Bao Cao-Cong Nghe SX BANH

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

Cng ngh sn xut bnh Dotto 1

Mc lc 1. Gii thiu ................................................................................................................ 2

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

1.2 Marshmallow .................................................................................................... 2

1.3 Vermicelli ......................................................................................................... 3

2. Nguyn liu ............................................................................................................. 3 2.1 Nguyn liu sn xut cookies ............................................................................ 4

2.1.1 Bt m .................................................................................................... 4 2.1.2 Trng ..................................................................................................... 7 2.1.3 ng .................................................................................................... 7 2.1.4 Cht bo ................................................................................................. 8 2.1.5 Mui ....................................................................................................... 8 2.1.6 Nc ...................................................................................................... 9 2.1.7 Ph gia ................................................................................................. 10

2.2 Nguyn liu sn xut marshmallow ................................................................. 10 2.2.1 Gelatine ................................................................................................ 10

2.2.2 Glucose syrup ....................................................................................... 11

2.2.3 ng nghch o ................................................................................ 12 2.3 Nguyn liu sn xut vermicelli ...................................................................... 12

2.3.1 Cacao ................................................................................................... 12

2.3.2 Lecithin E322 ....................................................................................... 14

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

3. Quy trnh sn xut................................................................................................ 19 3.1 Qu trnh sn xut marshmallow ..................................................................... 19 3.2 Qu trnh sn xut vermicelli ........................................................................... 24

3.2.1 Phi trn ............................................................................................... 25 3.2.2 Nghin tinh ........................................................................................... 26 3.2.3 o trn............................................................................................. 26 3.2.4 n nh nhit ........................................................................................ 27 3.2.5 Phi trn vi nc ................................................................................ 28 3.2.6 p n .................................................................................................. 29 3.2.7 Lm mt ............................................................................................... 30

3.2.8 nh bng ............................................................................................ 30 3.3 Quy trnh sn xut bnh Dotto ......................................................................... 31

3.3.1 Phi trn ............................................................................................... 32 3.3.2 Qu trnh to hnh ................................................................................. 34 3.3.3 Nng .................................................................................................. 37 3.3.4 Lm ngui ............................................................................................ 41 3.3.5 Rt marshmallow.................................................................................. 42

3.3.6 Ph vermicelli ...................................................................................... 43 3.3.7 Lm mt ............................................................................................... 44

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

4. Sn phm .............................................................................................................. 45

5. Ti liu tham kho................................................................................................ 46



1. Gii thiu Bnh Dotto c ngun gc t Thi Lan v l mt sn phm bnh cookies c ph marshmallow v vermicelli.

Thnh phn ca bnh Dotto: o 33 40 % cookie, o 25 35% marshmallow, o 25 35% vermicelli.

1.1 Cookie y l sn phm giu bo v ng. Cc sn phm a dng vi nhiu loi. Cht bo thng c s dng l b do mi v c trng ca n. Tuy nhin, s dng ph bin nht vn l hn hp nhiu loi du thc vt khc nhau. San phm c th c b sung thm chocolate, tri cy sy kh hoc u phng. v b 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 cc

cht ngt dinh dng bng cht ngt ha hc nh: saccharin gim 50% nng lng. Cu trc, hnh dng bn ngoi c th thay i nhng mi v vn khng i. Cookie khng bo: Bt khi nng n t hoc dnh; 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 kh khng phn hy cao, mu trng.

1.2 Marshmallow Marshmallow l sn phm t ng ph bin trn ton th gii. Ban u n c s

dng cho mc ch y hc, bao gm r cy 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 khc nhau.

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



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 gel ny 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 va ng 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, gelatin ng vai tr l cht to gel v whipping. Whipping l kh nng to cu trc v kh nng gi bt kh trong qu trinh nho trn lm cho Marsmallow c cu trc xp. Cu trc ca Marshmallow t gelatin mm mi v n hi v sn phm to thnh c khi lng ring ln hn Marshmallow t albumin. Ngoi nhng cht to gel trn th pectin, agar v tinh bt 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 chy ny gim. Tn Marshmallow bt ngun t rt lu khi s dng r cy Marshmallow to mt loi ko xp dng trong dc hc. Marshmallow bt ngun t tn mt loi tho mc nhng 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 nn qu day hay qu cng. gin ca marshmallow c th tng cng bng vic b sung ng 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 b sung thm da sy, chocolate bao ph bn ngoi hay dng Vermicelli. Da sy nn rc ln bnh biscuit ngay sau khi ph Marshmallow cng sm th kh nng kt dnh ca da s cng cao. Mt iu cn ch l vic m thot ra t Marshmallow c th lm mm gim 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 ca Marshmallow v iu ny s lm cho Marshmallow tr nn cng, kh chu cng nh s gim v th tch. Chnh v th m m sau khi sn phm c ng gi l ht sc quan trng v nh hng rt ln n thi gian bo qun sn phm v khong thi gian ny thng thp hn thi gian bo qun sn phm biscuit. Marshmallow c m vo khong 15 18%. Khng ging nh Jelly v Toffe, Marshmallow phi c chun b ngay trc khi s dng. Cng vic ny bao gm ha tan ng v gelatin, trn ln vo trong syrup ng ngch o hay syrup ng glucose, lm lnh, nh trn v bm vo my rt. Cng thc s dng sn xut khng theo mt quy tc chun no c v ph thuc 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 b th 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.

1.3 Vermicelli Vermicelli thng c dng paste, hnh si v mng hn spaghetti. Vermicelli c th c sn xut t nhiu loi nguyn liu khc nhau phc v cho cc mc ch khc nhau. Trong cng nghip sn xut bnh Dotto, vermicelli c lm t nguyn liu chnh l bt cacao, ng v cht bo. Vermicelli s c ph ln b mt ca sn phm cui cng nhm lm tng tnh cm quan, gi tr dinh dng cho sn phm bnh dotto.

2. Nguyn liu



2.1 Nguyn liu sn xut cookies 2.1.1 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 trng o Bt m en : bt m en c sn xut t ht la m en

Ngun 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

2.1.1.1 Thnh phn ha hc ca bt m: Thnh phn ha hc ca bt m ph thuc vo thnh phn ha hc ca ht v ph thuc

vo ht bt. Nhng c im thnh phn bt m v mt s lng v cht lng nh theo

gi tr dinh dng v tnh cht nng bnh ca bt. Cc cht dinh dng trong bt c

hng 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 di

y:

Bng 1: 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 hng 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 m

Glucid ng Dextrin Tinh bt Cellulose Hemicellulose Pentozan

T l (%) 0,6 1,8 1 - 5 80 0,1 2,3 2 - 8 1,2 3,5

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

ng Glucose Fructose Maltose Saccharose Pentozan

T l (%) 0,01 -0,05 0,015 0,05 0,005 0,05 0,1 0,55 0,5 1,1

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



Vitamin (mg/kg) Cht khong (mg/kg)

B1 B2 PP CaO P2O5 FeO

Bt thng hng 0,5 0,4 10 10 70 1,0

Bt loi I 1,0 0,5 20 30 200 4,0

Bt loi II 2,8 0,8 60 60 400 0,9

2.1.1.2 Phn 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 rt khc nhau dn n tnh 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 mu scca 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 trong tiu chun cht lng bt m c c trng bng tnh trng v sinh v hng bt . Cc ch s 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 ca bt 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 th hin gin tip qua tro, xc nh tro tng i n gin hn. tro ca ni 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 nc trn 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 mn hn, c ngha l gm t cc phn t nh hn. mn ca bt nh hng n gi 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 cng mn th cng d hnh thnh bt nho do tc trng n ca Gluten trong bt th 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 sc t hn. Bn thn ni nh c cha sc t caratinoit nn bt m thng c mu trng 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 li c 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 thuc vo cht lng Gluten. Kh nng to kh ca bt c c trng bng lng CO2 thot ra trong mt thi gian nht nh v ng vi mt lng bt nho nht nh. Kh nng to kh ph thuc vo hm lng ng v kh nng sinh ng ca bt. Cht lng cc Gluten cng cao th cht lng ca bt m cng cng cao. Gluten ca bt hng cao thng c mu sng cao hn v ht nc ln hn.



o axit: nh gi cht lng ca ht th axit l mt yu t. axit ca bt m khong pH = 5,8 6,3 . axit v hm lng Gluten khng c trng cho hng ca bt. axit ca bt : Ht v bt lun lun c axit do trong bt c 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



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 Trng Trng 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 t xa n nay.

Trong sx cc loi bisciut, trng l nguyn liu t tin nn nu cn ngun cht bo & cht nh ha th c th thay th bng ngun khc r hn nhng trong cc loi bt nho ca cc loi bnh cn xp nh: shortened cake, sponge cakekhi m cn to bt kh 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 cng chc, chng gp phn lm hnh thnh gluten & h ha tinh bt .

o Lng 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 ng ng saccharose l mt disaccharide c cu to t mt gc D-glucose v mt gc

D-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 dng

tinh 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, nht

Tnh 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.



Bng 7: Ch tiu cht lng ng dng trong sn xut cc loi bnh ngt

(TCVN 6959:2001)

STT Tn ch tiu Yu cu

RE RS

1 Cm quan

o Mu sc

o Mi

o V

o Trng thi

Trng sng, vng nh

Mi ng c trng, khng c mi l

Ngt thanh, khng ln v khc

Tinh th ri, kh, tng i mm

2 Hm lng saccharose (%) 99,8 99,62

3 m (%) 0,05 0,07

4 Hm lng ng kh (%) 0,03 0,1

5 Hm lng tro (%) 0,03 0,07

2.1.4 Cht bo Trong sn xut bnh, ngoi vic lm tng gi tr dinh dng v cm quan cho

sn 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,

Bng 8: Ch tiu shortening v b dng trong sn xut.

Ch tiu Shortening (TCVN 6048:1995)

B (TCVN 7400:2004)

Cm quan Mu sc Mi v Trng thi Tp cht

Mu trng, trng ng Khng c v l Dng paste, mn Khng c tp cht l

Vng c trng Mi v c trng Mm, ng nht Khng c tp cht

Ho hc

m, % Hm lng lipid, % Ch s AV Ch s PV Hm lng cht kh khng bo, %

< 0,1

> 96

< 0,3

< 5

< 16

> 80

< 0,3

< 2

Vi sinh S vi khun hiu kh Coliform

104 cfu/g

10 vk/g sp

104 cfu/g

10 vk/g sp

2.1.5 Mui nh 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.



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

STT Tn ch tiu Yu cu

1

2

3

4

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

0,1

0,5

2.1.6 Nc Kt 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 nc

Bng9 : Ch tiu vi sinh ca nc

Loi vi sinh vt S lng

Vi sinh vt hiu kh trong 1 ml nc < 100 (khun lc)

Vi sinh vt k kh trong 1 ml nc 0

Vi khun E.Coli trong 1 lt nc < 20 (khun lc)

Vi khun gy bnh l hoc thng hn 0

Trng giun sn 0 ( trng)

Bng 10: Ch tiu ha l ca nc

Tn cht Hm lung

Amoniac (NH3) < 5,0mg/l

Nitrit ( -NO2 ) 0,0

Mui n NaCl 70,0 100,0mg/l

Ch (Pb) < 0,1mg/l

Cht hu c 0,5 2,0mg/l

ng ( Cu) 3,0mg/l

Km (Zn) 5.0mg/l

St (Fe) 0,3 0,5mg/l

Asen (As) < 0,05mg/l

Flo (F) 0,7mg/l

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



2.1.7 Ph gia Bt n Thng 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:

Bng 11 : Ch tiu bt n trong sn xut.

STT Cc ch tiu Yu cu

1

2

Cm quan tinh khit

Ht mn, ng nht, mu trng khng ln tp cht 85 90

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

Cht to hng: nh vanillin, tinh du,... Cht to nh: nh monoglycerid, lecithin,...cht to nh gip cho cht bo

phn tn nh nn d dng to nhng lin kt vi tinh bt, protein v ng. Nh vy cc mng cht bo s mng hn v cc git s nh hn. Din tch b mt mng v git cht bo ln lm cn tr cc lin kt gia cc phn t lm gim lng gluten t, gim c qunh ca bt nho. Cht ph gia gip gim lng cht bo m vn gi c cht lng ca 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 khung gluten gim cng, tng dnh nht nn tng kh nng chu ko.

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

2.2 Nguyn liu sn xut marshmallow 2.2.1 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 mt ln. Nu gelatin c cho vo dung dch th bt to thnh s ln v kh v hn do gelatin lm gim sc cng b mt ca bt ng thi lm bn h bt bng cch hnh thnh mt lp film mng gia b mt kh v lng. Vi nhng tnh cht , gelatin m bo c tt c 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 trng trng. Trong trng hp sn xut Marshmallow th gelatin ngn cn s ti kt tinh ca glucose. Trong trng hp cn to tinh th sucrose lm tng gin ca sn phm th



t l sucrose/glucose syrup phi thay i t c mt lng tinh th sucrose nht nh. Vic thm mm tinh th cng l mt phng php kim sot qu trnh ti kt tinh ca saccharose. Trong trng hp gelatin c s dng trong sn xut ko c cha mt 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 to bt tt hn gelatin B.

Trong sn xut Marshmallow th mu sc ca dung dch gelatin t quan trng hn trong sn xut ko tri cay. Ngay c gelatin c mu hi en cng c kh nng to c h bt 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 cu trc, 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 th hin trn).

2.2.2 Glucose syrup Glucose 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 thy phn th ch s DE ca sn phm syrup s tng ln. Nu thy phn ha ton th sn phm gn hon ton l gluocse v c ch s DE l 100. Tuy nhin, trong sn xut bnh th syrup c ch s DE 42 l thch hp nht. Ngoi ra, syrup c ch s DE 65 cng c th c s dng thay th.

Bng 12 : Ch tiu cht lng glucose syrup trong sn xut bnh (Duncan Manley,

Technology of biscuits, crackers and cookies, 2000)

Ch tiu Syrup DE 42 Syrup DE 65

Cht kh 79,5 81,1% 79 81%

pH (o 200C) 5,0 5,5 4,7 5,3

Thnh phn cht kh

Dextrose

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



Sufur dioxide 250 400ppm 20 40ppm

Baume (0) 42/43 42/43

Ngoi cc thng s thng dng nh gi cht lng syrup nh hm lng cht khng, pH, thnh phn cc loi ng, th ngi ta cn dng ch s 0Baume nh gi.

0Baume l s o trng lng ring ca glucose syrup. 0Baume c xc nh bng cch s dng thit b spindle hydrometer 600C v y l phng php thng dng nht xc nh cht kh dung dch glucose syrup. Khi gi tr 0Baume l 42/430Be th syrup c nng cht kh khong 81%.

2.2.3 ng nghch o

ng 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 enzyme invertase. Fructose trong hn hp ng nghch o khng b kt tinh. V chnh nh u im 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 ng nghch 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 nng lm gim hot tnh nc m ta c th c c tng nng cht kh m vn khng xy ra hin tng kt tinh. Thm ng nghch o vo mc d lm gim hot tnh nc nhng sn phm s rt d ht m.

Ch tiu cht lng syrup trong sn xut bnh ko: cht kh 80% trong 60% (so vi cht kh) l ng nghch o, khong 38%% (so vi cht kh) l sucrose v 2% cn li 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 vermicelli 2.3.1 Cacao

Nguyn liu bt cacao c lm t ht cacao th (c ln men, nghin ra v tin hnh

p b). Yu cu l trong bt cacao, hm lng mm v mnh v vn (do tch cha ht

trong qu trnh sn xut 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 sa

cacao ( Milo, Ovaltine )

o Bt kit b: cha 10 - 12% b, thng dng ch bin bnh, ko, kem v cc sn

phm 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 ca

cao s c v thm ngon hn loi chocolate dng b thc vt thay th. Chocolate

Chu u cho php dng 5% CBS, cn Hoa K khng cho php s dng CBS

trong 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 con

s ny thay i theo iu kin rang, kim ha v qu trnh p s dng trong sn xut:



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 ban

u) (%) 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

Bng 14: 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%



Bng 15 : Ch tiu vi sinh

Vi sinh vt S lng (cfu/g)

Tng s vi sinh vt hiu kh < 10000

Nm mc < 100

Coliform 0

E.Coli 0

Samonella 0

2.3.2 Lecithin E322 Lecithin 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 to ln trong cng nghip thc phm, c bit trong quy trnh sn xut chocolate. N xut hin mt cch t nhin trong tt c vt cht sng, ng vt v thc vt, vi hm lng cao nht c trong lng trng g (8 10%). 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 gia thc phm c gi tr dinh dng cng nh co gi tr thc tin cao. Trong thc phm , n c s dng trong chocolate, margarine, du thc vt, bt tan nhanh cho nc ung, v thc phm nng; nhng ng dng ca n cng c m rng cho cc ngnh cng nghip 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 hi v lecithin lng thnh du th bng hi v nc. Cht lng ny c phn tch bi thit b ly tm v phm m cn st li s b loi i bng thit b sy chn khng. Qu trnh ny lm cho sn phm thng mi c mu nu nht cha khong 65% cc phosphatide khng tan 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 mt loi c tinh sch hn na bng cch x l acetone. Dung mi ny s loi b gc du u nnh, hn na cng loi b cc hng v sterol khng mong mun nhng cc phosphatide vn khng ha tan va b ha tan tr li trong b cacao hay cc du thc vt khc. Sn phm c tinh sch c s dng rt nhiu trong cng nghip thc phm v c bit l cho chocolate, nhng hu ht cc lecithin c s dng trong thc phm l loi d chy t nhin cha cht mang du u nnh. i vi mt s cng ngh s dng sn phm yu cu c mu sng, thu c bng cch x l vi cc cht ty trng nh hydrogen peroxide v benzoyl peroxide. Vic s dng cc phosphatide-phi-du ang ngy cng gia tng, c bit l dng b sung n king, nhng nhng th ny cha khong 2 3% du; mt khc, nu hon ton khng c du, chng s nhanh chng h hng, oxy ha v tr nn khng ha tan. NSPAA (The National Soybean Processors Association of America) xc nhn 6 mc lecithin thng mi 3 loi do v 3 loi d chy, nhng hin nay c rt t nhu cu



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

Bng 16: Nhng c tnh k thut ca cc loi lecithin d tan chy

Phn tch

Loi

Lecithin chy lng t nhin

Lecithin ty trng dd chy

Lecithin ty trng 2 ln d chy

Acetone khng tan,

% min 62 62 62

m, *1% max 1 1 1

Benzene khng tan,

% max 0,3 0,3 0,3

Ch s acid, max 32 32 32

Mu, Gardner, **2 max

10 7 4

nht, P ti 77oF, max

150 150 150

* 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 1,3

Lecithin ha hc, % (phosphatidyl choline) 18 Bitotin, g/g 0,42

Cephaline, % (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 0,33

Carbonhydrate (sterol glucoside), % 12 Acid pantothenic, g/g 5,59

Inositol, mg/g 14 Pyridoxine, g/g 0,29

Choline, 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 62 65 (%) pH 6,6

Ch s Iod 95 m Max 1%

Ch s x phng ha 196 Ch s acid Max 30

Phosphorus 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 5000

Arsenic Max 3 ppm Salmonella /25g Khng c

St Max 40 ppm Nm men, nm mc /g Khng c

Cc kim loi khc Max 15 ppm Enterobacteriaceae /g Khng c



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

Cc lecithin thc vt khc Cc 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 phng

Acetone khng tan,

% 54 72

Phosphorus, % 1,9 2,4

m, % 1,0 1,0

Hnh dng bn ngoi

Nu sm Nu nht

Tnh ng nht Dng lng sn st Dng rn do

Hng, mi m, thnh thong c mi v hng kh chu

Mi rt nht, hng c v chua.

Nhn chung, cc lecithin ny c nht thp, nng lng kh cao hn lecithin u nnh v chng rt d thay i. Chng khng c s lng sn c p ng yu cu ca cng nghip chocolate. Hai loi lecithin t nhin khc c sn xut (a) lecithin t du cy rum c sn xut M nh mt loi cao cp, nhng khng c nhu cu nhiu nh lecithin u nnh, (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 on Nhng 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 yu cu cho cc dng chocolate ung v bt cacao. Cc lecithin iu chnh ci thin tnh cht a nc ca chng, c s dng trong qu trnh nng. Ct phn on lecithin c thc hin bng vic chit tch lecithin t nhin bng alcohol. on ha tan trong alcohol tn sc trong nc v d dng hnh thnh nh tng du trong nc trong khi on khng ha tan hnh thnh nh tng nc trong du.

Bng 21: Nhng lecithin bin tnh in hnh

Lecithin t nhin khng

bo, %

Phosphatidyl choline +

cephalin concentrate

(alcohol ha tan), %

Inositol phosphatides +

cephalin concentrate

(alcohol khng tan), %

Lecithin ha

hc 26,8 55 10

Cephalin ha 22,4 25 30



hc

Inositol

phosphatides 16,4 7 40

Du u nnh 3,1 4 4

Hn hp, tp 31,3 9 16

2.3.3 Vanilla, Vanillin, Ethyl Vanillin Hng 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 hng c mt khng hai c s dng cho loi mt ko thng hng; cc sn phm ch yu by gi c b sung bng hng vanillin tng hp v ethyl vanillin.

Vanilla t nhin Vanilla thu nhn c t Vanilla planifolia. Tri vanilla thng phm mi ni c mt c trng ring bi hm lng tinh du, thnh phn t hp cc cht to mi v tp qun ch bin khc nhau ni mi vng canh tc. Bnh qun hm lng ng trong tri vanilla qua ln men l 25%, cht bo 15%, cellulose thay i t 15 n 30%, cht khong 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 tri vanilla.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 khong 1%; phn cn li chia cho khong 200 cht to mi khc v tuy t, nhng chng to ra du 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 vc mi v hng t nghin cu v cc ht vanilla ca Tiemann v Haarmann (1876). Sn xut vanillin t du inh hng eugenol v sau ny t gualacol. Vic tinh sch vanillin lin quan n cc qu trnh cui cng ca s phn tch m bao gm c chng ct chn khng. Trong mt thi gian di vanillin t du inh hng l nhn hiu vt tri. Gn y hn, vanillin c sn xut t lignin c mt trn th trng v c chp nhn c cht lng ngang bng vi cc sn phm tng hp tt nht trc y.

Bng 22: Cc thng s ca Vanillin tng hp

im nng chy Vanillin t du inh hng 81 82,5oC

Cc dng tng hp khc 81 83oC

Kh nng ha tan

Nc 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 c bit n nhiu nm, kh khn trong vic tch n khi cc tp cht khng mong mun lm



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

im nng chy

76 78oC

Kh nng ha tan

Nc 0,4%

Alcohol 90% 20%

Isopropyl

alcohol

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

Bng 23: Thnh phn ca hng vanilla

Maltol 0.25

Dihydrocoumarin 0.5

Vanillin 8

Ethyl vanillin 2

Heliotropin 0.02

Du v qu 0.005

Nc 20

Propylene glycol ad 100



3. Quy trnh sn xut 3.1 Qu trnh sn xut marshmallow

Trong quy trinh sn xut Marshmallow th bn nguyn liu chnh l: glucose syrup, 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 c cnh khuy. Hn hp c gia nhit bng hi nc chy dc v o thit b n 1150C trong 45 pht. Sau hn hp c lm ngui v khong 85 - 900C bng cch cho mt na lng glucose syrup cn li vo hn hp. Sau hn hp c tip tc lm lnh v khong 650C (nhm trnh nh hng n gelatin). ng thi, gelatin v gelatin hyrolysate c ha tan vo nc theo cng thc pha ch trn 600C . Sau khi dung dch gelatin c ha tan hon ton th c dung dch gelatin v ng nghch o s c phi trn vi dung dch ng c lm ngui v 650C trn. Hn hp tip tc c lm ngui v khong 540C. Cc hp cht mu v mi s c cho vo hn hp trong giai on ny. Trong trng hp mun ti kt tinh sucrose, khong 5% tinh th ng c cho 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 kt tinh.

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 sut kh quyn v qu trnh ny s lm tng th tch ca sn phm. Si marshmallow s c ct vi chiu di thch hp trc khi chuyn qua bng ti lm ngui sn phm trc khi bao gi. l quy trnh sn xut marshmallow thng mi. Nu ta sn xut marshmallow nh mt thnh phn ca bnh Dotto th marshmallow s c bm trc tip vo bnh cooki trc khi rc Vermicelli. Tuy nhin, qu trnh nh trn trn cng c 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 ca gelatin. Nu qu trnh bm Marshmallow to hnh hay bm ln bnh cooki c thc hin 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 mng tinh bt hay hn hp tinh bt v tinh th ng ( y tinh th ng ng vai tr to mm).



Cng thc pha ch Marshmallow

Thnh 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 mi

Icing sugar/starch 1:1

Nu cn

Gelatin

Ha tan

nh trn

Gia nhit

Lm ngui

Phi trn

Marshmallow

ng

Nc

Ha tan

DD gelatin



(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 bt

kh (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 1 v 2 gm cc bt kh c bc trong cu trc gel ca gelatin v whey. Hnh 1 biu din cu trc ca Marshmallow lm t gelatin. Loi protein ny c chuyn ln b mt trong qu trnh nh trn, cu trc



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

Thit b nh trn Whipping B phn chnh ca thit b l bun nh trn hnh tr nm ngang lm bng thp khng r, trong thit b c trc nm ngang trong mt u (u pha nhp liu) hi cao hn u cn li, trn trc c gng cc cnh nh trn c kt ni vi motor 47 mt u. 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 lm ngui hn hp trong qu trnh nh trn. Nc dng lm ngui c bm vo lp v o qua ng dn 20.

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



Hnh 3: Thit b nh trn



3.2 Qu trnh sn xut vermicelli



3.2.1 Phi trn Mc ch Hon thin, gip to ra nhiu loi chocolate khc nhau khi thay i thnh phn v t l cc 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 i Vt 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 dung Ha hc: s phi trn lm tng kh nng tip xc gia cc cu t, lm tng s to thnh cc lin kt ha hc. Ha l: Nguyn liu a vo phi ch thng khc nhau v tnh cht vt l, ha hc, cm quan. Khi phi trn cc cu t c th d dng ha tan vo nhau, to nn hn hp ng nht di dng dung dch ng pha. Trong trng hp ny cc cu t c s phn b u trong hn hp th cn c tc dng tch cc ca qu trnh o trn. Thit b

Hnh 4: H thng trn v nghin i

1 my trn chocolate SMC o trn cc thnh phn nhm t c khi chocolate th.

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



5 bng iu khin in t. 6 cc phu nhp liu.

Thng s cng ngh: Bt cacao ngo nho trn vi ng mn, sa bt v cht bo khong 25 27% c nghin mn v qua ry 1000 mesh (149 m) T l phi trn ng sa ph thuc t l chocolate nhng thng thng bt cacao ngo di 10%. Lng sa rn khng nn di 12%. Hm lng ng trong chocolate khong 45-60%. Nhit phi trn 40-45oC gim nht hn hp.

3.2.2 Nghin tinh Mc ch: hon thin. Giai on nghin ny cng kh quan trng trong vic quyt nh cht lng cm quan ca chocolate. N lm cho cc tinh th ng cng nh cc ht cacao t kch thc cc mn, 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 bi Nguyn l

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

Hnh 5: Thit b nghin bi

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

3.2.3 o trn Mc ch: hon thin

Bin i



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 thc mong 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 cc ht, 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 k hot 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 nhit Mc ch: im c bit ca b cacao l tnh kt tinh a hnh m khng phi dng kt tinh no cng lm chocolate ngon. Giai on ny nhm to ra dng kt tinh bn nht ca b 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 b ng hnh tr ng cho chocolate i vo, bn trong c lp cc thanh cn lm dng lu cht chuyn ng hnh zch zc. H thng ng dn nc mang nhit bn trong Hot 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 trnh theo mong mun.



Hnh 6: Thit b n nh nhit

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

3.2.5 Phi trn vi nc Mc ch: Chun b cho qu trnh p n Trn 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. Thit b: thit b o trn Thng s cng ngh: t l nc: 6% so vi paste chocolate.



3.2.6 p n Mc ch: To hnh, ch bin

Bin i Vt l To hnh dng si cho chocolate Nhit tng Ha hc: Cu trc thay i Thit 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 nhng ng knh khc nhau, t 0,9 mm n 3 mm. thay i ng knh, ch cn thay i ry. 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 hm lm mt, dn ng ai v mt bng ti thit k c bit, c th d dng lp t vo dy chuyn sn xut. c tnh:

ng knh si chocolate (mm) Khi lng my

0.9 100

1.1 300

2.0 420

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



vermicelli t chocolate nguyn cht th khng d thc hin nh i vi dng paste phi c t l thch hp t c cu trc chnh xc, v duy tr n trong iu kin ny th trong my p n yu cu vic kim sot lm ngui k lng ngn cn nhit do st khng lm ph hy cu trc ca sn phm. Vn ny c gii quyt bng qu trnh chuyn 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 tr chng 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 t nhit ma st c sinh ra v tch t khng ng k trn cc con ln. Paste phi c cho vo lin tc v gi cho s lng nguyn liu c duy tr n nh trong my p n. Qu trnh lm ngui chc chn phi c thc hin ngay lp tc pha di l sng cc si vermicelli nhanh chng c hnh thnh v gi c s cng chc trc lc chng n c bng chuyn ai.

Hnh 8: Sn xut chocolate dng si

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

3.2.8 nh bng Paste p n c tho khi v trn ai lm ngui, v lm hin ra nh mt chui cc 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 thc hin xong, cc vermicelli s c ph bng bng syrup. t c bng cht lng cao, 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 hi km khi dng nguyn liu l chocolate nguyn cht.



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

Sn phm

Thnh phn

B cacao

Cht rn cacao t do c bo

Cht rn cacao

tng

Cht bo

sa

Sa t do c

bo

Tng cht bo rn

ng

Chocolate

vermicelli 12 14 32 - - - -

Milk

chocolate

vermicelli

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

3.3 Quy 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



3.3.1 Phi trn Mc ch

a. Chun b Trong 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 thc

Nhng 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 loi bt nho . to nn mt khi bt nho tt th phi khai thc cc c tnh ca nguyn liu. Trong c bit ch ti tnh cht cng ngh ca protein bt m. Kh nng khai thc 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 khc nhau: 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 bt khng kh khi nho.

Trong qu trnh nho trn, do ha hp vi nc, do ma st v do cc phn ng ha 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 nguyn liu 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 cho khi bt nho. Trong qu trnh nho cng din ra qu trnh nh ha gia du v 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 cho cc phn r protein n gn nhau hn, hnh thnh cc tng tc a nc v k nc; to nn nhng phn t protein c khi lng phn t ln, tng cht ca khung gluten.

C s ha tan ca nguyn liu ng.



Cc cht mi c protein hp ph v c nh qua lin kt ng ha tr, lin kt 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 xy ra 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 cu disulfua 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 kin khng thch hp cho cc enzyme hot ng, nn cc phn ng ha sinh cng din ra khng ng k.

Ty vo mc ch ca mnh m c th to iu kin ti u cho cc enzyme hot 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 i v mu sc, mi v.

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



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 cng vi thit b iu khin chng c h thp xung v bn trn c thit b khc nng ln ng v tr cn thit. Cc li dao c quay cc v tr c nh. Trong mt s trng hp ta c th gn cc thanh khc nhau v hnh dng v tc .

3.3.2 Qu trnh to hnh Mc ch ca qu trnh Chun b

Trong 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 cng ngh, 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 ch a dng ho sn phm, to thm m thu ht khch hng, to s tin dng trong thng thc.

Cc bin i xy ra khi thc hin qu trnh.



Do qu trnh to hnh l qu trnh c l nn khng gy ra nhng bin i su sc tnh cht nguyn liu m bin i ch yu ca nguyn liu s l bin i vt l: s gim th 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 ng ca 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 li trong khong hp gia 2 trc, c nh ln v nn qua khe hp . S nh ln c th lm tng dai ca bt nho, nhng n khng quan trng nu bt nho c t nht 30 pht trc khi s dng. Mc bt nho trong phu nn gi mc thp nht gim s thay i p sut qua khe v s hot ng qu mc ca bt nho v cng gim kh nng tri bt trn khe.



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

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

Ming bt nho i qua im m bng ti tch khun thu nhn c. y l ni m ming bt nho c th b dnh khun v v vy khng c tch ra, hoc l b p to thnh ci nm mt ct ngang v mt t bt nho b n ra di ming bt to thnh ci ui trn bng ti tch khun.

Hnh 24: Ming bt nho c ui



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

B mt ca bng ti tch khun phi nhm hoc dnh dnh c ming bt nh hnh, nhng mc dnh khng qu ln, nu khng s kh bc n ra khi bng ti. B mt v loi bng ti rt quan trng v phi c th. Mt bng ti mng khng nhm v dy qu th s khng qua c nose piece.

Mi nhn c dng tch ming bt ra bng ti tch khun. Hnh dng v mn ca b mt bn trong khun rt quan trng v n lin quan n vn d tch ming bt ra khi khun hay khng.

Nu mp khun qu dc hoc hoa vn khc qu su hay phc tp, vic tch ra s kh. Nu khun su vi nhiu docker pins, th khi thay i hng i t quay trn thnh thng ti im tch s cng gy kh khn cho vic tch ming bt nho. Pins s phi c tch t ming bt hoc n s c gi li trong khun.

Lp ph c ma st thp nh PTFE (polytetrafluoroethylene) rt c ch trong vic tch khun nhng chng sm b mn. Plastic thm vo khun rt hiu qu trong vic gii phng ming bt nho. Nhng docker pins trong khun plastic, thng lm t ng thic tng bn. Nu vic tch ming bt nho qu d th n s d ri ra 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 bnh b cong. l l do chnh ti sao bt nho dai khng th ng 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 bo qun.



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 th t ti 100oC, trong khi lp bn trong ch t ti 70oC. Nhit ca b mt tng dn nhng cng yu i, cui giai on nng nhit t ti 170 180oC. nhit ca lp 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 mt trng nhit . Gradient nhit gia trung tm v lp ngoi tng nhanh giai on u, 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 m gia 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 di chuyn t trong ra ngoi v m trn b mt bc hi rt nhanh lm bnh b kht chy trn b mt trong khi trong rut vn cn sng. S mt nc ca bnh trong qu trnh nng xy ra khng u, c c trng bi ba giai on:

Giai on 1: c trng tc bc hi tng dn Khi 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 vo trong di dng hi.Hm m trung tm tng ln t 1-1.5%. Hin tng di chuyn m t ngoi vo trong do s chnh lch nhit c gi l s dn nhit m.Trong qu trnh nng 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 ra pha ngoi. Nhng giai on u khi gradient nhit cn cao, dng m t ngoi vo ln hn dng m t trong ra khong 1.7 ln, do hm m trung tm vn tng ln. Hai dng m ny dn tin ti cn bng khi gradient nhit gim dn v gradient m tng ln.

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 trong bnh 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 ra khi phn hu thuc n nhit nng. Khi nhit bnh tng th p sut v th tch ca cc kh tng ln, dn n kch thc cc l hng trong bnh tng v lm cho th tch bnh tng.

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



Lp v c hnh thnh do s trao i m gia mi trng v sn phm nng. Khi cng bay hi m trn b mt xy ra mnh m v lp tinh bt bn ngoi c h ho phn no, s chuyn m n b mt s khng b lng m mt i, b mt s kh dn to thnh lp v cng. S to thnh lp v 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 sn phm.

b. Bin i ho hc:

Tinh bt: Hm lng tinh bt gim v mt phn b thu phn trong qu trnh nng bnh to ra cc dextrin v ng. Trong qu trnh nng, tinh bt b h ho 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 to thnh lp ngoi c mu vng xm. Mu vng xm cn do l kt qu ca phn ng Maillard-l phn ng ca ng vi cc axit amin, protid, pepton.

Protein: Hm lng protein tng nhn chung khng thay i. Khi t nng n giai on 60-70oC protein b bin tnh, gii phng ra lng nc khi trng 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 mnh hn.

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, nu b mt bnh c t nng nhanh khng nhng lm cho lp gia ca bnh kh kh 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 ca bnh c lm kh. Do vic nng bnh i hi phi c nhng iu kin v nhit v thi gian nng thch hp cho php s thay i v cu trc, mu sc b mt, kh ca lp gia bnh t yu cu. Nhng loi bnh dy hn cn thi gian nng lu hn nhit thp hn t c kh thch hp. Nhng loi bnh 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 b mt. 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 lin kt vi nc do protein bin tnh nh ra. Lng nc trong bnh gim i r rt, do rut bnh kh v n hi. Nu tinh bt b mt tnh ho nc th rut bnh s tr nn dnh.

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



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 cho sn phm

e.Bin i sinh hc:

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

f. Bin i cm quan: Mu sc: Trong sut qu trnh nng, mu bnh s chuyn dn sang mu vng nu, ngha l chuyn 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 150-1600C, trong iu kin m t.

-Protein trong bt nho c t bt m v cc thnh phn khc nh bt sa, ph mai,

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

Phn ng to Dextrin ca tinh bt c mu vng nhit khong 1100C, mu nu 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 th qu 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 so vi nng bnh nhit thp.

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



Hnh 14 : C ch hot ng ca thit b tunnel

3.3.4 Lm ngui Mc ch

Bnh sau khi phun du c lm ngui nhm mc ch lm gim nhit ca bnh sau khi nng xung bng nhit mi trng thun li cho khu bao gi 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



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 l qut ht, bnh cn 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 ca bnh i cho ph hp, tc di chuyn ca bnh trn bng chuyn c chun ha, v bnh c dn theo hng ngang ln lt i qua thit b rt Marshmallow. Thit b rt Marsh mallow c iu chnh lng rt ph hp theo mong mun, tc rt s tng ng 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, nm cn i trn bnh.



Hnh 16 : Thit b rt marshmallow

Thit 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 marshmallow ng v tr bnh.

3.3.6 Ph vermicelli Sau 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 v Vermicelli s rt xung, bm vo khi marshmallow ca bnh. Trn bng chuyn dn bnh c rnh h lng Vermicelli no khng bm vo rt ra th s c thu hi. Mc ch: Hon thin Bin i:

Vt l: Tng khi lng



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

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

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 lng Vermicelli 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 V

Cng sut Motor bng chuyn 2,2 KW , 1400 rpm , 380 V

Cng sut Motor ca bng chuyn rc 0.75 KW , 1400 rpm , 380 V

c im:

Thit b ph hp rc 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 dng thc hin.

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



3.3.8 Bao gi Bao 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 thin nhm 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 qun Bin 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 Lan Bnh 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 lp vermicelli. Ngoi vermicelli socola cn c vermicelli du v da. Hn s dng: 6 thng Bo qun mt, kn gi

Bng 25 : Thnh phn dinh dng: (trong 100g)

Nng lng (kcal) 414

Protein (g) 3.11

Carbohydrate (g) 80.61

Cht bo (g) 8.4



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 Leinhold Publishing Limited, New Yorks, 1998.

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

[4] L Bch Tuyt (ch bin), Cc qu trnh cng ngh c bn trong sn xut thc phm, NXB GD, 1996. [5] Bernard W. Minifie, Chocolate, cocoa and confectionery Science and Technology, 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

Bao Cao-Cong Nghe SX BANH

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