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CHNG 3: CNG NGH SN XUT MACARONI

3.1.GII THIU V LCH S M MACARONIMacaroni: cc sn phm dng ng (hay cc hnh dng phc tp) lm t bt

m nho vi nc ri em x l nhit. Sn phm ph bin ti Vit Nam l

macaroni m ng.

Nothing says Italy like its food, and nothing says Italian food likepasta.

M ng t lu tr thnh mt c trng vn ha ca nc . C nhiu ti

liu khc nhau v ngun gc ca m ng, lch s cho thy m ng hnhthnh v pht trin ti mt khu vc ri lan rng ph bin ra trn ton th

gii. Ph bin cho rng m ng c pht minh t Trung Quc v c

Marco Polo mang v nm 1292.Tuy nhin, nn tng ca m ng xut

hin t thi La M c i, truyn thuyt cho rng Thn Promethe to ra

t bt m nho. Cc chng minh lch s cho thyrng m ng c s dng

rng ri ti Trung ng, ti liu u tin cp n m ng c tm thy

Jerusalem Talmud vit bi ngi Arab. n khong gia thk IV v VI,

m ng c a n Sicily bi nhng ngi Arab di c. Tn

gimacaroni cng xut pht t ting Sicily l maccarruni ngha l lm

t bt nho.

Vo th k XII, XIII m ng n gin ch l macaroni dng kh nu

trong nc si. Nm 1574, thnh lp Hip hi ca nhng ngi th lm m

ng. Nm 1577, ban hnh cc iu lut ca Hip hi. n th k XVII lnu tin xut hin my p m si Naples. Nm 1840, Naples tr thnh

kinh ca m ng khi nhng ngi th t Arnalfi n m ra mt nn cng

nghip m thc s. H mang theo my mc, to ra s cnh tranh v xut

khu sang cc chu lc khc. Nm 1882, mt my p bng sc nc ra i

GVHD:NGUYN TH HONG YN

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3.2. TNG QUAN V NGUYN

LIU

3. 2.1 Bt m Durum

Bt m l sn phm c ch bint ht la m bng qu trnh nghin.

Trong qu trnh ny v cm v phi c tch ra v phn cn li ca ht

la m (ni nh) c nghin nh ti mn thch hp ra thnh phm l bt

m. Ngi ta gi tn nh bt m loi trng, hay nu, en.. ty vo mu sc

ca bt v gi l bt cng hay mm ty vo lng v tnh cht gluten ca

bt.

Cc loi bt m ch yu sau (phn theo cng dng):

+ Bt bnh m, hay bt m thng thng.

+ Bt bnh ngt (pastry).

+ Bt bnh gato hay bnh kem (cake, gateaux).

+ Bt m gia dng (all-purpose): thch hp lm hu ht cc loi bnh.

+ Bt m lm bnh bao: Loi bt trng, c xay t phn li ca ht la

m.

+ Bt m durum: c lm t loi la m rt cng (Durum). Loi bt m

ny c sn xut t nh my bt m chuyn dng. Bt m durum l loi

nguyn liu chnh sn xut cc sn phm pasta nh spaghetti, vermicelli,

macaroni

Bt m Durum c sn xut t ht ca cy la m cng Triticum durum .

N c trng t hn cy la m mm. C khong 11-13% din tch trngla m ca th gii trng loi ny. Hu ht cc la m cng c trng ngy

nay l loi Durum ht mu h phch, c kch thc ln hn cc loi la m

thng thng.


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Bng 1. 3: Cc khu vc trng v sn xut bt m Durum

Khu vc Din Tch(1000 ha) Sn lng(1000 tn)

Europecan Union 3,500 8,440Canada 2,430 4,000United States 1,161 2,630Italy 1,680 4,000Algeria 1,400 2,000Syria 1,200 2,900Russia 1,000 1,200Others 2,081 3.340World 14,452 28,510Ti Bc Phi v Trung ng, cc loi bnh m a phng tiu th gn

sn lng ca th gii. Mt khc, nhiu quc gia chu u sn xut bt m

Durum trong thng mi vi s lng ng k.

Bng 2. 3:Thnh phn ha hc bt m Durum ( Semolina, 100g)

Protein glucid lipid Nc Vitamin v khong12,68g 72,83 1,05g 12,67g 0,77g

3.2.1.1 Glucid

- Tinh bt

Trong thnh phn glucid ca la m, tinh bt chim a s. Tinh bt ca

la m c trong gii hn t 50-73%. Ht tinh bt la m c dng hnh cu,

i khi c dng hnh bu dc, ng knh ht tinh bt khong 10-40m,

trung bnh l 20m. Ht tinh bt la m c hai dng: ht loi ln A c hnh

bu dc v c ng knh ln hn 10m, ht loi nh B c hnh cu c

ng knh 4-10m chim 90% tng s ht.

ln v nguyn ca ht tinh bt c nh hng n tnh rn chc, kh

nng ht nc v hm lng ng trong bt nho. Ht nh thng cu to

cht, ht ln c cu to xp. V vy, ht tinh bt ln v ht tinh bt v s b

ng ha nhanh hn.


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- Dextrin: chim khong 1-5% glucid bt m.

Dextrin l sn phm to ra khi tinh bt b thy phn di tc dng ca h

enzyme amylase ca la m. Khi lng phn t v tnh cht ca dextrin ph

thuc vo mc thy phn tinh bt. Dextrin t lin kt vi nc do khibt nho c hm lng cao cc dextrin s b t v km n hi.

- Pentosans: chim khong 1,2-3,5% glucid bt m.

Cc pentosans c tnh ho nc, khi trng n to huyn ph c nh

hng ti tnh cht vt l ca bt nho. Pentosans tan trong nc chim 1-

1,5% tng lng pentosans bt m. Pentosans tan c th hp thu mt lng

nc gp 15-20 ln trng lng ca n do vy lm tng nht v dnh

ca bt nho.

Pentosans khng tan trng n trong nc to thnh dch keo nh hng

ti tnh cht lu bin ca bt nho trong qu trnh nh hnh.

- Cellulose v hemicellulose: chim khong t 0,1-2,3% thnh phn glucid

bt m l cc cellulose v 2-8% l hemicellulose. Cellulose khng c

ngha v mt dinh dng i vi con ngi v khng tiu ha c ng

tiu ha, nhng gip tng nhu ng rut tt cho tiu ha.

- Cc loi ng glucose, fructose, maltose, saccharose: chim khong

0,1-1% bt m.

3.2.1. 2 Protein

Protein bao gm 4 loi chnh: albumin (5,7 11,5%), globulin (5,7

10,8%),gliadin (40 50%) v glutenin (34 42% tng lng protein).

Nh vy 2 loi gliadin v glutenin l ch yu chim n 70 85% tnglng protein ca bt m.

Khi nho bt mc d 2 protein ny khng ha tan trong nc nhng li ht

nc, trng n to thnh mt khi do n hi gi l gluten. Gluten c

ngha rt ln trong cng ngh sn xut bnh c s dng bt m : bnh m,


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bnh biscuit, m n lin, spaghetti, Khi phn b trong bt nho, gluten

to thnh mng n hi, dai, c kh nng gi kh, phng n tt. Nh vy

cht lng gluten quyt nh cht lng ca cc sn phm c s dng bt

m.3. 2.1. 3 Lipid

Hm lng lipid trong bt m khong t 2-3%, trong 75% l cht bo

trung tnh,cn li l phosphatide, cc sc t v cc vitamin tan trong cht

bo. Trong bt m c khongt 0,4-0,7% phosphatide thuc nhm lecithine.

Lecithine l cht bo ho nc, c hot tnh b mt cao nh ha tt nn c

tc dng lm tng tnh ng nht ca bt nho, d dng cho vic nho bt v

to hnh.

3. 2.1. 4 Khong v vitamin

Cht khong trong ht la m c vo khong 1,5-2,6%. Vitamin trong

la m agm c vitamin A, vitamin nhm B nh B1, B2, B6, vitamin H,

vitamin E, trong vitamin B1, PP, E nhiu hn c.

Bng3. 3: Mt s ch tiu cht lng bt m

Ch s acid ( mg KOH / 100g bt

tnh theo cht kh)

khng qu 50 mg

Protein Khng thp hn 13 % tnh theo cht kh


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m khng qu 15,5%C ht khng nh hn 98% bt lt qua ray kch

thc 212 milimicron ( N-70 )Mi bnh thng, khng c mi hi mc

V hi ngt, khng c v chua, ngKim loi nng Khng c

D lng cht tr sinh vt hi Theo tiu chun B Y TTiu chun bao b:

+ Bt m phi c bao gi v vn chuyn trong cc bao b hp v sinh , m

bo cht lng dinh dng v k thut ca sn phm.

+ Bao b ch c lm bng cc vt liu m bo an ton v thch hp, khng

c thi cc cht c hoc mi v l vo sn phm.+ Tn ca sn phm phi c ghi trn nhn l bt m hoc tn thch hp do

yu cu ca nc tiu th. Cn ghi thm cc ch tiu cht lng theo yu cu ca

lut php nc tiu th.

3.2.2 Tinh bt bin tnh:

Tinh bt bin tnh c s dng trong ch bin m nui nhm b sung

hm lng tinh bt trong nguyn liu. Trong qu trnh ch bin, tinh bt ht

nc trng n, dui mch, bm dnh ln khung gluten, v sau khi gia nhit

gp phn to cu trc sn phm.

Tinh bt s dng c bin tnh nhm lm tng kh nng ht nc.

3.2.3. Mui

Mui dng ci thin tnh cht gluten, to v, nh hng ti ch

sy ca si m v nh hng ti hot ng ca vi sinh vt v enzyme trongsi m.

3.2.4. Ph gia:

3.2.4.1CMC

- L Natri carboxymethyl cellulose (E466).


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- Hp cht CMC c sn xut t vic x l celluloza vi dung dch

NaOH v sau l phn ng Williamson:

Cell-OH + NaOH + ClCH2 - COONa Cell-O-CH2COONa + H2O + NaCl

ClCH2 - COONa + NaOH HOCH2COONa + NaCl

Dng thng phm CMC c dn sut t 0,4 n 1,4. Tuy nhin cng c

loi cao hn s dng cho cc sn phm c bit. Dn sut d i 0,4 CMC

khng ha tan trong nc CMC dng trong thc phm c dn sut 0,65 n

0,95 v tinh khit > 99,5 %.

Vi CMC dn sut 0,95 v nng ti thiu 2 % cho nht 25 Mpa

ti 250C.

Dung dch 1% thng thng pH = 7 8,5 cn pH = 5 - 9 dung dch t

thay i, pH 7 nht gim t.

Dung dch CMC c th b ph hy do cc vi sinh vt hoc enzim kh.

Gia nhit 800C trong 30 pht hoc 1000C trong 1 pht c th kh tc nhn

vi sinh vt m khng nh hng n cht lng CMC. nht CMC gim

khi nhit tng, tc dng c tnh thun nghch.

nht ca CMC cn chu nh hng bi cc ion kim loi:+ Cation ha tr 1: t tc dng iu kin b nh thng (tr Ag +).

+ Cation ha tr 2: Ca2+, Mg2+ lm gim nht.

+ Cation ha tr 3: Al3+, Cr3+, Fe3+ to gel.


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Ni chung, tc dng trn nht ca cc loi mui cng ty tuc vo

phng php thm vo. CMC c th kt hp d dng vi thnh phn ha hc

thc phm nh: ng, protein, tinh bt v hu ht cc polyme trung tnh.

Khi ch bin macaroni, CMC c ha tan trong nc nng to ra dungdch c tnh do, dnh cao, kt dnh thnh phn tinh bt v cc ph gia ln

khung gluten; to ra mi trng kim lm bin tnh tinh bt, v vy lm tng

dai ca bt.

3. 2.4.2 TPP:

S dng dng sodium tripolyphosphate, c ha tan trong dch bt

nho nhm lm bin tnh tinh bt.

3. 2.4.3Mu:

S dng mu t nhin l mu chit xut t c dn.

3.2.5 Cc ch tiu kim sot nguyn liu.

Theo tiu chun Vit Nam TCVN 4359 : 1996 v Codex Stan 152

1985 v bt m.

Ch tiu ha l:

- acid ca cc acid bo: khng qu 50 mg KOH cn dng trung

ha ht cc acid bo t do c trong 100g bt tnh theo cht kh.

- Protein: hm lng protein khng thp hn 7,0% (tnh theo cht kh).

- m: khng c vt qu 15,5%.

- Cc thnh phn khng bt buc:

+ C th thm vo bt m cc thnh phn sau y vi s lng cn thit

v mc ch cng ngh: cc sn phm malt c hot tnh enzim vn c snxut t h i mch, gluten ti, bt u tng hay t bt u khc c cht

lng thc phm thch hp.

+ Cc cht dinh dng: vic thm cc vitamin cht khong hay cc acid

amin c hiu phi ph hp vi php lut ca cc nc tiu th sn phm.


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- C ht: trn 98% lng bt lt qua ry c kch thc l 212

milimicron .

- Cc cht nhim bn:

+ Kim loi nng: trong bt m khng c ghp c kim loi nng.+ D lng cht tr sinh vt hi: bt m phi tun th gii hn ti a

cho php theo quy nh ca Codex v dlng cht tr sinh vt hi.

Bt m khng c c tp cht l.

3. 2.6 Nc

Nc l mt trong hai nguyn liu chnh quan trng sn xut m ng,

c nh hng trc tip n cht lng bt nho v v sinh an ton.Hin nay chng ta c ba ngun nc dng c khai thc sn xut:

- Ngun nc b mt:c ly t sng, sui, h....ti vit Nam v cc

nc ang pht trin, nc b mt hin nay b nhim kh nng ch yu l

do sn xut cng nghip v cc hot ng sinh hot.

- Ngun nc do thnh ph cung cp: nc ta cht lng nc do

thnh ph cung cp t tiu chun nc dng trong sinh hoy hng ngy.

nu s dng ngun nc ny lm sn xut vi lng ln s khng kinh t,

v gp nhiu bt cp.

- Ngun nc ngm: do ma thm vo lng t to nn, c dng

nh ngun cung cp chnh cho cc qu trnh ch bin thc phm do n c

nhng c im sau:

+ Ngun nc ngm t chu tc ng ca con ngi, cht lng nc

thng tt hn cht lng nc b mt.+ Trong nc ngm khng c cc ht keo hay cc ht cn l lng.

+ Ch tiu vi sinh vt thp hn nc b mt.

+ Nc ngm khng cha rong to (th d gy nhim ngun nc).


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Bng 4.3: Ch tiu cht lng i vi nc dng n ung, nc dng

cho cc c s ch bin thc phm ( QCVN 01:2009/BYT )

Tn ch tiu n v Gii hn ti a

Mu sc TCU 15Mi v - Khng c mi, v l c NTU 2

pH - 6,5 8,5 cng, tnh theo CaCO3 m/l 300Hm lng Clorua mg/l 250 300Hm lng st tng s

(Fe2+,Fe3+)

m/l 0,3

Hm lng mangan tng s Mg/l 0,3

Hm lng nitrat mg/l 50Hm lng nitrit mg/l 0,3Hm lng sunpht mg/l 250Ch s pecmanganat mg/l 2Clo d (trong kh trng) mg/l 0,3 0,5Coliform tng s vi khun/100ml 0E. coli hoc Coliform chu nhit vi hun /100ml 0

3.3: QUY TRNH CNG NGH

Quy trnh 1:


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Quy trnh 2


Chun b nguyn liu

Lm sch tp cht

nh lng

Nho trn

p n

Nc

Bt m Durum

Lm ngui

ng gi

Sy

Bt m durum

Macaroni

Ph gia

Chun b nguyn liu

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3.4: GII THCH QUY TRNH CNG NGH

3. 4.1 Quy trnh 1

3.4. 1.1 Chun b nguyn liu.

Mc ch cng ngh: kim tra cht lng bt m, x l nc chun b

sn xut.

Phng php thc hin:

- Kim tra cht lng bt m + Kim tra hm lng bt: phng php tin

hnh l thm nc vo bt m, do ca khi bt nho c kim tra; tiptc trn v kim tra bn vng ca khi bt nho.

+ Kim tra ko dn: phng php tin hnh l nho bt m vi nc,

sau ko khi bt nho v ghi li lc ko, dn ca khi bt.


ng gi

Lm ngui

Macaroni

Hi nc Hp s b

Nc Nho bt

nh lng

Lm sch tp cht

Ph gia

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+ Kim tra phc hi: phng php tin hnh l s dng lc nn t

piston

vi khi bt nho. Nu phc hi tt cho thy cht lng bt tt.

+ Kim tra rng: phng php tin hnh l nho trn bt m vinc, bm khi bt nho ln nh mt qu bng, ghi nhn th tch v p sut

khng kh.

+ Kim tra cng t: phng php tin hnh l nho trn vi nc,

khi bt c ko cho n khi t ra, ghi nhn lc ko v chiu di cng t

ca khi bt.

- X l nc

Ngun nc my d cht lng tt hn do qua x l nhng do gi

thnh cao nn c hn ch s dng. Ngun nc b mt Vit Nam hin

nay b nhim nghim trng, do m ngi ta khng dng ngun nc

ny trong sn xut cng nghip.

Do n nh cao, cht lng tng i tt v c bit l chi ph s

dng r tin m hin nay cc nh sn xut thng s dng ngun nc ngm

lm nguyn liu dng trong sn xut. Nc ngm cn qua cc giai on x l

m bo cc tiu chun ca nc dng trong sn xut thc phm.

Bng 5.3: Cc phng php x l nc

Mc ch x l T Phng php vt l phng php

Lng Tch mt s tp cht khng tan c kch thc lnLc Tch cc tp cht c kch thc khc nhau ty

theo ng knh mao qun ca mng lc.Phn ring bng membrane

Vi lc.

Siu lc.

Tch t bo vi sinh vt.

Tch cc hp cht keo, i phn t, virus.


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Lc nano.

Thm thu ngc

Lm mm nc, tch mt s mui ha tan.

Tch cc ionin thm tch Tch cc cht tch in

Nhit Gim cng tm thi, bi kh, c ch hoc tiu

dit mt s loi vi sinh vtX l chn khng Bi kh, kh mi.X l bng tia UV c ch hoc tiu dit vi sinh vt.

Phng php ha hcPhn ng trao i Lm mm ncPhn ng oxy ha Tch stX l bng acid hoc kim Chnh PhX l bng cc cht c ch vi sinh

vt

c ch hoc tiu dit vi sinh vt.

Phng php ha lKt lng Tch mt s tp cht l lng dng keoTrao i ion Lm mm nc, tch cc ion.Hp ph Tch mt s tp cht mu, mi,

3. 4.1. 2 Lm sch tp cht

Mc ch cng ngh: loi b tp cht c kch thc khc nhau, ch yu l

cc ht sn, bi, kim loiPhng php thc hin:

Bt m c s dng l loi bt m cht lng cao, tiu chun cht

lng, qua b phn kim tra cht lng sn phm trc khi thng mi,

nn cc tp cht c th b ln trong nguyn liu ch yu trong cc qu trnh

vn chuyn, bo qun bt m. Yu cu ca bt m trc khi vo my nho

phi:

+ Qua thit b nam chm tch kim loi.

+ Qua ry N038 tch tp cht v c.

+ Tch bi, tp cht nh bng phng php kh ng.

3.4.1. 3 nh lng


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Mc ch cng ngh: mi loi sn phm khc nhau lun c cng thc

phi trn khc nhau. V th trong qu trnh sn xut cn nh lng bt m

phi trn chnh xc vi nc theo cng thc sn xut .

Phng php thc hin:+ Bt m do trn theo m nn ta c thng cha xc nh khi lng.

+ Nc c a vo sn xut di dng lng nn o theo th tch.

3. 4.1. 4 Nho trn

Mc ch cng ngh: giai on nho trn c mc ch chun b to

khi bt nho thch hp cho qu trnh to hnh tip theo. Nho trn c

xem l khu rt quan trng v n quyt nh tnh cht sn phm, to nh

hng r rt ln cc khu tip theo trong qui trnh sn xut ( to hnh, hp,

sy). Nho trn s phn phi nc vo bt m, to nn khi bt c

ng nht. Bt sau khi nho trn phi do, dai, b mt mn mng, n hi,

khng dnh, to c khung gluten tt.

Phng php thc hin: qu trnh nho trn c thc hin theo nguyn

tc: cc nguyn liu dng rn s c phi trn vi nhau, phn lng trn

vi phn lng. Nc s c phun t t vo ngn trn bt kh. Tin hnh

nho trn cho n khi hn hp bt to thnh khi bt nho ng nht.

Cc bin i ca nguyn liu:

- Ha l: trong qu trnh nho trn xy ra s chuyn pha. T hai pha rn

(bt m) lng (nc) chuyn thnh mt khi bn rn do dng paste. Trong

khi bt nho c c 3 pha: rn, lng, kh phn b u vi nhau. Pha rn bao

gm cc mng gluten v cc pentosan khng tan bao bc cc ht tinh bt,pha lng l nc v cc cht tan trong nc, pha kh to ra do s tch ly cc

bt khng kh trong khi nho.


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Vai tr chnh trong vic hnh thnh nn cu trc ca bt nho l

gliadin v glutenin. Khi nho bt m, nu lng nc th gliadin v

glutenin s hp ph

nc v tng tc nhau to thnh nhng si ch mng v mng mng dnhcc ht tinh bt thm nc li vi nhau to thnh mng gluten t. nhit

nho trn, tinh bt ch ht mt phn nc v trng n.

Lng kh tch ly trong khi bt s nh hng xu n cht lng ca

sn phm. Nu lng kh ln vo nhiu, trong qu trnh gia nhit s gy hin

tng r trn b mt, hoc gy gy v nh hng cu trc sn phm. ng

thi lng khng kh ny cng l tc nhn oxy ha lm gim gi tr dinh

dng v mu sc yu cu ca sn phm.

m v nhit cng l hai yu t nh hng nhiu ti cht lng bt

nho

+ Trong qui trnh sn xut c qu trnh hp, do hm lng nc trong

bt nho cng cao lm tng dai cho sn phm sau hp. Tuy nhin nu m

qu cao th bt nho s dnh trc khi p to hnh.

+ Nhit qu trnh nho trn s nh hng ti cc mi lin kt ca

protein mng gluten. Nhit cao th nc v cc phn t protein linh ng

nn d to lin kt, nhng li c kh nng lm bin tnh protein. V vy, n

nh nhit trong qu trnh nho trn cng gip n nh cht lng thnh

phm.

Thit b v thng s cng ngh

S dng thit b nho trn trc ng. Thit b lm vic gin on, gm ch tthng khung lp cc cnh khuy t thng ng v cc thng cha

bt hnh tr c th tho lp c. Cho bt m vo thng cha, t thng

vo trong h thng. Khi hot ng, trc khuy cng cc cnh khuy s h

thp xung thng cha hay thng cha s c [0nng ln lp kht vi


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cnh khuy v np. u tin bt m c trn u trong thng cha, tip

theo cho nc trn bt vo t t. m bt nho thng gi trong khong

30-35%, nhit khi bt nho khong 37-380C.

Tin hnh nho trn trong khong thi gian 10-15 pht m bo cho cccu t trn u nhau. Sau qu trnh nho trn cc thng c tho ra thc

hin qu trnh chuyn bt nho vo thit b p n.

Hnh 4.3 .My trn bt

3.4.1. 5 p n

Mc ch cng ngh: Qu trnh ny s to cho sn phm macaroni c

hnh dng ph hp theo yu cu.

Cc bin i ca nguyn liu

- Vt l: c s tng nhit do ma st, lm thay i kch thc v hnh

dng khi bt.

- Ho hc: trong sut thi gian lu trong thit b, m ca khi ht khng

i, nhng ngay sau khi ra khi khun p, m ca nguyn liu gim.

Thnh phn ha hc: t b thay i nhiu do thi gian lu ngn v qu trnhp thc hin ngui.

+ ng: xy ra phn ng Maillard, phn ng Caramel.

+ Protein: b bin tnh do nhit .

+ Acid amin: xy ra phn ng Maillard, phn ng phn hy acid amin.


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+ Vitamin: b tn tht.

- Ha l: c s bc hi nc cn trong khi bt sau khi ra khi l khun.


Mt my p n gm c cc b phn: khoang cha, b phn truyn ng,vt truyn ng v khun.

- Khoang cha: cha phn u (phn khng quay), cc vt truyn ng

(phn

quay) v cc khun. Cc khoang cha thng c phn thnh tng on v

c

bc cc lp v o kim sot nhit .

- B phn truyn ng v m:

+ B phn truyn ng v m c thit k cung cp nng lng lm

quay trc v vt truyn ng ca my p n. H thng truyn ng c th

c tc quay ng b hoc thay i.

Hnh 2.3: My p n 1 trc vt

+ Hai hoc ba m c bi trn gip cho trc ca my p n hot ng

tt hn. Du bi trn s dng cho cc m phi c cht lng cao v myny dng sn xut thc phm.

- Vt truyn ng:

+ Loi 1 vt:


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Tnh n nh ca quy trnh: gim s thay i ca nguyn liu ti,

dng nguyn liu np vo my u, cc thay i ca sn phm cui c lin

quan trc tip n s ng b ca dng sn phm bn trong khoang cha v

s thay i p sut bn trong khun. vic vn chuyn khi nguyn liuc thun tin, thnh khoang cha c th dng lng, ng rnh dng

thng hoc dng xon c. Rnh dng thng lm tng k h nguyn liu i

qua, t gim hiu qu vn chuyn nguyn liu nhng tng thi gian lu

nguyn liu trong my. Rnh dng xon c gip to p sut khi vt truyn

ng quay.

Cc vt truyn ng c thit k khng ging nhau. Cc ng xon c

c th c bc vt v chiu cao ca rng vt khng i v gim t u n

cui my.

Gc ca rng vt vi ng trc ca vt cng c thay i. Trong vng

nhp liu ngay sau phu nhp liu, rng gn nh gc thng vi trc vt gip

vn chuyn nguyn liu c khi lng ring nh. Khi khi lng nguyn

liu tng ln th gc ca rng vt s tri ra tng hiu qu trn v gim

hiu qu vn chuyn nguyn liu.

+ Loi 2 vt:

Tnh n nh ca quy trnh: lm gim s thay i tht thng ca p

sut trong khun do s vn chuyn nguyn liu rt tt ca 2 vt truyn ng.

Tri vi p n 1 vt, p n 2 vt hoy ng da vo tc ng qua li ca

khoang cha vi 1 vt truyn ng k st bn trong khoang y nguyn

liu v pha trc. Vic ny lm gim s ph thuc vo ma st vnchuyn nguyn liu, lm nguyn liu trong khoang ng u v dn n s

ng u v p sut trong khun thay v phi thay i nht ca vt liu

p n.


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My c cu to trc vt kp, c th sn xut cc loi thc n ni hoc

chm trong nc m khng thay i tnh cht trong sn phm.

Khi nhit ca my t c trong thi gian nht nh, my c th

kh trng, ty u v bin i gen trong thc phm, ng thi ci thinc tnh cht ca nguyn liu, trong qu trnh np liu v ch bin thc

phm my c th phun hi nc thch hp gim s tiu th in nng, tit

kim chi ph m nng sut li rt cao, thm vo my c th iu chnh lu

lng v t l lu lng cho thch hp tng loi nguyn liu khc nhau, ng

thi ghi li tt c cc thng s c bn ca quy trnh theo di v xc nhn

kt qu sn phm.

Bng 3.6: So snh gia my p n mt vt v hai vt

My p n mt

vt

My p n hai vt

Thng s ca qu trnh

snxut:

- Nhit (0C)

- p sut ln nht (bar)- m nguyn liu (%)

- Lng cht bo cao nht

(%)

- h ha ca tinh bt

80 - 140

15 - 30

15 - 3522

80 - 100

1- 22

60 - 160

15 - 40

10 - 4527

80 - 100

1- 14


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(%)

Thng s v sn phm:

- Nng sut (tn/gi)

- Khun v dao ct: khoang cha ca my p n kt thc bng khun,

cha mt hoc nhiu l nguyn liu i qua. Cc l ny s to hnh cho

sn phm. Khi sn phm i ra s c dao ct sn phm thnh tng ming

vi kch thc mong mun. Tc dao ct c iu chnh da vo di

v hnh dng sn phm.

3.4. 1. 6 Sy

Mc ch cng ngh:

+ Bo qun: sy n hm m bo qun, vi sinh vt kh pht trin gip

bo qun sn phm lu hn. Nhit sy cng gip tiu dit mt s vi sinh

vt.

+ Hon thin: sy lm tng gin, gi c hnh dng sn phm, m

bo mu sc, sng bng.

Cc bin i ca nguyn liu- Vt l:

+ Trong qu trnh sy xut hin gradient nhit trong sn phm:nhit

tng cao ti vng b mt v gim dn ti vng tm.

+ S khuch tn m: cc phn t nc ti vng tm s dch chuyn dn ra

bin v thot ra ngoi.

+ Cc tnh cht vt l thay i: hnh dng, kch thc, khi lng, ttrng, gin

- Ha hc: xy ra mt s phn ng oxy ha, phn ng Maillard

- Ha l: s chuyn pha ca nc t lng thnh hi.


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- Ha sinh, sinh hc: mt s enzyme b v hot, cc vi sinh vt c th b c

ch hoc tiu dit.


Qu trnh sy thng chia lm hai giai on: sy s b v sy thnhphm.

Nhit v thi gian sy l hai thng s quan trng trong qu trnh sy.

Cc phng php sy trc y thng s dng nhit khng qu 600C,

thi gian sy rt lu t 18-30h. Ngy nay ngi ta thng s dng nhit

cao hn: 70-900C, thi gian sy ngn hn 4-8h ty cng ngh. Qu trnh sy

c th thc hin nh sau:

+ Sy s b: cho bng ti nui qua bung sy bng khng kh nng nhit

50-650C, gim hm m sn phm t 30-33% xung cn 18% trong

khong 1-2h.

+ Sy thnh phm: nui c sy tip n hm m bo qun l 12-13%,

nhit khng kh 70-900C, thi gian sy 2-6 gi ty vo hnh dng v kch

thc sn phm.

m bo thi gian sy v tit kim din tch nh xng, bung sy

c thit k dng tng, 1 bung sy chia thnh 2 khoang hoc s dng 2

bung sy cho mi giai on. Cc bng ti s i vng qua cc tng ca

bung sy.


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Hnh 3.3 : S nguyn l bung sy.

3.4. 1. 7 Lm ngui

Mc ch cng ngh: chun b cho qu trnh ng gi v hon thin cu

trc sn phm.

Phng php thc hin: nui sau khi sy cn c cha trong cc thng

n nh h nhit sn phm, trnh cc cng thng cc b v hin tngnt, v. Hm m trong sn phm s c phn b u li, nui c qut mt

trong khong 6-8h.

3.4. 1. 8 Phn loi v ng gi

Mc ch cng ngh: hon thin sn phm.

Phng php thc hin: nui sau khi c n nh, trc khi vo dy

chuyn ng gi sn phm s i qua sng phn loi loi ra cc sn phmb v trong qu trnh x l nhit, gip cho sn phm c kch c v hnh dng

ng u.

Qu trnh ng gi v in bao b c thc hin t ng, gip phn chia

sn phm thnh cc n v thun tin trong phn phi.


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3.4.2 Quy trnh 2

3.4.2.1 Chun b nguyn liu: ging quy trnh 1.

3.4.2.2 Lm sch tp cht: ging quy trnh 1.

3.4.2.3 nh lng: ging quy trnh 1.3.4.2.4 Nho trn

Mc ch cng ngh: ging quy trnh 1.

Cc bin i ca nguyn liu: ging quy trnh 1.


Thit b nho trn c dng thng nm ngang bn trong c hai trc gn cc

cnh khuy b tr xen k, quay ngc chiu nhau. Bn trn l ng nhp bt

m v ng ng phun nc trn bt. y thit b ni vi ca nhp liu ca

thit b p n. gim nh hng ca khng kh i vi bt nho qu trnh

nho trn tin hnh trong

iu kin chn khng ( p sut 460mmHg). .

u tin bt m

c trn u theo chiu di trc nho, tip theo cho nc trn bt vo t

t. m bt nho thng gi trong khong 30-35%, nhit khi bt


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nho khong 37-380C. Tin hnh nho trn trong khong thi gian 10-15

pht m bo cho cc cu t trn u nhau.

3.4.2. 5 p n : ging quy trnh 1.

My p n gn lin trong thit b nho trn.3.4.2.6 Hp s b

Mc ch cng ngh:

+ Chun b: c nh cu trc, hnh

dng ca sn phm sau khi p, trnh nt,

v khi sy.

+ Hon thin: to mu vng ti cho

sn phm, lm tng hng v.

Hnh 5.3: Ni hp m Cc bin i ca nguyn liu: trong qu trnh

hp di tc dng ca nhit cao, protein s b bin tnh, nh nc v lin

kt li vi nhau to thnh khung ca sn phm. Tinh bt s s dng nc t

do trong bt nho, lng nc do protein nh ra v hp thu thm mt phn

hi nc trng n, h ha. Mt s phn t tinh bt thot khi ht tinh

bt v lin kt vi khung protein to ra c, chc cho macaroni

Thit b v thng s cng ngh: s dng hi nc hi nc bo ha .

Macaroni sau khi p n c a theo bng chuyn qua bung hp vi thi

gian ngn 3-5 giy, hi nc c phun ra t cc ng dn hi b tr trong

bung hp. Trong qu trnh hp s b nhit v thi gian hp l 2 yu t

cn c iu khin n nh cht lng sn phm. Mc ch ca qutrnh khng phi l lm chn ton b sn phm, m ch cn chn b mt c

nh hnh dng sn phm. Nhit thp cha h ha c, hoc thi gian

qu lu lm chn hon ton u nh hng khng tt n hnh dng sn

phm.


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3.4.2.7 Sy: ging quy trnh 1.

3.4.2.8 Lm ngui: ging quy trnh 1.

3.4.2.9 Phn loi v ng gi: ging quy trnh 1.

Bng 7.3 : So snh s khc nhau gia 2 quy trnh cng nghTiu ch Quy trnh 1 Quy trnh 2

Nng lng t NhiuThit b n gin Hin iChi ph Thp CaoThit b ph tr t NhiuDin tch nh xng Nh LnT ng ha Thp CaoCht lng sn phm Tng i Tt

Tn tht ( ph phm) Nhiu t

3.5 : SN PHM

Mt sn phm m ng cht lng bt u vi nguyn liu cht lng cao.

La

m durum l l tng cho sn phm vi

mu sc hng v c o, phm cht tt

khi nu. Mt s quc gia nh M, ,

vic thay th bt m durum bng nguyn

liu khc c xem nh hnh vi gian ln.

Cc nh sn xut ti M phi thc hin nghim ngt thnh phn sn xut v

tiu chun m chnh ph qui nh nghim ngt, do m ng lm ti M

c xem l c cht lng cao nht.

i vi Vit Nam, do kh nng p ng nguyn liu l cha c, cng nh

chi ph sn xut so vi mc u thch sn phm cha ph bin, cc nh

sn xut thng dng cc nguyn liu thay th nh go, bt m thng


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Thay th durum bng la m mm, ng, go, thng cho ra sn phm

mm v dnh hn.

Yu cu chung ca sn phm l:

+ C mu vng trong, b mt mn, khng b nt v.+ m bo qun nh hn 12.5%.

+ Khng c vi khun, nm men, nm mc gy c.

+ Khi nu: sn phm khng b thay i cu trc, c dai, khng b

nho hoc mm, b mt trn v nh sng.

Theo nh gi ca cc chuyn gia dinh dng th m v nui c xem l

nhng sn phm dinh dng ph hp cho cuc sng hin i. M v nui

c lm t bt la m, l mt loi lng thc thin nhin, cung cp khong

1/5 lng calories tiu th ca con ngi. V thnh phn dinh dng, trong

m v nui c cha nhiu protein, canxi, st v cht x cn thit cho c th,

gip hn ch nhng cn bnh v ng tiu ha, thiu mu do thiu st,

xng, c...


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Hnh 6.3: Thng tin v dinh dng ca sn phm m ng sy, nguyn cht.

(ging bng dinh dng m paghetty)

Hin nay trn th trng, bn cnh cc sn phm nui c nhp ngoi, th

cc sn phm c sn xut trong nc cng cnh tranh khng km v mt

cht lng v mu m. n c mi y s xut hin sn phm m v nui

mang thng hiu Vinaly ca cng ty Thc phm xanh - Greenfood

gp phn to nn mt din mo mi cho dng sn phm ny. Ch tiu cht

lng ca sn phm nh sau:

+ Thnh phn: bt go, mui n, cht n nh (452i), mu tng hp

(102,124)+ Cht lng: m 12%, khng s dng hn the, khng s dng nc

tro tu, khng s dng formaldehyde

+ S CBTC:03/2008/CBTC-GREENFOOD, dy chuyn sn xut t

tiu chun ISO 9001:2000


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+ Thi hn s dng: 6 thng k t ngy sn xut.

S dng m v nui thay th tm thi cc ba n chnh nhm gip cc b

ni tr c thm s la chn hp l cho ba n hng ngy. y cng c

xem l phng php tr liu tch cc nhm cha tr cn bnh ngn cm khic th bn ri vo trng thi mt mi v cng vic. Bi c th bn ch mt

khong t 5 - 10 pht, l c ngay mt ba n thnh son vi nhng mn

n ngon nh m xo b, nui t l, sp nui, m xt hi sn, nui trn salad...

Vic thay i khu v trong cc ba n cng gp phn mang li nim vui

vs phn khi cn thit cho mi ngy lm vic.

3.6: THNH TU CNG NGH

- Thit b nho trn trc ngang lm vic trong iu kin chn khng gip cho

sn phm c c cht lng cm quan tt hn, gi c mu sc t nhin,

khng b nt v. ng thi cc thnh phn dinh dng t b tn tht hn.

Vic nh lng hon ton t ng gip cho khi bt nho t cht lng

tt nht theo cng ngh sn xut, tit kim c thi gian.

-Nng lng mt tri l min ph nhng khng r. y l vn thch

thc cc nghin cu dng nng lng mt tri (NLMT) sy nng sn /

thc phm trong hn 30 nm qua trn th gii. c rt nhiu my sy

NLMT, nhng s c ng dng c hiu qu kinh t th kh him hoi.

Nhm nghin cu sy i hc Nng Lm thit k v ng dng thnh

cng my sy nui (noodle) dng NLMT ti Cng ty Phng ng FUDO

(Hc Mn, TP.HCM). My sy nui dng nguyn l sy tnh o chiu, qut

thi khng kh sy t di ln, sau o chiu t trn thi xung. Thngsy cha 500 kg nui; khi dng l t than , tiu th 5 kg/gi

hay 25 kg than cho m sy di 5 gi. My sy nui NLMT c s

dng t thng 2/2006. Theo KS. Hng, qun c phn xng sn xut nui,

nh b thu nhit NLMT mi thng c th tit kim c 1,5 triu ng than


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. So vi u t b thu nhit khong 9 triu ng, thi gian hon vn ch

khong 7 thng, gi nh theo kinh nghim b ng nha plastic gi 700.000

c tui th 7 - 10 thng. KS. Nguyn Vit Thng, gim c Cng ty

Fudo hi lng v u im ca s dng NLMT l ngun nhit tuyt isch, ph hp vi ch bin thc phm. gii quyt vn NLMT r

sy nui, nhng vn cn bi ton khc m th gii c kt v NLMT l

i khi cn th khng c. Gii php m c th gii ng thun l

Hybrid = Lai, ngha l c NLMT ng thi c ngun nhit h tr khi

thiu nng. C th l in hoc gas, vi cng sut nhit khong 20 kW,

ng vai tr bo him khi ma bo, tri m u sut ngy.

TI LIU THAM KHO

1. L Vn Vit Mn v cng s, Cng ngh ch bin thc phm, Nh xut

bn i hc Quc gia Thnh ph H Ch Minh, Tp. HCM, 2009, 1019 trang.

2. Trn Th Thu Tr, Cng ngh bo qun v ch bin lng thc, Tp 1Bo

qun lng thc, Nh xut bn i hc Quc gia Thnh ph H Ch Minh,

Tp. HCM, 2007, 489 trang.

3. http://en.wikipedia.org, http://vi.wikipedia.org.

4. http://www.bid.dp.ua/en/, Company BID, production of the

macaroni and packing equipment.

5.http://www.fas.usda.gov/pecad2/highlights/2003/11/durum%202003/Durm

%20Wheat%20Production%20%26%20Area%202003.htm

5. http://www.freepatentsonline.com/, All the inventions of mankind.

6. http://www.gfood.com.vn, Cng ty c phn thc phm xanh.7. http://www.ilovepasta.org, National Pasta Association.

8. http://www.nutritiondata.com, NutritionData, know what you eat.

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