnh.



CHNG 5

KT LUN V KIN NGH

5.1 KT LUN

Sau khi thc hin tai : Nghin cu ch bin san phm banh bao Tra Oolong.

Tin hanh khao sat ty l men, cng thc gy bt cai, thi gian u bt cai, cng thc phi

trn bt bat, ty l tra Oolong, thi gian u banh, thi gian hp banh. Chung ti rut ra

c mt s kt lun sau:

- Nghin cu chon c ty l men dung ln men bt mi tao ra san phm : 7g

men kh/500 cho cng oan u bt cai.

- Nghin cu chon c ty l nc/bt cho cng thc gy bt cai la:

Stt Thanh phn n vi S lng1 Bt mi g 5002 Men g 73 Nc g 2004 Tng cng: 707

- Thi gian cn u ln men hoan toan at yu cu san phm la 40 phut, T=28-

300C

- a nghin cu c cng thc s dung phi trn nguyn liu nhao bt bat la:

Stt Thanh phn n vi S lng1 Bt cai g 7072 Bt mi g 4003 ng g 1404 Nc g 655 a g 1006 Bt ni g 1.57 Sa ti g 358 Mui g 19 Tng cng: 1449,5

- Nghin cu chon c ty l Tra Oolong phu hp tao vi c trng cho banh

bao tra Oolong la : 40g tra Oolong/ 900g bt mi s dung.

- a nghin cu tim c thi gian phu hp u banh banh co n tt nht

la 100 phut vi T= 30-320C.

- a nghin cu chon c thi gian thich hp nht hp chin banh la 18 phut,

T= 1000C.



5.2 KIN NGH

Do thi gian nghin cu co gii han nn con mt s vn cha khao sat c.

Nghin cu chi dng lai mc lam a dang hoa san phm banh bao. Vi vy ti

nghi trong thi gian ti co th nghin cu thm mt s vn sau:

Nghin cu ham lng cac thanh phn co li cho sc khoe con lai trong tra sau khi

ch bin san phm.



TI LIU THAM KHO

1) Bi c Li, L Hng Khanh, Mai Vn L, L Th Cc, Hong Th Ngc

Chu, L Ngc T, Lng Hng Nga, K thut ch bin lng thc tp 2, NXB

Khoa hc v k thut 2007.

2) Ths. Trn Th Thu Tr, Bi ging cng ngh ch bin ng cc, 2007.

3) Ths. H Xun Hng, bi ging cng ngh ch bin ng - bnh ko, 2007.

4) L Vn Vit Mn (2010), Cng Ngh Ch Bin Thc Phm, NXB i Hc

Quc Gia TPHCM.

5) L Ngc T, La Vn Ch, ng Th Thu, Phm Quc Thng, Bi c Hi,

Lu Dun, L Don Din, Ha sinh cng nghip, NXB Khoa hc k thut H

Ni, 2000.

6) PGS _TS Vu Thy Th, TS oan Hung Tin (ng chu bin), Th.S Thi Gm,

2001 cac hp cht hoa hoc trong che va mt s phng phap phn tich thng

dung trong san xut che _NXB Nng Nghip.

7) Nguyn Hu Khai, 2005 cy che vit nam nng lc canh tranh xut khu va

phat trin_NXB Lao ng Xa Hi_Ha Ni

8) Mr. Loic Ledru, Mr. Dick Cheung, Yeast frozen dough technology part baked

process, 2005.

9) Vladimir Yuryev, Piotr Tomasik, Eric Bertoft, Starch Achievements in

understanding of structure and functionality

10) www.lesaffre.com

11) http://www.fao.org/docrep/meeting/008/j2262e/j2262e07.htm#P564_68004

12) http://en.wikipedia.org/wiki/Mantou

13) http://en.wikipedia.org/wiki/Baozi

14) http://www.dalat.gov.vn/web/



PH LC

PH LC 1: nh hng ca t l men n ca khi bt

1.1 ANOVA Table for DO NO KHOI BOT by TY LE MEN

Analysis of Variance---------------------------------------------------------------------------Source Sum of Squares Df Mean Square F-Ratio P-Value---------------------------------------------------------------------------Between groups 12.0078 3 4.00259 13.09 0.0000Within groups 11.0102 36 0.305839---------------------------------------------------------------------------Total (Corr.) 23.018 39

1.2 Multiple Range Tests for DO NO KHOI BOT by TY LE MEN

---------------------------------------------------------------------------Method: 95.0 percent LSDTY LE MEN Count Mean Homogeneous Groups---------------------------------------------------------------------------0.6 10 -0.811 X 0.7 10 -0.193 X 0.8 10 0.472 X0.9 10 0.532 X---------------------------------------------------------------------------



PH LC 2: Khao sat ty l nc : bt cng thc thm d la chn cng thc gy bt ci2.1 ANOVA Table for DO AM KHOI BOT by MAU


2.2 Multiple Range Tests for DO AM KHOI BOT by MAU

---------------------------------------------------------------------------Method: 95.0 percent LSDMAU Count Mean Homogeneous Groups---------------------------------------------------------------------------1 10 -0.678 X 2 10 0.013 X3 10 0.326 X4 10 0.339 X---------------------------------------------------------------------------



PH LC 3: nh hng ca thi gian n n ca khi bt

3.1 ANOVA Table for DO NO KHOI BOT by THOI GIAN Analysis of Variance---------------------------------------------------------------------------Source Sum of Squares Df Mean Square F-Ratio P-Value---------------------------------------------------------------------------Between groups 6.29428 3 2.09809 4.52 0.0087Within groups 16.7237 36 0.464548--------------------------------------------------------------------------Total (Corr.) 23.018 39

3.2 Multiple Range Tests for DO NO KHOI BOT by THOI GIAN---------------------------------------------------------------------------Method: 95.0 percent LSDTHOI GIAN Count Mean Homogeneous Groups---------------------------------------------------------------------------25 10 -0.545 X 30 10 -0.133 XX 35 10 0.133 XX40 10 0.545 X---------------------------------------------------------------------------Contrast Difference +/- Limits---------------------------------------------------------------------------



PH LC 4: Kho st cng thc gy nho bt bt chn cng thc ph hp nht

4.1 ANOVA Table for DO DONG NHAT by CONG THUC Analysis of Variance---------------------------------------------------------------------------Source Sum of Squares Df Mean Square F-Ratio P-Value---------------------------------------------------------------------------Between groups 5.41098 3 1.80366 3.69 0.0206Within groups 17.607 36 0.489084---------------------------------------------------------------------------Total (Corr.) 23.018 39

4.2 Multiple Range Tests for DO DONG NHAT by CONG THUC---------------------------------------------------------------------------Method: 95.0 percent LSDCONG THUC Count Mean Homogeneous Groups---------------------------------------------------------------------------1 10 -0.472 X 2 10 -0.133 X 4 10 0.06 XX3 10 0.545 X---------------------------------------------------------------------------



PH LC 5: Kho st nh hng ca t l tr Olong n cm quan ca sn phm

5.1 ANOVA Table for MUC DO UA THICH by TY LE TRA


5.2 Multiple Range Tests for MUC DO UA THICH by TY LE TRA

---------------------------------------------------------------------------Method: 95.0 percent LSDTY LE TRA Count Mean Homogeneous Groups---------------------------------------------------------------------------6.6 10 -0.605 X 3.3 10 -0.133 XX 5.5 10 0.133 XX4.4 10 0.605 X---------------------------------------------------------------------------



PH LC 6: nh hng ca thi gian n n ca bnh

6.1 ANOVA Table for DO NO XOP CUA BANH by THOI GIAN


6.2 Multiple Range Tests for DO NO XOP CUA BANH by THOI GIAN

--------------------------------------------------------------------------------Method: 95.0 percent LSDTHOI GIAN Count Mean Homogeneous Groups--------------------------------------------------------------------------------80 10 -0.665 X 90 10 -0.266 X 100 10 0.472 X110 10 0.532 X---------------------------------------------------------------------------



PH LC 7: nh hng ca thi gian hp bnh n chn phng ca bnh

7.1 ANOVA Table for DO CHIN CUA BANH by THOI GIAN HAP Analysis of Variance---------------------------------------------------------------------------Source Sum of Squares Df Mean Square F-Ratio P-Value---------------------------------------------------------------------------Between groups 7.35562 3 2.45187 5.64 0.0028Within groups 15.6624 36 0.435066---------------------------------------------------------------------------Total (Corr.) 23.018 39

7.2 Multiple Range Tests for DO CHIN CUA BANH by THOI GIAN HAP

--------------------------------------------------------------------------Method: 95.0 percent LSDTHOI GIAN HAP Count Mean Homogeneous Groups---------------------------------------------------------------------------10 10 -0.545 X 15 10 -0.266 XX 20 10 0.266 XX18 10 0.545 X---------------------------------------------------------------------------



PH LC 8: Ch tiu nh gi cht lng sn phm bnh bao

Ch tiu cm quan:

Tiu chun Yu cu1. Hnh dng bn ngoi

Hnh dngB mt

Bnh n iu, cn iMn, bng, khng b r mt, khng b nhn, teo

2. Trng thi rut Chn k, xp iu, n hi (n nh tay ln bnh tr li trng thi ban u), mu c trng, khng c mu l

3. Mi v c trng, khng c mi v l

4. Tp cht Khng c

Ch tiu ha l:

Tiu chun Yu cu m 40%

ng tng 40%

Ch tiu vi sinh:

STT Tn ch tiu n v Yu cu1 Tng s vi khun hiu kh, khng ln hn Khun lc/g 104

2 Coliforms, khng ln hn Vi khun/g 10

3 E.coli, khng ln hn Vi khun/g 3

4 S.aureus, khng ln hn Vi khun/g 10

5 Cl.Perfringens, khng ln hn Vi khun/g 10

6 B.cereus, khng ln hn Vi khun/g 10

7 Tng s bo t nm men, nm mc, khng ln hn

Khun lc/g 102

8 Samonella, khng ln hn Khun lc/25g

0



PH LC 9: Mt s h hng thng gp

Loi h hng Nguyn nhn Bin php khc phc

V bnh c nhng ng

nt trn mt bnh

Do ln men cui lu, bt

qu n

iu chnh thi gian bt

Hnh dng bnh khng

ng quy cch

Qu trnh nh hnh cha t

yu cu

Kim tra li khu nh hnh v

thao tc xp bnh ln v

Rut bnh c nhiu l to D men hoc d ng

mc to kh ln

Kim tra li lng men hay

ng s dng thch hp cha

Rut bnh khng mn D nc Kim tra li lng nc s

dng

Bnh b teo sau khi hp Thi gian ln men cui cha

m bo v vy mng li

keo gi kh km

iu chnh li thi gian

bnh (ln men cui)

Bnh b dnh v t v ln xe khng cn thn

lm bnh b x dch v tr

nh hng n cu trc sn

phm cui

Kim tra thao tc xp bnh

Bnh bi dnh tp cht V sinh thit b v v sinh

c nhn khng m bo

Kim tra cht ch khu v

sinh

Bnh b mc khi cha ht

hn s dng

Bnh b mc ngoi v do

bnh khng gi gn sch s,

b nhim nhiu bo t mc

v bo qun iu kin

nng m

Phn trng do nm men

Endomyces fibuliger v

nm men Monilia variabilis.

+ Cn phi chn loi bt c

cht lng tt

+ Kim tra cht ch khu v

sinh c nhn v v sinh thit

b.

PHU LUC 10: Phng phap anh gia cam quan



anh gia cam quan la ky thut s dung cac c quan cam giac cua con ngi nhn

bit, m ta va inh lng cac tinh cht cam quan cua mt s san phm nh: mau sc,

mui vi, cu truc.

Gia tri cua cac chi tiu cht lng c xac inh bng cach phn tich cam giac o trn

c s kinh nghim tich luy va c biu thi bng mt

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