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Bo co cng ngh sn xut ng bnh ko GVHD: Ths. Trn Th Thu Tr

Cng ngh sn xut bnh Dotto 1

Mc lc1. Gii thiu ................................................................................................................ 2

1.1 Cookie............................................................................................................... 2

1.2 Marshmallow .................................................................................................... 21.3 Vermicelli ......................................................................................................... 3

2. Nguyn liu ............................................................................................................. 32.1 Nguyn liu sn xut cookies ............................................................................ 4

2.1.1 Bt m .................................................................................................... 42.1.2 Trng ..................................................................................................... 72.1.3 ng .................................................................................................... 72.1.4 Cht bo ................................................................................................. 82.1.5 Mui....................................................................................................... 82.1.6 Nc ...................................................................................................... 92.1.7 Ph gia ................................................................................................. 10

2.2 Nguyn liu sn xut marshmallow ................................................................. 102.2.1 Gelatine ................................................................................................ 10

2.2.2 Glucose syrup ....................................................................................... 112.2.3 ng nghch o ................................................................................ 12

2.3 Nguyn liu sn xut vermicelli ...................................................................... 122.3.1 Cacao ................................................................................................... 122.3.2 Lecithin E322 ....................................................................................... 14

2.3.3 Vanilla, Vanillin, Ethyl Vanillin ........................................................... 17

3. Quy trnh sn xut................................................................................................ 193.1 Qu trnh sn xut marshmallow ..................................................................... 193.2 Qu trnh sn xut vermicelli ........................................................................... 24

3.2.1 Phi trn............................................................................................... 253.2.2 Nghin tinh........................................................................................... 26

3.2.3 o trn............................................................................................. 263.2.4 n nh nhit ........................................................................................ 273.2.5 Phi trn vi nc ................................................................................ 283.2.6 p n .................................................................................................. 293.2.7 Lm mt ............................................................................................... 303.2.8 nh bng ............................................................................................ 30

3.3 Quy trnh sn xut bnh Dotto ......................................................................... 313.3.1 Phi trn............................................................................................... 323.3.2 Qu trnh to hnh ................................................................................. 343.3.3 Nng .................................................................................................. 373.3.4 Lm ngui ............................................................................................ 41

3.3.5 Rt marshmallow.................................................................................. 423.3.6 Ph vermicelli ...................................................................................... 433.3.7 Lm mt ............................................................................................... 44

3.3.8 Bao gi ................................................................................................. 45

4. Sn phm .............................................................................................................. 455. Ti liu tham kho................................................................................................ 46

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1.Gii thiuBnh Dotto c ngun gc t Thi Lan v l mt sn phm bnh cookies c phmarshmallow v vermicelli.

Thnh phn ca bnh Dotto:o 3340 % cookie,o 2535% marshmallow,o 2535% vermicelli.

1.1Cookiey l sn phm giu bo v ng. Cc sn phm a dng vi nhiu loi. Cht bothng c s dng l b do mi v c trng ca n. Tuy nhin, s dng ph binnht vn l hn hp nhiu loi du thc vt khc nhau.Sanphm c th c b sung thm chocolate, tri cy sy kh hoc u phng. vb mt c lm bng vi ng.Phn loi:

Cookie dng cun (Rooled cookies): Cookie ch bin lnh (Refrigerator cookies): Cookie nh hnh bng my p (Pressed cookies): Cookie nh hnh th cng (molded cookies): Cookie nh hnh bng cch p n (Drop cookies): Cookie dng thanh (bar cookies): Ngoi ra, cookie cn c phn loi theo cc dng sau:

Cookie t calo: Thay th bt bng cht n t calo hoc khng calo.Hu ht cookie cha nhiu ng & shortening, do cn thay th cccht ngt dinh dng bng cht ngt ha hc nh: saccharin gim50% nng lng. Cu trc, hnh dng bn ngoi c th thay i nhngmi v vn khng i. Cookie khng bo:Bt khi nng n t hocdnh; sn phm c

cu trc kh, d v vn, gim th tch. Bnh nng rn hn, cng hn. Cookie giu x: Thng dng cellulose tinh khit: khng mi,

khng v, hon ton khng tan trong nc, cha hm lng cht khkhng phn hy cao, mu trng.

1.2MarshmallowMarshmallow l sn phm tng ph bin trn ton th gii. Ban u n c s

dng cho mc ch y hc, bao gm rcy marshmallow, ng, gum v lng trng trng.Theo thi gian, cc nguyn liu c bn vn c duy tr ngoi tr r cy marshmallow.Marshmallow rt d lm tuy nhin cn nhng k thut, kin thc v thc phm c bn.C nhiu cch phi trn nguyn liu khc nhau to ra cc sn phm vi mc ch khcnhau.

Marshmallow nh, mm, v c lm bng cch xl khng kh vo ng, cgum (gelatin), mu sc v mi v. Qu trnh x l kh vo gelatin to ra cu trc khngging bnh m mc d vn c nhng bong bong kh nhhn. Gelatin cng li, nhtkhng kh bn trong sc thm vo hn hp. Sn phm cui cng s mm xp v hidai.

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Marshmallow l mt khi hn hp xp Mechanically aerated foam gm ng dng ha tan v tc nhn to bt, to gel v cc ph gia khc. Tc nhn to bt, to gelny c th l hn hp albumin vi agar, nhng thng dng nht hin nay l gelatin.Nguyn liu truyn thng sn xut Marshmallow l albumin t trng, cht ny vang vai tr l cht to bt va ng vai tr l cht to gel; tuy nhin sn phm to thnh

c cu trc gel yu v mm. Ngy nay gelatin c s dng ph bin hn c, gelatinng vai tr l cht to gel v whipping. Whipping l kh nng to cu trc v kh nnggi bt kh trong qu trinh nho trn lm cho Marsmallow c cu trc xp. Cu trc caMarshmallow t gelatin mm mi v n hi v sn phm to thnh c khi lng ringln hnMarshmallow t albumin. Ngoi nhng cht to gel trn th pectin, agar v tinhbt cng c kh nng to gel. Tuy nhin cc cht ny khng c kh nng lm bn bt kh,c th trong qu trnh nho trn mch polymer b t v kh nng gi kh ca cc chyny gim. Tn Marshmallow bt ngun t rt lu khi s dng r cy Marshmallow tomt loi ko xp dng trong dc hc. Marshmallow bt ngun t tn mt loi tho mcnhng Marshmallow hin i ngy nay hon ton khng lin quan g n loi tho mc na.

Marshmallow s dng cho biscuit th nn c xp, gin va phi, khng nnqu day hay qu cng. gin ca marshmallow c th tng cng bng vic b sungng vo khi xp, vic ny gip tng s hnh thnh tinh th ng trong sn phm;chnh v vy m sn phm s gin hn. Bnh biscuit c dng Marshmallow c th bsung thm da sy, chocolate bao ph bn ngoi hay dng Vermicelli. Da sy nn rcln bnh biscuit ngay sau khi ph Marshmallow cng sm th kh nng kt dnh ca das cng cao. Mt iu cn ch l vic m thot ra t Marshmallow c th lm mmgim th tch ca bnh biscuit, t gy ra s rng nt ca lp chocolate bn ngoi.

Mt iu quan trng na l lm gim n mc ti thiu vic kh b mt caMarshmallow v iu ny s lm cho Marshmallow tr nn cng, kh chu cng nh sgim v th tch. Chnh v th m m sau khi sn phm c ng gi l ht sc quantrng v nh hng rt ln n thi gian bo qun sn phm v khong thi gian nythng thp hn thi gian bo qun sn phm biscuit. Marshmallow c m vokhong 15 18%. Khng ging nh Jelly v Toffe, Marshmallow phi c chun bngay trc khi s dng. Cng vic ny bao gm ha tan ng v gelatin, trn ln votrong syrup ng ngch o hay syrup ng glucose, lm lnh, nh trn v bm vomy rt. Cng thc s dng sn xut khng theo mt quy tc chun no c v phthuc vo thit b s dng. Cng khng ging nh qu trnh chun b Jam hay Caramel,Marshmallow phi c chun b ngay trc khi s dng v trong sut qu trnh chun bth s pht trin ca vi sinh vt l rt ng k. V th cn ch trng trong cng tc v sinh trch nhim vi sinh vt.

1.3VermicelliVermicelli thng c dng paste, hnh si v mng hn spaghetti.Vermicelli c thc sn xut t nhiu loi nguyn liu khc nhau phc v cho ccmc ch khc nhau. Trong cng nghip sn xut bnh Dotto, vermicelli c lm tnguyn liu chnh l bt cacao, ng v cht bo. Vermicelli sc ph ln b mt casn phm cui cng nhm lm tng tnh cm quan, gi trdinh dng cho sn phm bnhdotto.

2.Nguyn liu

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2.1Nguyn liu sn xut cookies2.1.1 Bt m

Bt m l nguyn liu chnh sn xut bnh, c ch bin t ht la m.Bt m c hai loi:

o Bt m trng : c sn xut t ht la m trngo Bt m en :bt m en c sn xut t ht la m enNgun nguyn liu ch yu ca nc ta l nhp t nc ngoi(nhp bt m v la m) v

ta ch nhp loi la m trng.La m trng c hai loi:

o Loi cng c cht lng cao hn.o Loi mm

2.1.1.1Thnh phn ha hc ca bt m:Thnh phn ha hc ca bt m ph thuc vo thnh phn ha hc ca ht v ph thucvo ht bt. Nhng c im thnh phn bt m v mt s lng v cht lng nh theogi tr dinh dng v tnh cht nng bnh ca bt. Cc cht dinh dng trong bt chng cao th c c th tiu ha d hn, nhng bt m hng thp li c vitamin v cht

khong cao hn.Bt m ch yu gm gluxit v protit, c th v thnh phn c trnh by bng diy:

Bng1: Thnh phn ho hc ca cc loi bt m

Hng bt

Thnh phn ha hc trung bnh

(tnh bng % trng lng cht kh)

Pentozan Tinh bt Protein Cht bo ng Cellulose Tro

Thng hn 1,95 79,0 12,0 0,8 1,8 0,1 0,55

Hng I 2,5 77,5 14,0 1,5 2,0 0,3 0,75

Hng II 3,5 71,0 14,5 1,9 2,8 0,8 1,25

Bng 2: Thnh phn cc loi glucid trong bt mGlucid ng Dextrin Tinh bt Cellulose Hemicellulose PentozanT l (%) 0,61,8 1 - 5 80 0,12,3 2 - 8 1,23,5

Bng 3: Thnh phn cc loi ng c trong bt m

ng Glucose Fructose Maltose Saccharose PentozanT l (%) 0,01 -0,05 0,0150,05 0,0050,05 0,10,55 0,51,1

Bng 4: Hm lng cht khong v vitamin trong cc loi bt m

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Vitamin (mg/kg) Cht khong (mg/kg)B1 B2 PP CaO P2O5 FeO

Bt thng hng 0,5 0,4 10 10 70 1,0Bt loi I 1,0 0,5 20 30 200 4,0Bt loi II 2,8 0,8 60 60 400 0,9

2.1.1.2Phn hng v nh gi cht lng bt m:Vic phn hng bt m l ht sc quan trng bi v i vi tng hng th thnh

phn ha hc, hoa l rtkhc nhau dn ntnh cht rt khc nhau.Thc t phn loi da rt nhiu vo qu trnh ch bin. sn xut bt m thng

dng dy chuyn nghin bt nhiu h c phn loi. to hm lng Gluten, ln muscca bt sau mi h nghin rt khc nhau c trng cho tng hng.

nh gi cht lng bt m theo tiu chun ca Nh nc th cc ch s trongtiu chun cht lng bt m c c trng bng tnh trng v sinh v hng bt . Cc chs cht lng y gm c: mi v, nhim trng, hm lng cc cht st v m.

Bt phi khng c mi l, v l, hm lng tp cht khng qu 3mg/kg bt, m

ca bt phi nh hn 15%... tro l ch s c bn xc nh hng ca bt, thm vo ngi ta cn dng

trng v mn na. Cn hm lng Gluten, axit khng c trng cho hng cabt v ch s ny lun lun bin ng.

o tro: Hng ca bt c xc nh bng hm lng cm ( v qu, v ht ) .Xc nh trc tip hm lng cm rt kh khn, do hng ca bt c thhin gin tip qua tro, xc nh tro tng i n gin hn. tro cani nh la m vo khong t 0,4 0,45%, tro ca cm khong 7 8,3%.Do bt m hng cao cha t tro hn bt m th hng thp. Nhiu nctrn th gii ly bt tro lm ch s c bn xc nh hng ca bt m.

o mn: mn ca bt c trng cho mc nghin. Bt hng cao th mnhn, c ngha l gm t cc phn t nh hn. mn ca bt nh hng ngi tr thc phm v qu trnh ch bin cng nh cht lng ca thnh phm.qu trnh hnh thnh bt nho c kch thc ln s chm trng n, bt cngmn th cng d hnh thnh bt nho do tc trng n ca Gluten trong btth b hn trong bt mn v b mt ring ca bt b hn.

o trng: Cc lp v qu, v ht thng cha nhiu sc t, ni nh cha t sct hn. Bn thn ni nh c cha sc t caratinoit nn bt m thng c mutrng ng. trng ca bt khng phi lc no cng quan h cht ch vi tro, chnh l lp anrong ca ht khng c mu nhng hm lng tro lic t hn.S lng v cht lng Gluten: Cht lng ca bt m c trng bng Gluten.

Gluten ca bt hng cao hn thng c mu sng hn v ht nc ln hn.Bt c hm lng Gluten cao thng c tnh cht nng bnh cao ph thucvo cht lng Gluten.Kh nng to kh ca bt c c trng bng lng CO2 thot ra trong mtthi gian nht nh v ng vi mt lng bt nho nht nh. Kh nng tokh ph thuc vo hm lng ng v kh nng sinh ng ca bt. Chtlng cc Gluten cng cao th cht lng ca bt m cng cng cao. Glutenca bt hng cao thng c mu sng cao hn v ht nc ln hn.

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o axit: nh gi cht lng ca ht th axit l mt yu t. axit cabt m khong pH = 5,86,3 . axit v hm lng Gluten khng c trngcho hng ca bt. axit ca bt : Ht v bt lun lun c axit do trong btc cc mui photphat axit , cc axit bo t do v cc axit hu c khc (lactic,axetic). Cc axit c to thnh do qu trnh thy phn bng men trong

thi gian bo qun bt hoc ht. axit ca bt m = 5,8 6,3.

Tiu chun k thut ca bt m sn xut bnh quy: m

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Yu cu ca kho: thong mt, m thch hp(thng 88%), nhit (t = 25-30 C),cc bao sp xp mt cch khoa hc. Mt s hin tng xy ra trong qu trnh bo qun:- Bt b vn cc: do Gluten, tinh bt ht nc v trng n m xut hin vn cc. - Mi i kht: do qu trnh oxi ha cht bo.

- Mt su xut hin nhiu.2.1.2 TrngTrng c gi tr dinh dng cao,to mi v thm ngon, cu trc mm mi hay n

xp c trng cho bnh , l thnh phn nguyn liu rt c a chung trong lm bnh txa n nay.

Trong sx cc loi bisciut, trng l nguyn liu t tin nn nu cn ngun chtbo & cht nh ha th c th thay th bng ngun khc r hn nhng trong cc loi btnho ca cc loi bnh cn xp nh: shortened cake, sponge cakekhi m cn to btkh cho bt nho th vai tr ca trng ko th thay th c.

o Trng c hm lng cht lng cao ( 72 %) nn c coi l tc nhn to cngchc, chng gp phn lm hnh thnhgluten & h ha tinh bt .

oLng trng trng to bt, h tr to gel lm tng n xp ca sn phm, to cng chc kh r nt bi protein trng ( albumin) s bin tnh nhit cao , to cu trc cng chc cho sn phm bnh nng.

o Lng c tc dng lm mm bnh bi lng cht bo c trong n.o Lng giu lecithin l cht c dng nh ha.o Mu trng ph thuc hm lng carotenoid trong trn, mu ca lng

trng cng c nh hng ti mu sn phm khi nng.

2.1.3 ngng saccharose l mt disaccharide c cu to t mt gc D-glucose v mt gcD-fructose lin kt vi nhau bi lin kt 1,2 glycoside c nhiu trong c ci ng, ma

v l, thn, r, qu ca nhiu loi thc vt. ng saccharose tn ti ch yu dngtinh th, c th tn ti dng v nh hnh nhng khng bn, c cc tnh cht sau:

+ Khi lng ring d = 1,5879 g/cm3.+ C hot tnh quang hc, ht m mnh nhit cao.+ B thy phn to thnh ng nghch o.+ Tan tt trong nc, ha tan 250C l 2,04 kg/kg nc.+ ngt ph thuc vo s c mt ca cc cht khc v iu kin mi

trng, pH, nhtTnh cht cng ngh ca cc cht to ngt:

- To v ngt, to mu v mi cho sn phm bnh ko nh cc phn ng xy ra qu trnh nc: phn ng Maillard, phn ng caramel ha.

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Bng 7: Ch tiu cht lng ng dng trong sn xut cc loi bnh ngt(TCVN 6959:2001)

STT Tn ch tiu Yu cuRE RS

1 Cm quano Mu sco Mio Vo Trng thi

Trng sng, vng nhMi ng c trng, khng c mi lNgt thanh, khng ln v khcTinh th ri, kh, tng i mm

2 Hm lng saccharose (%) 99,8 99,623 m (%) 0,05 0,074 Hm lng ng kh (%) 0,03 0,15 Hm lng tro (%) 0,03 0,07

2.1.4 Cht boTrong sn xut bnh, ngoi vic lm tng gi tr dinh dng v cm quan chosn phm, cht bo cn ng vai tr quan trng v mt cng ngh l to bt nho do

v ti, gip bnh tng xp.Cc cht bo thng c s dng trong sn xut bnh bch quy gm shortening,

b, margarine, bt ph mai,

Bng8: Ch tiu shortening v b dng trong sn xut.

Ch tiu Shortening(TCVN 6048:1995)

B(TCVN 7400:2004)

Cm quan Mu sc

Mi vTrng thiTp cht

Mu trng, trng ng

Khng c v lDng paste, mnKhng c tp cht l

Vng c trng

Mi v c trngMm, ng nhtKhng c tp cht

Ho hc m, %Hm lng lipid, %Ch s AVCh s PVHm lng cht khkhng bo, %

< 0,1

> 96< 0,3

< 5

< 16

> 80< 0,3

< 2

Vi sinh Svi khun hiu khColiform

104cfu/g

10 vk/g sp

104cfu/g

10 vk/g sp

2.1.5 Muinh hng n hot ng ca vi sinh vt v enzym trong khi bt nho.nh hng n kh nng ht v gi nc ca gluten.Tng dai ca khi bt nho trc khi qua my cn, ct.

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Bng : Ch tiu cht lng mui n trong sn xut.

STT Tn ch tiu Yu cu12

34

m ( % )NaCl ( % cht kh )

Cc cht kh khng tan trong nc ( % )Cc tp cht hn hp khc: Ca Mg Na2SO4

< 6,0

97,0 %

0,2

0,6

0,10,5

2.1.6 NcKt hp bt m v cc nguyn ph liu khc to thnh khi bt nho.Ha tan cc thnh phn (ng, mui, protein, pentosan tan.)Lm cht mng gluten do s hin din ca mt s mui khong trong nc.

Cc ch tiu ha l v vi sinh ca ncBng9 :Ch tiuvi sinh ca nc

Loi vi sinh vt S lngVi sinh vt hiu kh trong 1 ml nc < 100 (khun lc)Vi sinh vt k kh trong 1 ml nc 0Vi khunE.Coli trong 1 lt nc < 20 (khun lc)Vi khun gy bnh l hoc thng hn 0Trng giun sn 0 ( trng)

Bng10:Ch tiu ha l ca nc

Tn cht Hm lungAmoniac (NH3) < 5,0mg/l

Nitrit ( -NO2 ) 0,0

Mui n NaCl 70,0 100,0mg/lCh (Pb) < 0,1mg/l

Cht hu c 0,5 2,0mg/lng ( Cu) 3,0mg/lKm (Zn) 5.0mg/lSt (Fe) 0,3 0,5mg/l

Asen (As) < 0,05mg/lFlo (F) 0,7mg/l

Iot (I) 5,0 7,0/l

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2.1.7 Ph gia Bt nThng s dng dng hn hp ca NaHCO3 v (NH4)2CO3. Tc dng ca bt n l

nh tc dng ca nhit, bt n s b phn hy sinh ra kh to thnh nhng l hng trong

bnh lm cho bnh xp, gin, tng gi tr cm quan.Yu cu k thut ca bt n trong sn xut bnh bch quy:

Bng11 :Ch tiu bt n trong sn xut.

STT Cc ch tiu Yu cu12

Cm quan tinh khit

Ht mn, ng nht, mu trng khng ln tp cht8590

tng tnh cht cm quan v thi gian bo qun ca sn phm, ngi ta cn s dngcc nhm ph gia sau:

Cht to hng: nh vanillin, tinh du,... Cht to nh: nh monoglycerid, lecithin,...cht to nh gip cho cht bophn tn nh nn d dng to nhng lin kt vi tinh bt, protein v ng. Nh vy ccmng cht bo s mng hn v cc git s nh hn. Din tch b mt mng v git chtbo ln lm cn tr cc lin kt gia cc phn t lm gim lng gluten t, gim cqunh ca bt nho. Cht ph giagip gim lng cht bo m vn gi c cht lngca bnh bch quy.

Cht bo qun: nh vitamin C, BHA, BHT,... Cht to mu: nh sunset yellow, tartrazine,.. Khi cn mng gluten yu c th b sung thm enzym protease (ly t nm

mc) hay cc cht kh ct nh bt khung gluten. Protease c tc ng lm t cc lin

kt peptide bn trong protein, lm gim di ca phn t protein nn s lm cho khunggluten gim cng, tng dnh nht nn tng kh nng chu ko.

Cc cht kh: c tc dng kh lin kt disulphide thnh lin kthydrosulphide. Cc cht kh thng hay s dng trong cng ngh sn xut bnh bch quyl sodium metabisulphite SMS, L cystein hydrochloride (LCS) c Dithioerythritol(DTE).

2.2 Nguyn liu sn xut marshmallow2.2.1 Gelatine

Nu ta khuy trn dung dch ng th bt s hnh thnh. Tuy nhin, kh nng to

bt ca dung dch ng rt thp, bt kh hnh thnh nh v d v do sc cng b mtln. Nu gelatin c cho vo dung dch th bt to thnh s ln v kh v hn do gelatinlm gim sc cng b mt ca bt ng thi lm bn h bt bng cch hnh thnh mtlp film mng gia b mt kh v lng. Vi nhng tnh cht , gelatin m bo c ttc nhng yu cu cn thit i vi mt cht to bt.

Kh nng whipping ca gelatine cng c th snh ngang vi albumin t lng trngtrng. Trong trng hp sn xut Marshmallow th gelatin ngn cn s ti kt tinh caglucose. Trong trng hp cn to tinh th sucrose lm tng gin ca sn phm th

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t l sucrose/glucose syrup phi thay i t c mt lng tinh th sucrose nhtnh. Vic thm mm tinh th cng l mt phng php kim sot qu trnh ti kttinh ca saccharose. Trong trng hp gelatin c s dng trong sn xut ko c chamt hm lng bo nht nh th gelatin ng vai tr l mt cht to nh.

Tiu ch la chn gelatin

C nhiu tiu ch la chon gelatin thch hp cho vic sn xut Marshmallow,mt trong nhng tiu ch quan trng l kh nng to bt v gelatin A c kh nng tobt tt hn gelatin B.

Trong sn xut Marshmallow th mu sc ca dung dch gelatin t quan trng hntrong sn xut ko tri cay. Ngay c gelatin c mu hi en cng c kh nng to c hbt trng. trong ca gel trong trng hp sn xut sn phm ny cng t c ch n. Nhiu nh sn xut th ch trng n vic la chn gelatin c ch s Bloom cao c th rt ngn thi gian sn xut m vn t c bn bt nh yu cu.

Ty thuc vo sn phm cui cng v nhu cu th trng m mt gelatin thch hp sn xut Marshmallow phi tha mn c cc yu cu v kh nng to bt, to cutrc, kh nng bo qun. Gelatin c ch s Bloom cao c trn vi Gelatin hyrolysates

t c mt dung dch l tng cho vic sn xut Marshmallow (t l gelatin thhin trn).

2.2.2 Glucose syrupGlucose syrup la sn phm thy phn khng hon tn ca tinh bt. Tc nhn xc

tc cho qu trnh thy phn hin nay ch yu l enzyme amylase. Trong qu trnh thyphn th ch s DE ca sn phm syrup s tng ln. Nu thy phn ha ton thsn phmgn hon ton l gluocse v c ch s DE l 100. Tuy nhin, trong sn xut bnh th syrupc ch s DE 42 l thch hp nht. Ngoi ra, syrup c ch s DE 65 cng c th c sdng thay th.

Bng12 :Ch tiu cht lng glucose syrup trongsn xut bnh (Duncan Manley,Technology of biscuits, crackers and cookies, 2000)Ch tiu Syrup DE 42 Syrup DE 65

Cht kh 79,581,1% 7981%

pH (o 200C) 5,05,5 4,75,3

Thnh phn cht khDextrose

Maltose

Maltotriose

Maltotetraose

Higher sugars

Dextrin

19%

14%

11%

10%

15%

31%

55%

22%

7%

5%

5%

6%

Hnh dng bn ngoi Mu sng, cht lng st Mu sng, cht lng st

Fe

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Sufur dioxide 250400ppm 2040ppm

Baume (0) 42/43 42/43

Ngoi cc thng s thng dng nh gi cht lng syrup nh hm lng chtkhng, pH, thnh phn cc loi ng, th ngi ta cn dng ch s 0Baume nhgi. 0Baume l s o trng lng ring ca glucose syrup. 0Baume c xc nh bngcch s dng thit b spindle hydrometer 600C v y l phng php thng dngnht xc nh cht kh dung dch glucose syrup. Khi gi tr 0Baume l 42/430Be thsyrup c nng cht kh khong 81%.

2.2.3 ng nghch ong nghch o l hn hp gm ng glucose v fructose theo t l 1:1 c

sn xut bng cch thy phn dung dch sucrose di tc nhn xc tc l enzymeinvertase. Fructose trong hn hp ng nghch o khng b kt tinh. V chnh nh uim ny m ta c th khc phc c nhc im ca sucrose v c kh nng a nng dung dch ng ln n 80% m khng xy ra hin tng kt tinh. Dung dch ngnghch o lm gim hot tnh ca nc v v th s pht trin ca vi sinh vt l hn ch.Quan trng hn, hn hp gm ng nghch o v sucrose khng nhng c kh nnglm gim hot tnh nc m ta c th c c tng nng cht kh m vn khng xyra hin tng kt tinh. Thm ng nghch o vo mc d lm gim hot tnh ncnhng sn phm s rt d ht m.

Ch tiu cht lng syrup trong sn xut bnh ko: cht kh 80% trong 60% (sovi cht kh) l ng nghch o, khong 38%% (so vi cht kh) l sucrose v 2% cnli l khong. pH ca syrup vo khong 5,5. Syrup ng nghch o l dung dch nht,khi c un nng ln khong 400C th c th d dng bm vo thit b.

2.3 Nguyn liu sn xut vermicelli2.3.1 Cacao

Nguyn liu bt cacao c lm t ht cacao th (cln men, nghin ra v tin hnhp b). Yu cu l trong bt cacao, hm lng mm v mnh v vn (do tch cha httrong qu trnh snxut bt cacao) phi thp hn 5% tng lng cht kh.C hai loi bt ca cao thng c sn xut :

o Bt giu b: cha 18 - 22% b, thng dng ch bin nc gii kht, bt sacacao ( Milo, Ovaltine )

o Bt kit b: cha 10 - 12% b, thng dng ch bin bnh, ko, kem v cc snphm khc. tng t l cht bo, ngi ta c th thm B thc vt thay th

CBS (Cocoa Butter Subtitute). Tuy nhin, chocolate sn xut hon ton t b cacao s c v thm ngon hn loi chocolate dng b thc vt thay th. ChocolateChu u cho php dng 5% CBS, cn Hoa K khng cho php s dng CBStrong cc sn phm mang tn chocolate.

Di y l thng s tham kho v thnh phn cu to ca bt ca cao. Lu rng cc cons ny thay i theo iu kin rang, kim ha v qu trnh p s dng trong sn xut:

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Bng 13: Thnh phn ca bt cacao(%)

m (% ) 3.0

B (%) 11.0

pH (10% suspension) 5.7

Tro (%) 5.5

Tro ha tan trong nc (%) 2.2

Tro tan trong nc c tnh kim (nh K2O trong ht ca cao banu) (%)

0.8

Phosphate (tnh theo P2O5) (%) 1.9

Chloride (tnh theo NaCl) (%) 0.04

Tro khng ha tan trong 50% HCl 0.08

V (tnh theo lng ht nhn khng b kim ha) (%) 1.4

Nit tng 4.3

Nit (hiu chnh theo alkaloid) (%) 3.4

Protein

Nit (hiu chnh theo alkaloid) x 6.25 (%) 21.2

Theobromine (%) 2.8

Bng14: Ch tiu ha l

Thnh phn Ch tiu

Bo 10 - 12%

Tro < 13.5%

Nit tng 3.7%

Theobromine 2 - 3%

V < 1.75%

m < 5%

pH 6.8 - 7

ng u 98%

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Bng 15 : Ch tiu vi sinhVi sinh vt S lng (cfu/g)

Tng s vi sinh vt hiu kh < 10000Nm mc < 100

Coliform 0

E.Coli 0

Samonella 0

2.3.2 Lecithin E322Lecithin l tn thng thng ch cht hot ng v mt v cht nh ha ti u

t nhin. K t khi n c thng mi ha cch y 70 nm, n c mt nh hng toln trong cng nghip thc phm, c bit trong quy trnh sn xut chocolate. N xuthin mt cch t nhin trong tt c vt cht sng, ng vt v thc vt, vi hm lngcao nht c trong lng trng g (810%). B cha 0,5 1,2% and du u nnh,ngun lecithin thc vt r tin nht v chnh yu hin nay, c hm lng khong 2,5%.

Lecithin thc vt dng thng mi hin nay c nhn bit nh l cht ph giathc phm c gi tr dinh dng cng nh co gi tr thc tin cao. Trong thc phm , nc s dng trong chocolate, margarine, du thc vt, bt tan nhanh cho nc ung, vthc phm nng; nhng ng dng ca n cng c m rng cho cc ngnh cngnghip khc nh sn, cao su, nha v m phm.Lecithin u nnh

Lecithin u nnh c chit lin tc bng dung mi t ht. Dung mi b bc hiv lecithin lng thnh du th bng hi v nc. Cht lng ny c phn tch bi thitb ly tm v phm m cn st li s b loi i bng thit b sy chn khng. Qu trnh nylm cho sn phm thng mi c mu nu nht cha khong 65% cc phosphatide khngtan trong acetone v phn cn li hu ht l du u nnh. Bng s la chn dung mi,cht lng ci thin t c v v ng ca u nnh gim bt, nhng vn c mtloi c tinh sch hn na bng cch x l acetone. Dung mi ny s loi b gc duu nnh, hn na cng loi b cc hng v sterol khng mong mun nhng ccphosphatide vn khng ha tan va b ha tan tr li trong b cacao hay ccdu thc vtkhc. Sn phm c tinh sch c s dng rt nhiu trong cng nghip thc phmv c bit l cho chocolate, nhng hu ht cc lecithin c s dng trong thc phm lloi d chy t nhin cha cht mang du u nnh. i vi mt s cng ngh s dngsn phm yu cu c mu sng, thu c bng cch x l vi cc cht ty trng nhhydrogen peroxide v benzoyl peroxide. Vic s dng cc phosphatide-phi-du angngy cng gia tng, c bit l dng b sung n king, nhng nhng th ny cha khong23% du; mt khc, nu hon ton khng c du, chng s nhanh chng h hng, oxyha v tr nn khng ha tan.

NSPAA (The National Soybean Processors Association of America) xc nhn 6mc lecithin thng mi 3 loi do v 3 loi d chy, nhng hin nay c rt t nhu cu

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cho cc loi do v trong s pht trin ca dy chuyn t ng cc loi d chy c th pdng tt hn i vi cc dng c o.

Bng16: Nhng c tnh k thut ca cc loi lecithin d tan chy

Phn tch

Loi

Lecithin chylngt nhin Lecithin ty trngdd chy Lecithin ty trng 2ln d chyAcetone khng tan,% min

62 62 62

m, *1% max 1 1 1Benzene khng tan,

% max0,3 0,3 0,3

Ch s acid, max 32 32 32Mu, Gardner,**2 max

10 7 4

nht, P ti 77oF,

max150 150 150

* Bng chng ct toluene trong 2 gi hoc t hn (Am. Oil Chemists Soc, Jan. 2, 1956)** Trn mt dung dch 5% trong du khong.

Bng 17: Thnh phn tng i ca lecithin thng mi nh sau Du u nnh, % 35 Tocopherol, mg/g 1,3Lecithin ha hc, % (phosphatidyl choline) 18 Bitotin, g/g 0,42Cephaline, % (phosphatidyl ethanolamine) 15 Acid folic, g/g 0,60

Inositol phosphatides, % 11 Thiamin, g/g 0,115

Cc phospholipid v cht bo phn cc khc, % 9 Riboflavin, g/g 0,33Carbonhydrate (sterol glucoside), % 12 Acid pantothenic, g/g 5,59

Inositol, mg/g 14 Pyridoxine, g/g 0,29Choline, mg/g 23 Niacin, g/g 0,12

Bng 18: Cc thng s phn tch chnh yu (phng php AOCS), theo Eichberg(1980)

Acetone khng ha tan 6265 (%) pH 6,6Ch s Iod 95 m Max 1%Ch s x phng ha 196 Ch s acid Max 30Phosphorus 2% Benzene khng ha tan Max 0,3

T trng (25oC) 1,0305 Ch s peroxide Max 5

Bng 19: Cc nh sn xut cng yu cu thm nhng c tnh tinh sch, Meyer(1983)

Ch Max 10 ppm Tng s khun lc/g Max 5000Arsenic Max 3 ppm Salmonella /25g Khng c

St Max 40 ppm Nm men, nm mc /g Khng cCc kim loi khc Max 15 ppm Enterobacteriaceae /g Khng c

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Lecithin u nnh ha tan c trong cc hydrocarbon, cc acid bo, v du ngvt v thc vt nng. N khng ha tan trong cc dung mi phn cc (nh acetone) hoctrong nc; nhng vi lng nc nh s phn tn trong lecithin v c th b pha longvi nhiu nc hn to ra mt nh tng m rng. Tnh cht ny rt hu dng khi nc yu cu phn tn chng hn cht ha tan trong nc, cht mu, trong mi trng

bo.

Cc lecithin thc vt khcCc lecithin thc vt khc c s dng trn quy m cng ngh - chng thu nhn

c t qu hch t, ht cotton v du bp. Cc tnh cht i din ca mt s leceithin:Bng 20: Tnh cht ca cc lecithin thc vt

Ht cotton u phngAcetone khng tan,

%54 72

Phosphorus, % 1,9 2,4

m, % 1,0 1,0

Hnh dng bnngoi Nu sm Nu nht

Tnh ng nht Dng lngsn st Dng rn do

Hng, mim, thnh thong c mi v hngkh chu

Mi rt nht, hng c vchua.

Nhn chung, cc lecithin ny c nht thp, nng lng kh cao hn lecithinu nnh v chng rt d thay i. Chng khng c s lng sn c p ng yucu ca cng nghip chocolate.

Hai loi lecithin t nhin khc c sn xut (a) lecithin t du cy rum csn xut M nh mt loi cao cp, nhng khng c nhu cu nhiu nh lecithin unnh, (b) lecithin c sn xut t du ht cy ci du c do s thiu thn cc du

nhit i trong sut Th Chin II nhng khng tr thnh sn phm c sn d dng.

Cc lecithin thc vt c iu chnh v ct phn onNhng lecithin ny c ng dng c th trong vic hnh thnh cc h nh tng

nc trong du v du trong nc v trong vic ph bt m s thm t lp tc c yucu cho cc dng chocolate ung v bt cacao.

Cc lecithin iu chnh ci thin tnh cht a nc ca chng, c s dngtrong qu trnh nng. Ct phn on lecithin c thc hin bng vic chit tchlecithin t nhin bng alcohol. on ha tan trong alcohol tn sc trong nc v d dnghnh thnh nh tng du trong nc trong khi on khng ha tan hnh thnh nh tngnc trong du.

Bng 21: Nhng lecithinbin tnh in hnhLecithin tnhin khng

bo, %

Phosphatidyl choline +cephalin concentrate

(alcohol ha tan), %

Inositol phosphatides +cephalin concentrate

(alcohol khng tan), %

Lecithin ha

hc26,8 55 10

Cephalin ha 22,4 25 30

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hcInositolphosphatides

16,4 7 40

Du u nnh 3,1 4 4Hn hp, tp 31,3 9 16

2.3.3 Vanilla, Vanillin, Ethyl VanillinHng vanilla c s dng nhiu trong thc phm v l v gi trong cng

nghip chocolate ung v chocolate.Trong khi vanilla t nhin vi mi hngc mt khng hai c s dng cho

loi mt ko thng hng; cc sn phm ch yu by gi c b sung bng hngvanillin tng hp v ethyl vanillin.

Vanilla t nhinVanilla thu nhn c t Vanilla planifolia. Tri vanilla thng phm mi ni

c mtc trng ring bi hm lng tinh du, thnh phn t hp cc cht to mi v tpqun ch bin khc nhau ni mi vng canh tc. Bnh qun hm lng ng trong trivanilla qua ln men l 25%, cht bo 15%, cellulose thay i t 15 n 30%, chtkhong cao (trn di 6%) v hm lng nc vo khong 35%.Hng vani thin nhin c sn xut t qu trnh ln men t nhin ca trivanilla.Vanillin l thnh phn chnh ca hng vani thin nhin, chim n khong 85%,tip theo l phydroxybenzal dehyd khong 9% v p-hydroxy-benzyl methyl ether khong1%; phn cn li chia cho khong 200 cht to mi khc v tuy t, nhng chng to radu n ring cho cc thng hiu vani khc nhau, nh Bourbon, Tahiti.

Vanillin tng hp

Sn xut vanillin tng hp l mt trong nhng thnh cng sm nht trong lnh vcmi v hng t nghin cu v cc ht vanilla ca Tiemann v Haarmann (1876). Snxut vanillin t du inh hng eugenol v sau ny t gualacol. Vic tinh sch vanillinlin quan n cc qu trnh cui cng ca s phn tch m bao gm c chng ct chnkhng. Trong mt thi gian di vanillin t du inh hng l nhn hiu vt tri. Gny hn, vanillin c sn xut t lignin c mt trn th trng v c chp nhn ccht lng ngang bng vi cc sn phm tng hp tt nht trc y.

Bng 22: Cc thng s ca Vanillin tng hp

im nng chyVanillin t du inh hng 8182,5oCCc dng tng hp khc 8183oC

Kh nng ha tanNc 0,5%Alcohol 90% 40%Isopropyl alcohol 95% 80%

Glycerol 50% 15%

Ethyl Vanillin (ethyl protocatechuic aldehyde)

Trong cht ny, nhm methyl ca vanillin c thay bng ethyl. Mc d cbit n nhiu nm, kh khn trong vic tch n khi cc tp cht khng mong mun lm

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chm li vic thng mi ha, nhng ngy nay mt sn phm lm tha mn c mttrn th trng v c s dng rng ri. Mt cch tit kim, n c mt im thun li lcng gp 5 ln nhng chi ph ch gp 4 ln cho vi vanillin. N hi khc bit so vivanillin nhng a s cc cuc th nghim cm quan thc hin trn cn bn mnhtng i u ch ra khng th xc nh c s khc bit .

Bng: Cc thng s ca Ethyl Vanillinim nngchy

7678oC

Kh nngha tan

Nc 0,4%Alcohol 90% 20%

Isopropyl

alcohol

Mt dung dch 5% ethyl vanillin cn bng vi isopropylalcohol v nc c s dng vi mc ch to hng.

Bng 23: Thnh phn ca hng vanillaMaltol 0.25

Dihydrocoumarin 0.5

Vanillin 8Ethyl vanillin 2

Heliotropin 0.02

Duv qu 0.005Nc 20Propylene glycol ad 100

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3.Quy trnh sn xut3.1Qu trnh sn xut marshmallow

Trong quy trinh sn xut Marshmallow th bn nguyn liu chnh l: glucosesyrup, sucrose, dung dch gelatin v nc c cn, ha trn theo mt t l nht nh.Trc ht mt na lng glucose syrup v sucrose s c ha tan vo nc theo t l

nh cng thc pha ch trn trong mt thit b bng thp khng r, hnh tr y cn ccnh khuy. Hn hp c gia nhit bng hi nc chy dc v o thit b n 115 0Ctrong 45 pht. Sau hn hp c lm ngui v khong 85 - 900C bng cch cho mtna lng glucose syrup cn li vo hn hp. Sau hn hp c tip tc lm lnh vkhong 650C (nhm trnh nh hng n gelatin). ng thi, gelatin v gelatinhyrolysate c ha tan vo nc theo cng thc pha ch trn 600C . Sau khi dungdch gelatin c ha tan hon ton th c dung dch gelatin v ng nghch o s cphi trn vi dung dch ng c lm ngui v 650C trn. Hn hp tip tc clm ngui v khong 540C. Cc hp cht mu v mi s c cho vo hn hp trong giaion ny. Trong trng hp mun ti kt tinh sucrose, khong 5% tinh th ng ccho vo khi hn hp xp sau khi nh trn; tinh th ng ng vai tr nh mm kt

tinh. Nu mun sn xut Marshmallow khng c hin tng ti kt tinh th khong 7 10% ng nghch o hay khong 7% sorbitol c cho vo ngn cn hin tng kttinh.

Sau , hn hp c nh trn trong thit b nh trn c s dng p sut tng hiu qu qu trnh to bt. Hn hp sau s c n ra ngoi mi trng p sutkh quyn v qu trnh ny s lm tng th tch ca sn phm. Si marshmallow s cct vi chiu di thch hp trc khi chuyn qua bng ti lm ngui sn phm trckhi bao gi. l quy trnh sn xut marshmallow thng mi. Nu ta sn xutmarshmallow nh mt thnh phn ca bnh Dotto th marshmallow s c bm trctip vo bnh cooki trc khi rc Vermicelli. Tuy nhin, qu trnh nh trn trn cngc th c tin hnh trong iu kin p sut thng. Trong sut qu trnh nh trn,

nhit ca hn hp phi c duy tr khng i trch hin tng v lp film cagelatin. Nu qu trnh bm Marshmallow to hnh hay bm ln bnh cooki c thchin theo phng php lin tc th ta phi s dng gelatin c Bloom trong khong 240 280 v nng ca gelatin trong sn phm cui cng phi t 3 5%. Marshmallow khng b dnh vo thit b th khi sn phm s c ln ln mt lp mngtinh bt hay hn hp tinh bt v tinh th ng ( y tinh th ng ng vai tr tomm).

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Cng thc pha ch MarshmallowThnh phn Hm lng s dng

Sucrose

Glucose syrup 60 DE

Nc

37.4%

16.0%

13.4%

Invert sugar 16.0%

Gelatine Bloom 220

Gelatine Hydrolysate

Nc

3.2%

0.6%

13.4%

Cht mu, cht miIcing sugar/starch 1:1

Nu cn

Gelatin

Ha tan

nh trn

Gia nhit

Lm ngui

Phi trn

Marshmallow

ng

Nc

Ha tan

DD gelatin

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(Reinhard Schrieber and Herbert Gareis, Gelatin handbook, 2007)

So snh cu trc gel Marshmallow lm t gelatine v t whey protein islate

Hnh 1: Cu trc marshmallow gelatin cha bt kh (A) v gel gelatin gia cc btkh (G)

Hnh 2: Cu trc marshmallow Whey cha bt kh (A) v gel Whey gia cc bt kh(G)

Cu trc ca Marshmallow c th hin hnh 1v 2gm cc bt kh c bctrong cu trc gel ca gelatin v whey. Hnh 1biu din cu trc ca Marshmallow lmt gelatin. Loi protein ny c chuyn ln b mt trong qu trnh nh trn, cu trc

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gel c hnh thnh gia cc bt kh v lm bn cho cc bt kh ny. xc nh cchc nng v tnh cht ca gel th ta phi xc nh vi cu trc ca khi Marshmallow .Hnh 2biu din cu trc ca Marshmallow lm t whey protein islate. Trong trng hpny, whey protein c kh nng lm bn cu trc b mt ca bt kh nhng khng c khnng hnh thnh gel m li keo t.

Thit b nh trn WhippingB phn chnh ca thit b l bun nh trn hnh tr nm ngang lm bng thpkhng r, trong thit b c trc nm ngang trong mt u (u pha nhp liu) hi caohn u cn li, trn trc c gng cc cnh nh trn c kt ni vi motor 47 mtu. Nguyn liu s c cho thit b thng qua bm 52.

Thit b c thit k lp v o 18, 19; mc ch l dn dng kh lnh gip lmngui hn hp trong qu trnh nh trn. Nc dng lm ngui c bm vo lp vo qua ng dn 20.

u tin nguyn liu s c bm vo thit b qa bm 52, nguyn liu s tip xcvi b phn nh trn 42 trc ht. Nguyn liu s c nh trn v di chuyn n ucui ca thit b. Thit b cng c h thng to p sut kh, tng hiu qu ca qu trnh

nh trn.

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Hnh 3: Thit b nh trn

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3.2Qu trnh sn xut vermicelli

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3.2.1 Phi trnMc chHon thin, gip to ra nhiu loi chocolate khc nhau khi thay i thnh phn v t lcc loi nguyn liu thm vo. Sau khi thm cht bo, ng, (c th c sa bt) vo ht cacao nghin mn (chocolate

liquor) to c mt hn hp kh st.Bin iVt l:s thay i v cng, mm, do, trong, nht, khc x nh sng,c s thay i v cc ch tiu v nhit l nh h s dn nhit, nhit dungHa hc:s phi trn lm tng kh nng tip xc gia cc cu t, lm tng s to thnhcc lin kt ha hc.Ha l:Nguyn liu a vo phi ch thng khc nhau v tnh cht vt l, ha hc, cmquan. Khi phi trn cc cu t c th d dng ha tan vo nhau, to nn hn hp ngnht di dng dung dch ng pha. Trong trng hp ny cc cu t c s phn bu trong hn hp th cn c tc dng tch cc ca qu trnh o trn.Thit b

Hnh 4: H thng trn v nghin i1my trn chocolate SMC o trn cc thnh phn nhm t c khi chocolateth.

2my nghin 5 trc SFL-900 nghin s b khi chocolate.3bng chuyn ai bng thp SST vn chuyn chocolate c nghin s b n dychuyn nghin mn.4my nghin 5 trc SFL-1800 nghin cui khi chocolate.

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5bng iu khin in t.6cc phu nhp liu.Thng s cng ngh:Bt cacao ngo nho trn vi ng mn, sa bt v cht bo khong 25 27% cnghin mn v qua ry 1000 mesh (149 m)

T l phi trn ng sa ph thuc t l chocolate nhng thng thng bt cacao ngodi 10%. Lng sa rn khng nn di 12%. Hm lng ng trong chocolatekhong 45-60%. Nhit phi trn 40-45oC gim nht hn hp.

3.2.2 Nghin tinhMc ch: hon thin.Giai on nghin ny cng kh quan trng trong vic quyt nh cht lng cm quanca chocolate. N lm cho cc tinh th ng cng nh cc ht cacao t kch thc ccmn, khi n chocolate s khng c cm gic b sn.Giai on nghin tinh rt phc tp v thit b hay hiu sut.Bin i

Vt l:gim kch thc cc ht ca cao v cc thnh phn khc trn vo.Cm quan:khng cn cm gic b sn khi n, to cu trc mn, ng nht.Thit b: Thit b nghin biNguyn l

My nghin bi c ng dng rng trong cng nghip ch bin v c s dng cho snxut chocolate c hm lng cht bo caoQua mt thng trung gian, khi chocolate c a tng m vo my nghin bi. lmt thit b hnh tr, mt phn c lp y bi nhng vin bi bng thp. Thng cquay bi mt hp s tc cao. chocolate c bm vo qua ca nhp liu pha trnthit b. Khi chocolate c nghin s xuyn qua mt h thng li c mesh nh khng chophp cc vin bi i qua.

Hnh 5: Thit b nghin bi

Thng s k thutVn tc: 650 vng/pht n vi ngn vng pht.

3.2.3 o trnMc ch:hon thinBin i

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Vt l:gim kch thc cc phn t rn, lm ng u hn hp Trong sut qu trnh nghin tinh, hn hp c qua cc khe hp t c kch thcmong mun. Tuy nhin c xy ra hin tng kt t lm hn hp c ht to hoc nh hn.Qu trnh o trn gip ph v cc cht kt t v bao mt lp mng cht bo ln ccht, tng ng u ca hn hp.

Ha hc: gim lng acid v mi cho chocolate.Ha l: acid v mt phn nc bay hi. Thit b:Bn khuy s dng cc cnh khuy o trn. Cc cnh khuy theo chu khot ng cng chiu hay ngc chiu tng ng nht cho hn hp phi trn Thng s cng ngh:Nhit 50 800C. Thi gian : 4 10 gi.

3.2.4 n nh nhitMc ch:im c bit ca b cacao l tnh kt tinh a hnh m khng phi dng kttinh no cng lm chocolate ngon. Giai on ny nhm to ra dng kt tinh bn nht cab cacao.Bin i

Vt l: do s chnh lch gia mi trng un nng v nhit , s hnh thnh trng nhit trong nguyn liu, lp ngoi cng nhit cao nht trung tm th nhit cao nht. y, hn hp ang dng st nn qu trnh truyn nhit l i lu v dn nhit.Ha hc: s thay i cu trc tinh th b cacao.Ha l: nc bay hi.Vi sinh: gim vi sinh vt.Thit bng hnh tr ng cho chocolate i vo, bn trong c lp cc thanh cn lm dng lucht chuyn ng hnh zch zc.H thng ngdn nc mang nhit bn trongHot ng: Trong ng phn ra lm ba vng nhit , c sinh ra bi ba ng ng nc

khc bit nhau. Dng lu cht chy t di ln, ln lt i qua ba vng nhit ny.Thit b s dng cc u d nhit o nhit lu cht, t iu khin qu trnhtheo mong mun.

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Hnh 6: Thit b n nh nhit

Thng s cng nghChocolate nng chy hon ton, thng nhit 40 -50oC, c lm ngui t t ckhuy trn n khong 34-35oC.

3.2.5 Phi trn vi ncMc ch: Chun b cho qu trnh p nTrn nc vi paste chocolate trc khi n a v kt cu thch hp m khng b tc

ng bi s thay i nhit trong my n.Bin i:Vt l: m tng.Ha hc:thay i kt cu ca dch paste tr nn lng hn.Thitb:thit b o trnThng s cng ngh:t l nc: 6% so vi paste chocolate.

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3.2.6 p nMc ch:To hnh, ch binBin iVt lTo hnh dng si cho chocolate

Nhit tngHa hc: Cu trc thay iThit b:p n

Hnh 7 : Thit b p n si Lillo Due

My n si ny l rt a c th sn xut chocolate v ng vermicelli vi nhngng knh khc nhau, t 0,9 mm n 3 mm. thay i ng knh, ch cn thay iry. Nhng ry c bit dnh cho cc phn c hnh dng c bit khc. Cc my n si c th n nh l mt phn ca mt ci t kt ni vi cc ng hmlm mt, dn ng ai v mt bng ti thit k c bit, c th d dng lp t vo dychuyn sn xut.c tnh:

ng knh si chocolate (mm) Khi lng my0.9 100

1.1 300

2.0 420

Chocolate vermicelli thng c sn xut theo phng php p n thng qua mt ac c l. a c bm y vi paste chocolate bng li xoay v trc vt nh trongmt my bm tht hoc bng con ln quay di p lc ti nh ca a. sn xut

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vermicelli t chocolate nguyn cht th khng d thc hin nh i vi dng paste phic t l thch hp t c cu trc chnh xc, v duy tr n trong iu kin ny thtrong my p n yu cu vic kim sot lm ngui k lng ngn cn nhit do stkhng lm ph hy cu trc ca sn phm. Vn ny c gii quyt bng qu trnhchuyn ha nhanh chng paste chocolate xuyn qua a c c l, v h tr iu ny,

cc l c khoan theo nhng hc lm. Theo cch ny, lc ca a vn c duy trchng li p lc ca paste, nhng ma st trong qu trnh paste i qua l s gim i. Gn y, mt thit b ca hng Lloveras S.A. s dng mt ry phn on mng

c h tr bi cc thanh ngang. Paste c n qua cc l bng con ln Teflon, v rt tnhit ma st c sinh ra v tch t khng ng k trn cc con ln. Paste phi c chovo lin tc v gi cho s lng nguyn liu c duy tr n nh trong my p n. Qutrnh lm ngui chc chn phi c thc hin ngay lp tc pha di l sng cc sivermicelli nhanh chng c hnh thnh v gi c s cng chc trc lc chng nc bng chuyn ai.

Hnh 8: Sn xut chocolate dng si

3.2.7 Lm mtSi chocolate phi c lm lnh ngay sau khi qua khi l ry n nh cng casi trong thi gian vn chuyn trn bng ti. Nu khng, si chocolate s b un qun vrn li trong hm lm mt, lm chng kh la nhau trong qu trnh i.

3.2.8 nh bngPaste p n c tho khi v trn ai lm ngui, v lm hin ra nh mt chuicc si vermicelli di t 6 n 9 inch. Cc si ny c chuyn ti mt ni v xoay vng b gy thnh nhng mnh nh di t 1/3 1/4 inch, sau khi qu trnh ny c thchin xong, cc vermicelli s c ph bng bng syrup. t c bng cht lngcao, syrup ny c th c pha vi mu thc phm trong danh mc cho php.Tuy nhin, vermicelli c sn xut ra i hi cn phi sy kh, v kt cu cui cng hikm khi dng nguyn liu l chocolate nguyn cht.

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Bng 24: Cc thnh phn thit yu ca cc loi chocolate(Codex Alimentarius, 1981, tiu chun 87-1981)

Sn phm

Thnh phn

Bcacao

Cht rncacao t do

c bo

Cht rncacao

tng

Chtbo

sa

Sa tdo c

bo

Tngcht bo

rn

ng

Chocolate

vermicelli 12 14 32 - - - -

Milk

chocolatevermicelli

- 2,5 20 3,5 10,5 12 66

3.3Quy trnh sn xut bnh Dotto

Nguyn liu

Chun b

Nho trn

To hnh

Nng

Lm ngui

Chun b

Rt marshmallow

marshmallow

Rt vermicelli

Lm mt

Bao gi

Dotto

Vermicelli

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3.3.1 Phi trnMc ch

a. Chun bTrong qu trnh trn thng qua vic to nn mt hn hp ng nht v thnh phn

cng vi vic hnh thnh nn mng gluten tt do qu trnh trn bt s c tc dng h

tr cng on cn, ct v sau.b. Khai thcNhng tnh cht ca bnh biscuit nh: cng, xp, v, mu, mi th ph

thuc vo cht lng ca bt nho c ngha l n ph thuc vo cng thc xc nh loibt nho . to nn mt khi bt nho tt th phi khai thc cc c tnh ca nguynliu. Trong c bit ch ti tnh cht cng ngh ca protein bt m. Khnng khaithc ca cng on trn c th hin nh sau:

Trn ln nhiu thnh phn khc nhau to mt khi ng nht To bt nho c tnh c kt, do, gi kh cui cng khi gia nhit th hnh thnh

mt cu trc xp cho sn phm. To nn qu trnh hydrate ho protein xy dng nn mng gluten n hi Kh nng khai thc ca giai on ny cn ph thuc vo cc iu kin trn khcnhau: thi gian trn, nhit , lng nc s dng, tc trn.

Cc bin i xy ra khi thc hin qu trnh.a. Bin i vt l T hn hp cc thnh phn nguyn liu ban u vi cc pha khc nhau

chuyn thnh mt pha nho bt nho dng paste, ng nht khng tch ri,do, c xp nht nh.

Trong khi bt nho, ng thi vi pha lng gm: nc t do, protein ha tan,ng v cc cht khc, cn c pha kh c to nn do s tch ly cc btkhng kh khi nho.

Trong qu trnh nho trn, do ha hp vi nc, do ma st v do cc phn ngha hc xy ra trong bt nho cho nn nhit ca khi bt nho s tng.

Ngoi ra cn c s thm thu ca cc hp cht mu, mi, v t cc nguynliu ph nh sa, trng v cc ph gia vo trong khi bt.

b. Bin i ho l S to thnh mng gluten Cc thnh phn ri rc lin kt vi nhau to khi ng nht, khi lng ring

tng, nht tng. C s hp th ca cht bo ln b mt cc mixen, lm lin kt gia cc mixen

vi nhau gim, t gim tnh n hi ca gluten, nhng tng xp chokhi bt nho. Trong qu trnh nho cng din ra qu trnh nh ha gia duv nc.

Mui n phn ly thnh cc ion. Cc ion lm tng hng s in mi ca nc,lm gim dy v in tch ca lp ion kp bao quanh cc protein, lm chocc phn r protein n gn nhau hn, hnh thnh cc tng tc a nc v knc; to nn nhng phn t protein c khi lng phn t ln, tng chtca khung gluten.

C s ha tan ca nguyn liu ng.

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Cc cht mi c protein hp ph v c nh qua lin kt ng ha tr, linkt tnh in v lc Vanderwalls.

c. Bin i ho hc Khng ng k do nhit nho trn khng cao. C th c s oxy ha cht

bo di tc dng ca oxy, s bin tnh ca protein di tc ng c hc. Nu

c s dng thuc n nh NaHCO3, NH4HCO3, (NH4)2CO3 th c th xyra cc phn ng ha hc to xp cho sn phm. To nn nhng lin kt ho hc mi do trong qu trnh hnh thnh mng li

gluten cc gliadin, glutenin s kin kt vi nhau bng lin kt hidro, bng cudisulfua v bng tng tc a bo.

d. Bin i ho sinh Di tc dng ca enzyme protease v amylase c trong nguyn liu th

protein v tinh bt c th b thy phn. Tuy nhin do nhit v iu kinkhng thch hp cho cc enzyme hot ng, nn cc phn ng ha sinh cngdin ra khng ng k.

Ty vo mc ch ca mnh m c th to iu kin ti u cho cc enzymehot ng, lc bin i v ha sinh s din ra ng k.e. Bin i v mt cm quan

Ch yu l s thay i v trng thi ca khi bt, ngoi ra cn c s thay iv mu sc, mi v.

My mc thit bS dng thit b trn c trc t dc vi bn trn c th tho g c sau qu trnh trncc bn trn c a vo thit b rt nguyn liu.

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Hnh 9 : Nguyn l hot ng ca my trn

Nguyn l : Cc thanh c tc dng trn c t theo phng dc v cc thanh ny cngvi thit b iu khin chng c h thp xung v bn trn c thit b khc nng lnng v tr cn thit. Ccli dao c quay cc v tr c nh. Trong mt s trnghp ta c th gn cc thanh khc nhau v hnh dng v tc .

3.3.2 Qu trnh to hnhMc ch ca qu trnh

Chun bTrong sn xut biscuit, qu trnh to hnh c tin hnh trc qu trnh nng,

nhm to nhng sn phm c kch thc, khi lng nht nh p ng yu cu cngngh, ng thi cn to iu kin thun li cho qu trnh nng din ra.Hon thin :

To hnh dng cho sn phm, to ra nhiu hnh dng khc nhau nhm mc cha dng ho sn phm, to thm m thu ht khch hng, to s tin dng trong thngthc.Cc bin i xy ra khi thc hin qu trnh.

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Do qu trnh to hnh l qu trnh c l nn khng gy ra nhng bin i su sctnh cht nguyn liu m bin i ch yu ca nguyn liu s l bin i vt l: s gimth tch, tng khi lng ring ca sn phm do tc ng ca lc nn trc.My mc thit b* S dng thit b to hnh quay c 2 trc

Hnh 10 : Nguyn tc hot ngca my to hnh p khun quay

Hnh 11: Qu trnh to hnh

Bt nho c cho vo phu nhp liu ri khi ng my. Bt nho c gi litrong khong hp gia 2 trc,c nh ln v nn qua khe hp . S nh ln c thlm tng dai cabt nho, nhng n khng quan trngnu bt nho c tnht 30 pht trc khi sdng.Mc bt nho trong phu nn gimcthpnht gim s thay i p sut qua khe v s hotng qu mc cabt nho v cng gim kh nng tri bt trn khe.

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Bt nho thng c chc v ri. Bt nho nhp liu y nn c nghin s thnhht c ng knh khng qu 50mm gim kh nng tri bt.

Hnh 12: Dao co vtr thp gip bt nho khng nn qu cht vo khun

Mingbt nho i qua im m bng ti tch khun thu nhnc. y l ni mmingbt nho c thb dnh khun v v vy khng c tch ra, hoc l b pto thnh ci nm mt ct ngang v mt t bt nho b n ra di mingbt tothnh ci ui trnbngti tch khun.

Hnh 24: Ming bt nho c ui

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Hnh 13: Tch bt nho chra nhng vn lin quan n nhng ming bt dy

Bmtca bng ti tch khunphi nhm hoc dnh dnh cming btnh hnh, nhngmc dnh khng qu ln,nu khng s kh bc n ra khibngti. B mt v loi bng ti rt quan trng v phi c th. Mt bng ti mngkhng nhm v dy qu th s khng qua c nose piece.

Mi nhn c dng tch mingbt ra bng ti tch khun. Hnh dngv mn ca b mt bn trong khun rt quan trng v n lin quan nvn

d tch ming bt ra khi khun hay khng.Nu mp khun qu dc hoc hoa vn khc qu su hayphc tp, vic tch ra skh.Nu khun su vinhiu docker pins, th khi thay ihngi t quay trn thnhthngti im tch s cng gy kh khn cho vic tch ming bt nho. Pins sphic tch tmingbthoc n scgili trong khun.

Lpph c ma st thp nh PTFE (polytetrafluoroethylene) rt c ch trong victch khun nhng chng sm b mn. Plastic thm vo khun rt hiu qu trongvic gii phng ming bt nho. Nhng docker pins trong khun plastic, thng lmtng thic tngbn. Nu vic tch mingbt nho qu d th n s d rira trong khong gia dao co v im tch.

Cn lu c mt li vt ch con dao co c khuynh hng ko phn trc

ming bt nho ra khi khun, lm cho cnh bnhb cong. l l do chnh ti sao btnho dai khng thng dng khun quay.3.3.3 Nng

Mc ch cng ngh: Ch bin to thnh phm: lm chn sn phm. Bo qun sn phm: tiu dit cc vi sinh vt, h enzymes c trong bnh sng.

Ngoi ra khi nng, m ca bnh gim xung thun li cho qu trnh boqun.

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Cc bin i ch yu trong qu trnh nng:a. Bin i vt l: Nhit :Nhit bnh thay i khng ngng trong qu trnh nng do s trao i nhit

ca bnh sng vi b mt t nng ca l v khng kh trong l nng. Lp bnh b

mt bt nho c s thay i nhit nhanh nht. Ban u, nhit b mt bnh c tht ti 100oC, trong khi lp bn trong ch t ti 70oC. Nhit ca b mt tng dnnhng cng yu i, cui giai on nng nhit t ti 170 180oC. nhit calp bn trong cng tng, cui giai on nng t ti 106 108oC.

Nh vy trong sut qu trnh nng bnh trong bnh sng s hnh thnh mttrng nhit . Gradient nhit gia trung tm v lp ngoi tng nhanh giai onu, sau gim dn v tin ti thi k khng i.

m:Song song vi s thay i nhit trong qu trnh nng cn xy ra s thay i

m. Nguyn nhn gy ra s di chuyn m bn trong bnh sng v s trao i mgia bt nho v khng kh bung nng l t nng bnh sng. Khi nng m ca

bnh gim v c s bc hi nc t bnh. Nu nhit qu cao th m khng kp dichuyn t trong ra ngoi v m trn b mt bc hi rt nhanh lm bnh b kht chy trnb mt trong khi trong rut vn cn sng. S mt nc ca bnh trong qu trnh nngxy ra khng u, c c trng bi ba giai on:

Giai on 1: c trng tc bc hi tng dnKhi mi cho sn phm vo l nhit ca sn phm cn thp (30-40 ) hi nc

ngng t ngay trn b mt ca sn phm.Ngay sau nhit bn ngoi tng nhanh,gradient nhit gia lp ngoi v trong tng, lm cho m chuyn ng t bn ngoi votrong di dng hi.Hm m trung tm tng ln t 1-1.5%. Hin tng di chuyn m tngoi vo trong do s chnh lch nhit c gi l s dn nhit m.Trong qu trnhnng cc lp trn b mt bt nho b mt nc to nn s chnh lch m gia lp bn

ngoi v lp bn trong (gradient m), cho nn m t cc lp bn trong cng chuyn rapha ngoi. Nhng giai on u khi gradient nhit cn cao, dng m t ngoi voln hn dng m t trong ra khong 1.7 ln, do hm m trung tm vn tng ln. Haidng m ny dn tin ti cn bng khi gradient nhit gim dn v gradient m tngln.

Giai on 2: c trng tc bc hi c nh giai on 2, s bc hi nc t ti mc cc i. Vng bc hi i dn dn vo

bn trongbnh do nhit cc lp ny cng tng cao. Giai on 3:Tc bc hi gim xung, ri sau khng i.S bc hi m cc lp bn trong bnh vi tc gim dn, m chuyn t lp

bn trong ra lp ngoi vi tc chm do lng m t do trong sn phm ht ch cn

m di dng lin kt kh bay hi. Th tch: C s thay i th tch l do tc dng ca cc kh (CO2) c to rakhi phn hu thuc n nhit nng. Khi nhit bnh tng th p sut vth tch ca cc kh tng ln, dn n kchthc cc l hng trong bnh tngv lm cho th tch bnh tng.

Bin i trng thi cu trc: di tc dng nhit cao cu trc ca snphm bin i ng k. l s to thnh cu trc mao xp v s hnh thnhv. Protid v tinh bt ng vai tr ch yu trong vic hnh thnh mao xp.

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Lp v c hnh thnh do s trao i m gia mi trng v sn phmnng. Khi cng bay hi m trn b mt xy ra mnh m v lp tinh btbn ngoi c h ho phn no, s chuyn m n b mt s khng blng m mt i, b mt s kh dn to thnh lp v cng. S to thnh lpv cng s hn ch s tng th tch v qu trnh bc hi m khi nng do

v c hnh thnh sm hay mun cng nh hng n cht lng ca snphm.b. Bin i ho hc:

Tinh bt: Hm lng tinh bt gim v mt phn b thu phn trong qu trnhnng bnh to ra cc dextrin v ng. Trong qu trnh nng, tinh bt b hho nhng s h ho ny khng hon ton v lng nc ny qu t khng h ho ht tinh bt.

ng: ng trong sn phm do qu trnh caramen ho nhit cao tothnh lp ngoi c mu vng xm. Mu vng xm cn do l kt qu ca phnng Maillard-l phn ng ca ng vi cc axit amin, protid, pepton.

Protein: Hm lng protein tng nhn chung khng thay i. Khi t nngn giai on 60-70

o

C protein b bin tnh, gii phng ra lng nc khitrng n ht vo. Cht bo: Hm lng cht bo gim khng ng k. Phn ng Maillard: gia ng kh v cc nhm amin. Phn ng Caramel: phn ng dehydrat ha ng nhit cao. Tng tc ca cc phn ng ha hc. Mc bin i ny tu thuc vo mc tip xc vi ngun nhit. Lp ngoi

cng tip xc trc tip vi ngun nhit nn cc thnh phn bin i mnhhn.

c. Bin i ho l:S thot hi m:

trung tm ming bt c lm nng ch yu bng s dn nhit t b mt, nub mt bnh c t nng nhanh khng nhng lm cho lp gia ca bnh khkh hn m cn lm cho mu bnh b thay i nhanh hn.

Nu tip tc tng nhit nng th mu bnh s thay i trc khi lp gia cabnh c lm kh. Do vic nng bnh i hi phi c nhng iu kin vnhit v thi gian nng thch hp cho php s thay i v cu trc, mu scb mt, kh ca lp gia bnh t yu cu. Nhng loi bnh dy hn cnthigian nng lu hn nhit thp hn t c kh thch hp. Nhng loibnh nh hn v mng hn c nng nhit cao hn v thi gian ngn hn.

S mt nc ca bnh c lin quan n nhit , dng nhit i qua v m bmt. Khi nhit trong l trn 100oC, c s chuyn pha ca nc, hi m s

thot ra t b mt bnh.S h ha tinh bt: tinh bt h ha lin kt vi nc t do trong bt nho v linkt vi nc do protein bin tnh nh ra. Lng nc trong bnh gim i r rt, dorut bnh kh v n hi. Nu tinh bt b mt tnh ho nc th rut bnh s tr nndnh.

Protein b bin tnh: nhit cao protein b bin tnh nh nc ra v cht li, mttnh n hi, to khung v c nh hnh dng ca bnh.

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d. Bin i vi sinh: Khi nhit ca sn phm tng ln qu 60 protit bt u ng t, vi sinh vt b

tiu th gn nh hon ton sau khi nng, do ko di thi gian bo qun chosn phm

e.Bin i sinh hc:

S tng nhit trong khi nng s nh hng n hot ng ca cc enzymtrong nguyn liu. Ti lp v nhit tng nhanh nn cc loi enzym hu nh vhot ngay. Cn tai nhng phn bn trong do nhit tng chm hn nn thigian enzym c duy tr nhit ti thch cho hot ng ca chng ko dihn.

f. Bin i cm quan:Mu sc:

Trong sut qu trnh nng, mu bnh s chuyn dn sang mu vng nu, ngha lchuyn sang mu sc ti hn gim s phn chiu trn b mt.

C nhiu nguyn nhn dn n s thay i mu ny nh : Phn ng Maillar, phn ng ho nu khng c s tham gia ca enzym, gia

ng kh v protein nhit khong 150-1600

C, trong iu kin m t. -Protein trong bt nho c t bt m v cc thnh phn khc nh bt sa, phmai,

ng kh t cc nguyn liu nh glucose syrup, syrup ng nghch o, btsa,

Phn ng to Dextrin ca tinh bt c mu vng nhit khong 1100C, munu khong 1600C.

Phn ng Caramel ca ng nhit khong 1300C. Phn ng Maillard xy ra nhanh hn mi trng kim nh. Hu ht phn ng

kim ph thuc vo NaHCO3, nu cht ny c b ra khi cng thc bnh thqu trnh to mu s t hn. Cng mu ca bnh ph thuc hm lng ng

kh v acid amin trong bnh, hm lng cng cao th mu tao ra cng m; nht nng bnh cao th mu ca bnh s nhanh c to ra v mu s m hn sovi nng bnh nhit thp.

Mi:do hai phn ng Maillard v Caramel cng to ra mi thm c trng cho bnh.Thit bS dng thit b nng dng tng hm (tunnel). Bnh t bng ti c a vo l thchin qu trnh nng bnh. Di tc dng nhit cao, m trong bnh s bay hi.

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Hnh 14 : C ch hot ng ca thit b tunnel

3.3.4 Lm nguiMc ch

Bnh sau khi phun du c lm ngui nhm mc ch lm gim nhit cabnh sau khi nng xung bng nhit mi trng thun li cho khu baogi v trnh ngng t m sau khi bao gi.

Cc bin i ca sn phm Vt l: Bnh t nhit cao c lm ngui n nhit mi trng. Cc bin i khc khng ng k.

Thit b

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Hnh 15 : Bng ti lm ngui

Cu to v cc thng s k thut : Bnh c a qua h thng lm ngui, chiu di bng ti lm ngui t 5 -7

m, gm c 4 qut gn pha trn. Trong gm 1 qut ht v 3 qut y. Qut u tin lqut ht, bnhcn rt nng nn qut ht c tc dng ht bt

hi nng trn bnh. Sau bnh tip tc lm ngui ln lt bng 3 qut y. Tc bng ti lm ngui: 13,7 m/pht.3.3.5 Rt marshmallow

Bnh biscuit i trn bng chuyn, cng nhn ng 2 bn s iu chnh ng dn cabnh i cho ph hp, tc di chuynca bnh trn bng chuyn c chun ha, vbnh c dn theo hng ngang ln lt i qua thit b rt Marshmallow. Thit b rtMarsh mallow c iu chnh lng rt ph hp theo mong mun, tc rt s tngng tc di chuyn ca bnh n.Mc ch:Marshmallow s c rt ln pha trn biscuit v kt dnh vi bnh. Bin i:

Vt l: Tng kch thc v khi lng Ha l: C s kt dnh gia b mt tip xc bnh biscuit v lp marshmallow.

Thit b:Thng s:

Nhit marshmallow khi rt 50 600C, m 15 18%Lp marshmallow c nh trn bnh biscuit, khng c hin tng chy lp marshmallow.Lng marshmallow rt trn bnh c chiu cao gp 2 3 ln chiu cao ca Biscuit, nmcn i trn bnh.

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Hnh 16 : Thit b rt marshmallowThit b c h thng cm bin, t trc b phn rt 1 on xc nh biscuit n, t h thng rt s c truyn ti lnh rt. B phn ny s m bo rt lp marshmallowng v tr bnh.

3.3.6 Ph vermicelliSau khi rt Marshmallow, bnh c bng chuyn a nhanh n thit b ri (rc)vermicelli. Bnh di chuyn di, ng thi t pha trn thit b c h thng rung vVermicelli s rt xung, bm vo khi marshmallow ca bnh. Trn bng chuyn dnbnh c rnh h lng Vermicelli no khng bm vo rt ra th s c thu hi. Mc ch:Hon thinBin i:

Vt l: Tng khi lng

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Ha l: C s kt dnh gia marshmallow v Vermicelli, gi Vermicelli c nhtrn bnh.

Yu cu sn phm sau khi ph Vermicelli: Vermicelli c bao ph kn b mt lpmarshmallow.

m bo iu ny yu cu lp marshmallow cn dnh tt, cha b ng li. ng

thi kt hp vi vn tc di chuyn bng chuyn bnh ph hp, vn tc v lu lngVermicelli rt xung ph hp.Thit b:

Hnh 17 : Thit b ph vermicelli

Thng s k thut ca thit b:

Model KK6VS

Kch thc Di : rng : cao = 1100 : 1600 : 1500(mm)

Cng sut Motor chnh 3 KW , 1400 rpm , 380 VCng sut Motor bng chuyn 2,2 KW , 1400 rpm , 380 VCng sut Motor ca bng chuyn rc 0.75 KW , 1400 rpm , 380 V

c im: Thit b ph hprc Vermiceeli ln biscuit, c bit rc Vermicelli bao ph ln

trn lp marshmallow. B mt tip xc l thp khng r. Thit b m bo v sinh v d v sinh, rung

ng v n t.

H thng iu khin c th hin trn mn hnh, iu khin t ng v d dngthc hin.3.3.7 Lm mt

Sau khi c bao ph bi lp Vermicelli, bnh c di chuyn trn bng chuyn qua tlm mt. Vi nhit ca t mt, khi marshmallow ca bnh c ng li.Mc ch:Hon thinBin i:c s kt dnh gia ba lp bnh.

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3.3.8 Bao giBao gi l mt trong nhng qu trnh quan trng trong dy chuyn sn xut thc

phm. Mc ch cng ngh ca qu trnh bao gi l hon thin sn phm. Hon thinnhm thun tin trong vn chuyn, phn phi, bo qun, s dng, to gi tr thng

phm. Sn phm c bao bi hp cng bng vt liu PE cho ring tng bnh, sau c xp trong hp giy.Mc ch:Hon thin v bo qunBin i:Trong ng gi sn phm hu nh khng c s bin i ng k no ln cc thnh phn nguyn liu.

4.Sn phm

Ngun gc: Thi LanBnh Dotto gm 33 40% cookies, 25 35% marshmallow v 25 35% vermicelli(socola dng si). Marshmallow c rt trn bnh cookies v ph ln trn cng lpvermicelli. Ngoi vermicelli socola cn c vermicelli du v da. Hn s dng: 6 thngBo qun mt, kn gi

Bng25 : Thnh phn dinh dng: (trong 100g)

Nng lng (kcal) 414Protein (g) 3.11

Carbohydrate (g) 80.61

Cht bo (g) 8.4

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5.Ti liu tham kho[1] Duncan Manley, Biscuit, cookie and cracker manufacturing manuals,Cambridge, England, 1998

[2] Samuel A.Mapz, Cookies and Cracker Technology, Van Nos Tranand LeinholdPublishing Limited, New Yorks, 1998.

[3] James G.speight , Chemical and process design handbook , Mc Graw- Hillcompanies.

[4] L Bch Tuyt (ch bin), Cc qu trnh cng nghc bn trong sn xut thcphm, NXB GD, 1996.[5] Bernard W. Minifie, Chocolate, cocoa and confectioneryScience andTechnology, AVI Publishing, 1995.

[6] Stig E. Friberg, Food Emulsions (Fourth Edition), Marcel Dekker, 2004.[7]Philip R. Ashurst, Food Flavorings (Third Edition), AN Aspen Publication, 1999.

[8]George A. Burdock, Handbook od Flavor Ingredients (Fifth Edition), CRC Press,2005

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