Nhóm 22 - Maltodextrin Từ Khoai Lang
Transcript of Nhóm 22 - Maltodextrin Từ Khoai Lang
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Nhom 22 1 Lp: Hc11Tp
Trng i hc Bch Khoa Tp.HCM
Khoa Kthut Ho hc
Bmn: Cng nghThc phm
Bo co mn Cng nghchbin thc phm
ti:
CNG NGHSN XUT
MALTODEXTRIN TKHOAI LANG
CBGD: PGS.TS L VN VIT MN
SVTH: Trn Ngc Huy_61101387
Hong ThYn Phng_61102647
HThQuyn_61102808
Nguyn Ngc HuTin_61103569
Nguyn ThKim Tin_61103601
Nm hc: 20132014
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Mu
Maltodextrin, l mt polysaccharide gm cc gc D glucose lin kt vi nhau bng
lin kt 14 glycoside, cng thc phn t(C6H10O5)n.2H2O, l sn phm tsthuphn tinh
bt khng hon ton vi chsDE nm trong khong t420.
Maltodextrin tan hon ton trong nc, c chuyn ho trong c thtng tnh tinh bt,
do maltodextrin thch hp cho bnh nhn mc bnh tiu ng. Ngoi ra maltodextrin l cht
c rt t v thm ch khng c vngt, khng c mi tinh bt v khng nh hng n mi vcc
cht khc (Morris, 1984).
V nhng c im c bit ni bt nh trn, nn hin nay maltodextrin c nghin cu v
ng dng nhiu trong ngnh cng nghthc phm.
Bng vic so snh hai qui trnh cng nghcng sn xut Maltodextrin, chn ra qui trnh
thch hp, m bo cht lng sn phm cng nh ti u vkinh t(chi ph sn xut, gi thnh
sn phm)
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MC LC
I. NGUYN LIU................................................................................................................. 11. Khoai lang.................................................................................................................... 11.1. Carbohydrate .............................................................................................................. 11.2. Tinh bt ...................................................................................................................... 11.3. ng ......................................................................................................................... 51.4. Cht x....................................................................................................................... 61.5. Protein ........................................................................................................................ 61.6. Vitamin ....................................................................................................................... 71.7. Khong ....................................................................................................................... 72. Enzyme......................................................................................................................... 83. Cc nguyn liu ph.................................................................................................. 103.1. Nc ......................................................................................................................... 103.2. CaCl2, NaOH, HCl, than hot tnh ........................................................................... 11
II. QUI TRNH CNG NGH........................................................................................ 131. Qui trnh cng ngh1............................................................................................... 131.1 S ......................................................................................................................... 131.2 Thuyt minh qui trnh................................................................................................ 15
2.
Qui trnh cng ngh2............................................................................................... 31
2.1 S khi ................................................................................................................. 312.2 M tqui trnh ........................................................................................................... 323. So snh hai qui trnh cng ngh............................................................................... 38
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III. SN PHM................................................................................................................. 391. Tnh cht vt l ca Maltodextrin........................................................................... 392. Cc chtiu cht lng sn phm............................................................................ 40
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Danh mc hnhHnh 1.Cu to tinh bt..................................................................................................................... 2Hnh 2.Cu trc phn tAmylose...................................................................................................... 2Hnh 3.Cu trc Amylopectin............................................................................................................ 3Hnh 4.Phn ng thy phn tinh bt.................................................................................................. 3Hnh 5.Thit bloi btp cht...................................................................................................... 15Hnh 6.Thit bra.......................................................................................................................... 16Hnh 7.Thit bct........................................................................................................................... 17Hnh 8.Thit bnghin rng............................................................................................................. 18Hnh 9.Thit bhha Jet-cooker................................................................................................... 21Hnh 10.Thng dch ha.................................................................................................................. 22Hnh 11.S hha-dch ha....................................................................................................... 23Hnh 12.Thit bty mu bng than hot tnh................................................................................. 25Hnh 13.M hnh lc khung bn...................................................................................................... 27Hnh 14.Hnh nh thc tca thit blc khung bn...................................................................... 27Hnh 15.S thit bc c ng tun hon................................................................................... 28Hnh 16.S thit bsy................................................................................................................ 30Hnh 17.C chtrao i ion............................................................................................................ 35Hnh 18.Thit btrao i ion........................................................................................................... 35Hnh 19.M hnh c c bng membrane....................................................................................... 37Hnh 20.Hthng thm thu thc ttrong cng nghip............................................................... 37
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Danh mc bngBng 1.Thnh phn ha hc ca khoai lang..................................................................................... 1Bng 2.Thnh phn Glucid ca khoai lang....................................................................................... 5Bng 3.Thnh phn acid amin khng thay thca khoai lang.......................................................... 6Bng 4.Thnh phn vitamin trong khoai lang................................................................................... 7Bng 5.Thnh phn khong trong khoai lang................................................................................... 7Bng 6.Chtiu cht lng ca chphm enzyme Termamyl........................................................... 9Bng 7.Sthay i DE theo nng enzyme sdng...................................................................... 9Bng 8.Chtiu cht lng nc..................................................................................................... 10Bng 9.Chtiu cht lng NaOH................................................................................................... 11Bng 10.Chtiu cht lng CaCl2................................................................................................. 12Bng 11.Chtiu cht lng HCl.................................................................................................... 12Bng 12.Chtiu cht lng than hot tnh..................................................................................... 13Bng 13.Chtiu cht lng bt trlc Diatomit.......................................................................... 13Bng 14.n nh ca Termamyl................................................................................................. 33Bng 15.So snh hai quy trnh cng ngh....................................................................................... 38Bng 16.So snh chung vhai quy trnh.......................................................................................... 39Bng 17.Tnh cht vt l ca Matodextrin....................................................................................... 39
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CNCB Maltodextrin t khoai lang GVHD: PGS.TS Le Van Viet Man
Nhom 22 1 Lp: Hc11Tp
I. NGUYN LIU1. Khoai langThnh phn ha hc ca khoai lang
Bng 1.Thnh phn ha hc ca khoai lang
Thnh phn Hm lng (%)
Nc 68,0
Protein 0,8
Lipid 0,2
Carbohydrate 28,5
Cellulose 1,3
Tro 1,2
1.1. CarbohydrateCarbohydrat l thnh phn chyu ca cht khv chim 24-27% trng lng ti.Thnh
phn ca glucid ch yu l ng v tinh bt, ngoi ra cn c cc cht khc nh pectin,
cellulose, hemicellulose, chim slng t.
1.2. Tinh btTrung bnh chim khong 60-70% carbohydrate.
Tinh bt gm hai polysaccharide khc nhau: amylose v amylopectin trong amylose
chim khong 17-20%. Do , tinh bt khoai lang dho tan trong nc (m, nng) hn cc
loi tinh bt giu amylose khc, do c cu to cng knh nn tinh bt khoai lang khng c xu
hng kt tinh trli v do c khnng ginc ln.
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CNCB Maltodextrin t khoai lang GVHD: PGS.TS Le Van Viet Man
Nhom 22 2 Lp: Hc11Tp
Hnh 1.Cu to tinh bt
Amylose:Cu trc phn tc dng mch thng, chui di t500-2000 n vglucose,
lin kt nhau bng lin kt glucoside. Phn tamylose gm nhiu chui xp song song
vi nhau, trong cc chui cun li thnh hnh xon c.Trong cu to ca phn tamylose c
1 u khv 1 u khng kh.
Hnh 2.Cu trc phn tAmylose
Amylopectin:Cu trc phn tc dng mch nhnh gom 600-6000 phan t glucose lin
kt vi nhau bng 2 loi lin kt -1,4 glucoside v -1,6 glucoside. Phn tamylopectin ch
c 1 u khduy nht.Mi lin kt nhnh ny lm cho phn tcng knh hn, chiu di ca
chuimch nhnh ny khong 25 30 n v glucose. Phn t amylopectin c th cha ti
100000 n vglucose.
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CNCB Maltodextrin t khoai lang GVHD: PGS.TS Le Van Viet Man
Nhom 22 3 Lp: Hc11Tp
Hnh 3.Cu trc Amylopectin
Tnh cht ca tinh bt nh hng n qui trnh sn xut maltodextrin.
Tnh cht ho hc:
Phn ng thy phn:l qu trnh thy phn lin kt gia cc n vglucose bng acid
hoc bng enzyme. Acid v enzyme ging nhau l u thy phn cc phn t tinh bt bng
cch thy phn lin kt - D - 1,4 glucoside. c trng ca phn ng ny l nht ca dung
dch gim nhanh chng v sinh ra ng.
Hnh 4.Phn ng thy phn tinh bt
Phn ng to phc: Khi tng tc vi iode, amylase s cho phc mu xanh,
amylopectinto phc vi iode cho mu tm c trng. V vy, iode c thcoi l thuc th c
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CNCB Maltodextrin t khoai lang GVHD: PGS.TS Le Van Viet Man
Nhom 22 4 Lp: Hc11Tp
trng xc nh hm lng amylose trong tinh bt bng phng php trc quang. phn
ng c th cc phn tamylase phi c dng xon c hnh thnh ng xon c n ca
amylose bao quanh phn tiode. Cc dextrin c t hn 6 gc glucose khng cho phn ng vi
iode v khng to c mt vng xon c hon chnh.Ngoi khnng to phc vi iode, amylose cn c khnng to phc vi nhiu cht hu
c c cc cng nh khng cc nh: cc ru no, cc ru thm, phenol, cc ceton phn t
lng thp.
Tnh hp thca tinh bt:Ht tinh bt c cu to lxp nn khi tng tc vi cc cht
bhp thth bmt trong v ngoi ca tinh bt u tham d. V vy trong qu trnh bo qun,
sy v chbin cn phi ht sc quan tm tnh cht ny. Cc ion lin kt vi tinh bt thng
nh hng n kh nng hp th ca tinh bt. Kh nng hp th ca cc loi tinh bt ph
thuc cu trc bn trong ca ht v khnng trng nca chng.
Khnng hp thnc v khnng ha tan ca tinh bt: Xc nh khnng hp th
nc v khnng ha tan ca tinh bt cho php iu chnh c t ldung dch tinh bt v
nhit cn thit trong qu trnh cng nghip, cn c ngha trong qu trnh bo qun, sy v
chbin thy nhit. Rt nhiu tnh cht chc nng ca tinh bt phthuc vo tng tc ca
tinh bt v nc (tnh cht thy nhit, shha, to gel, to mng).
Tnh cht vt l
tan ca tinh bt:Amylose mi tch ttinh bt c tan cao hn song khng bn
nn nhanh chng b thoi ha trnn khng ha tan trong nc. Amylopectin kh tan trong
nc nhit thng m chtan trong nc nng. Tinh bt bkt ta trong cn,v vy cn l
mt tc nhn tt tng hiu quthu hi tinh bt.
Strng n:Khi ngm tinh bt vo nc th thtch ht tng do shp thnc, lm
cho ht tinh bt trng phng ln. Hin tng ny gi l hin tng trng nca ht tinh bt.
tng kch thc khi ngm vo nc ca tinh bt l 28,4%.
Tnh cht hha ca tinh bt:Nhit ph vht chuyn tinh bt ttrng thi uthnh dung dch keo gi l nhit hha. Phn ln tinh bt bhha khi nu v trng thi
trng nc sdng nhiu hn trng thi tnhin. Cc bin i ha l khi hha nh
sau: ht tinh bt trng ln, tng trong sut v nht, cc phn tmch thng v nhth
ha tan v sau t lin hp vi nhau to thnh gel. Nhit hha khng phi l mt
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CNCB Maltodextrin t khoai lang GVHD: PGS.TS Le Van Viet Man
Nhom 22 5 Lp: Hc11Tp
im m l mt khong nhit nht nh.Ty iu kin hha nh nhit , ngun gc tinh
bt, kch thc ht v pH m nhit ph vv trng nca tinh bt bin i mt cch rng
ln.
Nhit hho ca tinh bt khoai lang: 52 64o
C, so vi nhng loi tinh bt khc thnhit ny tng i thp, iu m nhiu nh sn xut lun mun c c.
nht ca htinh bt: Phn ttinh bt c nhiu nhm hydroxyl c khnng lin kt
c vi nhau lm cho phn ttinh bt tp hp li, ginhiu nc hn khin cho dung dch c
c, dnh, do v nht cao hn. Yu tchnh nh hng n nht ca dung dch
tinh bt l ng knh biu kin ca cc phn thoc ca cc ht phn tn, c tnh bn trong
ca tinh bt nh kch thc, thtch, cu trc, v sbt i xng ca phn t. Nng tinh
bt, pH, nhit , tc nhn oxi ha, cc thuc thph hy lin kt hydro u lm cho tng tc
ca cc phn ttinh bt thay i do lm thay i nht ca dung dch tinh bt.
Khnng to gel v sthoi ha gel: Tinh bt sau khi hha v ngui, cc phn t
stng tc nhau v sp xp li mt cch c trt tto thnh gel tinh bt vi cu trc mng
3 chiu. to c gel th dung dch tinh bt phi c nng m c va phi, phi c
hha chuyn tinh bt thnh trng thi ha tan v sau c ngui trng thi yn
tnh. Trong gel tinh bt ch c cc lin kt hydro tham gia, c th ni trc tip cc mch
polyglucoside hoc gin tip qua phn tnc.
Khi gel tinh bt ngui mt thi gian di sco li v lng dch thsthot ra, gi l
sthoi ha.Qu trnh ny scng tng mnh nu gel lnh ng ri sau cho tan bng.
1.3. ngSbin ng vhm lng ng tng t5-10 % trng lng khoai lang.
Yu tquan trng nh hng n hm lng ng trong ckhoai lang l ging, ngoi ra
cn c cc yu tkhc nh thi gian thu hoch, bo qun
Thnh phn ca ng gm saccharose, glucose, fructose, v mt t maltose.
Bng 2.Thnh phn Glucid ca khoai lang
Thnh phn Hm lng (%)
Saccharosse 5,16 10,95
Glucose 2,11 4,61
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CNCB Maltodextrin t khoai lang GVHD: PGS.TS Le Van Viet Man
Nhom 22 6 Lp: Hc11Tp
Maltose 1,59 6,85
Fructose 1,16 3,561.4. Cht x
X ngvai tr quan trng trong vic phng chng mt sbnh nh ung th, tiu ng,tim mch...
X nc bao gm cc hp cht pectin, cellulose v hemicellulose. Hm lng cht x
n c trong cc ging khoai lang ca o Tonga l 4%, ca Ml 3,6%. Ngoi ra cn cha
0,4% lignin.
1.5. ProteinHm lng protein trong cc ging khoai lang l khng cao, trung bnh khong 5% cht
kh. Hm lng protein thng khng cao nhng do khoai lang c nng sut c cao, nn
protein thu c trn mt n vtrng trt l ng k, khng thua km cc loi ng cc. Ngoi
ra thnh phn cc acid amin trong protein ca khoai lang kh cn i, nht l cc acid amin
khng thay th.
Thnh phn acid amin khng thay thca ckhoai lang (tnh theo % trng lng khong
ca protein th)
Bng 3.Thnh phn acid amin khng thay thca khoai lang
Acid amin Hm lng (%)
Arginin 2,9
Histidine 1,4
Lysine 4,3
Tryptophane 1,8
Phenylalanine 4,3
Methionine 1,7
Threonine 3,8
Leucine 4,8
Isoleucine 3,6
Valine 5,6
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CNCB Maltodextrin t khoai lang GVHD: PGS.TS Le Van Viet Man
Nhom 22 7 Lp: Hc11Tp
1.6. VitaminKhoai lang ccha nhiu loi vitamin nh C, A, B1, B2, PP, acid pentotenic. Ty vo
ging m hm lng vitamin trong khoai lang l khc nhau. V d: khoai lang nghcn cha
nhiu -caroten n 44,6 %, trong khi cng ging khoai lang trng chcha 0,5% -caroten.Bng 4.Thnh phn vitamin trong khoai lang
Thnh phn Hm lng (%)
Vitamin A 7,4
Vitamin B1 0,88
Vitamin B2 10,88
Vitamin PP 13,4
Acid pentotenic 11,1
Cc vitamin tp trung nhiu vng ngoi ca rut c.Vv phn trung tm ccha t
vitamin hn.
1.7. KhongThnh phn khong trong khoai lang bin ng tng i ln tuthuc vo loi t trng
v phn bn sdng.
Thnh phn khong chyu trong khoai lang (% so vi trng lng tro)
Bng 5.Thnh phn khong trong khoai lang
Thnh phn Hm lng (%)
Cl 2,5
K2O 58,1
Na2O 8,1
CaO 5,6
MgO 4,1
Fe2O3 0,54
Mn2O3 Vt
P2O5 16,1
SO3 2,9
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CNCB Maltodextrin t khoai lang GVHD: PGS.TS Le Van Viet Man
Nhom 22 8 Lp: Hc11Tp
Tiu chun chn khoai lang
Cu to ckhoai lang gm 3 phn:
Vbao chim 1% khi lng c Vci chim 5-12% khi lng c Tht cLng tinh bt trong khoai lang thng dao ng t15-31%, kch thc ht tinh bt t
15-80 m.
Khng mc mm, hm lng tinh bt khng di 14%, tp cht t di 15%, dp nt
di 2%.
Nguyn liu tbi cha c xe xc a vo phu phn phi.2. Enzyme
Cng ngh thu phn tinh bt bng acid c gii thiu t th k 19 (Naegeli, 1874;
Lintner, 1886) v pht trin trong mt thi gian di. Tuy nhin cng nghny c mt snhc
im: yu cu dng cthit bphi lm bng cc vt liu chng n mn, tn nng lng cho
qu trnh gia nhit, kh khn trong vic kim sot, nh hng n mu sc sn phm, stn ti
ca cc hp cht mui sau khi trung ho v c bit l nh hng n mi trng. V nhng
nhc im ni trn nn hin nay acid khng cn c khuyn khch sdng thu phn
tinh bt, m thay vo l enzyme.
Enzyme c sdng thuphn tinh bt to sn phm c chsDE khc nhau.Trong
qui trnh sn xut, enzyme c sdng cng on dch ho (sau khi tinh bt c hho
thuphn tinh bt thnh mch ngn) v ng ho (thuphn sn phm dch ho to thnh sn
phm cho chsDE nh mong mun).
Enzyme c s dng thu phn tinh bt l enzyme amylase v hu ht cc loi
enzyme ny u c hiu vi lin kt -1,4-glucoside nhng khng c khnng ct c lin
kt -1,6-glucoside. y l mt iu kh khn trong vic sdng enzyme thuphn honton amylopectin thnh glucose.
Enzyme amylase (1,4Dglucan glucanohydrolases) l mt enzyme thuphn
c hiu vi lin kt 1,4--D-glucoside v ct mch tinh bt tvtr gia mch.
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CNCB Maltodextrin t khoai lang GVHD: PGS.TS Le Van Viet Man
Nhom 22 9 Lp: Hc11Tp
Cc loi enzyme thng mi c s dng thu phn tinh bt trong sn xut cng
nghip c sn xut ch yu t 2 chng vi khun Bacillus amyloliquefaciens v Bacillus
licheniformis(sn xut enzyme c tn thng mi l Termamyl hay novozyme). Enzyme c
sn xut t2 chng ny c skhc bit vkhnng chu nhit, nhit 1100
C hot tnh caTermamyl bmt t hnB. amyloliquefaciens-amylase. (Martin F. Chaplin, 1990).
ti ny s dng enzyme Termamyl 120L c sn xut t Bacillus
licheniformis.Enzyme hot ng tt iu kin nng Ca2+50 70ppm, chng xc tc thu
phn tinh bt nhit rt cao 95100oC, di y l bng chtiu cht lng enzyme.
Bng 6.Chtiu cht lng ca chphm enzyme Termamyl
Tn chtiu Thng sk thut
Trng thi, mu sc Dung dch dng lng, mu nuTtrng, g/ml 1,201,25
Hot tnh, KNU/g 120
KNU (Kilo Novo alpha amylase Unit): s lng enzyme ph hu5,26 g tinh bt/gi
(theo phng php Novozyme xc nh alphaamylase).
Dng nhit v hot enzyme sau dch ho m bo DE cho sn phm.
La chn nng enzyme
Bng 7.Sthay i DE theo nng enzyme sdng
STTNng enzyme
so vi tinh bt (%)Bx DE nht
1 0,04 20 7,67 5,48
2 0,06 20 9,20 4,98
3 0,07 20 10,46 3,76
4 0,08 20 11,86 3,12
5 0,1 20 12,30 2,58
6 0,12 20 14,91 2,47
7 0,14 20 17,21 2,26
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CNCB Maltodextrin t khoai lang GVHD: PGS.TS Le Van Viet Man
Nhom 22 10 Lp: Hc11Tp
8 0,16 20 18,56 2,15
Nng enzyme tng th tt phn ng tng ln. Nng enzyme Termamyl 120L t
0,081,0% th DE thay i t11,8612,30. Trong khong ny nng enzyme 0,08% tuy nht c cao hn so vi nht nng 0,1% nhng ti 0,08% cho hiu qukinh tcao hn.
V thta chn nng enzyme Termamyl 120L 0,08%.
3. Cc nguyn liu ph3.1. Nc
Nc sdng trong sn xut phi p ng c cc yu cu v cht lng theo QCVN
01:2009/BYT quy chun kthut quc gia vcht lng nc n ung, cth: khng c mi, v
l, pH Trong khong 6,5-8,5, slng Coliform tng s/100ml nc l 0, slng E.coli hoc
Coliform chu nhit/100ml l 0, di y l bng mt schtiu ca nc n ung.
Bng 8.Chtiu cht lng nc
Mu sc(*) TCU 15
Mi v(*) - Khng c mi, vl
c(*) NTU 2
cng, tnh theo CaCO3(*) mg/l 300
Tng cht rn ho tan (TDS)(*) mg/l 1000
Hm lng Nhm(*) mg/l 0,2
Hm lng Amoni(*) mg/l 3
Hm lng Antimon mg/l 0,005
Hm lng Asen tng s mg/l 0,01
Hm lng Bari mg/l 0,7
Hm lng Bo tnh chung cho c Borat vAxit boric
mg/l 0,3
Hm lng Cadimi mg/l 0,003
Hm lng Clorua(*) mg/l 250
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CNCB Maltodextrin t khoai lang GVHD: PGS.TS Le Van Viet Man
Nhom 22 11 Lp: Hc11Tp
300(**)
Hm lng Crom tng s mg/l 0,05
Hm lng ng tng s(*) mg/l 1
Hm lng Xianua mg/l 0,07
Hm lng Florua mg/l 1,5
Hm lng Hydro sunfur(*) mg/l 0,05
Hm lng St tng s(Fe2++ Fe3+)(*) mg/l 0,3
Hm lng Ch mg/l 0,01
Hm lng Mangan tng s mg/l 0,3
Hm lng Thungn tng s mg/l 0,001
Hm lng Niken mg/l 0,02
Hm lng Nitrat mg/l 50
Hm lng Nitrit mg/l 3
Hm lng Selen mg/l 0,01
Hm lng Natri mg/l 200
Hm lng Sunpht(*) mg/l 250
Hm lng Km(*) mg/l 3
(*): l chtiu cm quan
3.2. CaCl2, NaOH, HCl, than hot tnhChtiu cht lng NaOH (TCVN: 3793-83)
Bng 9.Chtiu cht lng NaOH
Tnchtiu Thng sk thut
Dng bn ngoi v mu scDung dch trong sut hoc c mu tm
xanh nht
Hm lng natri hidroxit (NaOH), % 40
Hm lng natri cacbonatt (Na2CO3), % 0,6
Hm lng natri clorua (NaCl), % 0,05
Hm lng st chuyn ra st III oxit (Fe2O3), % 0,015
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CNCB Maltodextrin t khoai lang GVHD: PGS.TS Le Van Viet Man
Nhom 22 12 Lp: Hc11Tp
Hm lng natri clorat (NaClO3), % 0,01
Hm lng sunfat (SO42+), % 0,03
Hm lng canxi (Ca); magi (Mg), % 0,006
Hm lng kim loi nng thuc nhm hydrosunfua (H2S) chuyn ra ch, %
0,003
Hm lng axit silixic (H2SiO3), % 0,01
Hm lng nhm chuyn ra nhm oxit (Al2O3), % 0,01
Hm lng thungn (Hg), % 0,00125
Bng 10.Chtiu cht lng CaCl2
Tn chtiu Thng sk thutHm lng CaCl2, % 95%
Hnh dng, mu sc Cht bt tinh thmu trng
Ttrng 250C, g/ml 2,15
Tnh tan Tan hon ton trong nc
pH ca dung dch nng 100g/lt 10
Bng 11.Chtiu cht lng HCl
Tn chtiu Thng skthut
Trng thi, mu sc Dung dch khng mu hoc vng nht
HCl, % 31,5
Clo tdo, % 0,004
Fe, % 0,001
Ttrng, g/ml 1,151,16
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Nhom 22 13 Lp: Hc11Tp
Bng 12.Chtiu cht lng than hot tnh
Tn chtiu Thng sk thut
Hnh dng Dng ht khng nh hnh
Mu sc Mu en c trng ca than
Ttrng 250C, g/ml 0,440,6
Tnh tan trong nc v dung mi khc Khng
m, % 10
Tro, % 3
cng, % 95
pH 911
im chy,0
C 450mn qua sng 0,076 mm tnh bng, % 80
Bng 13.Chtiu cht lng bt trlc Diatomit
Thng sha l Diatomit ( kch thc 1300 m)
Thnh phn 86% SiO2, 5% Na, 3% Mg, 2% Fe
Ngun gc Tto bin
Cht lng tnhin Bcanxi ha nhTtrng kh (g/l) 320 - 480
Ttrng nc (g/l) 290 - 4000
xp 84 - 90
II. QUI TRNH CNG NGH1. Qui trnh cng ngh11.1 S
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Nhom 22 14 Lp: Hc11Tp
Nghin
Thy phn
Ty mu
Termamyl120L
Phi trn
CaCl2
Cht chnh pH
Nc thi
Nc
C c chn khn
Sy phun
Bao gi
Maltodextrin
Lc
Than hot tnh
Tp cht
Tp cht
V hot enzyme
Lm sch s b
Khoai lang
Ra
Ct khc
Lm ngui
Nc
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Nhom 22 15 Lp: Hc11Tp
1.2 Thuyt minh qui trnh1.2.1 Lm sch s b
Mc ch cng ngh: chun bcho qu trnh nghin.Cc bin i:
Vt l: khi lng ca cgim ty thuc vo mc tp cht.
Ha sinh: c thbsm mu cc vt tn thng c hc.
Thit bvthng scng ngh
Cu to ca thit bgm nhng thanh st song song vi nhau thnh trtrn rng c cc
khe hbi t, tp cht ri ra ngoi. Khi ng c quay thit bquay theo do nh
lc ma st gia cvi c, gia cvi thn my t ri ra ngoi, cn khoai tip tc i
qua thit bra. C nghing nht nh t1520o.
Hnh 5.Thit bloi btp cht
1.2.2 RaMc ch cng ngh:chun bcho qu trnh nghin.
Cc bin i
Vt l: sau khi ra stch c 95-97% tp cht ra khi c, khi lng chung gim cn
93-94,5% so vi ban u.
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Nhom 22 16 Lp: Hc11Tp
Ho hc: din ra khng ng k.
Ho sinh: shot ng ca enzyme oxi ho lm en cc vt try xc trn bmt vt
liu.
Thit bvthng scng ngh:
Hnh 6.Thit bra
Sdng nc phun ttrn xung vi p lc cao ln bmt c. Dng cnh khuy dng trc vis vi tc dng va o trn mnh va y cvpha trc.
ng thi to ma st gia cvi c, v cvi thit btng khnng lm sch.
Dng mt bm, bm nc theo chiu ngc chiu vi trc vis nhm m bo nc bnskhng nhim li vo c sch.
Chiu di ca thng ra c tnh ton sao cho khi cc y ra n ca thot liuchng c ra sch lp vt ct .Tp cht nng sc lng xung v tho qua l
y thng.
1.2.3 Ct khcMc ch
Chun b: Ct nhnguyn liu qu trnh nghin tip theo t hiu sut cao hn.
Cc bin i ca nguyn liu
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Nhom 22 17 Lp: Hc11Tp
Bin i vt l: Gim kch thc, ban u tckhoai ban u (15-20 cm) xung cn nh
hn 3cm.
Bin i ho sinh: Shot ng ca cc enzyme oxi ho lm bin i mu khoai nhng
chbct, nhng khng ng k.Thit bvthng scng ngh
Thit bdng hnh hp chnht thng y. Cho nguyn liu i vou trn, di tc
dng ca hthng cc dao ct c gn trn mt trc, trc quay nhng c ngoi thit b, s
ct nhnguyn liu v ri xung bng ti.
Hnh 7.Thit bct
1.2.4 NghinMc ch cng ngh: chun bcho qu trnh thy phn.
Cc bin i ca nguyn liu :
Vt l: kch thc ca nguyn liu sgim i, din tch bmt ring stng ln lm tng
tc phn ng oxi ho do tip xc vi oxi nhiu hn.
Trong qu trnh nghin, di tc dng ca cc lc, nhit ca vt liu stng ln lm
xut hin mt sbin i vcu trc.
Ho sinh: mt vi sinh vt trn vt liu stng ln v cc phn ng c xc tc bi
enzyme s d dng hn, enzyme oxi ho kh nh polyphenol oxidase s lm sm mu sn
phm.
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Nhom 22 18 Lp: Hc11Tp
Thit b:
Hnh 8.Thit bnghin rng
1. Vmy 2. Trc quay 3.Tang quay
4. Rng 5. y t l 6.Cn iu chnh
Nguyn tc hot ng:
Nguyn liu c np vo ca pha trn do schuyn ng ca tang quay 3, nguyn
liu c ko vo khe hgia vmy v tang quay, nhma st ca cc dao 4 gn trn tang
quay v sma st ca nguyn liu vi vmy m tbo tinh bt ca ckhoai bph v, pha
di c y c l5, y ny cho cc sn phm nghin mn lt qua, cn phn cha mn li tiptc nghin cho n khi c nghin mn, cn iu chnh 6 dng iu chnh khong cch
gia tang quay v vmy ( iu chnh khi nghin). Rng c chiu cao tnh tbmt tang quay
l 12 mm. Trong qu trnh nghin cn thm nc nc a bt nghin ra ngoi thng qua
lli.
Thng skthut:
Cng sut ng c: 5,5 kWh Tng quay c ng knh 50cm. Trn c rnh theo chiu dc gn li dao hay
li ca. Ty theo yu cu m c t1012 rngca, khong cch gia cc li dao
l 5mm.
Vn tc quay: 1000 v/p Nng sut lm vic: 10 tn c/ ngy.
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Nhom 22 19 Lp: Hc11Tp
Kch thc sau nghin: 535 m.1.2.5 Phi trn
Mc ch cng ngh
Chun bnhm tng phn tn ca dch huyn ph, chun bcho qu trnh thy phntip theo.
Cc bin i :
Vt l Sphn tn ca tinh bt trong nc tng dn n ng nht ca nguyn liu
tng.
Hsdn nhit tng.
Thtch ht tinh bt tng do shp thnc lm ht tinh bt trng ln. Ho l:
Ht tinh bt hp thu mt lng nhnc (25-50 % nc) nhng cha trng n. Trng thi ca nguyn liu sau khuy trn dng huyn ph. Tng khnng tip xc gia ht tinh bt v nc.
Cm quan ng nht ca nguyn liu.
Cc yu tnh hng:
Thnh phn ho hc ca nguyn liu. Tlphi trn ca nguyn liu nh hng n thi gian khuy trn. Tc phi trn ca thit b.
Thit bvthng scng ngh
Thit b c dng hnh trng, c cnh khuy c kt ni vi 1 motor, xungquanh bn trong thit bc cc tm chn, tng hiu sut khuy trn. C van x
y ni vi h thng bm ly tm bm dch vo thit bhho, cnh khuy
c m vi tc 400 vng/pht. Nn khi ng cnh khuy trc khi bm
dch tinh bt vo.
Phi trn nhit thng Phi trn nguyn liu vi nc t hm lng cht kh khong 20 - 25%.
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Nhom 22 20 Lp: Hc11Tp
Chnh pH ca hn hp v 7 l pH ti thch ca -amylase s dng trong quytrnh.
B sung CaCl2 nng Ca2+t 70 ppm duy tr hot ng ca amylasetrong qu trnh thuphn.
Bsung enzyme amylase (Termamyl) vi liu lng 0,08% so vi hm lngtinh bt.
1.2.6 Thy phnMc ch cng ngh
Thy phn gm 2 qu trnh l hha v dch ha. Mc ch cng nghl chbin.
Cc bin i ca nguyn liu Vt l: Trong qu trnh hha, huyn ph tinh bt sc gia nhit lm nhit khi huyn ph tng, ht nc chuyn ng xm nhp vo ht tinh bt, ht tinh bt
trng n, thtch dung dch tng do tinh bt trng n, thtch tng ht tng dn n
tng thtch dung dch. Sau ht tinh bt bph vcu trc to ra cc si amylose v
amylopectin, nht tng cc i giai on hha.
Ho l: Khi tng nhit trong giai on hha, mc hp phnc ca tinh bttng theo. Huyn ph tinh bt schuyn sang dng khi paste khi kt thc qu trnh h
ha. Nu tng nhit cao hn thc hin tip giai on dch ha, khi cho sha
lng.
Ha sinh: Chphm enzyme ct mch tinh bt vtr - 1- 4 glucoside vtr giamch to ra sn phm chnh l dextrin, ngoi ra cn c oligosaccharide.
Ha hc: Phn ng Maillard xy ra do cc axit amin c trong nguyn liu v ngsinh ra trong qu trnh thy phn tinh bt, tuy nhin phn ng khng ng k v hm
lng axit amin c trong nguyn liu rt thp, thi gian lu ca qu trnh hha l kh
thp.
Sinh hc: Enzyme, vi sinh vt c trong tinh bt gim do btiu dit bi nhit cao.Thit bvthng scng ngh
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Nhom 22 21 Lp: Hc11Tp
Hho
Hnh 9.Thit bhha Jet-cooker
Cu to: thit bgm mt ng huyn ph tinh bt v mt ng hi giao nhau qua mt khe
hnh cn, hi c phun trc tip vo huyn ph tinh bt, lng hi c iu chnh bi van
qua hthng kh nn.
Nguyn tc hot ng: huyn ph tinh bt c phun cng bc vo thit bv tip xc
trc tip vi hinc, hi nc khi tip xc vi tinh bt c nhit thp hn sngng tmt
phn nhng hu ht hi nc vn cn p sut cao nn vn cung cp nhit lng nng nhit
nhm hho tinh bt.Thi gian lu trong thit bJetcooker rt ngn.
Lng tinh bt c hho mt phn sbng qua mt dy cc ct lu cao p duy tr
nhit 95 100oC. Thi gian lu: 5 10 pht. Tnh ton bo n, tn tht nhit khi i qua
cc ct lu sao cho khi i ti thit bdch ha, nhit ca khi cho hcn 90 95oC ph
hp vi nhit xc tc ti uca enzyme.
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Nhom 22 22 Lp: Hc11Tp
Dch ho
Hnh 10.Thng dch ha
Cu to: thit bl thng kn ni 2 v, c vo iu nhit, trong thng chia lm nhiu
ngn, mi ngn c cnh khuy ni chung vi mt trc c dn bi ng c.
Nguyn tc hot ng: dung dch i ttrn xung qua mi ngn theo ng trung tm. Do
vy dung dch sc lu mt thi gian cnh trong thng, o iu nhit pha ngoi nhm
ginhit dch ho m bo 95oC.
Tc cnh khuy: 150 - 200 vng/pht.
Thi gian lu ca khi tinh bt trong thit bt10 20 pht. Sau tng khong thi gian
nht nh, ta ly mu ra kim tra chsDE.
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Nhom 22 23 Lp: Hc11Tp
Hnh 11.S hha-dch ha
1.2.7 V hot enzymeDng tc nhn nhit.
Mc ch cng ngh
Mc ch y l hon thin. Nhit kim hm hot ng enzyme l lm cho gi tr
DE ca maltodextrin n nh, khng b thay i trong qu trnh sn xut, n nh cht lng
u ra ca sn phm.
Cc bin i xy ra
Ho sinh: khi nng nhit ln cao, qu trnh trao i cht ca enzyme bnh ch, bt hot
enzyme, ngng qu trnh thuphn tinh bt.
Ha hc: cc phn ng nh maillard hoc caramen c th din ra, nhng do thi gian
nhanh v nng cc cht tham gia thp, nn khng ng k.
Thng svthit bcng ngh
Xl nhit bng hi bo ha nhit t120 - 125oC.Thi gian v hot t: 5-10 pht.
Thit b: thc hin bng thit btruyn nhit dng bn mng.
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Nhom 22 24 Lp: Hc11Tp
1.2.8 Lm nguiMc ch cng ngh: chun bcho qu trnh ty mu.
Thit bvthng scng ngh:
Thit b: thit btrao i nhit dng bn mng.Sau khi v hot enzyme, hn hp dch phi lm ngui dch bng nc lnh (5 - 10oC),
bng mt thit btrao i nhit dng bn mng, nhit sau khi lm ngui l 65 - 700C. Sau
c bm vo thit b ty mu. Mc ch ca vic ny l lm tng khnng hp phca
than hot tnh, nhit cng thp, khnng hp phca than cng cao.
1.2.9 Ty muMc ch cng ngh
Hon thin: dung dch sau thy phn dxy ra phn ng maillard do trong dung dch vn
cn st mt lng nhcc axit amin sphn ng vi ng khlm dung dch bsm mu,
ngoi ra ty mu cn loi mt stp cht khc sinh ra trong qu trnh phn ng (cc cu t
protein bin tnh, cc cht keo t).
Cc bin i ca nguyn liu
Ho l: Cht mu v mt stp cht trong dch thy phn shp phtrong mao dn ca
ht than hot tnh.
Cc bin i khc khng ng k.
Thit bvthng scng ngh
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Nhom 22 25 Lp: Hc11Tp
Hnh 12.Thit bty mu bng than hot tnh
Thit bc hnh trdng ng, y cu, bn trong thit bc cnh khuy, bn ngoi phn
y c vo iu nhit.
Sn phm sau khi ty mu c tho ra qua ca y.
Hm lng than hot tnh sdng khong xp x0,75% lng cht kh trong dch thy
phn.Ngi ta schun bhuyn ph than hot tnh vi nng 15%, sau a vo thit b
qua ca nh, trong khong thi gian ny o trn lin tc.
Nhit xl: 65 - 70oC.
Thi gian xl khong: 25-30 pht.
Tc cnh khuy: 200 vng/pht.
1.2.10 LcMc ch cng ngh
Hon thin: qu trnh lc gip ci thin mt schtiu cht lng ca sn phm (trong
ca dch maltodextrin).
Khai thc: phn ring huyn ph, gili cu tcn thit, thu hi maltodextrin, loi bcc
tp cht (protein, cellulose, tinh bt cha thy phn) v than hot tnh.
Cc bin i
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Nhom 22 26 Lp: Hc11Tp
Vt l: do xy ra sphn ring hai pha, pha phn tn bao gm cc tp cht, cn bn bln
trong dung dch thuphn, pha lin tc l dch maltodextrin c tinh sch nn mt sch
tiu vt l ca dch lc s thay i so vi huyn ph ban u nh khi lng gim, t trng
gim, trong tngHa l: C sphn ring hai pha: pha phn tn bao gm cc ht than hp phcc cht
mu v mt stp cht bln trong dung dch thy phn, pha lin tc l dch maltodextrin.
Sinh hc: qu trnh lc khng gy ra nhng bin i sinh hc. Tuy nhin nu thi gian
lc qu di th hvi sinh vt c sn trong huyn ph hoc cc vi sinh vt tmi trng bn
ngoi c thbnhim vo huyn ph spht trin.
Ho sinh: qu trnh lc khng gy ra nhng bin i ho sinh.
Ho hc: qu trnh lc khng gy ra nhng bin i ho hc ng k.
Cm quan: trong ca dung dch tng.
Thit bvthng scng ngh
Thit b: lc khung bng vi mng lc vi c phmt lp bt trlc diatomite.
Thit blm vic bn lin tc. Vic np v tho dch lc ra khi thit bc ththc hin
lin tc trong mt khong thi gian, tuy nhin vic tho b lc phi c thc hin gin on.
Thit bgm hai bphn chnh vi tit din hnh vung. Khung c chc nng cha b lc v l
ni bm huyn ph vo. Cn bn lc c chc nng to nn bmt lc vi cc rnh dn dch
lc.
Nguyn l:mt my lc khung bng bao gm cc khung v bng gn vi nhau bng cc
tm giy lc ph c 2 pha ca bng. Sau khi cc khung v bng c p st nhau, khong
khng gia cc khung sl ni cha huyn ph bt trlc v dung dch cn lc. Lp o bt tr
lc sc phln bmt vi lc, dung dch c lc si qua cc tm bng ra ngoi.
Nguyn tc ca qu trnh lc l khi va bt u lc ln thnht cn bsung nc nng
hoc hi nng hm nng my lc trong khong thi gian 10 pht trnh trng hp nhit
chnh lch t ngt c thlm bin dng khung bng, lm tc cc bb v dch lc. Sau mi iu chnh tng dn dn tc cp dch lc vo my lc.
Trong qu trnh lc, nu thy bt k dch lc ca khung bng no mang theo b , dch thu
c bc chng tvi lc ca khung y b rch hoc lp khng ng, cn kim tra li h
thng.
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Nhom 22 27 Lp: Hc11Tp
n mt thi gian nht nh trong khung lc c y b, lm tng trlc v tc lc
sthay i rt nhanh, nu tip tc lc slm tng thi gian lc. Do cn phi tho my p lc
thu hi b lc.
Hnh 13.M hnh lc khung bng
Hnh 14.Hnh nh thc tca thit blc khung bng
My lc khung bng c bmt lc t20 - 400 m2, hiu sut ca my c tht 200 -
400L/m2.h .
Thng scng ngh:p sut lc: 25 bar.
Nhit : 60 - 650C.
Kch thc li lc: 0,010,05 mm.
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Nhom 22 28 Lp: Hc11Tp
1.2.11 C cMc ch cng ngh
Chun b: cho qu trnh sy gip qu trnh sy din ra ddng v tit kim chi ph nng
lng trong ton bquy trnh sn xut.Khai thc: lm bay hi nc, tng nng cht kh trong dung dch.
Cc bin i ca nguyn liu
Vt l: Nhit dung dch tng, nng cht kh tng, nht tng, ttrng tng, nhit
ca dung dch tng theo thi gian c c.
Ho l: C schuyn pha ca nc.
Ho hc: nu cc acid amin hoc peptide cha c loi bhon ton trong qu trnh tinh
sch trc th chng scng vi mt t ng khtham gia phn ng Maillard lm cho dch
thnh phm sm mu nhng khng ng k.
Thit bvthng scng ngh
Hnh 15.S thit bc c ng tun hon
Nguyn l hot ng
Thit bc c ng tun hon, pha trn gn vi thit bto chn khng nhm gim nhit
si ca dung dch gip cho dch maltodextrin khng bsm mu.
Nguyn l lm vic ca ni c c: phn di ca thit bl bung hi gm c cc ng
truyn nhit. Dung dch c mt hthng phn vo cc ng theo c chchy mng trong ng,
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CNCB Maltodextrin t khoai lang GVHD: PGS.TS Le Van Viet Man
Nhom 22 29 Lp: Hc11Tp
hi t si trong khong khng gian pha ngoi ng. Khi lm vic, dung dch trong ng trao
i nhit vi hi pha ngoi ng, hi nc trong dung dch sbc hi v dn ra ngoi. Dch c
c srt xung v c bm tun hon li cho n khi t Bx theo yu cu.
Kt qul trong thit bc chuyn ng tun hon tnhin ttrn xung trong ng tunhon. Sn phm c xra pha ca y.
Thng sthit b:
Nng cht kh sau khi c c: 45-50 0Bx. Nhit c c: 700C p sut hi t: 1,25 atm chn khng ca bung bc: 0,30,4 at.
1.2.12Sy phun
Mc ch cng ngh
Khai thc: qu trnh sy tch bt nc ra khi nguyn liu, do hm lng cc cht kh
c trong 1 n vkhi lng sn phm stng ln.
Bo qun: qu trnh sy lm gim gi trhot nc trong nguyn liu nn c chhvi
sinh vt gip ko di thi gian bo qun sn phm. Trong qu trnh sy, nhit ca nguyn
liu kh cao lm mt svi sinh vt trong nguyn liu bv hot.
Hon thin: sn phm thu c dng bt dho tan.
Cc bin i ca nguyn liu
Vt l: xut hin gradient nhit trong nguyn liu, ttrng ca sn phm gim, m
nguyn liu gim.
Ho l: c schuyn pha ca nc tlng thnh hi.
Thit bvthng scng ngh
H thng thit bsy phun dng u phun kh ng: gm cc bphn chnh: caloriphe
gia nhit tc nhn sy, c cu phun sng, bung sy v hthng thu hi sn phm.
Nguyn tc sy gm 3 giai on:Giai on 1: chuyn dch maltodextrin thnh dng sng m nhc cu phun sng kh
ng. Kch thc cc ht sng 10-200 m.
Giai on 2: ha trn sng m vi dng tc nhn sy trong bung sy.
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Nhom 22 30 Lp: Hc11Tp
Giai on 3: Tch sn phm ra khi dng tc nhn sy bng cch s dng h thng
cyclone thu hi sn phm theo c chlng xoy tm.
Hnh 16.S thit bsy
Thng scng ngh
Nhit tc nhn sy vo: 350oC p sut bm cao p: 15 - 20 bar.
m sn phm: khng qu 5-6% Thi gian sy: 5-7s.
1.2.13 Bao giMc ch cng ngh
Bo qun: trnh tip xc vi mi trng khng kh. i vi maltodextrin dng bt, m
5-6% rt dht m trli, gim chtiu vho l cm quan... Do cn bao gi sau sy.
Hon thin: to thun tin cho ngi tiu dng.
Bin i nguyn liu: hu nh khng c bin i no ng k
Vt l iu cu to: ti nha polyetilen dy t5060 m.
Thit bv thng scng ngh:
- Bao gi v ht chn khng.
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Nhom 22 31 Lp: Hc11Tp
2. Qui trnh cng ngh22.1 S khi
Khoai lang
Lm sch s b
Ra
Nghin
Phi trn
Thy phn
Lc
Trao i ion
C c membrane
Sy phun
Tp cht
H2O
Tp cht
Maltodextrin
Ct ltNc thi
V hot enzymeHCl
EnzymeTermamyl 120L CaCl2
Cht chnh pH
Nc
Nc
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Nhom 22 32 Lp: Hc11Tp
2.2 M tqui trnh2.2.1 Lm sch s b2.2.2 Ct khc2.2.3 Nghin2.2.4 Phi trn2.2.5 Thy phn2.2.6 V hot enzyme
Sdng tc nhn nhit kt hp vi HCl
Mc ch cng ngh
Hon thin: di tc dng HCl, enzyme bv hot, lm cho gi trDE ca maltodextrin
n nh, khng bthay i trong qu trnh sn xut, n nh cht lng u ra ca sn phm.
Cc bin i
Ha hc: xy ra cc phn ng thy phn nhng khng ng k.
Ha sinh: cc enzyme bv hot.
Thit bvthng scng ngh
Thc hin trong cng thit bdch ha.
Nng HCl 0,1N.
pH v hot l 4,25,7.
Nhit : 95oC
Thi gian: 510 pht.
Tc cnh khuy: 200 vng/ pht.
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Nhom 22 33 Lp: Hc11Tp
Bng 14.n nh ca Termamyl
2.2.7 Lc- Sdng thit bging quy trnh 1- Thng sthit b: Nhit lc: 85900C. Kch thc li lc: 0,05 mm. p sut: 25 bar.
2.2.8 Trao i ionMc ch cng ngh:hon thinHon thin cht lng sn phm, loi b cc cht khng tt cho sn phm. Dch
maltodextrin trong hn.
Cc cht c mu, c mi, protein, cc tp cht tch in sbgili trn cc cationit v
anionit, 95% cht khong, 70% cc hp cht c cha nitv 80% cc cht mu sb tch ra
trong qu trnh ny. Cht lng cm quan ca sn phm tt hn.
Cc bin i
Bin i ho hc: ti cc ct xy ra cc phn ng trao i ion
Ti ct cationit c cc ht nha polystyrene - divinylbenzen c gn mt s iondng, nh H+, -SO3H, -COOH, c tc dng chuyn cc mui trong dung dch
thnh cc acid tng ng:
RSO3H + NaClRSO3Na +HCl
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Nhom 22 34 Lp: Hc11Tp
RSO3H +CaSO4(RSO3)2Ca + H2SO4
Ti ct anionit c cc ht nha trn nhng gn vo 1 nhm bazo yuNR3, c tcdng hp thcc acid mnh, cc cht hu c, cht mu
NR3+ HClNR3HClNR3+H2SO4(NR3)2H2SO4
Ngoi tnh cht trao i ion dng v m (tp cht) trong dung dch, cc cht traoi ion dng trong cng nghip ny cn c tnh hp ph, hp ph tt cc
aminoacid, furrurol, cc hp cht hu c khc, khnng tch mu tng ln.
Bin i vt l: Sau khi i qua ct cationit, pH dung dch sgim xung rt thp (pH =2).
Tuy nhin sau khi c a qua ct anionit, pH ca n s tng ln cao hn (pH=5 hoc cao
hn).
Bin i cm quan: 80% cht mu cng cc tp cht c tch bnn dch maltodextrin
strng v trong hn.
Bin i ho l: khng gy ra sbin i vpha.
Bin i sinh hc v ho sinh: khng gy ra nhng bin i vsinh hc v ho sinh.
Thit bvthng scng ngh:
Bn cht ca phng php l stng tc gia dch maltodextrin v pha rn c cha sn
cc ion, c thi chvi cc ion c trong ngun dch cn xl (Ca2+, Na+, Cl-, Mg2+, SO42-,
mt scht hu c)
Thit b: thit btrao i ion.
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Nhom 22 35 Lp: Hc11Tp
Hnh 17.C chtrao i ion
Hnh 18.Thit btrao i ion
y l thit bdng hnh tr, c y a, chu c p lc. Chiu cao tng nha t1-
1,5m.
Gm 2 ct hnh tr, mi ct c cha mt loi nha trao i ion. Ct thnht gm cationit loi acid mnh, c nhm chc -SO3H. Ct thhai gm anionit loi kim yu, c nhmNR3.
Nguyn tc: dung dch c bm vo ct 1 loi cation sau a qua ct 2 tip tc
loi anion v iu chnh pH cho dung dch. Hng chuyn ng ca dung dch ttrn xung,
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Nhom 22 36 Lp: Hc11Tp
nha nh l mt tm m, cch n gin nht tng nha l y ct vo y ca thng.
ng thi lp ct ny c chc nng hn chschy tri ca cc ht nha trao i ion theo
dng ra ca dch maltodextrin quaxl. Sau khi lp nha ny ht tc dng c thti sinh
trli. a cationit v dng ban u, cho dung dch HCl 2- 4% chy qua ct 1. V a
anionit vdng ban u bng cch cho dung dch NaOH 2- 4% qua ct 2.
Nhit tin hnh: 70 - 750C.
2.2.9 C c bng membraneMc ch cng ngh: chun bv khai thc
Chun b: qu trnh c c bng membrane nhm chun bcho qu trnh sy, gip lm
gim mt lng nc kh ln trc khi a vo sy, gim nng lng v thi gian cho qu
trnh sy.
Khai thc: qu trnh phn ring bng membrane gip tch bt nc ra khi dch
maltodextrin, lm tng nng cht kh ln.
Cc bin i
Bin i vt l: nht dung dch, khi lng ring, t trng v nng cht kh ca sau c c tng.
Bin i ho hc:- Cc vitamin trong nc b tht thot. Bin i sinh hc:- c ch v tiu dit cc vi sinh vt do nng cht kh cao.Thit bvthng scng ngh
Thit b: sdng thit bc c membrane.
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Nhom 22 37 Lp: Hc11Tp
Hnh 19.M hnh c c bng membrane
Nguyn l hot ng:
Mng lc NF (Nano Filltration) hot ng trn c chchuyn ng ca cc phn tnc
nhp lc nn ca my bm cao p to ra mt dng chy mnh y cc phn tnc chuyn
ng mnh v chui qua lmng, khi ta thu c dng dch maltodextrin c. Tin hnh
hon lu nu nng dch ra cha t yu cu k thut.
Thng scng ngh:
Bdy: 150m Kch thc l: 5 nm.
Hnh 20.Hthng thm thu thc ttrong cng nghip
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Nhom 22 38 Lp: Hc11Tp
M hnh: dng nhiu ng ng. p sut qu trnh: 40 bar. Nhit : 550C. Nng cht kh: 30 - 35 %.
2.2.10 Sy phun- Thit bging quy trnh 1.Thng scng ngh
Nhit tc nhn sy vo: 350oC p sut bm cao p: 10 - 15 bar. m sn phm: khng qu 5-6% Thi gian sy: 10 - 15s.
2.2.11 Bao gi3. So snh hai qui trnh cng ngh
Bng 15.So snh hai quy trnh cng ngh
Cc chtiu Quy trnh 1 Quy trnh 2
Qu trnh ty
mu
Than hot tnh l cht dkim,
rtin.
Nha c gn cht trao i ion vi
dch maltodextrin t tin hn.
Qu trnh lcSau khi ty mu bng than hot
tnh phi c qu trnh lc tch
than v tp cht.
Khng cn c qu trnh lc sautrao i ion nhng cn lc trc
khi vo ct trnh tc nghn.
Qu trnh v hot
enzyme
Sdng nhit cao. Cn thm
thit btrao i nhit bn mng
nng nhit c chhot ng
ca enzyme.
Tn chi ph nng lng.
Sdng cht ho hc acid HCl.
V hot enzyme trong chnh thit
bdch ho.
Khng tn thm nng lng cho
v hot enzyme nhng cn thit btrao i ion loi bHCl d.
Thit bn mn.
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Nhom 22 39 Lp: Hc11Tp
Bng 16.So snh chung vhai quy trnh
c im Quy trnh 1 Quy trnh 2
Thit b Thit bn gin hn Thit bphc tp hn
Din tch nh xng t chim hn Nhiu hn
Vsinh thit bDhn Kh hn
Nng lng Tiu tn hn t hn
III. SN PHM1. Tnh cht vt l ca Maltodextrin
Bng 17.Tnh cht vt l ca Matodextrin
Maltodextrin(C6H10O5)n.H2O
KLR (g/cc) DE pH Tnh cht
0,3-0,5 4-20 4,0-7,0
Bt mu trng, d sy kh, tht mKhng ngt hoc t ngt, tan tttrong cho dung dch khng mu.
Maltodextrin l sn phm thy phn tinh bt khng hon ton bi enzyme hoc acid, l
hn hp cc polyme c n vl D glucose c ng lng dextrose DE di 20.
Tu theo DE l bao nhiu m sn phm bt Maltodextrin c sdng cho nhng mcch cng nghkhc nhau. qui trnh ny sn xut Maltodextrin c DE = 9-12.
Maltodextrin c DE = 9-12 ng dng trong:
Cng nghip sn xut ung, c bit l ung cho trem.
Qu trnh c c
Dng tc nhn nhit, sn phm
dbnh hng cht lng cm
quan (mu sm). Nng cht
kh cao hn.
Thit bc c membrane n
gin, dvn hnh, nng sut ln,
tit kim chi ph nng lng. Tuy
nhin, nng cht kh thp vchim din tch nh xng cao
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Nhom 22 40 Lp: Hc11Tp
ung v thc n king cho cc ng vin ththao: dtiu ho, dho tan, tnggi trdinh dng cho sn phm.
Lm cht trsy, cht gihng, yu tto hnh.2. Cc chtiu cht lng sn phm
Sn phm t ngt, t ht m, hm lng glucose 0.8%, maltose 2.9% cht kh.
Chtiu cm quan: bt mn, mu trng.
Chtiu ho lho hc:
m: 5% pH: 6,5 - 7 tan: 98%
mn: 99.6% (qua lry 150 mm) DE: 912 Tro: 0.3% Hm lng kim loi nng: khng c.
Chtiu vi sinh
Tng svi khun hiu kh: < 3000 Cfu/g Coliform: < 30 Cfu/100g E.coli: 0 Samolnella: 0
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Nhom 22 41 Lp: Hc11Tp
TI LIU THAM KHO
1. L Vn Vit Mn v cng s(2004). Cng nghchbin sa v cc sn phm tsa.Tp.HCh Minh,NXB i Hc Quc Gia Tp. HCh Minh.
2. L Vn Vit Mn v cng s(2011). Cng nghchbin thc phm, ti bn ln 2.Tp. HCh Minh,NXB i Hc Quc Gia Tp. HCh Minh.
3. L Ngc T & cng s. (2002).Ho sinh cng nghip.H Ni, Khoa hc v kthut.4. JohnM.deMan. (1999). Principle of food chemistry, third edition. United States ofAmerica, Aspen Publishers.
5. Martin F. Chaplin, C. B. (1990). Enzyme Technology. New York: The press syndicate ofthe University of Cambridge.
6. Wang, Y.; Wang, L.; Starch. 2000, 52, 8.7. Storz, E.; Steffens, K.; Starch. 2004, 56, 1.8. Williams, P. C.; Kuzina, D. F.; Hlinka, I.; Cereal Chem. 1970, 47, 1979. Mazurs, E. G.; Schoch, T. J.; Kite, F. E.; Cereal Chem. 1957, 34, 3.10. Leach, H. W.; McCowen, L. D.; Schoch, T. J.; Cereal Chem. 1963, 36, 6.11. Whistler, R. L; Paschall, E. F.; Starch: Chemistry and Technology, 2th ed., Academic Press:N.Y., 1984, p. 1-718
12. Franco, L. M. C.; Ciacco, F. C.; Starch. 1988, 40, 113. J. Scott Smith; Y.H Hui; Food ProcessingPrinciples and Applications.14. UNIFEM.1988. Cereal Processing. 3stfood cycle technology source book. New york, NY10017 USA, 1988, printed by photosystem, S.r.l in Rome, Italy.