Nhm 9 - Cong Nghe Che Bien Mi Soi
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Transcript of Nhm 9 - Cong Nghe Che Bien Mi Soi
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7/31/2019 Nhm 9 - Cong Nghe Che Bien Mi Soi
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
Chng 1: TNG QUAN V M SI
1.1 Lch s m n lin
T cui th k 18, ngi Chu u bt u sn xut v s dng sn phm msi v n tr thnh thc phm truyn thng ca cc nc Chu u c bit l
v Php. Sau sn phm du nhp vo Chu v sau tit kim thi gian
ch bin, ngi Chu (u tin l Nht) a ra cng ngh sn xut m chun
b ba n nhanh gi l m n lin. T n nay, m n lin khng ngng
c ci tin v pht trin v sn lng, cht lng. Cng ngh sn xut m n
lin lun c nng cao.
ng Momofuku Ando sinh nm 1918 - 2008, ngi Nht, l ngi phtminh ra m n lin. ng thnh lp nn cng ty Nissin trc khi gii thiu ra th trng
sn phm m n lin u tin c tn gi "Chicken Ramen" vo nm 1958.
tng sn xut m n lin n vi ng rt tnh c sau khi chng kin cnh nhng
ngi dn ng xp hng trong m gi lnh ch mua nhng vt m ti ti mt ca
hng khng lu sau th chin th II.
Vo nm 1971, Cng ty Nissin a ra th trng loi m n lin t - l loi m
n lin sn trong cc bt hoc cc xp cch nhit v chng thm nc c th
nc vo n ngay (rt ph bin VN hin nay) - nhm vt ln trong cnh tranh vi cc
i th.
1.2 Tnh hnh pht trin m n lin Vit Nam
Hin nay, ti Vit Nam cc sn phm m n lin c s dng rng ri trong mi
tng lp nhn dn v tnh tin dng v gi tr dinh dng ca chng. C th ni sn
phm m n lin ngy nay phn no i vo i sng ca ngi dn, tr thnh mtsn phm c a thch rng ri. Trc nhu cu to ln ca th trng, ngnh cng nghip
m n lin v ang c nhng bc pht trin mnh m, c bit l khi nn kinh t nc
nh chuyn sang c ch th trng. Cc cng ty quc doanh nh MILIKET, COLUSA,
cng nh cc lin doanh nh VIFON ACECOOK, A-ONE, khng ngng nng cao
sn lng v cht lng sn phm, a dng ha chng loi v mu m p ng nhu
cu th hiu ca ngi tiu dng. Hin nay, trn th trng c hn 10 nhn hiu m n
lin nh MILIKET,COLUSA,VIFON,A-ONE,
S liu thng k khng chnh thc nm 2008 cho thy, ti Vit Nam c hn 50
Nhm 9 Trang 1
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
doanh nghip (DN) sn xut m n lin, sn lng t khong 5 t gi/nm, tc tng
trng bnh qun t t 15% -20%.
1.3 Gi tr dinh dng v tnh tin dng ca m si
Sn phm m si v m n lin c s a chung ca ngi s dng v n c
cc u im ni bt sau :
ng v kha cnh dinh dng, y l loi sn phm c gi tr dinh dng
cao do c ch bin t bt m v ph gia c cha cc cht dinh dng nh protein,
lipid, vitamin, khong. Nh vy, v c bn sn phm m si ni chung c cha tng
i y cht dinh dng c bn . Trung bnh 100 gr m cung cp 359 calo .
Bng 1.1: Thnh phn ha hc ca m si
Bng 1.2: Hm lng vitamin v khong trong m si ( mg / 100g)
Qu trnh bo qun m si tng i n gin.
Qu trnh vn chuyn nhanh, gn.
D s dng, d ch bin: ch cn ct bao gi, cho nc si vo ch khong
mt vi pht l c th n c (i vi m n lin), i vi loi m si mn th
thi gian nu ch khong 5 pht, i vi m dng kh th thi gian nu khong
15-20 pht.
Nhm 9 Trang 2
Thnh phn(%) Nc Protid Lipid Gluxid Xenlulo Tro
M si 12,5 11 1.1 74 0.5 1.0
Vitamin Khong
B1 B2 PP Ca P Fe
-
0.1 0.04 1.1 3.4 97 1.5
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
M si c tiu ha cao.
Tn tht cht kh trong qu trnh nu chn thp, thng khong 4-7%.
Ty theo ph gia thm vo m ta c sn phm theo khu v ring ca tng loi
m.
1.4 Phn loi m si
M si c phn loi theo phm cp ca bt m v ph gia dng sn xut ra
n.
1.4.1 Phn loi theo phm cp ca bt
Hng c bit c sn xut t loi bt m tt nht (bt ly t nhn li ht).
Hng tt c ly t bt m ho hng.
Hng nht t loi m hng I.
1.4.2 Phn loi theo nguyn liu
M trng.
M dinh dng.
M c chua.
1.4.3 Phn loi theo cng ngh
M c hp.
M khng hp.M n lin.
1.4.4 Phn loi theo hnh dng
M dng ng.
M dng si.
M dng hoa: nui s, nui sao, nui hoa,
M dng ng: m ng c chia ra m ng di v m ng ngn. M ng di c
chiu di khong 15 cm, b mt ng c th phng nhn, c th gn sng. Tit din ng
cng rt khc nhau, ngi ta thng sn xut m ng vi ng knh:
d
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
ng knh 4mm v 4-5.5mm. Loi ng nhiu cnh thng c ng knh 22-25cm.
Cc dng ng trn y c chiu dy thnh ng khong 1.5-2.0mm.
Dng m si: m si l dng c tit din trn v c ( khng rng).
Thng c 4 loi ng knh sau y:
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
Chng 2: CNG NGH SN XUT M SI
2.1 Nguyn liu
M si ni chung c sn xut t ngun nguyn liu chnh l bt m, v nc,
i vi m n lin cn c thm thnh phn nguyn liu quan trng l du Shortening.
Bn cnh tu theo yu cu dinh dng c th m c thm cc ph gia: trng, tm,
bt, c chua, bt ngt, hnh, tiu, t, ng, mui
2.1.1 Bt m
Hnh 2.1: Bt m
Phn loi:
Bt m c ch bin t ht la m. La m c 2 loi l la m en v la m
trng, do , ngi ta cng chia bt m thnh 2 loi:
Bt m en: ch bin t ht la m en, thng dng lm bnh m bng cch
ln men lactic, c v chua, ch thch hp cho mt s khu v ca mt s vng trn th
gii.
Bt m trng: ch bin t ht la m trng. Tu theo cht lng bt ta chia
lm cc loi bt: thng hng, loi I, loi II, nghin ln.
Nc ta ch nhp loi bt thng hng v loi I.
Ty thuc vo ging la m sn xut bt m m bt m c thnh phn hahc khc nhau. Nhng nhn chung, bt m c cc thnh phn c bn nh sau:
Cht v c: chim t 15 - 17 %, ch yu gm nc v mui khong.
Cht hu c: chim t 8 3 - 87 % gm glucid, lipid, protid, vitamin,
sc t, enzyme
Bng 2.1: Thnh phn ca mt s loi bt
Loi bt T l
(%)
tro
Cellulose Tinh
bt
Protein Lipid Pentoza
Ht 100 1,74 1,51 68,90 15,51 2,06 6,42
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
Thng
hng
Loi I
Loi II
Cm
10,5
22,4
47,5
18,4
0,47
0,53
1,20
5,40
0,13
0,22
0,48
8,35
80,16
77,84
75,52
13,80
10,28
11,15
14,80
16,17
0,25
1,20
2,02
4,77
1,59
1,84
3,44
22,02
Thnh phn ho hc ca bt m
2.1.1.1 Gluxid
Trong bt m gluxid chim t 70 - 90 % trng lng kh ty theo loi bt m
v ging la m dng sn xut bt. Thnh phn c thng k trong cc bng sau :
Bng 2. 2: Thnh phn cc gluxid trong bt m
Gluxit ng Dextrin Tinh bt Cellulos
e
Hemicellulos
e
Pentoza
T l (%) 0,6 1,8 1 - 5 80 0,1 2,3 2 - 8 1,2 3,5
Bng 2.3: Thnh phn cc loi ng trong bt m
ng Glucoza Fructoza Maltoza Saccaroza RafinozaT l (%) 0,01 0,05 0,015 0,05 0,005 0,05 0,1 0,55 0,5 1,1
Cc gluxid t nhiu u c nh hng n cht lng sn phm. Ht tinh bt
cng nh th cng d b h ho, c bit trong mi trng kim. Dextrin l sn
phm thy phn ca tinh bt, lin kt km vi nc nn nu lng deztrin cao, bt
s km dnh nc, km dai v km n hi.
Cellulose v hemicellulose th khng cn c hm lng cao. Pentoza c tnh
ho nc, khi trng n s to huyn ph c (keo ho) nh hng xu n cht
lng bt nho (tng nht ca bt nho).2.1.1.2 Protein
Trong bt m cng c nhiu loi axit amin (aa). nh gi hm
lng aa trong bt m, ta so snh thnh phn aa trong bt m v trong trng :
Bng 2.4: So snh thnh phn aa trong bt m v trong trng (mg/100g)
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
Tn aa Bt m TrngLysin
Mentionin
Triptophan
PhynilalaninTreonin
Valin
Losin
Isolosin
Arginin
Histidin
-
-
1.0
5,53,4
4,5
6,8
3,3
2,8
1,5
7,2
4,1
1,5
6,34,9
7,3
9,2
8,0
6,4
2,1
Nh vy, trong bt m khng c protein hon ho nh trong trng.
Protein trong bt m gm c hai dng: n gin v phc tp. Dng n gin
gi l protein, bao gm c bn loi: albumin, globulin, prolamin v glutelin;
trong lng albumin v globulin l rt t do trong la m chng nm ch yu
lp v, khi xay ly bt m th b mt i. Dng phc tp gi l proteid gm c gluco,
proteid, nucleoproteid, cremoproteid.
Bng 2.5: Thnh phn ca protein trong cc ng cc (%)
Albumin Globulin Prolamin GlutelinLa m
Ng
i mch
Yn mch
La
9
4
13
11
5
5
2
12
56
10
40
55
52
9
5
46
39
23
23
80
Nh vy, cng nh cc ng cc khc, trong bt m lng prolamin v
glutelin chim mt t l kh cao ( tr yn mch ) . Prolamin trong bt m gi l gliadin,
cn glutelin gi l glutenin.
Gliadin c chia ra lm 4 loi , , (khi lng t 30.000-
45.000 alton ) v ( khi lng t 60.000 - 80.000 alton). Cc gliadin
thng tn ti dng n hnh. Trong , , -gliadin th 30 aa u u gingnhau trong 20 aa u tin to thnh peptide a bo c m u bng lisin,
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
tip tc bng aa a bo v kt thc bng gc alanin. Ngoi ra cc cu sulfua lm
cho cu trc bc III cht hn. Cn -gliadin li cha rt t ( hu nh khng
c ) cc aa cha lu hunh nn trong n hu nh khng c cu sulfua (trong ch
yu l glutamin v prolin chim trn 75% ).
Glutelin c tnh a hnh mnh m v c xu hng t lin kt vi
nhau bng cc tng tc u bo, lin kt hydro, cu sulfua. Glutenin c cu
to t 25 di n v c chia ra lm 3 nhm : A, B, C . Cc di n v ny
kt hp vi nhau bng lin kt hydro, tng tc a bo, cu sulfua. Khi cc
glutenin lin hp li to thnh si, ngm nc th to thnh mng mng, n
hi, chu ko cng . Tnh cht ny cng tng khi cng tng tc v s lng
tng tc gia cc chui protein cng tng. Khi c mt t tc nhn oxiho, cht lng bt nho cng tng. iu chng t cu sulfua c vai tr rt
quan trng .
Gliadin v glutenin khi ht nc to thnh mng phn b u trong
khi bt. Mng ny va dai, va n hi, c gi l gluten. Nh m bt m
nho c tnh dai, d cn, ct nh hnh nn c dng trong sn xut m si v m
n lin.
Hm lng gluten t trong bt m khong 15 - 35% tu thuc vo
hm lng protein ca bt. Cht lng gluten c nh gi bng cc ch tiu
vt l nh: mu sc, n hi, dai v dn. Bt c gluten cht lng
cao th n hi tt, dai cao, dn trung bnh, trng hp gluten yu ngha
l dn ln, dai thp, t n hi. tng cht lng gluten khi nho bt
c th b sung cc cht oxi ho nh: acid ascorbic, kali bromat, peoxid
Ngoi ra, tnh cht vt l ca khung gluten cn chu nhiu nh hng
ca hm lng nc v mui s dng trong qu trnh nho trn cng nh nhit
v cng nho trn. Nho trn cng lu v mnh th kh nng kt dnh tinh
bt cng cao.
2.1.1.4 Enzyme
Trong bt m cng c cc h enzym nh trong ht la m nhng hm lng v
hot khc nhau ty theo loi bt, bt loi thp th c hot cao v ngc li.
Men thy phn protid gm proteaza v polypeptidaza. Khi c s hindin ca cht kh th hot tnh proteaza tng, nhng vi cht oxi ho v mui n
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
th b km hm.
Men thy phn tinh bt gm -amilaza, - amilaza, -amilaza thy phn
tinh bt thnh maltoza gip bt nho ln men nhanh.
Ngoi hai loi men trn, trong bt m cn c lipaza, lipoxidaza, tirozinaza cng
nh hng n cht lng bt m. Lipaza thy phn lipid thnh glycerin v axit bo cn
lipoxidaza oxi ha cht bo khng no thnh peroxyd, y l mt cht oxi ha mnh c
nh hng ti gluten v trng thi ca proteaza. Tirozinaza oxi ha tirozin to thnh
melmin c mu en.
2.1.1.5 Lipid
Hm lng cht bo trong bt m khong t 2 - 3%, trong 3/4 l cht
bo trung tnh, cn li l phosphatit, sterin, sc t v vitamin tan trongcht bo.
Trong qu trnh bo qun bt, cht bo d b phn hy, gii phng axit bo t do, nh
hng n axit v v ca bt, ng thi nh hng n tnh cht gluten.
Sc t ha tan trong cht bo bt m gm carotenoid v
clorofil.Vitamin c trong bt m ch yu l vitamin E. C sc t ln vitamin iu c
hm lng rt t.
nh gi cht lng bt m ta c bng nh gi sau :
Bng 2. 6: Bng nh gi cht lng bt m.Loi bt Tro (%) Gluten t (%) axitThng hng
Loi I
Loi II
Nghin ln
0,55
0,75
1,25
< 0,07
28
30
25
20
3,4
3,5
4,0
5,0Bt m a vo sn xut phi m bo cc yu cu cht lng theo bng
sau:Bng 2.7: Ch tiu cht lng ca bt m (theo TCVN 4359 : 1985)
Tn tiu chun Yu cuMu sc
Mi
V
Tp cht v cSu mt
- Trng hoc trng ng c trng .
- Mi ca bt t nghin, khng hi
.
- Khng mc, chua, ng, c mi
l, v l.- Khng c sn.
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
m
mn
Hm lng gluten t
Hm lng tro
axit
Tp cht Fe
- Khng c.
- Khng ln hn 13.5% .
- Khng ng cc, lt qua ry
118 mmx 118mm t 86% tr ln.
- Khng nh hn 28 %.
- Khng ln hn 0.75%.
- Khng ln hn 3.5.
- Khng ln hn 3mg/kg.
2.1.2 Du chin
Du chin m c s dng trong cng ngh sn xut m n lin l shortening.
y l loi du c tinh luyn v hiro ha. N c mt s tnh cht sau:
Hnh 2.2: Shortening
Nhit nng chy cao: AD = 40 - 42oC, m thc vt: 30oC
C bn nhit, nhit trng hp sn phm cao.
C rn cn thit nhng do thch hp.
C n nh tt.
Gi c mt s lng glucid cu to bi acid bo cn thit theo
qui nh.
t b hi tr mi, c kh nng nh ha nhiu. Nht l thm
vo 4 - 6 % mono v diglicerid.
t b oxi ha hn.
Cc sn phm dng Shortening chin th tt hn cc du khc v nhiu mt
nh cm quan, cht lng, c bit l m n lin. Khi chin bng shortening th si mkh ro, khi b vo bao b du khng b thm ra ngoi, thi gian bo qun lu hn v
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
gim c oxi ha ca oxi khng kh ln cc ni i. c bit c th dng chin i
chin li. Shortening a vo chin m phi m bo cc ch tiu cht lng sau:
Bng 2.8: Ch tiu cht lng ca Shortening
STT Tn ch tiu Yu cu
1 Ch s Acid (ml NaOH 0.1N/g mu ) 0,2 _ 0,32 Ch s Peroxid ( ml Na2S2O3 0,002
N/g )
0,6 1,25
3 % m v cht lng bay hi 0,14 Phn ng Kreiss Khng c5 Mu sc, b mt Mu trng c, lng6 Mi v Thm, c trng, khng i
chua7 Ch tiu vi sinh Theo tnh cht ca B Y T
8 Tp cht Khng c
2.1.3 Nc
Lm trng n gluten v tinh bt, to dai cn thit ca khi
bt nho. Nc dng trong sn xut m si phi m bo ng tiu
chun ca nc dng trong thc phm, chim khong 30% tng
lng bt. Nc s dng trong qu trnh ch bin phi t cc yu cu c th nh
sau:
Trong sut, khng c v l, khng c vi sinh vt gy bnh .
Ch s E. coli: 20con/l .
pH : 6,5 - 7 .
cng : < 7,9mg/l
2.1.4 Cc ph gia khc
2.1.4.1 TmL mt loi d b n thi khi bo qun . Do phi bo qun lnh hoc sy
kh dng bt tm .
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
Bng 2.9: Thnh phn dinh dng ca tm ( Da theo kim nghim LTTP _ Phm Vn
S)
Thnh
phn
g/ 100g Khong (mg/
100g)
Vitamin (mg/
100g)Nc Protein Lipid Tro Ca P Fe B1 B2 PP
Tp go 84,5 11,7 1,2 2,6 910 218 - - - -
Tm ng 76,9 18,4 1,8 2,9 1120 150 - - - -
Tp kh - 38,3 3,0 - 2000 605 5,5 0,03 0,07 2,5
Tm kh 12,6 75,6 3,8 8,0 - - - - - -
Bng 2.10: Thnh phn axit amin ca mt s loi tm (g/ 100g)
Tn Acid
Amin
Thnh phn (g/100mg)Tp go Tm ng Tp kh Tm kh
LysinMentionin
Triptophan
Phynilalanin
Treonin
Valin
Losin
Isolosin
Arginin
Histidin
--
-
-
-
-
-
-
-
-
1,420,63
0,18
0,83
0,75
0,94
1,56
0,98
1,73
0,40
--
-
-
-
-
-
-
-
-
0,422,57
0,76
3,40
3,10
3,86
6,42
4,01
7,11
1,67
Khi kim nghim ch xc nh cm quan v ch s dng tm ti .
Tm dng trong sn xut m n lin c th l tm bin, tm nc ngt hoc cc
loi tp. Thng thng vic chn tm trong sn xut m n lin vi qui m cng
nghip th chn rng ri hn so vi phng php th cng gia nh, nhng tit
kim nguyn liu, gim gi thnh ngi ta thng s dng u tm v bt tm to
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
hng v cho m n lin nhng cht lng th khng bng tm ti.
Nu lm m n lin m dng tm ti th phi t tiu chun sau :
Tm ti v cn t v bng long .
Chn, cng, ru cn dnh chc vo thn tm, mt en v trn y,
khng nhn nheo, tht phi sn chc .
Tm c mu trng c hay mu vng, khng tanh hi.
Nhng tm c ma v v vy phi sy kh bo m nguyn liu l lin tc
trong qu trnh sn xut do cht lng tm b gim theo thi gian.
2.1.4.2 Trng
Hnh 2.3: Trng g
Trng cha hu ht cc vitamin ( tr vitamin C ). Protein ca trng l
protein hon ho cha phn ln cc acid amin khng thay th. Ngoi ra trng cn
cha mt s cht khong nh : Na, K, Mg, cc mui sunfat v photphat cn thit
cho c th:
Bng 2. 11: Thnh phn ha hc ca trng
Thnh phn (%) Nguyn trng Lng trng Lng Nc
Protein
Cht bo
Glucid
65,5
12
11
0,5
88
10
0,03
0,8
47
16
34
0,6Khi nh, lng v lng trng trng to h nh tng bn.
Protein : lng trng trng l dung dch protein ha tan trong nc c :
Tnh to gel.
To bt.
Lm bn h nh tng .
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
Trong protein lng trng cha :
Oxalamen 54% tng protid - thuc nhm phopholicoprotein .
Conalumin 13% c nh kim loi , ngn cn c th hp th st
Oxomucoid : 11% c ch teipecine .
Aridine 0,05% c nh Biotin ( Vitamin H ) .
Flaroprotein 0,8% c nh Riboflavin( B 2) .
Protein lng trng trng l protein khong dinh dng ( khi cha bin tnh)
Protein lng trng : ch yu tn ti dng Lipoprotein ch tch c
protid v lipid khi lm bin tnh. Lng ca trng c Lecithine - nhm nh tng
ha c tc dng lm chm s thoi ha tinh bt. V mt dinh dng lng kh
hon chnh i vi vic cung cp cc cht cn thit cho nhu cu c th con ngiTrng mi th cht lng cao hn, lng cng nhiu th trng cng mi .
Bo qun trng tt nhit thp : trng nguyn bo qun dng lnh thng, trng
dng lng bo qun dng ng . Tuy nhin, cn lu s bin tnh ca protein khi
bo qun.
2.1.4.3 Mui
Hnh 2.4: Mui
To v mn lm tng gi tr cm quan cho sn phm; lm tng dai ca
gluten gip cc cng on gia cng c thun li hn, sn phm m t b gy nt hn,
nhng nu lng mui dng trong qu trnh trn bt nhiu qu th mui s ht nc
lm cng mch gluten, lm b bt. Lng mui s dng chim khong 2- 4% trng
lng gi m.
2.1.4.4 CMC (cacboxyl methyl cellulose)
L cht rn khng mu, khng mi, khng v, dng lm cht n nh v cht
nh ho, c tnh keo dnh, c tc dng n nh bt khi nh hnh. Trong nh my,
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
CMC c pha vo trong dung dch trn vi bt m tng dai cho si m
(thng pha vi t l 0.5 - 1 % so vi tng lng bt).
2.1.4.5 Nc tro:
L dung dch kim NaOH, KOH, Na 2CO3 c pha ch theo t l khc nhau
tu theo tng loi m, tng ni sn xut. Nc tro c tc dng lm tng kh nng h
ho v tng dai ca si m v b sung cc kim loi, tng ln lc ion c tc dng
lm cht khung gluten, nc tro cn c dng trung ho chua ca bt; gip bt
nhanh chn trong giai on hp.
2.1.4.6 Bt ngt:
Hnh 2.5: Bt ngt
C hai loi l glutamat Natri v Ribotide ( l protein ribo nucleic c trong thtng vt, cho v ngt gp 100 ln bt ngt thng - siu bt ngt). Hm lng bt
ngt thng chim khong 5% ( tng ng 5 kg bt ngt / 100 kg bt m).
2.1.4.7 Mu thc phm
Thng dng mu vng caroten vi t l rt nh to mu vng cho si m
nhm tng gi tr cm quan ca sn phm. Cc sn phm xut khu th khng s
dng mu thc phm.
Qui nh v s dng ha cht
Hin nay vic s dng ha cht trong ch bin thc phm l vn rt c
quan tm . V vy vic s dng ha cht trong ch bin thc phm nhm mc ch lm
tng gi tr cm quan v thi gian bo qun phi tun theo liu lng nht nh v cc
yu cu sau y:
Khng gy c hi cho ngi s dng. Sn phm chuyn ha ca chng cng khng c.
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
Khng lm thc phm c mi l.
Khng lm gim gi tr dinh dng ca sn phm.
Khng lm hao mn hay ph hy bao b, thit b, dng c ch bin.
2.1.4.8 Cc gia v khc: tiu, ti, t, hnh, bt ngt, muinm trong
thnh phn nc trn bt, bt nm, c pha ch khc nhau ty theo tng loi sn
phm, lm nn hng v ring, lm tng gi tr cm quan cho tng loi m.
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
2.2 Quy trnh cng ngh sn xut m si.
2.2.1 S quy trnh cng ngh sn xut m si.
2.2.2 Thuyt minh quy trnh
2.2.2.1 Chun b nguyn liu
Nu s dng loi bt khng c bao b th bt phi qua h thng sng tch tpcht, sau qua nam chm tch tp cht st, ri qua cn nh lng. Thc t hin nay
Nhm 9 Trang 17
Lm ngui v tch tpcht
M hp
Bt m
Lm sch tp cht
nh lng
Nho trn
SyLm ngui v tch tpcht
Bao gi
Mkhng
hp
Bao gi
To hnhLm ro s b Hp chn
Sy Lm ro s b
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
bt c cc nh my s dng u c cht lng tt, bao b nh lng sn nn c th
b qua thao tc chun b trn.
2.2.2.2 Nho bt
Mc ch:
to khi bt nho c ng nht, do, m cn thit chun b cho
khu cn bt.
Qu trnh trn bt c tin hnh trong my trn bt
Yu cu
m: 30 33%
t ng u cao khng vn cc ln, trng thi bi ri khi nm nh bt
trong tay, m tay ra bt khng ri rc, dnh tay, bt mm do
Bin i trong qu trnh nho bt
Khi bt c dai l v trong bt m c cha nhiu hm lng gluten. Gluten l
mt protein, trong gluten ch yu l gliadin v glutenin. Gliadin l yu t to nn gin
cho khi bt nho, cn gluten c trng cho n hi ca khi bt.
Cc gliadin v gluten c hm lng glutamin rt ln ( 40 45%) do lm cho
hm lng nit cng ln. Hm lng glutamin cao s hnh thnh nhiu lin kt hydro
gia cc chui peptit vi nhau hoc cc phn t nc do to cho gluten c tnh dai docao. chnh l nguyn nhn lm cho hn hp bt sau trn c dai do.
Gliadin trong bt dng n chui. Khi cho nc vo nho trn th cc gliadin s
lin kt li vi nhau bng cu hydro gia cc gc glutamin to ra nhng si c
phn t lng hng triu dalton trong mng li gluten.
Glutenin biu l tnh a hnh mnh m hn gliadin v xu hng t lin
kt vi nhau bng tng tc a bo, bng lin kt hydro v bng cu disulfua
ca chng ln hn. Cc tng tc a bo ca cc axit amin tng i cao khng
nhng tham gia vo cu trc bc bn ca glutenin m cn lin kt c vi cc
lipit trong bt m cng nh to c mng li gluten trong bt nho. trng
thi ngm nc, cc glutenin to ra mt mng mng rt chc, n hi c tnh c
kt cao v chu c ko cng. S d c c nhng tnh cht ny l do cng
tng tc ln cng nh s lng tng tc gia cc chui protein nhiu.
Ngoi s bin i ca gluten trong qu trnh trn bt cn c s bin i cacc ht tinh bt. Khi cho nc vo trn bt th cc ht tinh bt ht nc, trng n
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
v bm dnh vo mng gluten.
Nu trn bt lu s lm cho khi bt dai v n hi, tuy nhin trong sn
xut m n lin ngi ta khng trn cho khi bt qu dai, do nh lm bnh m
v khi bt s c dnh cao lm cho cng on cn bt thnh ming di mng
s kh khn. Thng thng ngi ta trn bt khong 15 - 20 pht (k c trn
kh v trn t).
Bin i vt l:
Nhit : tng do ma st trong qu trnh nho trn bt.
dai, do, n hi: tng do to thnh khung gluten.
Mu sc thay i: do tc dng ca cht mu trong nc trn.
Bin i ha l:
m khi bt tng.
C s ht nc ca protein to thnh mng gluten v s trng n ca tinh
bt.
Cc yu t nh hng n tnh cht bt nho v cht lng sn phm:
Bt m: cht lng gluten ca bt m nh hng nhiu n tnh cht bt nho
v cht lng sn phm. Cn chn loi bt m c hm lng protein thch hp cho
mi loi sn phm. C th phi trn nhiu loi bt vi nhau theo t l ph hp.Nc trn: thnh phn, t l cc cht s dng phi trn cng quyt nh
dai, n hi, mu sc bt nho cng nh tnh cht sn phm.
Ch nho trn: tc , thi gian, nhit trn, m bt nho.
Cc s c v cch khc phc xy ra trong qu trnh nho bt.
Bng 2.12: Cc s c v cch khc phc xy ra trong qu trnh nho bt.
S c Nguyn nhn Cch khc phcBt nho b nho Lng nc nhiu em bt nho ra khi ci.
Tin hnh trn ci mi,
sau cho khong 10%
khi bt b nho vo
ci mi, khong thi gian
cho vo thch hp l
pht th 10.
Lu : phi gim lng
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nc trn ca ci mi.
Bt nho b kh Lng nc t Cho thm nc vo v
nho trn uGia v ph gia cha tan
ht trong nc
Khuy khng k Bt cnh khuy thng
xuyn ha tan cc cht
trong dung dch
2.2.2.3 Cn
Bt sau khi trn c x t ci trn xung thng cha sau c a n h
thng cn bt thnh cc l bt.
Mc ch:Nhm chuyn bt nho t trng thi ri rc thnh tm bt c dy u n.
Lm ng nht khi bt v tng n hi cho khi bt nho v gim lng
khng kh ha ln trong bt nho.
Khi i qua cc l cn l bt s c nn cht thnh l d to hnh v d ct
thnh si.
Yu cu:
L bt sau khi cn phi c b mt tng i mn, dy ng u.
L bt mng, mm, khng rch, khng b lm m (do c ln bt kh
vo).
Khng c l xp, b mt lng u, trng ng.
Kch thc l bt sau khi cn tinh c dy khong 0,8 - 1,2mm.
Cch tin hnh : qu trnh cn tri qua 2 giai on l cn th v cn tinhCn th: bt nho t thng phn phi c a xung hai cp trc c ng
knh l 300 mm. Vn tc trc cn nh to lc nn ln p bt thnh tm a sang cn
tinh.
Cn tinh: tm trn sau khi cn th c chp li ri a sang h thng cn tinh
c 5 cp trc, vn tc chuyn ng gia cc l nhanh dn qua cc trc v khong cch
gia hai trc ca cc cp trc nh dn, l bt cng nh dn khi qua cc trc cn. dy
ca l bt nh dn: 3,5mm; 2,5mm; 1,5mm; 1,2mm; 0,8mm. L bt tip tc c a
n cng on ct si, to bng.
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Cc bin i trong qu trnh to hnh:
Ch yu l cc bin i vt l:
Nhit : tng do ma st vi trc cn.
Khi lng ring tng do loi bt khng kh v th tch gim.
Hnh dng, cu trc khi bt nho: t dng ht ri chuyn sang dng tm, cc
lc lin kt trong khi bt c sp xp li, sau l dng si v c gn sng.
Cc s c v cch khc phc xy ra trong qu trnh cn
Bng 2.13: Cc s c v cch khc phc xy ra trong qu trnh cn
S c Cch khc phcBt khi cn b dnh trc v nho
Bt khi cn d t tm
iu chnh li khu trn bt
Cc l trc chuyn ng khng u,
gy ra s c b n l bt hoc b
t.
iu chnh li vn tc cc l.
Bt dnh l cn. Cn xem li no.L bt b rch hai bn mp. iu chnh hai bn
2.2.2.4 Ct
Mc ch:
To hnh dng, kch thc c trng cho si m n lin
Yu cu:
Si m ri, to thnh nhng gn sng vi khong cch gn u nhau.
B mt si m lng mn.
Si m c ng knh d=0,8-1mmCch tin hnh:
Tm bt m i ra khi h thng cn tinh t yu cu, c a vo khe
h gia hai trc dao ct v c ct thnh si nh cc rnh trn trc dao. Cc si m
to thnh c g ra khi cc rnh trn trc dao nh b phn lc t st vo b mt
trc dao, trnh lm chp m, ri si. Do tc m i ra khi dao ct ln nhng tc
ca bng chuyn li nh lm cho si m n li to thnh cc gn sng, gi l to
bng cho si m.
S c v bin php khc phc cng on ct
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Bng 2.14: S c v bin php khc phc cng on ct
S c Cch khc phcChp si v ri s m iu chnh b phn lc t st vo b
mt trc dao.M gn sng thp Do chnh lch vn tc m ra khi dao v
vn tc bng chuyn nh, khc phc
bng cch gim tc bng chuyn hoc
tng tc dao ct.M khng t hn Do khe h gia hai trc dao nh hn
khng nhiu so vi l bt. C th khc
phc bng cch iu chnh khe h.Si m khng bng Kim tra li cc rnh trn dao ct
2.2.2.5 Hp, lm ro s b
Mc ch:
Phng hp c nhim v hp cho si m t chn nht nh trc khi i vo
cho chin, to dai gip n nh cu trc si m, trnh cho si m b gy vn nhiu
khi chin, tiu dit vi sinh vt cng nh loi b cc thnh phn gy mi c trong
nguyn liu.
Yu cu:
Bng 2.15: Yu cu cng on hp
Hp m Thi gian hp 2 3 pht chn si m sau khi hp
xong
Chn, mm mi, c tnh
n hi, n tay xung
khng bt , khng t
mt di hoc nho,
khng b dnh tay.
Si m chn u khong
80-90%.
Hp l mt qu trnh gia
nhit lm h ha tinh bt.
Gia nhit bng cch dnghi nc nng phun ln
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si m v c nh vy si
m chn u v khng b
thm nhiu nc lm cho
nho.
Cch tin hnh:
Si m sau khi ct c a n bung hp bng hi nc bo ha c
nhit t 100 - 120 0C. Trong qu trnh hp phi m bo p sut hi v thi
gian hp.
Cc s c v cch khc phc xy ra trong qu trnh hp:
Bng 2.16: Cc s c v cch khc phc xy ra trong qu trnh hp
S c Khc phcHp chn qu do thi gian hp di Tng vn tc ca bng chuyn hoc
gim p lc hi nc gim thi gian
hpM sng do thiu thi gian hp Gim vn tc ca bng chuyn tng
thi gian hp hoc tng p lc hi.
Lm ro s b (qut): M sau khi ra khi bung hp c i qua h thng qut
nhm lm ngui si m v lm ro nc trong si m v trn bng chuyn to iu kin
thun li cho cc cng on sau.
Bin i vt l : m ca si m gim.
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
2.2.2.6 Sy
Mc ch
Sy l qu trnh tch nc ra khi vt th.
Trong cng nghip thc phm ni chung v trong cng nghip sn xut cc
dng m si ni ring, sy c ng dng rt rng ri lm kh sn phm. Cc sn
phm thc phm u l nhng cht giu dinh dng nn khi m cao v nhit
thch hp th cc vi sinh vt s pht trin nhanh chng lm h sn phm. M si c
lm kh ti m di 13% ri bo qun trong kho sch s v kh ro ( m
khng kh khong 70%) th s gi c lu m cht lng t b thay i. Do , y
l mt khu quan trng trong cng nghip sn xut m si.
Ch sy:
Thng sy bng phng php i lu vi khng kh nng hoc kt hp vi
i lu va bc x.
Nu cng mt lc tng nhit sy, vn tc khng kh nng, gim m ca
khng kh th vn tc sy s tng nhng sn phm thng b n n v d b gy nt.
Do phi chn ch sy cho thch hp: nhit ca khng kh nng thng
khng ch trn khong 55- 700C, thi gian sy c th t 30 pht ti vi gi tu loithit b sy.
Sau khi thit b sy ra m si cn c tip tc kh t nhin trong vng 4-5
gi, m cn gim thm khong 1%.
Sy xong, m si cn phi lm ngui t nhin hay thi khng kh mt vo. Nu
lm ngui bng khng kh th lng khng kh cn dng l t 8-15m 3/Kg sn phm
trong thi gian 3 pht, lm ngui t nhin th cn nhiu thi gian hn.
2.2.2.7 Lm ngui
Cc vt m sau khi sy c a n h thng lm ngui. H thng ny gm 4
qut gi vi cng sut mi qut l Pq= 0,75kW.
Mc ch
Lm gim nhit ca vt m ng gi.
Lm kh b mt vt m.
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2.2.2.8Bao gi
Mc ch
Bo qun m.
Hon thin sn phm tng gi tr cm quan.
Thun tin vn chuyn.
Yu cu
Bao gi p, ghi r hn s dng v trng lng trn bao b.
Bao b phi kn, khng b m t
Cch tin hnh
Gi bt nm c phi trn theo cng thc thch hp cho tng loi m,gm cc nguyn liu ch yu sau: bt ngt, mui, tiu, hnh, ng, ti t
c trn u di dng bt kh, sau nh lng v ng thnh tng gi
khong 3g.
Gi du sat: nu bng du m vi cc gia v khc nh: bt t, ng v
hng, ti kh, sau c ly phn du nh lng v ng thnh tng gi nh
khong 2g.
Khi ng gi th ngi ta cho thm cc gi liu vo cng vi m n lin. Ty
tng loi sn phm m cc gi liu khc nhau. Qu trnh ng gi nh thit b ng gi
t ng.
C hai loi bao b thng c s dng l giy king v giy kraft. Giy king
bo qun c 6 thng cn giy kraft bo qun c 3 thng
2.2.3 Mt s my mc, thit b s dng chnh trong sn xut
2.2.3.1 My trn bt
Nhm 9 Trang 25
Ch thch:
ng c
Trc quay
Cnh khuy
Thit b trn
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
Hnh 2.6: S cu to my trn bt
Cu to ca thit b trn bt gm c hai b phn chnh l trc quay v cnh
khuy. C hai trc quay gn song song vi nhau, trn mi trc c gn 25 cnh khuy.
Cnh khuy trn hai trc xp so le vi nhau 720. Hai trc quay c l nh vo mtng c c cng sut 11 KW. Trn ca thng c ng hnh tr khoan l phun nc
soup vo khi bt
Nguyn l hot ng
Ci trn bt hot ng theo kiu gin on. Cho bt m vo theo trng lng
xc nh (theo cng thc ca lch sn xut). ng np ci trn bt li, m cng tc
khi ng ng c. Trn bt kh khong 3-5 giy, sau m van x nc soup theo
liu lng nh sn. Trn bt n khi t dai, do nht nh th dng li, thng t
15 20 pht, thi gian trn c n nh bi rle thi gian.
Thi gian trn bt khng nn qu ngn v s khng to ng u v mu
sc cng nh m ca khi bt nho, v cng khng nn qu di v s to nn nhiu
l kh trong khi bt lm b mt tm bt khng bng phng cho gia on cn p sau
ny.
Mt s thng s k thut ca ci:ng c: 11 KW
Nhm 9 Trang 26
NGUYN LIU
KHI BT SAU TRN
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
Tc quay trc: 73 vng/pht.
Cnh khuy gn lch 72 0.
Trc ct: 6cm
Hai trc cch nhau: 25cm
T l nc trn: 30 32 lit/100 kg bt. T l bt v nc thay i ty theo tng
loi bt .
Cch tnh ton lng nc trn bt;
c c mt khi bt trn t yu cu th lng nc cho vo bt phi va
. Lng nc trn bt c tnh theo cng thc sau:
2100
)12(
W
WWBN
=
Trong :
N l lng nc trn (lt).
B: khi lng bt cn trn (kg).
W1: m ca bt trc khi trn (%).
W2: m ca bt sau khi trn (%).
Ch : lng nc N bao gm dung dch nc trn v nc cho thm vo
2.2.3.2 My cn bt
Hnh 2.7: S h thng my cn bt
Nhm 9 Trang 27
Hnh 2A :S ocau tao hethong can tho
ong c
Bophan cambien
Bang tai
S cu to h thng cn th
Hnh 2B : S ocau tao hethong can tinh
Dao cat si
S cu to h thng cn tinh
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
Nguyn l hot ng
Bt t ci trn bt c x xung bng ti chuyn bt vo phu cha bt.
cui bng ti c b phn nh ti bt khi bt c ng u. Sau bt s vo
phu cha bt ri c thanh gt a vo hai cp trc cn to thnh hai tm bt m.
Hai tm bt ny c bi bng ti pha di v c ghp li vi nhau a vo
cp trc th 3 cn thnh mt tm. Sau tm bt tip tc qua cc trc cn bn tinh
v cn tinh. B dy tm bt gim dn qua cc l cn v tc quay ca cc cp trc
cng nhanh dn.
Yu cu k thut
Vn tc ca l cn tinh: 90 - 130 vng/pht. Khe h ca cc cp trc nh sau:
Cn th gm c 2 cp trc: L1 = L2 = 5 mm.
Bn th gm 1 cp trc: L3 = 4mm.
Bn tinh gm 3 cp trc:
L4 = 3-3,5 mm.
L5 = 2-2,5mm.
L6 = 1,2-1,5mm.
Cn tinh gm c 2 cp trc:
L7 = 1-1,2mmL8 = 0,8-0,9mm
2.2.3.3 My ct
Hnh 2.8: S cu to dao ct v hnh my ct
My ct si gm hai trc chuyn ng ngc chiu v n khp vi nhau. Tytheo tng loi m m nh my dng my ct si vi cc trc c bc rng ph hp:
Nhm 9 Trang 28
Hnh 3 : S docau tao dao cat si
ong c Bophan truyen ong
Hnh my ct
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
- i vi m si nh: bc rng l 1.25 mm
- i vi m si ln: bc rng l 2 mm.
Khe h gia 2 trc c th iu chnh c bi vt iu chnh. Chiu di trc dao
ct si l 500mm.
Hot ng
Tm bt sau khi qua l cn tinh cui cng s vo h thng ct v c ct thnh
si nh cc rnh dao ct, sau qua h thng dao ct hng to thnh 6 hng m. Si m
ra khi my ct c tc ln hn bng ti hng m, nh si m b n li v to
bng.
Yu cu k thut
Cc rnh trn trc dao c ng knh d=0,8-1 mm; su 4mm.
Vn tc si m ra khi dao ct ln hn rt nhiu so vi vn tc ca bng chuyn
tip nhn (li con)
Vn tc dao ct ln hn rt nhiu so vi vn tc li con: V dao = 0,33-
0,48m/s; Vli = 0,08-0,1m/s.
2.2.3.4 Phng hp
Hnh 2.9: S cu to phng hhp v hnh phng hp
Phng hp c dng hnh hp ch nht lm bng inox, c cch nhit bng
bng thy tinh, kch thc di x rng x cao: 7 x 0.8 x 0.9 (m). Cc ca bn c th m
ra d dng thun tin cho vic v sinh thit b.
Bng ti m c b tr thnh 3 chng i trong phng hp 3 tng. Mi tng ca
phng hp u c ng dn hi b tr dc chiu di. Cc ng ny c c l phun hi
gia nhit cho m. Hai u phng hp c ng thot hi th ra ngoi.
Nhm 9 Trang 29
Hnh4: Socautaophonghap
M i vao
M i ra
S cu to phng hp Hnh phng hp
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
Nguyn l hot ng
Phng hp l thit b truyn nhit hai v, kiu tip xc trc tip.
M sau khi qua my ct si s theo bng ti vo phng hp lm chn m. M s c
bng ti chuyn t tng 1 n tng 3 ri i ra ngoi. Hi nc bo ha t l hi c
cung cp cho phng hp qua ng dn hi. T ng dn hi chnh s phn thnh 3 ng
dn nh hn vo ba tng ca phng hp, t ng dn hi nh mi tng ny li phn ra
lm 3 ng b tr theo chiu dc ca tng hp. Hi bo ha s phun ra theo cc l trn
ng ng dn hi gia nhit cho m. Lng hi c th thay i (nu cn) bng cch
iu chnh van trn ng ng
Yu cu k thut
p sut hi nc t 0,7 - 1 kg/cm 2.
Nhit hi nc t 100 - 120 0C.
Thi gian hp khong 2-3 pht.
2.2.3.5 H thng lm ngui
Cu to v hot ng
H thng lm ngui l mt bung di hnh hp ch nht, c khung lm bng
st, bn trong b tr 22 qut thi b tr so le thnh hai hng.
M sau khi hp s theo bng ti i vo h thng lm ngui v c cc qut thithi t trn xung lm ngui. Sau m s theo bng ti vo h thng ng gi.
Thng s k thut
Kch thc bung lm ngui: chiu di 15,3 m , chiu rng 1,501m , chiu cao
1,640m.
Cng sut ng c truyn ng bng ti lm ngui: 0.75 KW.
Thi gian lm ngui khong 249 giy.
Cng sut qut: 0.2 KW.
S vng quay: 1390 1700 vng/pht.
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2.2.3.6 My ng gi
Cu to:
My ng gi gm cc b phn chnh sau:
Hnh 2.10: My ng gi
Xch nh v: l xch ti trn c cc thanh chn nhm nh v cc vt m
trc khi ng gi.
Ngm p dc: ngm c gia nhit nng in tr, c nhim v p v hn kn
mp dc ca cun giy.
Ngm p ngang v dao ct: p v hn ngang giy theo tng on nht nh, sau
kt hp ct ri ch va hn to thnh tng gi m ring bit.
My in: gm bnh cha mc in v vi phun. Vi phun s ht mc t bnh chamc v in date ln bao b m bng phng php phun.
Nguyn l hot ng:
M t h thng lm ngui theo bng ti c xp ln lt vo xch nh v ri
chuyn ng theo xch nh v vo ng v tr bao khi ng gi. Bao b c gp li
v ghp m bng, in date ri tip tc qua b phn ghp ngm ghp m hai u, ng
thi b phn ny c gn dao ct gip ct ring tng gi ra.
Thng s k thut:
- Kch thc dy chuyn ng gi: chiu rng B = 340mm , chiu cao H =
889mm , chiu di L = 3,150mm.
- Cng sut ng c l 0,2 KW vi tc truyn ng c th thay i c.
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
2.2.4 Cc sn phm m si
2.2.5 Cc ch tiu kim tra sn phm m si
Hnh 2.11: Cc sn phm m si
2.2.4.1 Ch tiu cm quanM trc khi a vo ng gi, c mi 30 pht c ly mu kim tra nhm
nh gi cht lng m khi s dng (pha ch vo nc si nh khi ngi tiu dng s
dng). Qua cng ng thi nh gi n nh ca dy chuyn sn xut.
Trng thi: vt m nguyn vn, tng i bng phng, si m bng kh, gin,
khng gy vn, khng vn cc. Vt m cho vo nc si sau 3 pht si m mm
nhng vn dai, sau 8 pht si m trng n khng ng k. M khng ngm du,
khng chy, khng vt en v c khi lng ng theo yu cu.
Mu sc: mu vng c trng u c 2 mt, khng c m trng, nu
c m trng th ng knh khng qu 2 cm.
Mi: c mi thm c trng, khng mi i kht hoc mi l.
V: c v mn, ngt c trng ca m.
Gi gia v: kn khng b m, kh, sch, c khi lng ng yu cu
Giy gi m phi ng chng loi, khng rch mp, ch in r rng. Cin hn s dng r rng v ng theo quy nh thi gin bo hnh sn
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
phm.
2.2.4.2 Ch tiu ha l: kim tra hng tun
Bng 2.17: Ch tiu ha l m thnh phm
Ch tiu Hm lng
Hm lng protein, %, tnh trn cht kh, khng nh hn,Hm lng Carbohydrat quy tinh bt, %, khng nh hn,
m, %, khng ln hn,
Hm lng mui n trong vt m, %, khng ln hn,
Hm lng tro khng tan trong HCl, %, khng ln hn,
Ch s peroxyd, ml Na2S2O3 0,002 N/g mu, khng ln hn,
9,055
5,0
4,0
0,1
2,0
2.2.4.3 Ch tiu vi sinh: Kim tra hng tunBng 2.17: Ch tiu vi sinh ca m thnh phm
Ch tiu Hm lngTng s vi khun hiu kh, khun lc/g, khng ln hn,
Coliforms, khun lc/g, khng ln hn,
Staphylococcus aureus, khun lc/g, khng ln hn,
Clostridium perfringens, khun lc/g, khng ln hn,
Samonella, khun lc/g, khng ln hn,Tng s bo t nm men, nm mc
104
10
10
10
0102
2.2.4.4 Ch tiu bao gi
Gi:
M phi c ng ng mu giy v ng cc gi gia v theo Q 7.301.
ng gi phi kn, m thut, in ng hn s dng.
Thng:
Cc gi m phi v v ng loi thng theo Q 7.301.
Dn thng phi kn, m thut, ng du sn xut phi ng, r.
2.3 Qui trnh sn xut m n lin
2.3.1 S qui trnh
Nhm 9 Trang 33
Gi gia vGi gia
v
M thphm
PhgiaBt m
Cn tinh
Chun b nc
trn
Cn th
Nho bt
nh lngCn Cn
Cn bn tinh
Ct si
Hp chn
Ct nh lng
Nhng nc lo
Qut ro
Chin
Lm ngui
Phn loi
V khun
Shortening
Hi,nc
ngng
Nc
V bao ng gi
V thng V thng
M chnhphm
Hi
Nc lo
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
Hnh 2.12 S qui trnh sn xut m n lin
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
2.3.2 Thuyt minh qui trnh
2.3.2.1 Trn bt
Mc ch
to khi bt nho c ng nht, do, m cn thit chun b cho
khu cn bt.
Yu cu
-Thi gian trn bt t: 20 - 25 pht
-T l nc trn: 30 - 32 lit/100 kg bt. T l bt v nc thay i theo tng loi
bt.
- m: 30 - 31 %
Cch tin hnh
Qu trnh trn bt c tin hnh trong my trn bt: trong bt m ngoi cc
protein ca cc gluten (gliadin v glutenin) cn c cc ht tinh bt, cc pentozan, cc
lipid c cc v khng cc v cc protein ha tan. Tt c nhng cht ny u to ra
mng li ca bt nho. Khi bt c thm nc trn v tin hnh nho trn, cc
protein ca gluten s hp th nc, nh hng, sp xp li thnh hng v gin mch
tng phn s lm pht sinh cc tng tc a bo v hnh thnh cu disulfua mi. Mt
mng protein 3 chiu c tnh nht n hi c thit lp, dn dn nhng tiu phngluten ban u bin thnh nhng mng mng bao ly xung quanh tinh bt v nhng hp
phn khc c trong bt m. Khi bt tr nn n hi. Thi gian trn bt kh: 2 - 3 pht.
-Thi gian trn bt t: 20 - 25 pht
-T l nc trn: 30 - 32 lit/100 kg bt. T l bt v nc thay i theo tng loi
bt.
- m: 30 - 31 %
2.3.2.2 Cn bt
Mc ch
Cn bt l nhi p bt t thnh nhng tm bt mng, mn, loi ht l xp
khng kh lm tng dai ca m.
Yu cu
- L bt sau khi cn phi nhn, mn, lnh, khng b rch 2 bn mp.
- Chiu rng l bt 3 dy m ~ 30cmTo thnh nhng l bt mng c kch thc yu cu ph hp vi si m, khi
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
lng gi m. Ngoi ra cn lm tng ng nht cho khi bt, to nhng l bt chc
dai, gim bt lng kh dn vo trong lc nho. Qu trnh cn bt c thc hin qua 3
giai on: cn th, cn bn tinh, cn tinh.
- Cn th:bt nho t thng phn phi c a xung 2 cp trc th c ng
knh 300mm. Vn tc trc cn th nh, to lc nn ln p bt thnh tm a sang cn bn
tinh v cn tinh
- Cn bn tinh v cn tinh: h thng cn tinh c 5 cp trc, vn tc chuyn
ng gia cc l tng dn qua cc trc v khong cch gia hai trc ca
cc cp trc nh dn, khi y l bt qua l bt s c dn mng dn.
2.3.2.3 Ct si
Mi mt sn phm khng ch c nh gi cht lng bn trong m cn ph
thuc rt ln vo hnh dng, kch thc bn ngoi nn vic to hnh cho si m l
cn thit, c coi l qu trnh khng th b qua trong cng ngh sn xut m n
lin.
Mc ch
To hnh dng, kch thc c trng cho si m n lin.
To bng lm tng gi tr cm quan ca vt m. Yu cu:
Si m lng, khng b rng ca. Si m ri, to thnh gn sng vi khong cch gn u nhau.
B mt si m lng, mn.
Si m c ng knh d= 0,8 - 1mm.
Cch tin hnh
Tm bt m ra khi h thng cn tinh t yu cu, c a vo khe h gia 2
trc dao ct v c ct thnh si nh cc rnh trn trc dao. Cc si m c to
thnh c g ra khi cc rnh nh b phn lc t st vo b mt trc dao, trnh
lm chp m, ri si. Do tc m i ra khi dao ct ln nhng tc ca bng
chuyn li nh, lm cho si m b n li, to thnh cc gn sng, gi l to bng
cho si m.
2.3.2.4 Hp, thi ngui
Mc ch
Lm chn si m v c nh cu trc ca si m sau khi ct.H ha b mt si m, bin tnh protein gim v nt ca si m, tng dai
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
ca si m trong nc si.
Tng bng lm cho si m vng hn, rt ngn li thi
gian chin.
V hot mt s enzyme v c ch, tiu dit vi sinh vt.
Yu cu
Si m chn u khong 80 90%.
M sau khi hp phi c dng bng dn sng ri u; chn hi trong, mm, dai;
mu vng nht; c mi thm c trng ca bt hp, v lt, khng c mi v l; m
trong khong 32 40%.
Cch tin hnhM sau khi ct si s theo bng ti vo bung hp. Bung hp c h thng khng
ch hi nc, p sut(0,7-1kg/cm2), nhit phn on khin lp m c chn
u (100-120oC), tng dai v bng b mt, si m chn u 80%-90%, v
th m trnh c hin tng si m dnh li v dnh dao trong cng on ct t v
phn hng, bo m ngay ngn u n v trng lng chnh xc khi ct, hnh dng
ming m cng vung vn m quan.
Thi gian hp l 2 - 3 pht, sau khi hp xong si m phi chn, mm mi, n tay
xung khng bit, khng t mt di hoc nho, khng b dnh tay.
2.3.2.5 Ct nh lng
Mc ch: m bo ng khi lng sn phm, chiu di si m ng quy nh.
Yu cu
Ty theo trng lng ca m thnh phm m ta c kch thc cc on m khc
nhau t 20 - 25 cm. Chiu di v trng lng on m sau khi ct phi ng tiu chun
theo quy nh.
Cch tin hnh
Sau khi ra khi bung hp si m s c qut gi thi ngui gim nhit
xung ng thi lm kh si m chun b cho qu trnh ct nh lng.
M sau khi thi ngui theo bng chuyn n dao nh hng. Dao chuyn ng trn
to theo hng vung gc vi bng ti v ct m thnh cc on bng nhau, c th iu
chnh tc ca dao ct theo tng loi m 35 - 40 vng/pht c cc on m c kchthc 20 - 25 cm.
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
2.3.2.6 Nhng nc lo
Mc ch
To hng v c trng v gi tr dinh dng cho sn phm.
To cho si m c cht lng cao hn.
Lm cho cc si m ti, khng dnh vo nhau, khng b chai cng.
Yu cu
Nc lo phi ngm u trong vt m.
Sau khi qua nc lo, si m phi mm mi, khng b bin dng.
Cch tin hnh
M sau khi ct nh lng xong nu t tiu chun th s cho vo nhng nc lo.
M s c li i xung mng nhng nc lo. Li dng s ho nc ca m
sau khi hp v lm ngui th ngi ta cho vo dung dch nc lo cc cht ph
gia khc nhm lm tng v mn, ngt cho thch hp trong vng 15 - 20 giy. Sau
khi m c nhng nc lo xong dng tm lt gp i di m li thnh vt.
Cc bin i
Bin i vt l: m tng, khi lng tng.
Bin i ho l: c s thm thu dung dch nc lo vo trong vt m.
2.3.2.7 Qut ro, v khun
Qut ro
Mc ch: gim nhanh m ca si m lm cho si m kh hn trc khi cho
vo giai on chin.
M s c bng ti qua h thng qut thi cho si m kh hn.
V khun
Mc ch: to hnh dng, kch thc nht nh cho vt m.
M sau khi c vo khun th ti y ngi cng nhn s dng tay chnh cho m
nm gn vo khun chun b chin.
Yu cu: si m phi bong ln lm du d len vo khi chin, vt m vung v
u n.
2.3.2.8 Chin
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
Mc ch
Nhm thun li cho qu trnh bo qun m (do qu trnh chin tiu dit phn
ln vi sinh vt, loi bt nc).
Thay th mt phn nc bng mt lng cht bo thch hp nhm lm tng gi
tr dinh dng to mu, mi thm, v c trng cho vt m.
Ngi ta s dng du Shortening chin m n lin l v:
Nhit nng chy cao, nhit thng du dng rn v bm cht vo vt m
to cm quan tt.
Bn nhit v l cht ti nhit tt.
t b i ha, kh nng bo qun tt.
Yu cu ca vt m Vt m sau khi chin c m
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
sc lm cho si m tr nn kh cng (gin).
Bin i ha hc
Tinh bt trong m si di nh hng ca nhit b phn hy thnh cc cht
trung gian nh dextrin, lm cho sn phm chin c v c trng. Dextrin tip tc b phn
hy thnh ng. Ri cng nh ng c sn trong sn phm chng b caramen ha to
mi thm, mu, v thch hp vi khu v ca ngi tiu dng.
Nhng sn phm cui cng ca qu trnh phn hy dextrin nh cc acid, aldehyt
v mt s cht khc t nhiu tham gia to nn lp v ca sn phm chin, tng chc v
sn phm c v ngt.To iu kin thun li cho phn ng to thnh melanoidin t
axitamin v ng n. y cng l mt nguyn nhn lm sm mu sn phm.
Bin i gi tr cm quan
Do s bin i ca cc thnh phn ha hc v s hp th du, cht lng sn phm
c nng cao r rt, lm tng gi tr cm quan ln ng k. Hu ht cc ch tiu cht
lng ca sn phm chin nh mu, mi v u rt thch hp vi th hiu, khu v ca
ngi tiu dng. Du tham gia vo qu trnh chin nh l cht ti nhit, ng thi l
nguyn liu ch yu quyt nh cht lng sn phm.
Oxy ha nhit l nguyn nhn c bn dn n s thay i thnh phn, cu trc ca
du lm cho cht lng du chin gim r rt nh hng trc tip n cht lng snphm. Trong du c cha cc loi enzim lipoxydaza v lipaza. Enzim lipoxydaza xc tin
qu trnh oxy ha cc gc acid v cc acid trong du. Enzim lipoxydaza xc tin qu trnh
oxy ha cc glicerid lm cho thnh phn ca du b thay i dn n s h hng v cht
lng.
Trong thi gian chin v sau khi chin, mu sc ca du tr nn ti, trng thi snh
c hn, mi v gim hn, ga tr gim i ng k, xut hin mt s hp cht c hi. Cht
lng chung ca du gim dn. Mt khc, trong qu trnh chin do cc phn t c cha
ng, tinh bt cellulose t sn phm ri bm vo thnh thit b truyn nhit tip xc
vi nhit cao, b chy to thnh mi kht mt mu sm trong du, lm cho du vn
c.
Cc bin i ca du trong qu trnh chin, cch khc phc:Trong qu trnh chin th du b sm mu do cc vt m b b vn ri vo cho
v n b kht trong du. Du d b h hng khi ngoi khng kh do dub oxi ha.
hn ch s h hng th phi hn ch s tip xc gia du vkhng kh bng cch
rt ngn thi gian chin m, khng s dng du nhiu ln. lm c nh vy th
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
ngi ta kt hp hai phng php l l lc c hcnhng cn m khi chin v dng cht
chng oxi ha BHT.
Hin nay cc nh my sn xut m n lin th c 8 ting ngi ta thaydu.
Du s dng chin c i qua b phn lc ri hi lu tr li v thmdu mi vo
th tch cho chin v ng thi ngi ta cho cht chng oxi ha BHT vi lng
qui nh vo du.
Cc s c v cch khc phc khi chin:
Bng 2.19: Cc s c v cch khc phc khi chin:
2.3.2.9 Lm ngui
Mc ch
Nhm 9 Trang 42
S c Bin php khc phc
Chn b ng khi du cha tan.
c chn b tut.
tan du trc khi chy my.
Tt my xit li c chn.
Mu sc m b lm m khng u. iu chnh hai trc dao ct v hai dao
ko si khng kht nhau dn n si
m dnh vo nhau nn khi chin du
khng thm u.
M sng Do thi gian chin qu nhanh nn iu
chnh li tc bng ti.
M b b vn hay ri ra ngoi du. Do np y khun khng kn nn iu
chnh li np khun.
Du FO dng gia nhit cho cho qu
c, trong du c tp cht nn khng
chy.
Du FO phi c gia nhit lm
gim nht v phi i qua li lc
trc khi lm nhin liu un nng du
Shortening.
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
Sau khi chin, m theo bng ti vn chuyn theo hng ln cao thu hi lng
du h trong m v tip tc a vo h thng thi ngui h nhit ca vt m n
nhit mi trng. Ngoi ra giai on thi ngui ny cn c tc dng lm kh du trn
vt m, ko di thi gian bo qun.
Yu cu lm ngui
m bo nhit ca vt m nhit tng ng nhit mi trng .
B mt vt m kh, ro.
Cch tin hnh
M sau khi chin c bng ti chuyn qua khu vc lm ngui, y dng cc
qut c cng sut cao qut. M i trn bng truyn qua cc qut thi v lm
ngui.
2.3.2.10 ng gi
Mc ch
Bo qun m.
Hon thin sn phm tng gi tr cm quan.
Thun tin vn chuyn.
Yu cu
Bao gi p, ghi r hn s dng v trng lng trn bao b.
Bao b phi kn, khng b m t
Cch tin hnh
Trc khi bao gi, sn phm cn phi c kim tra v phn loi, loi b nhng
vt m khng t tiu chun (b vn, chy kht, vng khng u, khng ng trng
lng). a vt m t chuyn qua ng gi.
Mc ch: bo qun, trnh m ht m t khng kh, hn ch s xm nhp ca visinh vt, hon thin sn phm, tng gi tr cm quan d vn chuyn.
M s c cho vo bao b cng vi gi bt nm, gi du sa t.
Gi bt nm: c phi trn thch hp cho tng loi m, gm cc nguyn
liu ch yu sau: bt ngt, mui, tiu, hnh, ng, ti, t, c ci, c
trn u di dng bt kh, sau nh lng v ng thnh tng gi nh khong 3g.
Gi du sa t: nu nu bng du tinh luyn (du,m) vi cc gia v khc nhau nh:
bt t, ng v hng, ti kh, sau lc ly phn du , nh lng v ng gi thnh
tng gi nh khong 2g.
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
2.3.3 Cc sn phm m n lin
Hnh 2.13: Cc sn phm m n lin
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
CHNG 3: KT LUN
Him c sn phm no li c tm ph sng rng nh m. Cng him c sn
phm no p ng c khu v ca c ngi giu ln ngi ngho nh n. V v vy,
cuc ua ginh git th trng ca nhng gi m xem ra kh hp dn. Hng trm nhn
hiu m khc nhau khng ngng u t cc dy chuyn sn xut hin i, nng cao
cht lng sn phm, a dng mu m hng ha c th p nhu cu ngy cng phong
ph ca khch hng. Vit Nam c xem l mt trong nhng quc gia tiu th m n
lin nhiu nht chu . Theo d bo ca cc chuyn gia, ngnh sn xut m n lin s
tip tc tng trng tc cao, sn lng s tng ln khong 6-7 t gi trong vng 3nm ti. Hng ti, cc doanh nghip s khng i vo sn xut theo chiu rng m tp
trung vo chiu su v a dng ha sn phm vi m gi, m ly, m t, m khng chin,
m ti. Suy cho cng, cc sn phm m tuy khng phi l mt sn phm mi m nhng
nu cnh tranh mt cch sng phng, chc chn phn thng s nghing v cc doanh
nghip c s u t bi bn, bit lng nghe v a ra nhng sn phm va c li cho
sc khe ngi tiu dng.
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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh
TI LIU THAM KHO
1. Bi ging Cng Ngh Ch bin v bo qun lng thc Th.s Vnh
Long
2. K thut ch bin lng thc tp 2 bi c hi
3. Lethuylinh.weebly.com
4. http://ebrandium.com/thuvien/marketing/cuoc-chien-mi-an-lien.html
5. Ebook.edu.vn