Ti sao khng c TLTK? Cc em v tm hiu thm v chnh li. Tm hiu thm phn ci tin GII THIU

Trong i sng vn ho m thc Vit Nam, bn l mt mn n dn d v rt quen thuc. Bn thng c s dng mt cch rng ri v a dng di dng kt hp vi nhiu loi thc phm khc trong nhng dp l, tt, trong cc ba tic v ba n hng ngy ca ngi dn. Hin nay bn khng nhng c mt nhng ni bnh dn, cc qun va h m n c a vo trong cc qun sang trng, cc nh hng v n l thnh phn rt quan trng, khng th thiu trong mt s cc mn n c sn ca dn tc Vit Nam nh: gi cun, bn b Hu, bnh hi. Do , bn l mt loi thc phm va dn d, va sang trng. Ngy nay, nc ta tu thuc vo mi vng min, nh hng khc nhau m c th c nhiu loi bn khc nhau v thnh phn, tn gi, cch ch bin, loi gia v s dng, nn chng c hng v khc nhau c trng cho tng x s. Chnh v vy m chng em thc hin ti Tm Hiu V Cng Ngh Sn Xut Bn nhm mc ch: Tm hiu v nguyn liu sn xut bn. Tm hiu v cc loi bn c trn th trng. Tm hiu nhng ph gia c s dng trong cng ngh sn xut bn. Tm hiu v cng ngh sn xut bn. +Tm hiu v quy trnh sn xut bn. +Gii thch quy trnh. +Nhng bin i trong cng ngh sn xut bn. Nhng xut trong cng ngh sn xut bn hin ti.1

CHNG 1: TNG QUAN V BN

1.1 Khi nim Bn (Rice Vermicelli) l mt dng thc phm dng si, c ch bin t nguyn liu giu amylose l bt go t. Bn l sn phm dng si, trng, khng trong sut m hi c, khng c mi v l. Si bn phi di, dai, chc, kt dnh thp, nhng cng khng c qu ri rc, gy vn. Bn thnh phm sau khi c lm ngui phi c cun trn v bao gi, phi thy c sn phm bn trong, gip trnh b vi sinh vt tn cng do hm m trong bn ti l kh cao lm cho bn mau chua. Bng 1.1 Thnh phn dinh dng trong 100 g bn ti STT 1 2 3 4 5 6 7 8 9 10 Thnh phn Nng lng Nc Protein tng s Glucid tng s Cellulose Tro Calci Phospho St Vitamin B12

n v kcal g g g g g mg mg mg mg

Hm lng 112 72.0 1.7 25.7 0.5 0.1 12.0 32.0 0.2 0.04

11

Vitamin B2

mg

0.01

1.2 Phn loi bn Nh ni trn, tu tng vng min m ta c th c nhiu tn gi bn khc nhau, nhng ni chung li th bn c chia lm 2 loi ch yu l bn ti v bn kh: - Bn ti: sau khi c nh hnh, lm ngui, bn s c bao gi cn thn, chuyn i phnphi ti ni thiu th ngay do thi gian bo qun ngn (khng qu 24 gi). - Bn kh: sau khi c nh hnh, vt si, bn s c em i sy loi nc nhm lm gim hm m xung di 12% ri mi em i bao gi. Do , bn kh c kh nng bo qun di hn rt nhiu so vi bn ti.

Hnh 1.1 Bn ti

Hnh 1.2 Bn kh

3

CHNG 2: NGUYN LIU

2.1 Nguyn liu chnh 2.1.1 Go Go Vit Nam gm: go np (do, dnh) v go t. Vit Nam xut khu cc loi go sau:go 5% tm nh bng 1 ln, go 5% tm nh bng 2 ln, go 10%, 15%, 25% v 100% tm. Ngoi ra c go st, go , go thm. Thnh phn ca go: -Gluxit (ng bt): Thnh phn dinh dng chnh ca ht go l gluxit chim 70-80% tp trung li go. Go gi cng trng th lng gluxit cng cao. Gluxit go ch yu l tinh bt (polisacarit) cn mt t ng n, ng kp nm mm v ci alron. -Protein: Protein go thp hn m v ng (7-7,5%) nhng gi tr sinh hc tt hn, go gi cng trng lng protein cng gim. So vi protein trng th protein go thiu lysin v vy khi n nn phi hp vi thc n ng vt v u . Lipit trong go thp 11,5% nm ci v mm. -Cht khong: Go c t Ca, nhiu P. -Vitamin: Go l ngun Vitamin nhm B, lng B1 cho chuyn ha gluxit trong go. Tuy nhin, hm lng B1cn ph thuc vo xay xt v B1 nm nhiu ci alron. Nu xay xt k th B1 s mt nhiu theo cm. ht go nguyn c: +Vitamin B1: 0,38mg% Niaxin: 4,1mg%. +Vitamin B2: 0,1 mg% Biotin: 0,004 mg%. +Vitamin B6: 1,0 mg% Axit Pantotinic:1,7 mg%. Ht go xay trng lng vitamin cn nh sau: +Vitamin B1: 0,08mg% Niaxin: 1,9mg%.

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+Vitamin B2: 0,04 mg% Biotin: 0,004 mg%. +Vitamin B6: 0,30 mg% Axit Pantotinic:0,66 mg%. Cc loi go (go t, go np,...) l thc phm chnh. Chng c hm lng vitamin nhm B phong ph v mt b phn protein thc vt. Con ngi hp th cht bt v mt s vitamin t go. C khong 2 t ngi chu dng go v cc ch phm t go b sung 60 % ti 70 % ngun nng lng hng ngy cho c th. So snh cc ging la t v la np thy rng: La t c hm lng Fe v Cu t hn cn Cd v Pb th nhiu hn. ng thi cng thy rng trong ht la np hm lng cc nguyn t to tro dao ng mc nh hn so vi ht la thng. Trong go lt hm lng P, Ca, Zn, Cu, Pb v Cd ln hn, cn Na, Mg, Mn, K v Fe nh hn so vi ht la, iu ny c lin quan n hm lng tng i ln ca chng trong tru. c tnh mi thm cc loi go c to thnh bi hng trm loi cht thm d bay hi nh hydrocarbons, alcohols, aldehydes, ketones, acides, phenols, pyridine, 2acetyl-1-prroline. Nguyn liu ch yu trong cng ngh sn xut bn ti l go t. 2.1.1.1 Mt s loi go t nc ta Bng 2.1 Mt s loi go t Vit Nam Cc loi go t Do Vit o Go Bc Hng Thi Bnh Bc Hng Hi Hu Go t 84 Go D Go Bc thm Go Hng Li sa5

Xut x Min Bc Min Bc Hi Hu Min Bc Min Bc Min Bc Min Nam

T l tm 20% 20% 20%

5%

Bc Hng H Bc Go 203 2.1.1.2 c im v go t

Min Bc Min Nam

20%

Tinh bt c cu to bi amylose v amylopectin. go hm lng amylose chim 18.5%, cn hm lng amylopectin l 81.5%. Amylose: c nhiu go t. Trong thnh phn amylose s l thnh phn chnh to cu trc si, cn amylopectin s lm tng tnh dai ca si. Cn trong go np th c nhiu amylopectin. Trn th trng c go t ht di, ht ngn v trung bnh. Amylose thng dng kt tinh c lp hydrate bao quanh xen k vi cc amylose kt tinh khng c lp hydrate. Amylose c cu to mch thng khng phn nhnh gm 200 n hng ngn gc glucose lin kt vi nhau bng lin kt -1,4 glucozid. Amylose c trng lng phn t khong 50.000 n 160.000, do c cu trc mch thng, amylose c gc hydroxyl t do nhiu nn d ha tan trong nc m. Tuy nhin dng tinh th khng bn vng nn khi yn tinh th s tch ra. Phn ng to phc ca amylose: amylose c kh nng to phc vi mt s hp cht hu c c cc v ha tan khc nhau trong nc cng nh trong cc hp cht khng cc kiu hydrocacbua: parafin, butanol, izopropanol, acid bo ( stearic, oleic ), phenol,

Hnh 2.1 Cng thc phn t ca Amylose.

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Hnh 2.2 Cng thc phn t ca Amylose. Hm lng amylose l mt polymer tuyn tnh c to thnh t cc n v Dglucose. Polysaccharide y l mt trong hai thnh phn ca tinh bt, chim khong 230% ca cu trc. Cc thnh phn khc l amylopectin, chim 70-80% ca cu trc. [9] Bi v cu trc cht ch ng gi ca n, hm lng amylose l kh nng chng tiu ha hn so vi cc phn t tinh bt khc v do l mt hnh thc quan trng ca tinh bt khng, c tm thy l mt prebiotic c hiu qu. [10] Amylopectin: c cu to v nh hnh, c dng phn nhnh. Ngoi lin kt -1,4 glucozid, cc phn t glucose cn lin kt vi nhau theo lin kt -1,6 glucozid, mi nhnh khng qu 24 gc glucose. Amylopectin c khi lng khong 2.108 n 4.108.

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Amylopectin ch tan c trong nc nhit cao to thnh dung dch c nht cao v rt bn vng. amylopectin khng c kh nng to phc vi butanol v cc hp cht hu c khc, khng b hp ph trn cellulose.[1]

Hnh 2.3 Cng thc phn t ca amylopectin.. Ch tiu la chn nguyn liu Trong cng ngh sn xut bn th ngi ta thng chn go t nguyn liu theo cc tiu ch sau: - Go t ngon, c, c thu hoch t nhng ma v trc. - Khng b mc. - Khng c su mt. - T l tp cht trong khi go l thp, di 0.1%.

8

Chn go l khu quan trng nht. Khng phi loi go no cng c th lm bn c. Ngi lm bn cn thn t khu chn go, nu khng ng loi go bn s nt, chua, mau hng. Tiu chun go lm bn Cht lng go ch bin c biu hin hm lng cht kh, tinh bt, protein v amylose. Hm lng tinh bt trong go ch bin dao ng t t 57,342,04% n 62,461,66%, vi bin thin ny cho thy nhn chung lng bt nm trong phm vi xung quanh 60%. Hm lng amylose bin ng t 25,261,23% n 27,271,17%. Hm lng protein trong cc loi go ch bin bn rt khc nhau (trong cng mt ging nhng a bn khc nhau th hm lng protein cng c chnh lch). Hm lng protein go ch bin bn bin dao ng t 7,57%0,97% n 10,840,90. Nhng nh hng ca protein n ch bin c th do cc nhm protein khc nhau hoc cng c th do thnh phn cc amino acid trong protein. Phng php xc nh cht lng go Cc c tnh cht lng go lm bn c xc nh theo tng phng php ring bit. V d nh: - Hm lng cht kh c xc nh da trn phng php AOAC. - Hm lng tinh bt c xc nh theo tiu chun 87/174/CEE v 96/35/CE ca Chu u. - Hm lng amylose c xc nh theo phng php ISO TC 34/SC 4N982 Rev2. - Hm lng protein tng s xc nh theo phng php Kjeldalh. - Nhit h ha c xc nh theo phng php Little et al (1958), Juliano (1982). - bn gel c xc nh theo phng php Cagampang et al (1979). Mt s go dng trong sn xut bn Vit Nam9

Go s dng trong ch bin bn Vit Nam gm 7 loi: CR203, DT10, Mc Tuyn, 13/2 (IR17494), VN10, Khang Dn, C70. Phn ln cc ging la c trng ng bng sng Hng, tuy nhin mt s ging ch cn trng vi din tch rt nh hoc ri rc (Mc Tuyn, VN10,). Cc ging la lai Trung Quc, ging la np, ging la t go do khng c s dng hoc s dng rt t trong ch bin bn (la t go do). Cc a phng khc nhau s dng cc loi go khc nhau: trong khi H Ni, Bc Ninh, Bc Giang ch yu s dng cc ging la nh DT10, CR203, 13/2 th Thi Bnh, Nam nh loi go c s dng nhiu nht l Mc Tuyn v VN10. Bng 2.2 Ngun gc xut x ca mt s loi go lm bn. Loi go CR203 Ngun gc xut x Ging la CR 203 c chn lc t ging nhp ni IR 8423 - 132 622 ca IRRI. c cng nhn ging theo Quyt nh s 10 NN-KHCN/Q, ngy 14 thng 1 nm 1985. L ging do Vin Di truyn Nng nghip chn to. Ging IR 17494 (cn gi l 13/2 hoc nm s) do Vin v Cc BVTV nhp ni, ng k kho nghim quc gia, c cng nhn l ging quc gia nm 1989 Go trng Vit Nam 10% tm. Tn gc C70-2043 do Vin BVTV nhp ni v chn t C671177 x Milyang 23 trong tp on ging kho nghim bnh o n quc t. Ging c cng nhn l ging quc gia nm 1993. L ging la thun nhp ni t Trung Quc, c ni cn gi l dng s 2 ca Q4 hoc Mc Tuyn ngn ngy. c cng nhn ging theo Quyt nh s 1659 Q/BNN-KHCN, ngy 13 thng 5 nm 1999. L ging la thun nhp ni t Trung Quc. c cng nhn ging theo Quyt nh s 1659 Q/BNN-KHCN, ngy 13 thng 5 nm 1999.

DT10 13/2 (IR17494) VN10 C70

Mc Tuyn (Q5)

Khang Dn

10

Bng 2.3 Mt s loi go trong sn xut bn Vit Nam. Mu Loi Go T l trn Thi Gian bo qun t thu hoch n ch bin 6 8 6 6 12 7 6 1:5 8 6 8 8 3:1 2:1 12 12 9 9 a im

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

C70+CR203 CR203 DT10 CR203 Mc Tuyn Mc Tuyn VN10 VN10+DT10 13/2 VN10 Mc Tuyn 13/2+DT10 13/2+Khang Dn 13/2 DT10

1:5

Yn Vin H Ni Yn Vin H Ni Th x Bc Ninh Th x Bc Ninh ng Hng Thi Bnh ng Hng Thi Bnh ng Hng Thi Bnh Ph H Ni Ph H Ni TP Nam nh TP Nam nh a Mai - Bc Giang a Mai - Bc Giang a Mai - Bc Giang a Mai - Bc Giang

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Go s dng trong ch bin bn l nhng loi go c xay xt t nhng loi thc c, l nhng loi thc sau khi thu hoch c thi gian lu kho t nht t 6 thng n 1 nm thun li cho ch bin bn v d dng ch bin, sn phm thu c khng dnh, nt, cht lng ngon v n nh. Sau khi chn c go, ngi lm bn phi i go cho sch ht nhng tp cht, si, sn. Nu chng may cn st li nhng vin sn son th c m bn s tr thnh mu pht hng, khng m bo cht lng v thm m. Bn cnh la chn go th cc khu trong quy trnh ch bin cng nh hng rt ln n sn phm bn. Thng thng 1kg go cho ra 2.5 2.6kg sn phm th thng t cht lng bn ngon nht. 2.1.1.3 Cht lng dinh dng ca go Cht lng dinh dng go trong ch bin bn biu hin hm lng cht kh, tinh bt, amylose, protein. - Hm lng tinh bt trong go ch bin bn dao ng trong khong t 57.34 62.46%. - Hm lng amylose bin ng t 25.26 27.27%. Khng c s khc nhau ng k ca hm lng tinh bt v amylose trong go cc khu vc khc nhau. Bng 2.4 Hm lng tinh bt v amylose c trong go mt s khu vc. Khu vc H Ni Bc Ninh, Bc Giang Thi Bnh, Nam nh Hm lng tinh bt v amylose c trong go (%) 25.28 27.00% 25.26 27.27% 25.64 26.65%

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Bng 2.5 Thnh phn ca mt s loi go. Mu Loi Go Cht Kh (%) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 C70+CR203 CR203 DT10 CR203 Mc Tuyn Mc Tuyn VN10 VN10+DT10 13/2 VN10 Mc Tuyn 13/2+DT10 13/2+Khang Dn 13/2 DT10 87.16% 87.21 88.25 88.25 88.00 88.43 88.53 88.15 87.34 87.52 87.82 87.81 88.32 88.46 89.26 Tinh Bt (%) 57.79 60.60 61.72 62.46 61.35 61.36 59.58 59.21 60.46 60.62 58.12 58.57 60.08 58.38 57.34 29.90 25.58 26.27 25.87 25.64 25.87 26.65 25.66 27.00 25.69 26.20 27.27 26.51 25.77 25.26 7.57 8.47 10.84 9.65 8.94 8.24 7.91 8.18 7.88 7.82 9.13 8.38 9.12 8.81 9.10 Amylose (%) Protein (%)

c tnh ha l13

Nhit h ha Nhit h ha c nh ngha l nhit ph v ht chuyn tinh bt t trng thi u c hydrate ha khc nhau thnh dung dch keo gi l nhit h ha. Ht tinh bt ln b h ha u tin ht b nht s h ha sau cng.[2] Nhit h ha c nh gi thng qua im ph hy kim. im ph hy kim bin ng t 4.7 5.6. Phn lai nhit h ha theo Rice post havrest technology th 100% s mu nghin cu c nhit h ha mc trung bnh, qua cho thy cc loi go lm bn cc a phng khc nhau tuy c khc nhau v ging nhng u c c im chung l c nhit h ha mc trung bnh. Khi x l nhit tinh bt trong nc n nhit h ho th s xy ra hin tng h ho tinh bt, l hin tng tinh bt ht nc, trng n, tng th tch v khi lng ln gp nhiu ln. Nhit h ho ca mi loi tinh bt khc nhau, ph thuc vo t l ca cc cu t amylose v amylopectin cu thnh tinh bt, hnh dng v kch thc ht tinh bt. Ht tinh bt go c hnh dng a gic hm lng amylose trung bnh khong 17%, kh nng trng n 95oC khong 19 ln, nhit h ho ca ht tinh bt go khong 67 -78oC. Kt qu ca qu trnh h ha, hn hp to thnh khi paste (dng st) ging nh gel. Cng on h ho c tin hnh nh sau: Cho mt na khi bt c lm ro vo trong ni nc ang si (lng nc si s dng bng vi lng bt cho vo). Trong qu trnh nu, cn khuy u v lin tc dch bt m bo cho khi bt c nu k. Qu trnh nu kt thc khi dch bt c h ho hon ton (dch bt tr nn c, do v tr nn trong hn). Tnh h ha khi ha tan tinh bt vo nc, do c kch thc phn t tinh bt ln nn u tin cc phn t nc s xm nhp vo gia cc phn t tinh bt. Nu s xm nhp ca cc phn t nc vo tinh bt dn n qu trnh trng khng hn ch, ngha l lm bung c cc phn t tinh bt th h thng chuyn thnh dung dch. Qu trnh trng n ny lun n trc qu trnh ha tan.

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S h ha khng ch din ra khi un nng huyn ph tinh bt m cn xy ra khi c dung dch kim v mt s kim loi nng tc dng ln tinh bt nhit thng. C nhiu gi thit gii thch bn cht qu trnh h ha tinh bt: mt s nghin cu cho rng s h ha km theo s hp th nhit, qu trnh trng n tinh bt xy ra ng thi vi s h ha. Vic tng s trng n ch xy ra khi thng c sc bn cu trc ca ht. ph v cu trc ny i hi mt nng lng ng k. Do m cu trc hnh thi ht b bin i v km theo s hp thu nhit. Mt s kho st khc cho rng: s h ha s dn n ph t cc lin kt hydro ni phn t to thnh cc lin kt mi vi nc n khi t nht cc i. Khi tip tc tng nhit ln na th cc lin lt hydro b ph c v nhit s b gim xung. Nhn chung qu trnh h ha cc loi tinh bt din ra u ging nhau: ban u nht tng dn sau cc i ri gim xung. S h ha tinh bt khng ch xy ra nhit nht nh m thay i ty thuc vo nhiu yu t: nhit h ha tinh bt c ngun gc khc nhau th rt khc nhau, nng huyn ph tinh bt, tc un nng huyn ph u nh hng n nhit h ha. Khi tng nng tinh bt th nhit h ha tng ln mt t. Nhit h ha cn ph thuc vo kch thc ht tinh bt ( ht c kch thc nh s c nhit h ha cao hn nhit h ha ca ht ln).[1] S h ha tinh bt bao gm cc bin i sau:

Ht nc v trng n n nhiu ln so vi khi lng ban u. Gia tng trong. Gia tng nhanh chng dnh. Ha tan nhng phn t mch thng v phn tn nhng ht ph v. Hn hp to thnh khi paste ging nh gel.[2]

S thoi ha ca tinh bt15

Tinh bt sau khi nu s hnh thnh khi bt nho. Khi lm ngui khi bt ny khng c khuy trn s hnh thnh lin kt ni phn t trong hoc ni gia ht c trng n v tch cc tinh th c to thnh t nhng phn t amylose v amylopectin trong qu trnh nu hnh thnh gel. Khi gel tinh bt c lm lnh xung, cc khu vc tinh th gia tng kch thc, gel tp li, nc tch ra. S phc hi li cu trc tinh th ny gi l s thoi ha tinh bt. [2] Hin tng thoi ha dng nh lin quan ti cc phn t amylose l ch yu. S thoi ha thng km theo tch nc v c li ca cc sn phm.[3] bn gel bn gel ca go lm bn c nh gi thng qua chiu di gel ca go ch bin bn. Cc loi go c di gel mm v trung bnh thch hp cho ch bin bn. bn gel ph thuc ch yu vo lc lin kt gia cc phn t.Nu chiu di ca vng lin kt di, lc lin kt gia cc chui s ln chng li p lc v chng li chuyn ng nhit ca cc phn t, gel to thnh s chc bn.Nu chiu di ca vng lin kt ngn v cc chui khng c lin kt vi nhau mnh, cc phn t s tch ri di tc dng ca p lc hay s tng nhit (lm cho cc chui polymer chuyn ng nhit), gel s yu v khng n nh. Nh vy, hm lng tinh bt ca go nm trong khong gi tr 60%. Go ch bin bn c hm lng protein t 7,57% n 10,84%, amylose cao, nhit h ho trung bnh, bn gel mm v trung bnh. Go ch bin bnh ph c hm lng protein bin ng t 7,42 n 11,11%, amylose trung bnh v cao; nhit h ho trung bnh, bn gel mm v trung bnh. c trng ca go ch bin bn c hm lng amylose cao (>25%), hm lng protein thp ( thi gian ngm s lu hn. Nc tro: thng l hn hp ca NaOH, KOH, Na 2CO3, K2CO3: a s c tnh kim nn thy phn tinh bt, to mu (do to pH kim) v mi cho sn phm. Mui Citrate: c tnh kim yu hn nc tro nn hn ch c vic to mu cho sn phm. nh hng ca qu trnh ngm n cc qu trnh sau: Thi gian ngm s nh hng n kch thc ca bt go. Ht go cha ngm, khi nghin s cho ra 35% bt c kch thc > 450m. Sau khi ngm khong 30 pht 250C, phn trm bt c kch thc > 450 m gim cn 4,2% v phn trm ht c kch thc nh hn 10,4 m tng t 17,2% n 36,3% .

Hnh 3.5: Bn ngm go. Thit b ngm go l thit b hnh tr y cn. Nc c dn t di vo, go c nhp liu t trn xung. Sau mt thi gian ngm xong, go v nc s c chuyn sang thit b phn tch go v nc. 3.2.2.3 Nghin t Mc ch: Qu trnh nghin lm gim kch thc ht go, gii phng ht tinh bt, chun b cho qu trnh nho trn bt. Nhng bin i din ra trong qu trnh nghin Bin i vt l S gim kch thc ca ht go S tng nhit ca khi nguyn liu do ma st36

Bin i ha hc: S tng hm m ca khi nguyn liu do qu trnh nghin c b sung thm nc. Cc yu t nh hng n qu trnh nghin Mc ngm go Nu mc ngm thch hp, ht go s trng n tt, thun li cho qu trnh nghin. Ht go khi nghin s t b gy v ht tinh bt hn. Nu nhit ngm qu cao, ht tinh bt v nhiu, tng nht, gy kh khn cho qu trnh nghin. Lng nc b sung trong qu trnh nghin: Nc c b sung trong qu trnh nghin lm mt nghin, ngn nga nhanh b mn v gim nhit ca khi go em nghin. Lng m ny gip cho khi bt t m cn thit trc khi em i p n. B mt ca tht nghin: cng, nhm v hnh dng ca cc rnh trn b mt tht l nhng nhn t quyt nh chnh trong qu trnh nghin. N quyt nh n mc ph v ht tinh bt, ng u v kch thc ca cc ht sau khi nghin. p lc gia hai tht nghin: nh hng n thi gian v kch thc ca ht go sau nghin, c iu chnh thng qua khong cch gia 2 tht nghin.

Hnh 3.6: S cu to nguyn tc hot ng ca my nghin a. My nghin c cu to bi 2 a n khp vi nhau bi cc kha, t st nhau trong mt ci hp. Nguyn liu c np v t nh, v sn phm sau khi nghin c tho ra t y. Lc trt (shearing force) chnh l tc nhn ph v nguyn liu. Thit b nghin cn t cc yu cu sau: Hai tht phi t tht song song nhau c thi gian s dng di.

37

3.2.2.4 Qu trnh tch bt nc Mc ch Nhanh chng chuyn khi nguyn liu t dng dung dch long sau khi nghin thnh dng bt nho, khi bt t m mong mun trc khi em h ha. Bin i din ra trong qu trnh tch nc Nc khuch tn t trong dung dch ra ngoi. Cc yu t nh hng n qu trnh tch nc p lc chn khng: p lc chn khng cng thp, lc ht cng ln. Din tch b mt lc: din tch b mt lc cng ln th hiu qu lc cng cao. Phng php v thit b s dng Thng s : m cui ca khi bt: 28-32%. Thit b s dng : Thit b lc chn khng.

Hnh 3.7: S nguyn l hot ng ca thit b lc chn khng. Nguyn l hot ng : Khi trng quay, phn tip xc vi hn hp bt s rt nc. Nc sch lt vo trong ng, b dnh bn ngoi. Trng tip tc quay n vng mt chn khng, nh tm no c th ly b ra khi trng d dng. Yu cu ca qu trnh tch nc Hn hp cn t m theo yu cu: 28-32%.38

3.2.2.5 Qu trnh h ha Mc ch Chun b cho qu trnh nho, tng kh nng to gel. Bin i Vt l nht tng cc i. Nhit ca dung dch tng. Ha hc: Xy ra s hydrate ha cc nhm hydroxyl t do v to thnh lin kt hydro vi nc. Ha l Ht tinh bt b r ra thnh cc si, h chuyn t dng huyn ph sang dung dch nht ng nht. Protein b bin tnh. Cc yu t nh hng n qu trnh h ha Hm lng amylose: ht tinh bt c hm lng amylose thp s t cht hn v c khuynh hng d dng b r ra trong khi trng n. Ht tinh bt c hm lng amylose cao s cng (rigid - khng linh ng) hn v kh b gy v. Kch thc ca ht bt: ht bt nh, din tch b mt ln, ht tinh bt v nhiu hn, nc xm nhp v cng d, nhit h ha cng thp. Qu trnh ngm: ngm thi gian , ht trng n tt. Khi h ha, nc d dng xm nhp, nhit h ha cng thp. Nhit h ha: Nhit cng cao, ng nng ca phn t nc cng ln, nc d dng khuch tn v trong hn hp, rt ngn thi gian h ha. Tuy nhin, nhit qu cao, qu trnh thy phn xy ra, hn hp gim nht, gy kh khn cho qu trnh nho bt v qu trnh p n. Nhit cao th cng tn nng lng. Nhit thp: ng nng ca nc thp, thi gian h ha cng di.

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Phng php v thit b s dng Thng s : Nhit h ha: 65-70 oC Thi gian: ty thuc vo lng bt em i h ha. Phng php v thit b s dng Phng php: dng Jet cooker. Thit b

Hnh 3.8: Thit b Jet cooker. Nguyn tc hot ng: u tin huyn ph tinh bt s c a vo bn trong thit b. Tc nhn gia nhit l hi nc c a vo thit b trn cng vi dung dch huyn ph, a dung dch ln nhit thch hp. Cnh khuy hot ng lin tc, t lc hn hp c a vo trong thit b cho n khi tho ra ngoi. Yu cu Ht tinh bt ht nc, h ha, trng n v v ra. 3.2.2.6 Qu trnh nho bt Mc ch Ph v lin kt ca ht tinh bt, to cu trc gel cho khi bt nho. Bin i trong qu trnh nho bt Nhit khi bt tng.do ma st C s sp xp li cc lin kt ha hc di tc dng ca lc c hc. S phn b nc trong khi bt nho. Nhng cu t ri rc lin kt vi nhau to khi ng nht, khi lng ring, nht hn hp thay i.

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Cc yu t nh hng trong qu trnh nh hng ca nguyn liu Hm lng amylose: cng nhiu th gel to c cng cng hn. mn ca bt: cng mt thi gian, nhit v cng khuy trn th: Bt cng th kh nng ht nc cng thp v din tch b mt ring ca n b nn lng nc lin kt vi bt thp. Bt th c tc trng n chm hn bt mn. Nc Cht lng v nhit ca nc s nh hng ti qu trnh nho. Nhit nho trn Nhit nh hng n trng n v tnh cht vt l ca bt nho. Thi gian nho Thi gian nho t: nc cha phn b u, khi bt cha t c dai cn thit. Thi gian nho nhiu: tn nng lng, t mch. nh hng ca qu trnh nho n cc qu trnh sau m ca bt nho: trong sn xut cn theo di m ca bt nho m cao s c nh hng xu n cc giai on gia cng tip: gy bt dnh m thp: khi bt c, gy kh khn trong khu to hnh. Phng php v thit b s dng Thng s: m ca khi bt sau khi nho: 35% Phng php v thit b s dng S dng thit b nho trn bt c cnh khuy bn trong. Bt s c a vo thit b, thit b s quay. Di tc dng ca lc xoay, lc va p vo thnh thit b, khuy trn, khi bt s c sp xp li cu trc.

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Hnh 3.9: Thit b nho trn. 3.2.2.7 Qu trnh p to si Mc ch : to hnh cho si bn. Bin i trong qu trnh p to si Vt l: Bin i chnh l dui di cc phn t theo phng dc l p v nn cc phn t theo phng tip tuyn l p. Nhit khi nguyn liu tng do ma st gia nguyn liu vi nguyn liu, v gia nguyn liu vi thit b. Thay i kch thc v hnh dng nguyn liu: t dng paste c chuyn sang dng si. Ha hc: m gim khi nguyn liu ri bung p Ha l: c s bay hi nc. Cc yu t nh hng n qu trnh p n Nguyn liu m: nguyn liu c m qu cao, khi vo thit b, s dnh vo thnh thit b, gy kh khn cho qu trnh p. Cn m thp th phn t km linh ng nn kh sp xp, n khng y l nn lin kt khng cht ch gy nt n si bn. Thng s k thut Nhit : nh hng n nht, mc bc hi nc do nh hng n p sut. p sut: p sut nh hng n nhit , mc phi trn nguyn liu. Tc trc vis: nh hng n thi gian lm y bung p, nhit (trc42

vis quay cng nhanh, ma st to ra ln, nhit tng cng nhanh) Tc nhp liu: nh hng ti thi gian lm y bung p, nhit . nh hng ca qu trnh p n n cc qu trnh sau Nu p n khng tt, cu trc si bn s khng cht ch . Khi , trong qu trnh sy, si bn s d b gy v. 3.2.2.8 Qu trnh hp Mc ch H ha v lm chn si bn. Lm mt hot tnh ca cc enzyme. Tiu dit vi sinh vt. Bin i Tng th tch ca si bn do tinh bt c h ha, trng n. Phn ng thy phn tinh bt. Cc yu t nh hng qu trnh hp Nhit hp: Nhit hp cao, phn t nc s linh ng hn, rt ngn qu trnh hp. Tuy nhin khi nhit cao, tinh bt h ha qu mc, sn phm s qu nht. Cu trc ca si bn sau p to hnh: Si bn c cu trc cht ch, phn t nc xm nhp vo kh khn hn. Tuy nhin, cu trc si bn s tt hn. Ngc li, si bn c cu trc lng lo, nc xm nhp vo d, nhng si bn d b nt v t gy trong qu trnh sy. nh hng ca qu trnh hp n cc qu trnh sau Nhit hp Nhit qu cao: hi nc nhiu, bt s hp thu qu nhiu nc, sn phm qu nht. Nhit qu thp: tinh bt cha h ha theo yu cu, cc enzyme cha b c ch hon ton gy ra phn ng bt li cho bn. Thi gian hp Thi gian lu ca bn trong bung hp qu ngn, tinh bt khng thi gian h ha v trng n.43

Thi gian hp qu di: Bn s trng n qu mc lm hng cu trc v tnh cht sn phm (theo khuynh hng tng nht do h ha qu mc) Phng php v thit b s dng Thng s k thut: Nhit hi hp: 1300C-1400C Nhit bung hp: 1000C m si bn sau khi hp: 38%

Hnh 3.10: Thit b hp. Thit b s dng : Nhit hp di 100oC, thi gian ph thuc vo loi bn. Bn s c chy trn bng ti, i qua bung hp c gia nhit nh hi nc c phun ra t cc ng dn hi b tr dc theo chiu di phng hp. Yu cu ca qu trnh hp Chn u. Si bn mm mi, c tnh n hi v khng t mt di, khng b dnh bt.3.2.2.9

Qu trnh

Mc ch n nh cu trc gel, to iu kin cho nc phn b u khp cc si bn, hn ch s gy v trong qu trnh sy. Bin i Bin i ch yu l s khuch tn ca nc u khp si bn, lm cho cu trc gel n nh hn. Cc yu t nh hng n qu trnh Nhit Nn nhit phng nc c iu kin phn b u khp cc si bn. Nu nhit qu cao, cc si bn s dnh li vi nhau. Thi gian 44

Thi gian cng di, nguy c nhim vi sinh vt cng cao. Thi gian ngn: cha nc phn b khp si bn, cht lng si bn s khng tt. Phng php v thit b s dng Thng s : Nhit phng Thi gian : 0.5- 1 gi Thit b : n gin l cc bng ti, t trong phng c qut mt. Yu cu ca qu trnh Nc phn b u khp si bn. 3.2.2.10 Qu trnh sy Mc ch: Gim hm m tng thi gian bo qun. Bin i trong qu trnh sy: Nc t do tch ra khi v tr v khuch tn n b mt si. Sau , khuch tn vo dng tc nhn sy v thot ra ngoi. T lm gim m cho sn phm. Gim khi lng sn phm. Sn phm tr nn gin, kh, c th b nt gy. Protein b bin tnh. C th xy ra phn ng Maillard. Cc yu t nh hng chnh lch m: S di chuyn m t b mt n tc nhn sy v t tm n b mt sn phm. Nu chnh lch qu cao, m di chuyn nhanh li cc vt nt bn trong lm sn phm d gy v. Thi gian sy Nu sy qu nhanh, nc b mt s bc hi qu nhanh trong khi trong lng sn phm nc khng thot kp, sn phm s b nt trn b mt lm mt gi tr cm quan, cu trc sn phm cng yu i.45

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

Hnh 3.11: S my sy bng ti.46

Yu cu ca qu trnh sy t n m bo qun: 12-13% Kh ng u, khng gy v, khng thay i hnh dng. B mt sn phm khng c vt nt, khng c m trng. 3.2.2.11 Lm ngui Mc ch Chun b cho qu trnh bao gi. Gip bn khng b mm Bin i Nc trn b mt bn bay hi. B mt si bn se li v kh. Cc yu t nh hng Tc qut: nh hng n s bc hi nc. Phng php v thit b s dng Thng s k thut : Thi gian lm ngui: 15 - 20 pht Nhit sn phm: 300C - 400C Thit b s dng : Thit b hnh hp c bng ti, c c l. Hai qut ly tm t hai u h thng thi kh t ngoi vo v t di ln vo bung lm ngui. Qut ly tm ht, t pha trn v gia bng ti ht khng kh khi bung lm ngui.

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Hnh 3.12: S thit b lm ngui. Yu cu ca qu trnh lm ngui B mt bn khng b nt n, bn phi tng i gin, kh. 3.2.2.12 ng gi Mc ch Hon thin sn phm. Bo qun: trnh s xm nhp ca vi sinh vt, gy vn trong qu trnh vn chuyn.

Hnh 3.13: Thit b bao gi. Tu theo yu cu, m c th em bn bn kh trc tip, khng cn ng gi (m ch b thnh tng b theo yu cu ca ngi tiu dng).

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Nu vn chuyn i xa v bo qun lu ngy, th nht thit phi ng gi cn thn. Bn kh phi c trong bao ti kn, trnh s ht m tr li v s xm nhp ca nm mc. C th dng cc loi bao gi c sn nh bao PE, PP, COTTON/PE... Ch , qu trnh ng gi khng cho bao b b rch do si bn kh rt cng v sc. Trong trng hp bn kh cha tiu th ngay, th cn t chc bo qun cho tt nhm bo v sn phm ko di thi hn s dng. Tng l bn kh c trn gi, khay, hoc thng t v tr thong mt, trnh c nhit cao, ma dt m thp v chut b cn ph.

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CHNG 4: SN PHM

4.1 Cc dng sn phm bn 4.1.1 Bn ri L loi bn sau khi thnh phm, c vt ra v thng dng cun trn nhng tng i ln xn, khng theo mt hnh th nht nh. y l loi bn rt ph bin v thng c dng trong cc mn n truyn thng ca Vit Nam. 4.1.2 Bn vt L dng bn sau khi thnh phm s c vt thnh tng dy c ng knh khong 4 5cm, di c 30 40cm. Khi n thng c ct thnh tng on, thch hp cho cc loi mn n dng chm nh bn u mm tm, bn ch. 4.1.3 Bn nm Cc si bn c nm thnh tng bnh nh, bt. t ph bin hn 2 loi bn ni trn. 4.2 Mt s thnh tu cng ngh trong sn xut bn Hin nay, ngoi go t, mt s vng min cn s dng nhng nguyn liu khc trong cng ngh sn xut bn, gp phn lm phong ph thm th trng tiu th bn Vit Nam. Tuy nhin, cc sn phm ny ch c sn xut nh l, phn phi trong vng v tu vo tng thng hiu v gi nguyn liu l khng phi r.

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Hnh 4.1: Cc sn phm bn 4.2.1 Bn go lt c lm t loi go dinh dng nht, tiu biu cho hm lng di do v cht s, hydrate carbon phc v cc vitamin B thit yu. Thm vo , n cha hp cht mnh gip gim lng cholesterol, gim nguy c v bnh tim mch. 4.2.2 Bn la mch Tng cng tiu ha. Bn la mch cha Rutin, mt loi th vng sinh hc nhm gim huyt p v ci thin s lu thng ca mu n tay chn. Bn la mch tt cho ngi b tiu ng, ngi gim cn, ngi c vn v tim mch, kt trng v tiu ha. 4.2.3 Bn go trng L ngun dinh dng tt vi cc cht Protein, phosphor, calci v st. Bn go trng c ch cho chng kh tiu, kit l, bun nn, ri lon da v cao huyt p. 4.2.4 S dng ph liu bnh trng sn xut bn Bt sn xut bn kh gm bt go v ph liu bnh trng (khong 30%). Hn hp bt ny sau khi c phi trn s c a qua thit b n p (ch to trong nc). Khi qua thit b n p si bn s c h ha mt phn v sy kh. Bn kh thnh phm c mu sc, mm, dai tng t cc si bn kh sn xut theo phng php truyn thng.51

Kt qu nghin cu ny m ra hng ti s dng hiu qu cho ph liu bnh trng, v hin nay ch ring lng ngh bnh trng x Ph Ha ng (C Chi) s lng bnh trng vn ph liu ln n 200 tn/thng. 4.3 Mt s xut trong cng ngh sn xut bn hin ti Qua qu trnh thc hin ti Tm Hiu V Cng Ngh Sn Xut Bn chng em xin c a ra mt s xut trong cng ngh sn xut bn hin ti nh sau: V nguyn liu: Ngoi vic dng go t lm nguyn liu sn xut bn th chng ta c th s dng u xanh lm bn, bn lm t u xanh c hng v thm ngon, c bit c gi tr dinh dng cao. V cng ngh sn xut bn: Chng ta c th p dng m hnh sn xut bn theo cng ngh mi t Phng Kinh t qun Hi Chu. M hnh sn xut bn theo cng ngh mi c nhng u im: Tinh gn v c hiu qu kinh t cao. Gip h sn xut tit kim thi gian v cng sc ca ngi lao ng. Tit kim nhn cng, gim chi ph sn xut. Tit kim din tch sn xut, nng cao c nng sut. Cht lng sn phm c nng cao. m bo v sinh mi trng v v sinh an ton thc phm. Cng ngh sn xut bn bng dy chuyn t ng, bao gm cc khu : Go Ngm Xay Hp hi p Luc. Dy chuyn cng ngh bao gm: My xay go. My nh bt. My p. H thng luc. H thng in Cc ph kin my mc khc km theo.[4]

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M hnh sn xut bn theo cng ngh mi :

Hnh 4.2 M hnh sn xut bn theo cng ngh mi.

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KT LUN

Bn l mt trong nhng loi thc phm ph bin nht trong c nc, ch xp sau cc mn n dng cm, ph. Bn l nguyn liu, thnh phn ch yu ch bin ra cc mn n ngon v hp dn c tn bt u bng t bn nh: bn c, bn ch, bn c, Bn ngy xa ch c sn xut vi quy m nh, dng cc lng ngh th cng nh lng ngh bn Ngha M (Qung Ngi), Ph (H Ni), Song Thn (Bnh nh). Tuy nhin, ngy nay, cng vi s pht trin ca x hi v nhu cu ngy cng cao ca ngi tiu dng, ngnh bn c nng ln quy m cng nghip. Bn c rt nhiu loi nhng ch yu c chia lm hai loi chnh l bn ti v bn kh. Thi gian bo qun ca bn ti ngn, bn ti sau khi sn xut ra l c a i tiu th. Bn kh th bo qun c lu hn nhiu v qua giai on sy kh hoc phi, do c th bo qun lu, lu tr khi cn th em ra s dng. Cng ngh sn xut bn ti cng nh bn kh th kh phc tp v c s dng mt s cht ph gia to cho bn c do, dai, gip cho bn ti ngon v bo qun c lu hn. Nhng cc cht ph gia ny phi c B Y T cho s dng v dng ng liu lng quy nh cho php s dng th sn phm bn lm ra mi t cht lng v an ton cho ngi s dng.

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