Acnsx Thuc Pham Ban Ran

AMH Cng Ngh Thc Phm
GVHD : Th.S Nguyn Thanh Khng
NHN XT CA GVHD
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SVTH : V Th Hong Trm
Trang 1
AMH Cng Ngh Thc Phm
LI M U
Cng ngh thc phm ang trn pht trin mnh m, nhn c nhiu s quan tm.
Sn phm thc phm hin nay rt a dng, p ng nhu cu ngy mt cao hn ca ngi tiu
dng. Cu trc v v b ngoi ca thc phm l mt trong nhng thuc tnh quan trng c
ngi tiu dng s dng nh gi cht lng thc phm, c ngha tin phong trong vic
p ng yu cu ca ngi tiu dng.
n chuyn ngnh thc phm Tng quan cc yu t cng ngh nh hng n cu
trc v v b ngoi ca sn phm thc phm dng bn rn bn lun v cc yu t cng ngh
trong qu trnh sn xut nh hng nh th no n sn phm dng bn rn, c bit v
cu trc v v b ngoi ca sn phm dng bn rn. Cht lng sn phm ni chung cng
nh cu trc v v b ngoi ni ring chu s nh hng ca nhiu yu t cng ngh : nguyn
liu s dng, phng php v phng ti n sn xut Trn c s nguyn liu v quy trnh
ch bin sn phm, nh sn xut s iu khin, kim sot cc thng s cng ngh c th, t
to ra c nhng sn phm c cht lng nh mong mun, p ng nhu cu th trng,
em li hiu qu kinh t cao.
Bi bo co ny c hon thnh vi s gip tn tnh ca c Nguyn Thanh
Khng cng cc thy c trong b mn Cng Ngh Thc Phm, khng ch trong lc tm
kim ti liu m c nhng kh khn trong lc dch bi. Ngoi ra, xin chn thnh c m n cc
bn trong lp gip rt nhiu trong vic tm kim ti liu.
Trong qu trnh thc hin d em c gng nhng khng th trnh khi nhng sai st,
rt mong thy c hng dn, sa cha n ca em c hon thin hn.
Trang 2
AMH Cng Ngh Thc Phm
MC LC
Li m u .................................................................................................................................2
Mc lc ......................................................................................................................................3
Danh mc hnh ...........................................................................................................................4
Danh mc bng ..........................................................................................................................5
A. Tng quan v sn phm thc phm dng bn rn.................................................................6
I. Gii thiu chung v thc phm dng bn rn ...................................................................6
II. Mt s sn phm thc phm dng bn rn tr n th trng..............................................7
1. Cc sn phm thc phm bn rn dng nh t ng .................................................7
2. Cc sn phm dng bn rn c c ..................................................................11
3. Cc sn phm thc phm bn rn dng c t o gel ................................................12
III. c tnh cu trc v v b ngoi quan trng ca sn phm TP dng bn rn............. 14
1. Cc c tnh cu trc .............................................................................................15
2. Cc yu t v b ngoi ..........................................................................................15
B. Tng quan cc yu t cng ngh nh h ng n cu trc v v b ngoi ca sn phm thc
phm dng bn rn ...................................................................................................................16
I. Nguyn liu..................................................................................................................16
1. Cht bo ................................................................................................................16
2. Protein ...................................................................................................................17
3. Cht nh ha .........................................................................................................18
4. Cht to c, to gel ..............................................................................................19
II. Cc qu trnh x l .....................................................................................................21
1. Phi trn................................................................................................................21
2. Kt tinh cht bo ...................................................................................................22
3. ng ha...............................................................................................................24
4. ng t casein ......................................................................................................24
C. Cc yu t nh hng n cu trc v v b ngoi ca mt s sn phm thc phm dng
bn rn......................................................................................................................................25
I. Yaourt ..........................................................................................................................25
1. Quy trnh cng ngh .............................................................................................25
2. Cc yu t nh hng n cu trc v v b ngoi ca sn phm ........................26
2.1 Chun b nguyn liu sa..............................................................................26
2.2 iu kin ln men .........................................................................................30
2.3 X l sau ln men ..........................................................................................31
II. Mayonnaise ................................................................................................................32
1. Quy trnh cng ngh .............................................................................................32
2. Cc c im ca sn phm ..................................................................................33
3. Cc yu t nh hng n cu trc v v b ngoi ca sn phm ........................34
3.1 Nguyn liu...................................................................................................34
3.2 Qui trnh........................................................................................................36
Kt lun ....................................................................................................................................38
Ti liu tham kho ...................................................................................................................39
Trang 3
AMH Cng Ngh Thc Phm
DANH MC HNH
Hnh 1 : B.................................................................................................................................7
Hnh 2 : Margarine .....................................................................................................................8
Hnh 3 : B u phng ...............................................................................................................9
Hnh 4 : Mayonnaise ..................................................................................................................9
Hnh 5 : Shorterning.................................................................................................................11
Hnh 6 : Tng t ....................................................................................................................12
Hnh 7 : Yaourt ........................................................................................................................12
Hnh 8 : Mt ng....................................................................................................................13
Trang 4
AMH Cng Ngh Thc Phm
DANH MC BNG
Bng 1: Cng thc ca mt s loi Margarine ..........................................................................9
Bng 2: Thnh phn dinh dng trong 100g b u phng lt .................................................9
Bng 3 : Cc c tnh cu trc ca sn phm thc phm dng bn rn ...................................15
Bng 4 : Mt s cht nh ha thng dng trong cng nghip thc phm ...............................19
Bng 5 : nh hng t l lng cht bo lng v cht bo rn trong cream n cng ca
b thnh phm..........................................................................................................23
Bng 6 : Ch x l nhit lnh v lng ging cy cho qu trnh ln men cream tng
ng vi cc ch s iod khc nhau ca nguy n liu....................................................23
Bng 7 : nh hng ca nhng phng php hiu chnh khc nhau n tnh ch t
vt l ca yaourt ........................................................................................................28
Trang 5
AMH Cng Ngh Thc Phm
A. TNG QUAN V SN PHM THC PHM DNG BN RN

I.
Gii thiu chung v thc phm dng bn rn
Sn phm thc phm bao gm nhiu thnh phn kt hp vi nhau theo nhiu cch.
Trong cc trng thi c bn ca vt cht, 2 dng : dng rn v dng lng l mi quan tm c
bn trong nghin cu cu trc thc phm. Dng rn c kh nng gi c kch thc, hnh
dng xc nh v chu c lc c khuynh hng lm bin dng n mt gii hn xc nh.
Ngc li, dng lng l nhng dng vt cht khng c kh nng chng li p lc trt, chy
d dng v thng mang hnh dng ca vt cha [5].
Nu em hnh thi ca thc phm xp vo mt min lin tc th dng rn v dng lng
c th coi l hai u mt ca min ny. Bn cnh c nhng lc chng ta khng th xc
nh r rng c mt sn phm thuc dng rn hay dng lng, ngi tiu dng c th s
dng nhng thc phm ny m khng cn nhai nhiu v gi l dng bn rn (semi-solid
hay semi-liquid) [6].
Theo Texture measurement of food (Amihud Kramer, Alina S. Szczesniak 1973) , c
nhiu thc phm khng hon ton l d ng lng cng khng hon ton l dng rn, m tn ti
trng thi kt t khi ht (aggregation) v thng c gi l thc phm bn rn, tc l
trng thi trung gian gia dng lng v dng rn. Elder v Smith (1969) li t k thch trng
ming (gelatin dessert), jelly, gum confection, b u phng, pudding v.v vo d ng sn
phm ny. Nhng sn phm nh vy c th xem l dng rn mm, tc l chng khng chy
thnh dng nh cht lng nhng th hin s bin dng tng th di p lc va phi (v d
nh trng lc). Ranh gii gia nhng sn phm dng rn v bn rn l khng r rng, ty
thuc vo cm quan ca ngi s dng.
Cui cng, c mt dng l thc phm hn hp compound food c a ra bi
Mazt (1962). Trong trng thi ny bao gm ch yu l phn lng, nhng cng cha c mt
lng phn phi lng c th nhn thy c, v d nh soup, puree, sauces Sherman (1971)
ch ra rng chng c nhng h phn tn ct yu v gii hn thc phm hn hp l cch
gi cha tng thch. Elder v Smith (1969) nh n mnh rng nhng nguyn l lu bin p
dng cho tt c nhng s kt t thc phm phc tp v khc nhau bi lu bin c nh
ngha rng l s bin dng v dng chy ca vt cht. D sao, nhng kt cu phc tp cng
lm tng kh khn trong vi c lin h l thuyt vi quan st thc nghim.
Vic nh gi hnh thi ph thuc rt ln vo mouthfeel ca sn phm mouthfeel
l mt khi nim cm quan xut pht t cm nhn trong ming v trn li sau khi a
thc n vo ming. N lin quan n c, st, nht, sc cng b mt v nhng tnh
cht vt l khc ca sn phm. Mt s thay i trong cch thc phm di chuyn hoc chy
trong ming v c hng c nh hng ln n s nh gi cu trc sn phm, t nh
hng n cht lng thc phm.
Trang 6
AMH Cng Ngh Thc Phm
II.
Mt s sn phm thc phm dng bn rn trn th trng

1.
Cc sn phm thc phm bn rn dng nh tng
Nh tng l mt h gm hai cht lng khng ha tan nhng c trn ln vi nhau.

Khi , mt cht lng s tn ti di dng ht (c gi l pha khng lin tc, pha phn tn
hoc pha ni) trong lng ca cht lng cn li (c gi l pha lin tc, pha khng phn tn
hoc pha ngoi).
Cht lng chung ca nh tng thc phm quyt nh bi s kt hp gia tnh cht
ha l v thuc tnh cm quan nh cu trc, v b ngoi, mi v, thi hn s dng. Tnh lu
bin ca h nh tng trong thc phm rt a dng, l kt qu ca cc cch sp xp thnh
phn khc nhau v iu kin x l to ra sn phm. S to thnh cc sn phm ny vi
c trng cht lng ph thuc vo vic la chn nguyn liu thch hp (nh nc, du, cht
nh ha, cht to c, khong, cht mi, cht mu) v iu kin x l (nh phi trn, ng
ha, thanh trng, tit trng, kt tinh).
a.
B (butter)
B l sn phm ch bin t cht bo ca sa. Hm lng cht bo trong b rt cao v
chim trung bnh 80% khi lng sn phm. B l mt h nh tng nc trong du, nc
c phn b di dng nhng ht rt mn trong ton b khi b m ta khng th nhn thy
c chng bng mt thng.
B c mi v c trng cht bo sa, mu vng ng nht trong ton khi sn phm
(mu vng ca b thay i t mu vng m cho n gn nh trng, ty thuc vo nguyn
liu cht bo sa s dng ban u hoc cc cht mu thm vo trong qu trnh ch bin). B
mt sn phm phi mn, khng c sn si; c ng u v do, khng c c cu trc
ri rc. nhit lnh b tr nn cng, nhng s mm pht c sau mt thi gian
trong nhit phng.
Hnh 1 : B
Trang 7
AMH Cng Ngh Thc Phm
b.
Margarine
Margarine l sn phm chim mt vai tr quan trng trong ngnh cng nghip ch bin
du m. S ra i ca n trc nhm thay th b thin nhin trong i u kin chin
tranh. V sau, do tnh u vit ca sn phm v gi tr dinh dng ln gi tr kinh t nn cng
ngh sn xut margarine ngy cng pht tri n mnh m tt c cc nc. Hn na margarine
cn c a chung bi v n c hng v c bit.
Cng nh b, magarine l mt h nh tng gm 80% du thc vt v 20% nc (t
l ny thay i ty theo tng vng, tng quc gia), nc c phn b di dng nhng ht
rt mn trong khi cht bo qua qu trnh kt tinh nhit nht nh.
Margarine c cht lng cm quan tng i ging b. Sn phm c v c trng, mu
vng ng nht trong ton khi. B mt v cu trc sn phm cng yu cu phi t c cc
ch tiu tng t nh sn phm b : b mt mn, khng sn si, c ng u, c do
nht nh.
Hnh 2 : Margarine
Trang 8
AMH Cng Ngh Thc Phm
Bng 1: Cng thc ca mt s loi Margarine [10]

Thnh phn
Pha du
Cht bo
Lecithin u nnh
Monoglyceride (IV ti a 5)
Monoglyceride (IV ti a 60)
Vitamin A palmitate -carotene
Hng tan trong du
Pha nc
Nc
Gelatin (250 bloom)
Bt whey
Mui
Natri benzoate
Kali sorbate
Axit lactic
Hng tan trong nc
Hm lng trong cc sn phm

80% cht bo
60% cht bo
40% cht bo
79.884
0.1
0.2
-0.001
0.015
59.584
0.1
0.3
-0.001
0.015
39.384
0.1
-0.5
0.001
0.015
16.1
-1.6
2.0
0.09
--0.01
37.36
-1.1
1.5
-0.13
Chnh pH= 5
0.01
54.86
2.5
1.1
1.5
-0.13
Chnh pH= 4.8
0.01
c.
B u phng
B u phng l sn phm c ch bin t ht u phng rang, c th b sung hoc
khng b sung thm du vo. B u phng c s dng ph bin trn th gii, hng v
thm v mu sc c trng, c mn v mc tri pht cao, c th s dng pht ln
bnh m.
B u phng l h nh tng nc trong du, u phng sau khi rang em nghi n ri
qua qu trnh ng ha s to nh tng bn, cc ht nc nh mn phn tn tt trong du v
khng nhp li vi nhau thnh nhng git ln tch ra.
Bng 2: Thnh phn dinh dng trong 100g b u phng lt
Thnh phn
Khi lng (g/100g b u phng)
Carbohydrate
Tinh bt
Saccharose
Cht x
Lipid
Protein
Nc
20g
4.8g
9.2
6g
50g
25g
1.8g
Trang 9
AMH Cng Ngh Thc Phm
Hnh 3 : B u phng
d.
Mayonnaise
Mayonnaise c dng nh mt loi gia v cho mt s mn n nh: sandwiches, salad,
hoc mt s loi thc n khc ch bin t tht, c, tm, cua, cc nc u M. Sn phm
ny tr thnh mn n ph bin v c pht trin mnh di hnh thc mt ngnh cng
nghip ch bin du m. nc ta t trc n nay cng c s dng mayonnaise (nhng
khng nhiu) di hnh thc t iu ch trong gia nh hoc trong khch sn.
Mayonnaise l sn phm nh tng du trong nc. Trong , du thc vt l pha phn
tn, dung dch dm l pha lin tc v lecithin (trong lng trng) l cht nh ha. Ngoi ra
c th b sung thm mt s gia v nh m tt, mui nhm tng hng v cho sn phm.
Hnh 4 : Mayonnaise
e.
Shortening
Shortening c ch bin t du thc vt. Cc loi du dng sn xut shortening
thng c ch s acid thp thun tin cho vic hydro ha hoc du c hydro ha mt
phn c rn nhng do thch hp v n nh tt. Trong cng nghip, ngi ta
thng s dng du bng, du phng, du da hay hn hp du phng v du da sn
xut shortening.
Trang 10
AMH Cng Ngh Thc Phm
Shortening c mu trng c, xp, b mt bng, do, nhit nng chy 40 47oC.

Shortening nng chy trong sut, c mu vng nht, khng mi, c v c trng ca nguyn
liu. Shortening c s dng nhiu trong ngnh cng nghip ch bin thc phm nh tc
dng lm tng nhit , tng mi v v tng kh nng bo qun thc n. Shortening c
dng nhiu trong cng ngh sn xut m n lin, bnh ko,
Mt khc, tng gi tr dinh dng, i khi ngi ta cn dng du lng cha nhiu
acid bo cha no trn vi du c c hn hp va m bo cc yu cu trn va c gi tr
ph hp.
Hnh 5 : Shortening
2.
Cc sn phm dng bn rn c c
Tng sauce : tng t, tng c

Tng l th nc chm c dng st, c th dng trc tip hoc ch bin, c lm
t mt s nguyn liu nh c chua, t v cc loi gia v nh bt ngt, ng, mui, gim,
tiu nhm to hng v ch o cho sn phm. quy m cng nghip, trong qu trnh sn
xut cc sn phm loi ny ngi ta cn s dng thm ph gia to st (cc loi bt, tinh bt,
gum), cht mu, cht bo qun. Sn phm thng c pH khong 2,53,5; m khong
60 70 %.
Cc ph gia to st s dng nhm tng nht, ch to st ch khng c to gel,
cng khng c to cu trc trong sut, to n nh v gi c cu trc c trng ca sn
phm. Nguyn liu sau khi c x l s b (la chn, ra, tch b nhng phn khng c gi
tr dinh dng) s c em i chn, ri tin hnh xay nhuyn cc loi nguyn liu v phi
trn cng vi cc loi gia v, ph gia to st, cht mu, cht bo qun Lc ny, ph gia to
st s gip cho huyn ph n nh, khng b tch pha, khng vn cc, sn phm snh mn
Trang 11
AMH Cng Ngh Thc Phm
Hnh 6 : Tng t
3.
Cc sn phm thc phm bn rn dng c to gel
a.
Yaourt
Sa ln men yaourt l mt sn phm rt ph bin trn th gii, c ch bin t sa
nh qu trnh ln men bi vi khun lactic. Qu trnh ln men s lm gim pH v gi tr thch
hp casein ng t to mng gel nht nc bn trong (casein trong s a tn ti di dng
micelle, c im ng in pI = 4.6), to ra cu trc mm do ca yaourt. Sau , tin hnh
lm lnh mi trng ln men n nh cu trc ca sn phm, ng thi lm chm tc
sinh tng hp acid lactic ca vi khun, to mi v v cu trc c trng cho sn phm.
Hnh 7 : Yaourt
b.
Mt ng : jam, jelly, marmalade
Mt ng (gele) l sn phm c ch bin t nc p hay puree tri cy. Trong qu
trnh ch bin dch qua c coac nhiet ocao , sau to gel ng bng cch phi trn
vi pectin, agar, gelatin, alginate... (trn thc t, ngi ta thng s dng kt hp cc ph gia
ny to ra cu trc gel mong mun). Cc phn t polysaccharide ny dui mch, hnh
thnh lin kt gia cc si to khung mng, c kh nng gi nc, to thnh cu trc cho sn
phm.
Sn phm c cu trc gel mm, ng nht cao, b mt ng u, trong ty thuc
tng loi mt ng. Sn phm phi c mi v t nhin c trng ca dch qu ban u.
Trang 12
AMH Cng Ngh Thc Phm
Hnh 8 : Mt ng
c.
Ph mai (ph mai tui, ph mai nu chy)
Ph mai mm c m rt cao. Cc sn phm c sn xut khng qua giai on
chn (ph mai ti) u thuc nhm ph mai mm. im c trng ca ph mai mm khng
qua giai on chn l qu trnh bo qun c thc hin nhit thp v thi gian bo
qun ngn. Sa sau khi chun ha s c thanh trng ri tin hnh ln men v ng t
to khi ng (cha casein, nc, cht bo v mt s hp cht khc). Phn khi ng ny
c em phi trn thm vi cream, cc nguyn liu ph khc trong thit b khuy trn. Hn
hp c khuy o mnh t c mn v ng nht theo yu cu.
Ph mai nu chy l loi sn phm c ngi ta sn xut bng cch s dng nhit
cao nu chy mt hay nhiu loi loi ph mai khc nhau, c b sung thm sa v mt s
ph gia thc phm khc. Sau khi lm ng nht hn hp nguyn liu, ta tin hnh khun
v lm ngui s thu c ph mai nu chy. Ph mai nu chy chia lm hai nhm : nhm I
c nng cht kh tng i cao, ngi tiu dng thng ct thnh ming nh s dng;
cn nhm II c nng cht kh thp, ngi tiu dng s pht ln bnh s dng. Thng
thng, ph mai nu chy c cu trc mm hn, m cao hn so vi ph mai nguyn liu
ban u, hm lng cht bo khng thp hn 40% tng cht kh trong sn phm.
Trang 13
AMH Cng Ngh Thc Phm
III.
Cc c tnh cu trc v v b ngoi quan trng ca sn phm thc phm
dng bn rn
Nhn chung, hot ng ca con ngi c thc hin qua 5 gic quan: th gic, khu
gic, v gic, xc gic v thnh gic, c bit trong thc phm k c khi nng, lnh. Thc
phm l t hp ca cc thnh phn ha hc, c sp xp t nhng n v nh nht. S nh
gi thc phm bi cc c tnh cm quan l kt qu ca vic kch thch ln cc gic quan b i
cc tnh cht vt l ca thc phm. Cc tnh cht cm quan ca thc phm nhn chung bao
gm 3 yu t: v b ngoi, hng v v cu trc. Tuy nhin, c 3 yu t khng c lp vi
nhau m c quan h rt mt thit. V d nh yu t mu sc l yu t quan trng c trng
cho v b ngoi ca sn phm nhng n cn nh hng n hng v, ngi tiu dng s cho
im cao v hng v i vi nhng sn phm c mu m hn l nhng sn phm c mu
nht. S tc ng qua li gia v b ngoi v hng v c xem nh l yu t visual
flavour. Tng t, c tnh cu trc nh dnh c th nh hng ti hng v hoc mt
vi hng v nh v acid c th nh hng ti cu trc thc phm. iu c ngha l vic
xc nh hng v, cu trc v v b ngoi th chng ta c th xem xt mt hoc hai yu t
nh gi. Do t chc Tiu chun quc t (the International Standards Organisation ISO
1992) dn ti vic xc nh cc yu t hng v, cu trc v v b ngoi nh sau:
+ V b ngoi: l c tnh cm quan c nh gi bi yu t th gic. Ngoi ra
cn c cc yu t khc nh khu gic cng gp phn nh gi v b ngoi sn phm.
+ Hng v: l t hp ca hng v v. Cc yu t nh nng, lnh, h hng, th
gic cng c th gp phn nh hng.
+ Cu trc: l c tnh phn ln c xc nh bng xc gic v s chuyn ng
ca thc phm. Ngoi ra yu t cm quan khc nh th gic v hng v cng c nh hng
ng k.
Nhng nh ngha trn cho ta bit c mt t thng tin lm th no c th nh gi
c cht lng ca cc thuc tnh. V b ngoi i khi b nhm ln v thng v hnh chung
ch nh gi mu sc, ngoi ra n cn cc c tnh khc nh hnh dng, trng thi, c,
trong, cng c th nh hng n th gic ca ngi tiu dng.
Trang 14
AMH Cng Ngh Thc Phm
1.
Cc c tnh cu trc
Bng 3 : Cc c tnh cu trc ca sn phm thc phm dng bn rn [8]
c tnh
nh ngha
nht Viscosity
L thuc tnh c hc lin quan n tr lc

dng chy. N tng ng vi lc cn cung
cp ko cht lng vo ming hay pht
thnh mt lp ( c, st, qunh)
chc Firmness
L thuc tnh cu trc c hc c lin quan

n lc cn s dng nn sn phm
(mm soft hay chc firm)
c kt Cohesiveness
L thuc tnh cu trc c hc lin quan n

kh nng gi nguyn khi ca sn phm
(lng lo loose hay dnh kt cohesive)
dnh nht Stickiness
bm dnh Adhesiveness
du Oiliness/ m t Moistness
n hi Elastic recovery
mn Smoothness
dnh Gumminess
L lng sn phm dnh trn mi hay trong

vm ming khi tip xc vi sn phm (tr n
slippery hay dnh sticky)
lc cn thit di chuyn sn phm bm
trn vm ming hay trn b mt.
Lng du/nc cm nhn qua b mt
ngoi ca sn phm.
tc phc hi bin dng v mc vt
liu b bin dng quay tr li iu
kin khng b bin dng sau khi thi tc
dng lc.
L thuc tnh cm quan c nh gi da
trn cm nhn s c mt hay khng ca cc
ht ri rc trong sn phm.
Thuc tnh cu trc c hc lin quan n
c kt ca sn phm bn rn. Trong
ming, n lin quan n s c gng
cn thit phn hy sn phm v trng
thi nut.
(Ngun: ISO 11036:1994)
2.
Cc yu t v b ngoi
- Hnh khi : l hnh dng ca khi sn phm khi ngi tiu dng s dng.
- Mu sc : l yu t quan trng th hin cm quan, cng nh cht lng sn phm
. i khi mu sc cn c th gip cho ngi quan st nh gi c v thnh phn c
trong sn phm.
Trang 15
AMH Cng Ngh Thc Phm
B. TNG QUAN CC YU T CNG NGH NH HNG N CU TRC

V V B NGOI CA SN PHM THC PHM DNG BN RN
I.
Nguyn liu
Nguyn liu ban u lun l mt yu t rt quan trng trong qu trnh sn xut thc
phm, tc ng trc tip n cht lng ca sn phm cui cng. l yu t quyt nh cho
vic chn phng php x l xy dng quy trnh sn xut, sau li nh hng trc tip
n vic chn thng s cng ngh ti u cho quy trnh. Thnh phn ha hc, hnh dng, kch
thc, khi lng nguyn liu em i sn xut u l nhng nguyn nhn c th nh
hng n cht lng ca sn phm cui cng.
Thnh phn v hm lng cc polyme sinh hc nh protein, polysacchari c, cht bo
lm tng nht, bn ca mng li, nh hng ln n cu trc v v b ngoi ca thc
phm bn rn. S hiu bit v tnh cht ca cc polyme ny gip ta to ra c sn phm cu
trc, cm quan nh mong mun. V d, nht ph thuc trc ht vo thnh phn ca cc
cht c trong nguyn liu ban u cng nh trong sn phm cui cng, ch yu l ph thuc
cht bo, protein v mt s hp cht cao phn t.
1.
Cht bo
- Cht bo trong nguyn liu ban u c thnh phn chnh l hn hp cc

triglyceride, ngoi ra cn c acid bo t do, monoglyceride, diglyceride, phospholid, vitamin
tan trong du Hm lng cht bo c trong nguyn liu s nh hng trc tip n cu
trc ca sn phm thc phm bn rn ni chung, c bit l sn phm nh tng.
- Mt s nh hng ca cht bo n cu trc v v b ngoi sn phm nh tng :
+ Nhit nng chy l tnh cht nh hng quyt nh n cu trc ca sn
phm nh tng, nu cht bo trong h l cc triglyceride c nhit nng chy cao th cu
trc s cng hn, kh pht hn. Cc yu t quyt nh trng thi lng rn ca cht bo :
di mch C, bo ha (s lin kt khng no), t l gia cc loi acid bo; t nh hng
trc tip n nhit nng chy ca triglyceride. Ngoi ra, cu hnh ni i (cis/trans), cu
trc tinh th , , , v tr ca cc lin kt i cng nh hng n nhit nng chy ca
triglyceride. Triglyceride khng c i m nng chy r rng, thng l mt khong nng
chy.
+ Ch s Iod (IV) : l s g I2 bo ha ht s lin kt i trong 100g cht bo. IV
dng nh gi mc khng no ca cht bo, xc nh mc bo ha hay khng bo
ha ca cc acid bo. y l m t ch tiu quan trng khi chn ngun nguyn liu cho sn
xut. Chng hn trong sn xut b, nu ch s iod qu cao (ln hn 42) b s c cu trc rt
mm, ngc li nu ch s ny qu thp s lm cho cu trc cng v kh pht ln bnh. V
vy ty thuc vo tng loi sn phm m yu cu i vi ngun nguyn liu ban u s khc
nhau, ng thi nh sn xut s thay i cc thng s cng ngh thch hp cht lng sn
phm n nh.
Cu trc tinh th cht bo nh hng trc tip n nhit nng chy, do tc ng
n cu trc cui cng ca sn phm. Tinh th cht bo c 3 dng : , ,
Trang 16
AMH Cng Ngh Thc Phm
l tinh th t bn nht, c nng chy thp nht.

l tinh th c bn trung bnh, nhit nng chy cao hn , di t 57 m.
l tinh th c bn cao nht trong 3 loi, nhit nng chy cng cao nht, di
20 30 m.
+ Mt trong nhng tnh cht quan trng ca cht bo l kh nng chuyn t trng
thi lng sang rn. Cht bo trong nguyn liu thng dng hn hp, khi nhit thay i
s lm t l pha rn (solid fat content SFC), tc phn trm pha rn (tinh th) trong cht bo
nhit thay i. Thng thng xt trong khong nhit t nhit phng n nhit
thn nhit. T l pha rn s quyt nh trng thi vt l ca cht bo : rn, mm do, lng;
t nh hng n tnh cht cng ngh v tnh cht cm quan ca sn phm. Nu nh hm
lng tinh th bo qu cao th sn phm s rt cng v kh pht, nhng nu sn phm c qu
t tinh th th rt mm v d b mt cu trc.
+ Tnh ha tan trong nc
a s triglyceride khng tan trong n c, nhng tan tt trong dung mi hu c khng
phn cc (chloroform, ether ethylic, b enzen). Khi cho cht to nh, triglyceride to nh
tng vi nc.
+ Ngoi ra, cht bo cn l dung mi ha tan cc ch t mu, to nn mu sc c
trng cho sn phm thc phm nh tng.
2.
Protein
- Protein l nhng polymer sinh hc c cu to t cc L-acid amin, thng xon

li thnh cu trc khng gian ba chiu (cu trc bc 3, 4) to nn tnh cht c trng ca
protein, thng thng nu mt cu trc ny protein s b mt hot tnh sinh hc. Protein c
im ng in pI ph thuc vo tnh in ly ca cc acid amin thnh phn.
Tnh cht cng ngh ca protein c vai tr quan trng trong qu trnh bo qun v ch
bin.
+ Protein c kh nng thay i cu trc khng gian di tc ng ca mi trng
(nhit , pH, c hc, mui kim loi), dn n s thay i cc tnh cht ban u ca
protein. Sau qu trnh bi n i , ha tan protein gim, kh nng hydrat ha gim, d b
thy phn hn, nht dung dch tng.
+ Khi c cc iu kin ph hp nh gia nhit ri h nhit, acid ha ri kim ha
nh, protein s c kh nng to gel. Khi , protein s bin tnh dui mch, to ra cc nt
mng, c kh nng gi nc bng cc lin kt khc nhau (lin kt hydro, tnh in, k
nc)
- Trong cc ngun nguyn liu cha protein c em i ch bin thnh sn phm
thc phm dng bn rn, protein sa l nguyn liu c cu trc rt c bit. Protein trong sa
phn ln l casein (75 85%), ngoi ra cn c cc protein ha tan (15 25%).
Casein l thnh phn protein ch yu c trong sa, chng tn ti di dng micelle.
Mi micelle cha khong 65% nc, phn cn li l cc loi casein v khong (gm calci,
magie, phosphate v citrate). M i micelle do khong 400 500 tiu micelle (submicelle) hp
thnh. Tiu micelle c dng hnh cu, ng knh dao ng 10 15 nm bao gm khong 10
Trang 17
AMH Cng Ngh Thc Phm
phn t casein kt hp li vi nhau. Thnh phn cc casein s, , v trong tiu micelle c

th thay i theo nhng t l khc nhau. Cc phn t s v -casein nm tp trung ti tm
im micelle to nn vng a bo, cn cc phn t -casein c b tr ti vng bin tiu
micelle. Phn t -casein c hai u: u a bo s tng tc vi s v -casein vng tm
tiu micelle, u a nc s hng ra ngoi vng bin micelle. M i micelle c phn t lng
trung bnh 250.000Da.
Trong cu trc micelle, cc tiu micelle lin kt vi nhau nh mui phosphate calci
Ca3(PO4)2 v s tng tc gia cc gc k nc. Kch thc micelle ph thuc vo hm lng
ion Ca2+ c trong sa v dao ng trong khong 0,2 0,4 m. Cc tiu micelle vng bin
trong cu trc micelle thng cha hm lng -casein kh cao. Do s b tr cc u a
nc ca -casein lun hng ra vng bin nn chnh cc phn t -casein lm cho micelle
ha tan c trong sa di dng dung dch keo v n nh cu trc micelle trong sa.
Nu tch -casein ra khi micelle hoc ly i phn a nc ca n, cu trc micelle tr
nn khng n nh. Trong trng hp ny nu nh c mt ion Ca2+ trong sa, cc micelle s
lin kt li vi nhau v to nn hin tng ng t casein.
nhit thp, cc mch -casein b phn ly t t v hydroxy-phosphate calci b tch
khi cu trc micelle. l do -casein c cc gc a bo v s tng tc gia cc gc a
bo thng b yu i khi nhit gim.
3.
Cht nh ha (emulsifing agents)
- Cht nh ha c chc nng : Lm gim sc cng b mt gia hai pha trong h nh

tng v hnh thnh nn mt mng bo v bao bc xung quanh cc ht ca pha phn tn,
ng thi lm cho chng khng th kt hp vi nhau to nn cc ht phn tn mi c th
tch ln hn. Nu gi tr sc cng b mt trong hn hp nc v du cng ln th cng kh
to ra h nh tng bn. Cht nh ha gip cho cu trc ca h nh tng bn vng, trnh
c hin tng pha phn tn v pha lin t c phn tch thnh 2 lp ring bit.
Trong cng thc phn t ca nhiu cht nh ha thng cha hai nhm : phn cc v
khng phn cc. Trong h nh tng, cc cht nh ha c phn b ti v tr b mt tip
xc gia hai pha: u phn cc (a nc) s nm trong pha nc/hng v pha nc v u
khng phn cc (khng a nc) s nm trong pha du/hng v pha du. Vi cch phn b
nh trn, cc phn t cht nh ha s hnh thnh nn mt lp mng bo v quanh cc ht
phn tn gip cho h nh tng c bn vng theo thi gian.
ng thi cht nh ha cng l cu ni gip tng kh nng lin kt gia cc thnh phn
trong h nh tng, to ng nht v lm tng lc lin kt bn trong h, do tng
nht ca sn phm.
- Cc cht nh ha c th chia thnh hai nhm chnh :
+ Cht nh ha c ngun gc thin nhin : mt s protein thc ng vt,
phospholipid, sterol
+ Cht nh ha tng hp : ester ca glycerol, propylen, glycol, ester gi a sorbitan
v cc acid bo, cellulose ether, carboxymethyl cellulose (CMC)
Trang 18
AMH Cng Ngh Thc Phm
Ngoi ra, mt s cht rn dng ht mn nh bentonite, carbon black c ng c chc nng n

nh h nh tng.
- Ngi ta c th phn loi cc cht nh ha da vo gi tr cn bng a nc - a
bo ca chng (hydrophile lipophile balance value). l t s gia phn trm khi lng
cc nhm a nc v phn trm khi lng cc nhm k nc trong phn t cht nh ha.
Gi tr cn bng a nc a bo ca cc cht nh ha c xc nh bng phng php
thc nghim v n thng dao ng trong khong t 1 20. Nu cht nh ha c gi tr cn
bng a nc - a bo t 3 6, chng c s dng n nh h nh tng nc trong
du (w/o). Ngc li, nu gi tr cn bng a nc a bo t 8 18, cht to nh s thch
hp n nh cc h nh tng du trong nc. (o/w).
Bng 4 : Mt s cht nh ha thng dng trong cng nghip thc phm [3]
STT
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
Tn cht nh ha
Phospholipid (v d: lecithin)
Sodium oleat, potassium oleat
Protein (v d: gelatin, albumin)
Sodium stearyl-2-lactylate
Glycerol monostearate
Polyglycerol ester
Polyoxyethylen sorbitol v cc acid bo
Ester gia propylen glycol v acid bo
Ester gia sorbitol v cc acid bo
Alginate
Cacboxymethylcellulose
Carragennan
Guar
Gum arabic
Methyl cellulose
Pectin
Tragacanth
Xanthan
Gi tr cn bng a nc a bo
18 20
2,8
3,4
4,7
10,5
11,9
Trong cng nghip thc phm, cht nh ha c xem l mt ph gia. Cc quy nh

hin nay v danh mc ph gia thc phm v liu lng s dng thay i ty thuc vo tnh
hnh mi nc. Yu cu chung v cc cht nh ha trong ch bin l phi khng c hi i
vi sc khe ngi tiu dng, khng mu, khng mi, khng v v t b bin i trong cc
qu trnh x l, ch bin v bo qun.
4.
Cht to c, to gel
- Hydrocolloid l nhng polymer sinh hc (polysaccharide v protein) tan trong nc

hin ang c s dng rng ri trong cng nghip vi rt nhiu chc nng nh to c hay
Trang 19
AMH Cng Ngh Thc Phm
to gel t h lng, n nh h bt, nh tng v huyn ph, ngn cn s hnh thnh tinh th
v ng, gi hng l nhng cht thuc nhm ph gia ci to cu trc thc phm.
Chng c th c phn loi ty thuc vo ngun gc, phng php phn tch, ch c nng,
cu trc, kh nng thun nghch v nhit, thi gian to gel hay in tch. Nhng phng php
phn loi thch hp nht cho nhng tc nhn to gel l cu trc, kh nng thun nghch v
nhit v thi gian to gel.
- Polysaccharide khi c m t trong thc phm u th hin mt s tnh cht c li da
trn cu trc phn t, kch thc v lc lin kt phn t, ch yu l lin kt Hydro.
Polysaccharide l polymer t cc monosaccharide, mi monosaccharide c mt s im c
kh nng to lin kt vi Hydro. Mi nhm OH trn gc monosaccharide c th kt hp vi
mt phn t nc v v vy mi gc u c th hon ton solvat ha. Do cc phn t
polysaccharide c th tan c v phn tn u trong nuc. Chng ng vai tr to kt
dnh, to c, tng nht v to gel. Khi phn tn trong n c mi phn t s lin kt vi
cc phn t bn cnh to thnh mt cu trc khng gian 3 chiu nht cc phn t nc bn
trong to thnh mng lin kt. Kh nng to gel hay to c ph thuc vo lin kt gia cc
phn t.
- Ph gia to gel :
+ bn gel ph thuc ch yu vo lc lin kt gia cc phn t :
Nu chiu di ca vng lin kt di, lc lin kt gia cc chui s ln chng li
p lc v chng li chuyn ng nhit ca cc phn t, gel to thnh s chc bn.
Nu chiu di ca vng lin kt ngn v cc chui khng c lin kt vi nhau mnh,
cc phn t s tch ri di tc dng ca p lc hay s tng nhit (lm cho cc chui
polymer chuyn ng nhit), gel s yu v khng n nh.
Cu trc cc phn t :
Nhng phn t c nhnh khng lin kt vi nhau cht ch, v vy khng to nhng
vng lin kt c kch thc v sc mnh ln to thnh gel. Chng ch to cho dung
dch c nht v n nh.
Nhng phn t mch thng to gel chc bn hn.
in tch phn t : i vi cc polysacchride tch i n, lc y tnh in
gia cc nhm tch in cng du s ngn cn s to thnh lin kt.
+ Ngoi ra cn ph thuc vo nhit , pH v s c mt ca cc yu t khc trong
dung dch.
+ Mt s ph gia to gel :
Gel thun nghch v nhit
Agar : Gel to thnh khi lm lnh. Cc phn t c s chuyn i t cu trc cun
sang cu trc xon v tip theo l s t hp ca cc chui xon.
Kappa carrageenan : Gel to thnh khi lm lnh vi s c mt ca nhng mui Kali.
Cc phn t c s chuyn i t cu trc cun sang cu trc xon v tip theo l s t hp
ca cc chui xon.Ion K + lin kt cc chui xon. S c mt ca cc mui lm gim lc y
tnh in gia cc chui thc y s t hp.
Trang 20
AMH Cng Ngh Thc Phm
Iota carrageenan : Gel to thnh khi lm lnh vi s c mt ca mui. Cc phn t

c s chuyn i t cu trc cun sang cu trc xon v tip theo l s t hp ca cc chui
xon. S c mt ca cc mui lm gim lc y tnh in gia cc chui thc y s t hp.
Low methoxyl pectin (LMP) : Gel c to thnh khi c cc ion kim lo i ha tr 2,
ch yu l calci pH thp. Cc phn t to lin kt cho thng qua cc ion. pH th p lm
gim lc tng tc tnh in gia cc phn t.
Gellan gum : Gel to thnh khi lm lnh vi s c mt ca mui. Cc phn t c s
chuyn i t cu trc cun sang cu trc xon v tip theo l s t hp ca cc chui xon.
S c mt ca cc mui lm gim lc y tnh in gia cc chui thc y s t hp. Cc
ion c tc dng to lin kt cho gia cc chui. Low acyl gellan gel thun nghch v nhit
nng mui thp nhng khng thun nghch v nhit nng mui cao hn(100mM) c
bit khi c mt cc cation ha tr 2
Xanthan gum v locust bean gum : Gel to thnh khi lm ngui cc hn hp. i
vi locust bean gum nhng vng thiu galactose s to to nn s t hp. Cc chui Xanthan
t hp sau khi chuyn cu trc cun-xon.
Gel khng thun nghch v nhit :
Alginate : Gel to thnh khi c thm cc cation ch yu l Ca2+ hay pH thp. Cc
phn t lin kt cho vi nhau bng cc ion.
High methoxyl pectin (HMP) : Gel to thnh khi c hm lng cht kh cao(>50%
ng) pH thp 3,5. Hm lng ng cao v pH thp lm gim lc y tnh in gia cc
phn t. S t hp ca cc chui cn c tng cng bng s gim hot tnh nc.
Locust bean gum : Gel to thnh sau khi ng lnh dung dch.
- Ph gia to c
Tt c cc polysaccharide tan c trong nc u to thnh dung dch nht, to c
do kch thc phn t ln. Gum arabic to dung dch c nht min, guar gum to dung
dch c nht max. nht ph thuc vo kch thc, hnh dng v in tch phn t.
+ Mt s ph gia to c :
Xanthan gum : nht rt cao, khng b nh hng bi s c mt ca cht
in ly, khong pH rng v nhit cao.
Galactomannans (guar and locust bean gum) nht rt cao. Khng b
nh hng bi s c mt ca cht in ly nhng c th mt nht pH cao hay thp hay
nhit cao.
Carboxymethyl cellulose : nht cao nhng b gim khi c cht in ly v
pH thp.
Methyl cellulose and hydroxypropyl methyl cellulose : nht tng khi
nhit tng khng b nh hng bi s c mt ca cht in ly hoc pH.
II.
Cc qu trnh x l
1. Phi trn (phi ch v o trn)

- a s sn phm thc phm ni chung, cng nh thc phm dng bn rn ni ring
khng phi ch bin t mt loi nguyn liu m gm nhiu loi khc nhau. to c sn
Trang 21
AMH Cng Ngh Thc Phm
phm c c trng cu trc, c tnh v chc nng nh mong mun th t l gia cc thnh
phn em i phi trn cn c tnh ton ph hp. Nu thay i thnh phn nguyn liu, cu
trc v v b ngoi ca sn phm u rt d b thay i theo.
Phi ch l qu trnh phi trn gia 2 hay nhiu thnh phn khc nhau thu c mt
hn hp sn phm p ng yu cu nh. Cn o trn l qu trnh c hc nhm khuy
trn cc thnh phn trong hn hp chng phn b u nhau.
Nguyn liu a vo phi ch thng khc nhau v tnh cht nguyn liu, mi loi
nguyn liu s tng ng vi mt gi tr nht nh ty thuc thnh phn. Khi tip xc vi
nhau, cc thnh phn nguyn liu em phi ch trong ch bin thc phm c th d dng ha
tan trong nhau to thnh mt hn hp ng nht di dng dung dch cng pha. Trong qu
trnh o trn, di tc dng c hc ca cnh khuy, cc cu t trong hn hp tip xc vi
nhau nhiu hn, lm tng kh nng lin kt gia chng, do ng nht ca sn phm
cng cao.
- Th t phi trn cng l mt yu t quan trng trong qu trnh, s nh hng trc
tip n cht lng ca cc sn phm. N s nh hng trc ht n s hnh thnh lin kt
gia cc thnh phn nguyn liu, to nn cu trc, mu sc, mi v c trng cho sn phm.
- Tc khuy o nh hng n qu trnh hnh thnh lin kt hay tng trng cc
tinh th cht bo. chn gi tr thch hp cho qu trnh, ngi ta da vo hm lng cc
cht c trong nguyn liu ban u. Nu ch khuy trn khng thch hp, sn phm s
khng hnh thnh c cht lng nh mong mun.
Chng hn khi ch bin mayonnaise, nu cc thnh phn nguyn liu ban u khng
c tin hnh khuy trn th h nh tng ng nht khng th no to thnh, v nu khuy
trn vi tc khng ph hp, sn phm cng khng th t c st c trng, n nh.
2. Kt tinh cht bo
- Mt tnh nng quan trng ca cht bo l kh nng chuyn t trng thi lng sang
trng thi rn, hay l s kt tinh cht bo.
Do nguyn liu thng cha hn hp cc cht bo c im nng chy khc nhau nn
nhit kt tinh ca chng cng khc nhau. Tc kt tinh v tinh khit ca cc tinh th
s ph thuc vo ch x l nhit v tc khuy o. Bng cch iu chnh cc thng s
, nh sn xut s kim sot c s hnh thnh v tng trng cc tinh th, to ra c tinh
th c kch thc, hnh dng tinh th thch hp vi cu trc sn phm mong mun. Thng
thng, ngi ta da vo ch s iod ca cht bo nguyn liu chn ch x l nhit
lnh ti u. Khi , sn phm s khng c cu trc qu cng hoc qu mm.
- Khi cc qu trnh x l tin hnh nhit cao khong 90 95oC, tt c cc ht
cu bo u trng thi lng. Khi lm ngui nguyn liu cha cht bo xung 40oC, mt s
phn t cht bo bt u kt tinh.
+ Nu ta lm ngui nguyn liu cha cht bo xung nhit thp hn vi tc
chm, qu trnh kt tinh s ko di nhng cc tinh th bo s ln lt xut hin vi tinh
khit cao.
+ Khi lm ngui nhanh, qu trnh kt tinh cht bo s din ra nhanh. Tuy nhin,
trong trng hp ny, mt s tinh th cht bo thu c khng t tinh khit cao v c
Trang 22
AMH Cng Ngh Thc Phm
gi l tinh th hn hp (mixed crytals). l do cc phn t triglyceride c im nng

chy thp b nht trong cc tinh th triglyceride c im nng chy cao. Khi t l gia
khi lng cht bo th lng so vi tng khi lng cht bo trong nguyn liu cha cht
bo s gim v sn phm nh b, margarine s c cu trc cng, kh pht ln bnh khi s
dng.
khc phc hin tng trn, sau khi gim nhit nguyn liu cha cht bo
kt tinh mt phn cht bo, ngi ta s nng dn nhit ln cc triglyceride c im
nng chy thp s ha lng v tch ra khi cc tinh th hn hp. Cui cng tin hnh h
nhit ln na, nhng khng thp nh ln h nhit u tin ti kt tinh cht bo.
Khi mt s triglyceride s tip tc kt tinh, tuy nhin tinh khit ca cc tinh th trong
nguyn liu cha cht bo s tng, s tinh th hn hp gim. T ta c th t c t l
phn trm gia lng cht bo lng v tng khi lng cht bo trong nguyn liu nh mong
mun.
Bng 5 : nh hng t l lng cht bo lng v cht bo rn
trong cream n cng ca b thnh phm [3]
Lng cht bo lng
(% so vi tng lng cht bo)
85
55
Lng cht bo rn
(% so vi tng lng cht bo)
15
45
65 78
22 35
Cu trc b thnh phm

B mm
B cng
B c cng va phi,
d pht ln bnh
- i vi nhng sn phm m trong quy trnh sn xut c qu trnh ln men, chng

hn vi khun lactic s sinh tng hp lactic v cc sn phm trao i cht to chua v
hng v c trng cho sn phm, khi tc acid ha cng nh hng n cu trc thnh
phm. V lc ny nu trong qu trnh kt tinh cht bo ta tin hnh lm ngui chm, thi gian
kt tinh cht bo s di, hm lng cc sn phm to v chua v hng sn phm c sinh
tng hp bi vi khun lactic s khng t c t l cn i mong mun. Khi , trong thc
t sn xut ta cn phi rt ngn thi gian kt tinh cht bo bng phng php lm ngu i
nhanh, do tc ng trc tip n cu trc ca sn phm to thnh.
Bng 6 : Ch x l nhit lnh v lng ging cy cho qu tr nh ln men cream
tng ng vi cc ch s iod khc nhau ca nguy n liu [3]
Ch s iod
Ch x l nhit lnh (oC)
Lng ging cy (%v/v)
<28
28 29
30 31
32 34
35 37
38 39
>40
8 21 20
8 21 16
8 20 13
6 19 12
6 17 11
6 15 10
20 8 11
1
23
5
5
6
7
5
Trang 23
AMH Cng Ngh Thc Phm
3. ng ha
- K thut ng ha h nh tng bao gm cc phng php ph v , lm gim kch
thc nhng ht thuc pha phn tn v phn b u chng trong pha lin t c. Vic lm tng
din tch b mt tip xc gia hai pha v sc cng b mt s lm cho h nh tng n nh
hn v trnh c hin tng tch pha di tc dng ca trng lc, to ng nht, gi cu
trc c trng cho sn phm. Trong thc t sn xut, ngi ta thng s dng cc cht nh
ha trong qu trnh ng ha. Khi cc ht phn tn b ph v v gim kch thc, cht nh
ha s hp ph ln b mt tip xc gia hai pha, to nn mt mng bo v quanh cc ht
phn tn gip h nh tng bn hn.
Trong thc t c nhiu phng php ng ha khc nhau : khuy trn, s dng p lc
cao, nghin keo, dng chy xoy tm, sng siu mTrong , hiu qu qu trnh ng ha
khi s dng bng phng php khuy trn l khng cao, thng ch dng ng ha s b
hoc ng ha cc h nh tng c nht thp. Trong thc t hin nay, phng php
ng ha s dng p lc cao c s dng kh rng ri.
- Cc yu t nh hng n hiu qu ng ha:
+
T l phn trm gia th tch pha phn tn v tng th tch : Nu t l ca pha
phn tn ch chim mt phn nh so vi th tch ca ton h th qu trnh ng ha s c
thc hin d dng v h s c bn cao. Ngc li, nu t l ny cng cao, cng kh ng
ha bng cc phng php thng th ng, cc ht ca pha phn tn d c xu hng kt hp
vi nhau gy hin tng tch pha.
+
Nhit : Nhit mu cng thp ng ha cng km hiu qu do mt s
cht bo chuyn sang trng thi rn, cn nhit qu cao lm tng chi ph nng l ng v c
th xy ra mt s phn ng ha hc khng cn thit nh hng n cht lng ca h nh
tng. Da vo thnh phn ha hc ca h nh tng m ta s chn nhit thch hp cho
qu trnh.
+
p sut : p sut ng ha cng ln, cc ht pha phn tn c to thnh c
kch thc nh v h nh tng c bn cao.
+
Cht nh ha : c tc dng lm bn h nh tng, vn quan trng l phi
la chn c cht nh ha thch hp cho tng loi sn phm.
4. ng t casein
- ng t casein trong sa l qu trnh chuyn casein t trng thi keo sang khi
ng vi cu trc gel. tin hnh ng t casein trong sa, ngi ta thng s dng mt
trong hai phng php sau :
+ Chnh gi tr pH sa v im ng in ca casein (pI = 4,6). Khi lc ht
tnh in gia cc phn t vi nhau s tng, casein s chuyn sang trng thi khng tan v
xut hin cc khi ng t trong sa.
+ S dng enzyme chymosin ng t sa. Enzyme xc tc thy phn lin kt
peptide ti v tr gia acid amin s 105 (phe) v acid amin s 16 (met) trong phn t -casein.
Kt qu l phn on caseinomacropeptide c tch khi phn t -casein ha tan vo dung
dch, phn on paracasein vn cn gn li trn cc gc micelle lm cho micelle d tp hp
Trang 24
AMH Cng Ngh Thc Phm
li vi nhau to khi ng. l do hin tng gim s tch in b mt ca micelle, t

lc y tnh in gia cc micelle cng b gim. Cu calci phosphate xut hin gia cc
micelle gp phn lm tng kch thc khi ng t.
Trong qu trnh lin hp li vi nhau to nn khi ng, cc micelle s ko theo mt
s phn t lipid, lactose, vitamin nht ca sa ban u b gim nh khi -casein b thy
phn, nhng sau tng dn theo tin trnh khi ng t xut hin.
- Cc yu t nh hng n qu trnh ng t :
+ ng t casein bng phng php chnh gi tr pH
pH
Nhit
Nng mui
+ ng t casein bng phng php s dng enzyme ng t
Hm lng enzyme s dng :
Hot tnh ca enzyme thng c biu din di dng mt t l, v d nh chymosin
c hot tnh dao ng t 1:10.000 1:15.000. iu c ngha l mt phn (khi lng
hoc th tch) chymosin c th lm ng t c 10.000 15.000 phn (khi lng hoc th
tch) sa trong thi gian 40 pht 35oC.
Hm lng chymosin s dng s nh hng n tc phn ng thy phn lin kt
peptide c hiu trong phn t -casein. Cn tc qu trnh ng t sa li ph thuc vo
tn s va chm ca cc micelle gii phng c phn on caseinomacropeptide trn b
mt chng. Nh vy, hm lng chymosin s dng s nh hng gin tip n tc ng
t ca sa v cu trc khi ng.
Hm lng chymosin s dng cng cao th tc phn ng thy phn -casein s cng
ln, s micelle gii phng c phn on caseinomacropeptide trn b mt chng s cng
nhiu, tc qu trnh ng t s nhanh hn.
pH : Hot tnh enzyme ph thuc pH, gi tr ti u ca chymosin l 6,0. Cc
kt qu nghin cu trc y khng nh rng khi ta gim pH sa t gi tr t nhin 6,6 6,7
v gi tr 6,0 th tc ng t sa c ci thin ng k. Ngoi ra, pH cng nh hng n
cu trc micelle trong sa, khi ta gim pH th phosphate calci s b tch ra khi cu trc
micelle, lm gim in tch micelle, nh thi gian ng t sa s c rt ngn.
Nhit : Khi ta tng nhit , tc phn ng ha sinh s tng theo. Mt
khc, vic gia tng nhit cng lm tng tn s va chm gia cc micelle gii phng
c cc phn on caseinomacropeptide trn b mt chng. Kt qu l tc ng t sa
cng s gia tng. Thc nghim cho thy nhit ti u cho qu trnh ng t casein trong
sa khong 42,5 45,0oC.
Calci :
Theo Law B. A (1999), ion calci s lm gim in tch ca cc casein do chng to lin
kt vi cc nhm tch in trong phn t casein, do s lm gim lc y tnh in gia cc
micelle vi nhau v gip cho qu trnh ng t sa din ra nhanh hn, d dng hn.
Trong sn xut, ngi ta thng s dng mui clorua calci CaCl 2 b sung vo sa
trc khi thc hin qu trnh ng t. Hm lng dng t 5 20g cho 100kg sa ti. Vic
Trang 25
AMH Cng Ngh Thc Phm
b sung CaCl 2 c th lm gim nh pH sa. Hin tng ny cng c li cho qu trnh ng

t.
Nu b sung calci vi hm lng qu cao, khi ng t tr nn cng hn. i vi
nhng sn phm ph mai c hm lng cht bo thp, ngi ta c th b sung dosodium
phosphate Na 2HPO4 vo sa trc khi cho CaCl2 vo. Khi do ca khi ng c ci
thin ng k do s to thnh dng keo Ca 3(PO4)2, chng c chc nng to do cho khi
ng tng t nh cc ht cu bo.
CO2 : Vic b sung CO 2 vo sa s lm gim pH t nhin ca sa xung 0,1
0,3 n v, lm thi gian ng t sa s c rt ngn. Theo Bylund Gosta (1995), vi c b
sung CO 2 vo sa s cho php chng ta tit kim c mt lng nh enzyme ng t sa
cn dng m thi gian ng t vn khng thay i.
- c bit trong qu trnh sn xut ph mai nu chy, sau khi x l nhit cao
nu chy ph mai nguyn liu v khuy trn c hc, cu trc gel ban u b ph v hon
ton, ng thi ion Na+ s th ch cho ion Ca2+, gii phng ra nhng phn t casein t do.
Chnh nh vy, hn hp ng nht c a i khun, lm ngui s to thnh gel mm
hn, hon ton khc vi nguyn liu ban u.
Trang 26
AMH Cng Ngh Thc Phm
C. CC YU T NH HNG N CU TRC V V B NGOI MT S

SN PHM THC PHM DNG BN RN
I.
Yaourt
1.
Quy trnh cng ngh
Sa nguyn liu
Ging VSV
Chun ha
Nhn ging
Hiu chnh SNF
Bi kh
ng ha
X l nhit
Cy ging
Hng liu
Bao b
Phi trn
Ln men
Rt sn phm
Lm lnh
Pure qu
Ln men
Phi trn
Lm lnh
Rt sn phm
Bo qun lnh
Bo qun lnh
Yaourt
truyn thng
Yaourt
dng khuy
Hng liu
Bao b
Trang 27
AMH Cng Ngh Thc Phm
2.
Cc yu t nh hng n cu trc v v b ngoi sn phm

2.1. Chun b nguyn liu sa
a.
Gia tng hm lng cht kh
- Lng cht kh tng trong sa nguyn liu c tnh quyt nh ln n tnh cht vt
l ca sn phm yaourt cui cng. Tng hm lng cht kh ti u cho qu trnh ln men sn
xut yaourt l t 14 n 16%. Thc t, mi nh sn xut s chn mt gi tr thch hp cho sn
phm ca mnh. Thng thng, sa ti c hm lng cht kh khong 11,512,7%.
tng hm lng cht kh, ngi ta c th s dng nhiu cch khc nhau.
+ C c sa trong iu kin chn khng lm bay hi i mt lng nc nht
nh. Th tch sa sau c c thng gim i 10 20%. Khi , tng hm lng cht kh
tng 1,5 3%.
+ B sung thm bt sa gy vo sa ti : hm lng bt sa gy s dng thng
khng hn 3% so vi khi lng sa ti.
+ B sung thm sa c c vo sa.
+ X l sa gy bng phng php siu lc hay lc nano trn thit b membrane.
Dng sn phm khng qua mng thot ra t thit b siu lc c hm lng cht kh cao s
c s dng b sung vo sa ti.
Bng 7 : nh hng ca nhng phng php hiu chnh
khc nhau n tnh cht vt l ca yaourt [6]
Ngun tham kho
Becker v Buhan (1988)
Guirguis (1987)
Ni dung v cc phng
php hiu chnh
SMP, UF, EV
RO (so vi phng php
b sung bt sa)
Jaros (2002)
Sa gy hon nguyn
Kulkani (1990)
Whey protein c c
Lankes (1998)
So snh SMP, VEV, UF
Modler (1983)
Rohm v Schmid (1993)
Savello v Dargan
(1995,1997)
Schkoda (2001)
NaC, UF-MPC, SMP.

UF-WPC
SMP, NaC, UF
SMP, UF
Lc sa gy bng cch
lc nano
Kt qu
Lm tng bn gel, gim s
ng c
Tng bn gel, gim ng
c
Tng bn gel, tng c v
kh nng gi huyt thanh
Gim c v lm tng thnh
phn whey protein
n nh v nht ca UF
cao hn
Tng bn gel, gim c,
WPC to gel t bn vng hn sn
phm i t casein
Tng st, nht l NaC, gim
c
UF to yaourt c bn gel v
st cao hn
Tng bn gel, st, kh
nng gi huyt thanh
Trang 28
AMH Cng Ngh Thc Phm
RO : Thm thu ngc, SMP : bt sa gy, UF : protein sa c c bng phng php

siu lc, VEV : c c chn khng, NaC : natri caseinate, UF -WPC : whey protein c c
bng phng php siu lc
Ty thuc vo ngun nguyn liu v thit b c sn, mi nh my s chn gii php
thch hp cho vic hiu chnh tng hm lng cht kh trong nguyn liu sa ti.
- c lp vi cc phng php hiu chnh hm lng cht kh, thnh phn protein
trong sa nguyn liu l yu t quan trng nht nh hng n tnh lu bin v tnh cht vt
l ca yaourt. S gia tng thnh phn protein s gia tng lng nc lin kt, do s nh
hng n chc ca gel thnh phm. Theo Snoeren (1982), Casein trong s a c th c
nh 2,82g nc/1g protein. Gi tr hydrat ha tng ng ca protein cha bin tnh v
bin tnh l 0,32g nc/g protein v 2,34g nc/g protein.
Trong cng ngh sn xut yaourt, whey protein c c c dng gia tng li nhun,
khng ch l tn dng m cn lm tng gi tr dinh dng do s gia tng t l whey
protein-casein s ci thin gi tr dinh dng ca hn hp. Mc tiu chnh ca vic tng hm
lng whey protein l lm gi m nht, lm mm gel thnh phm so vi sn phm i t
casein. D sao, lng whey protein thm vo cng c mt gii hn nht nh v c th s lm
gim mi v sn phm.
b.
ng ha
Ton b sa c ng ha p sut khong 200 250 bar nhit 65 70oC,

c thc hin trc khi gia nhit, ngn hin tng tch pha ca cht bo sa trong qu
trnh ln men v lm ng nht sn phm.
Cc ht cu bo trong sa c n nh bng mt lp mng c bit c thnh phn
chnh l protein, phospholipid, glyceride. Qu trnh ng ha lm ph v cc ht cu bo t
kch thc ban u thnh dng nh hn. ng ha lm tng din tch tip xc ca cc ht cu
bo v to ra mt lp mng bao th cp cho cc ht cu bo.
Cc ht cu bo c kch thc ln trong sa cha qua ng ha s ngt mng li gel,
do s lm gim bn gel ca sn phm. S thay th mt phn ca mng cht bo ban
u bng cc protein sa khc cho php cc ht cu bo gn vo mng gel. Tc dng ca qu
trnh ng ha ph thuc vo cch sp t cc qu trnh trong quy trnh sn xu t. Qu trnh
ng ha c gia nhit trc khi tc ng c hc to ra mt tc ng ln ti membrane bi s
kt t ca whey protein bin tnh vi nhau v vi casein. Trong khi qu tr nh ng ha c
gia nhit sau dn ti s kt t mt phn ca protein mng vi nhau gy ra s lin kt vi cc
ht cu bo. Nghin cu cho thy cu trc sn phm qua qu trnh ng ha gia nhit trc
c nht v v bn cao hn.
Tc ng ca vic gn cc ht cu bo vo mng gel ph thuc vo kch thc ht cu
bo ni ring v qu trnh ng ha ni chung. Nghin c u cho thy s gia tng tuyn tnh
ca bn gel khi lm gim ng knh cc ht cu bo v nng cao hiu sut khi ng ha
nhiu bc p sut thp.
Trang 29
AMH Cng Ngh Thc Phm
c.
X l nhit
Gia nhit sa nguyn liu l yu t quan trng trong sn xut yaourt, v iu kin nhit
- thi gian c th khc nhau hiu chnh tnh cht vt l ca sn phm. Qu trnh gia
nhit ngoi mc ch bo qun, cn c mc ch quan trng hn, l to ra mt s bin tnh
ca whey protein lin kt vi cc micelle casein. Gia nhit lm tng th tch, tng kh
nng gi nc lin kt v lm gim tnh tan ca whey protein. Cc nhm ch c hot ng
trong phn t whey protein, c bit l nhm thiol, l ra ngoi khi phn t dui mch, to ra
lin kt disulfua v lin kt gia cc micelle casein v whey protein. Hn na, whey protein
bin tnh c th lin kt vi cc micelle casein thng qua tng tc k nc vi -casein. Tt
c nhng tng tc c th c u to ra vai tr ca whey protein bin tnh n tnh cht ca
gel thnh phm.
Trong sn phm yaourt thng mi, ch nhit - thi gian p dng thng trong
khong 90 95oC trong 3 5 pht. Cc nghin cu chng minh c mi quan h mt
thit gia mc bin tnh ca -lactoglubolin v tnh cht vt l la chn ca sn phm.
Vi mc bin tnh ca -lactoglubolin khong 60 99%, kh nng ng t gim tuyn
tnh, trong khi , n nh gel yaourt th hin ti u khi -lactoglubolin cn li khong
10%.
C th cc whey protein bin tnh lin kt vi casein trong sut qu trnh gia nhit v
sau ng vai tr nh hai cu ni bng cch lin kt vi phn t whey protein bin tnh
khc. Corredig v Dalgleish (1999) nghin cu v a ra hai c ch tng tc chnh : mt
tng tc trc tip ca -lactoglubolin vi cc micelle casein thng qua lin kt vi -casein;
v s to thnh cht kt t tan c t -lactoglubolin v -lactalbumin nh l mt cht
trung gian trc khi tc dng vi casein.
2.2. iu kin ln men
a.
Canh trng
S la chn canh trng ban u s nh hng ln n tnh cht vt l ca yaourt.
c nhiu ngi thc hin phn lp v tch polysaccharide ngo i bo t canh trng ln men
ca nhiu loi vi khun lactic khc nhau, tuy nhin chc nng ca polysaccharide ngoi bo
trong sn phm ln men t sa th cha c xc nh r rng. C v nh s lng
polysaccharide ngoi bo khng mang tnh quyt nh, nhng loi polysaccharide, kh nng
tch in, khi lng ca polysaccharide ngoi bo th rt quan trng i vi tnh cht lu
bin. Tuy nhin, s lng polysaccharide ngoi bo c mi tng quan vi nht, v chng
c kh nng lin kt vi si casein trong mng gel to thnh. Nh vy, polysaccharide ngoi
bo s lm tng nht, ci thin bn vt l ca sn phm ln men.
Nhng phng php o trn gel yaourt c n nguyn vn khng th hin nh hng ca
polysaccharide ngoi bo trong vic bo qun mng gel c hm lng cht kh khong 12%,
trong khi mt s sn phm c ci tin c qunh th c hm lng cht kh thp
hn na. iu ny c gi thit do cc polysaccharide n goi bo khng tch in tan
trong huyt thanh ti cc nt mng nn khng nh hng n bn ca mng protein, dn
Trang 30
AMH Cng Ngh Thc Phm
n s nh hng ln n nht ca yaourt khuy. Theo Van Marle (1999) nht ca

huyt thanh yaourt s tng gp 5 ln khi canh trng ln men c polysaccharide ngo i bo.
b.
Nhit v thi gian ln men
iu kin ln men c th nh hng n tnh cht ca sn phm cui cng. Nhit ti

u ca vi khun lactic a nhit khong 40 43oC. Trong cng nghip sa, c hai phng
php ln men thng c ng dng : phng php ln men nhi t thp (thi gian di) v
ln men nhit cao (thi gian ngn). Bng vic s dng iu kin nhit ti u i vi
tng VSV, thi gian ln men c th thay i t 2,5 n 4h. Nu tin hnh ln men qua m,
nhit c th gim n 30 32oC nhm p ng cc yu cu k thut, khi thi gian ln
men c th ln n 10 12h t c pH kt thc nh mong mun. Vic nhit ln men
h thp dn n mc acid ha chm hn, thay i ng lc ca s hnh thnh mng li
ca protein. Ni chung, nhit ln men thp th thi gian t n c pH mong mun
cng di, nhng sn phm cui cng s bn v n nh hn. Tuy nhin, theo Lankes (1998)
so snh yaourt ln men ti 30oC v 42oC th sn phm ln men ti 42oC bn gel cao hn v
nht hn. Cn theo Haque (2001) khi t ng nhit ln men trong khong 37 46oC th
bn gel ca yaourt truyn thng v nht ca yaourt khuy s tng. Home (1998) gii
thch cho nhng kt qu mu thun ny da trn m hnh micelle casein phc tp, nh mt
s cn bng gia lc ht k nc v lc y tnh in.
2.3. X l sau ln men
Yaourt truyn thng
Yaourt truyn thng c ln men trc tip trong bao b, ngoi qu trnh lm l nh ra,
khng cn thm mt qu trnh tc ng no ln sn phm sau khi ln men. Thng th ng,
qu trnh ln men dng li pH cao hn mt cht so vi pH mong mun ca sn phm, nh
l khong thi gian cn thit lm lnh cc trong bung thng hi. Khi vn chuyn, cn lu
trnh s rung ng ca sn phm v lc ny gel vn cn yu v d to thnh cc ng nt
cc b giai on ng c sau . Thng thng, lm lnh nhanh rt quan trng lm
gim s pht trin ca vi khun lactic, ni cch khc l lm gi m lng acid tha. Hn na,
tng s acid ha n pH thp hn 4 s dn n nhng khim khuyt trn cu trc v khi gel
thnh phm.
Yaourt khuy
Sau khi ln men trong b n ln men, khi gel b ph v bng phng php khuy to
thnh mt cht lng phi Newton. Xc nh ch khuy l thit yu, v n gy ra thay i
ng k n tnh cht lu bin ca sn phm. st ca yaourt khuy ph thuc vo cht
gel trc khi khuy, gel cng cht th st cng cao. Hn na, gel c cht cao cho php
khuy mnh, do to ra sn phm c mn v khng b long. cht ca gel cao cn
lm gim nguy c kt t to sn phm b vn cc.
Khng c mt quy tc chung v vic b tr thi gian nhit trong qu trnh khuy v
lm lnh, v mi nh sn sut c mt cch khc nhau. Sau khi khu y, sn phm cn c thi
gian ti cu trc. Sau khi t mt gi tr pH nht nh, sn phm c th c khuy trn
Trang 31
AMH Cng Ngh Thc Phm
nh t c nhit phn b ng u trong qu trnh lm lnh. Khi t c gi tr

nhit 15 22oC, sn phm c bm vo bn cha tm v chun b cho giai on rt sn
phm. Trong qu trnh lm lnh sau ng gi s t c s gia tng st mong mun, gi
c cu trc c trng ca sn phm.
II.
1.
Mayonnaise
Quy trnh cng ngh
Trng
Ra
Thanh trng
Du
Tch lng
Lng trng, v
Gim
Khuy trn
Ha tan
Gia v
ng ha
n nh sn phm
ng chai
Mayonnaise
Trang 32
AMH Cng Ngh Thc Phm
2.
Cc c im ca sn phm mayonnaise
Mayonnaise l mt loi thc phm dng kem mn, mu vng nht, c mi v c trng,
thng c s dng vi salad, sandwich v mt s thc phm khc. Mc d c thnh phn
nguyn liu n gin v c ch bin khng qua qu nhiu qu trnh, nhng c mt cng
thc phi trn v quy trnh tt, cn phi c s hiu bit v vai tr ca mi thnh phn v tng
qu trnh to nn cu trc sn phm mong mun.
Mayonnaise l mt thc phm bn rn trong du thc vt chim t nht 65% ; 2,5%
acid acetic hay acid citric (d i dng gim hay nc ct chanh) v khi lng, c pH khong
3,64,0. Cc sn phm mayonnaise thng m i thng cha khong 7782% du thc vt,
ngoi ra trong thnh phn cn c mui, ng saccharose, gia v, cht to mi, cht iu v,
cht bo qun
Mayonnaise l mt h nh tng du trong nc, trong du thc vt (thnh phn
chim t l ln) phn tn trong nc (thnh phn chim t l t hn). V cu trc khng bnh
thng ny nn h nh tng trong mayonnaise d b ph v. Do mayonnaise nht thit
cn s dng lng trng ng vai tr l cht nh ha khi ch bin.
Cc tnh cht nh kh nng pht, mouthfeel, bn nh b tc ng bi s phn tn
ca cc ht du trong pha nc. Lng du trong h nh tng cng nhiu, sn phm cng
tr nn c hn. Vi lng du khong 65%, mayonnaise kh long, trong khi vi khong
8084% du, sn phm rt c v st.
S thay i v cu trc v mouthfeel ca mayonnaise c quyt nh bi s phn tn
ca cc ht du trong pha nc v s tng tc gia cc ht cu bo.
H nh tng s tr nn qu ti v km n nh khi lng du vt qu 84%. Cc ht
cu xp rt st nhau vi khong h rt nh. Mt mng li yu c hnh thnh do s kt t
ca cc ht cu bo, s tng tc gia cc ht cu bo ph thuc vo lin kt Van Der Waals.
Nu lc ht qu ln, cc ht cu s hp nht li to thnh ht c kch thc ln hn.
nht ca h nh tng ph thuc vo t l th tch v tnh cht ca pha lin tc.
nht ca pha du phn tn c th khng quan trng nu cc ht cu bn vng. Tuy nhin, nu
cc ht cu b bin dng do s xp kht (khi lng du cao), nht ca cc ht cu ng
mt vai tr quan trng n nht chung ca h nh tng. Tnh cht lu bin ca
mayonnaise c xp vo tnh nht n-vicoelastic.
Trong mayonnaise, cc ht cu bo xp rt st nhau. Lng du cao to ra kt cu dng
t ong cho cc ht cu bo ny. Mt kha cnh quan trng ca cc cc ht du l kch thc
v phn b kch thc ng nht. Nhiu ht c dng cu, nhng chng khc nhau ng k
v kch thc ht vi nhng ht nh hn xp khong gia cc ht ln hn. S sp xp kht
nhau gy ra s bin dng ca cc ht cu bo thnh dng lc gic, gp phn to ra v b
ngoi dng t ong. Cc ht cu bo b bin dng thng gp nhng sn phm c hm lng
bo trn 80%. Lng ht cu bin dng cao c th tc ng n s n nh v cu trc ca h
nh tng.
Pha nc bao quanh cc ht cu bo l pha lin tc. Cc thnh phn khc trong cng
thc phi trn sn phm (gia v, ng, mui) nhm lm tng hng v c tm thy
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AMH Cng Ngh Thc Phm
trong pha ny. Cc protein trong lng trng hp ph ln b mt phn chia pha v lin kt
vi nhau, to thnh mt mng gel protein, lm tng nht v n nh ca h nh tng.
B mt cc ht cu bo c bo v bi lecithin trong lng trng (cht nh ha) v
mt lp protein trng. Mng bao ny c nh hng kh ln n bn vng ca cc ht cu
bo. Khi lp mng ny mng hoc yu i v c lc c hc tc ng vo, cc ht cu bo c
th d dng kt hp li vi nhau.
Thnh phn s dng sn xut h nh tng mayonnaise l rt quan trng. T l gia
trng v du cn phi c cn bng hp l t c nht v cu trc mong mun.
3.
Cc yu t nh hng n cu trc v v b ngoi sn phm

3.1. Nguyn liu
a. Du
Du l thnh phn ng gp phn ln vo gi thnh sn xut, da vo thnh phn t l.
Cc nh qun l phi cn bng vic s dng cho tnh n nh v cht lng sn phm vi gi
thnh sn xut. Gim lng du s lm gim chi phi sn xut, nhng s lm gim t l du
trong sn phm, cng nh lm gim lng ht cu bo v lm nh hng n cht lng sn
phm. Vic lm gim lng ht cu bo c th lm gim s lm gim d tng tc, v h nh
tng s tr nn km n nh hn.
Cht lng ca du c s dng rt quan trng n hng v ca sn phm v s n
nh ca h nh tng. Du bng, du nnh, du hng dng, du bp, du oliu u c
s dng sn xut mayonnaise. Du nnh khng qua hidro ha c s dng rng ri nht
do gi thnh r. Cc loi du c bo ha cao him khi c s dng do khi kt tinh
nhit thp c th ph v cu trc ca sn phm.
Cc loi du cha bo ha rt d b oxi ha, gy nh hng n hng v v cht lng
ca mayonnaise. Du nnh thng c sn cc thnh phn chng oxi ha t nhin (nh
tocopherol) gip hn ch s oxi ha du. Du dng sn xut mayonnaise khng c php
c mi l do b oxi ha.
b. Trng
Trng l thnh phn c gi cao nht trong cc nguy n liu sn xut mayonnaise v c
tc ng r rng n c tnh v cht lng sn phm. Hm lng cht kh trong trng thp
c th c th gy s mt n nh ca h nh t ng. Lng v loi cht kh trng c tc ng
ln n nht v bn ca h nh tng. Vic quyt nh t l trng trong cng thc
phi trn da rt ln vo thc nghim.
Lng trng rt giu lecithin, protein, lipoprotein nn c th ng vai tr l cht
nh ha trong sn xut mayonnaise. Th nh phn ng vai tr l cht nh ha trong lng
trng chim khong 10% khi l ng ca lng .
Trng c s dng trong sn xut mayonnaise c th l trng ti, hay bt trng, c
th s dng lng hoc ton b trng. Tuy nhin, lng qua ch bin c th lm ph
v kt cu v lm gim kh nng nh ha ca trng. Trng ng lnh c th s bin tnh
khng thun nghch nhit lnh ng v khi khng th s dng trong sn xut
mayonnaise. Cc qu trnh c hc (ng ha) hoc b sung enzyme (proteases hay
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AMH Cng Ngh Thc Phm
phospholipases) c th ngn cn s to gel ca l ng trng. Thm 10% mui, 10% ng

hoc lng trng trng c th gii quyt vn bng cch ch cho to gel mt phn v y l
phng php c chp nhn rng ri. Ko di thi gian tng tr ca lng trng c b
sung ng hay mui c th lm thay i v cht lng v tnh nng ca lng . Trng r
ng s c nhng c th phn tn c, sn phm mayonnaise s c v mn. Bt trng c
kh nng ha tan d dng trong pha nc ca h nh tng nn to ra sn phm s c hn
so vi trng ng lnh c cng hm lng cht kh. Vic thanh tr ng trng khng c tc
ng nhiu n tnh cht nh ha ca trng.
Vic thanh trng trng trong sn xut mayonnaise l cn thit loi tr kh nng sn
phm b nhim Salmonella. Vic thanh trng lng trng c b sung mui hay khng l m
nh hng n tnh cht nh ha ca lng trng. Lng trng c th chu c nhit
di 65oC, nhng nhit cao hn c th bt u xy ra bin tnh.
Ngoi vic nh hng n nht v n nh h nh tng, lng trng cn gp
phn to mu cho mayonnaise. Mu vng nh t ca sn phm ch yu do mu ca lng
trng. i vi mayonnaise khng cho th m cht to mu no khc. Mu sc ca lng
trng ch yu ph thuc vo ch n ca g. Du thc vt khng ng gp v o mu vng
ca sn phm, nhng c th to ra mu lc nht.
c. Acid
Gim khng qua chng ct l ngun acid chnh c s dng trong sn xut
mayonnaise v gi thnh th p, ngoi ra cn c th s dung acid citric hay acid malic. M i
hng ca gim, cui cng l mi hng ca mayonnaise, thay i theo l ng ethyl acetate
v cc thnh phn to hng khc. Nc ct chanh c th c s dng lm ngun acid , vi
thnh phn acid l acid citric v thng c s dng trong cc sn phm cao cp. Nu d ra
qu nhiu, cc thnh phn to hng ny c th to ra mi nu cho sn phm. Mu sm ca
gim c th truyn sang cho sn phm l m sn phm c mu m hn. Than hot tnh c th
lm gim mu ca gim nhng cng c th lm mt i mt s cu t hng.
Vic thm acid vo lm gim pH ca h nh tng v nh hng n cu trc sn
phm. Khi pH gn n im ng in ca protein trng, phn t trung h a v in, tng
in tch m v in tch dng bng nhau, protein trn mng ht cu bo ng t v lin kt
vi nhau. S ng t ny lm tng tnh nht n v s n nh ca mayonnaise.
d. M tt
Hai loi m tt thng c s dng trong sn xut mayonnaise l dng bt trng v
bt nu gp phn to h ng v v h tr cho s nh ha. Bt m tt c mt s tnh cht
nh ha, ph thuc vo loi m tt s dng, s cn bng cc th nh phn trong cng thc phi
trn v quy trnh ch bin. Vic s dng m tt rt hiu qu khi c kt hp vi lng
trng. Bt m tt c th to ra cm gic c ht cho sn phm mayonnaise.
S tc ng n mi v sn phm ca m tt thay i ph thuc v o vic la chn
nguyn liu. M tt trng khng c mi v c v cay, cn m tt nu c mi nng. Thng
thng, ngi ta kt hp hai loi m tt ny vi nhau to ra c m tt c mi v theo
mun.
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AMH Cng Ngh Thc Phm
e. Mui, ng, gia v

Nhng thnh phn nh t bt, mui, ng gp phn lm cn bng hng v ca sn
phm, ngoi ra cn ci thin mt s tnh cht vt l khc ca mayonnaise v c ch vi sinh
vt. Mt h nh tng c to ra cm gic v m i v nh nhng, ngc li, mt h nh yu
lm ni bt v ngt, v cht v v mui khin sn phm c hng v mt cn bng.
nht s tng khi tng nng mui l n n 15% trong lng trng. Mui ci
thin c tnh ca mayonnaise theo ba h ng : (1) nhng cht hot ng b mt trong l ng
trng tr nn linh ng do mui gip phn t n cc cc phn t trong trng, (2) mui l m
trung ha in tch ca protein gip cc protein n y tng kh nng hp ph ln b mt cc ht
cu bo v lm bn lp mng bao ny; (3) cc ht cu bo cnh nhau tng tc mnh hn vi
nhau do s trung ha v in trn b mt. Nhng yu t trn gip n nh h nh tng, ngay
c khi pH ca mayonnaise khng tr ng vi pH ng in ca protein trng. Tuy nhi n, qu
nhiu mui c th tc ng bt li n s n nh ca h nh t ng do cc protein trng
ng t ngay trong pha nc thay v hp ph ln mng bao cc ht cu bo. ng
saccharose khng c chc nng nh mui, m thc t c th lm yu i s tng tc gia cc
ht du do cc gc c phn ng chn (shielding reactive groups), n n c th lm gim
nht ca sn phm.
3.2. Quy trnh
a. Khuy trn
u tin mui, ng, gia v, cht to ngt, cht bo qun s c trn vi nc
thnh dung dch (lng nc s dng trong giai on n y chim khong 1/3 lng nc
trong pha nc ca sn phm). Sau trng s c cho vo vi tc khuy trn kh
chm. Nhit ca qu trnh trn nn gii hn khong 10 16oC v khi a sang thit b
nghin keo nhit c th tng th m khong 6oC trong qu trnh nghin. Vic thm trng
vo pha nc l quan trng cho tnh cht a nc yu ca lng trng c th c thc
hin khi cho du vo. Vic ny s gip trnh c hin tng o nh trong h nh t ng.
Vic thm gim vo sau to cho sn phm c nht cao h n l khi cho gim vo ton
b khi va bt u qu trnh. Khi du v gim c cho vo ng thi, s to thnh mt h
nh tng nc trong du vi nht gn ging vi nht ca du nguy n liu nn s
khng to c nht mong mun cho sn phm. Trong khi , nu cho gim v o sau, cc
ht du nh c hnh thnh, to ra mt h nh tng n nh nh mong mun.
Ban u du c cho vo my trn t t thnh mt dng nh. Bn thnh phm lc ny
s long v cc ht du lc ny kh ln. Tc cho du vo s c tng dn ln khi bn
thnh phm bt u c li. iu n y gip hn ch vic mayonnaise tr n n qu c bm
qua my nghin keo. Khi lng du trong h nh t ng tng ln, cc ht du phn tn tr nn
nh hn v bn thnh phm tr nn c hn. Vic cho thm gim vo bt c bc no ca
vic nh ha gy ra s kt hp ca mt s ht du v bn thnh phm tr nn long trong
mt khong tc thi. Gim c cho vo gia lc cho du, thng l vo giai on gn cui.
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AMH Cng Ngh Thc Phm
b. ng ha
Khi hn hp c phi trn k, bn thnh phm c a sang thit b nghin keo
thc hin qu trnh ng ha. Hn hp khng n n qu lu trong my nghin v c th
s c qunh li, nh h ng khng tt n qu tr nh ng ha v cu trc sn phm cui
cng. My nghin keo c t ch khong 3600 v ng/pht. Kch thc m ca my
nghin tc ng n kch thc ca ht cu bo. m ph hp t c sn phm mong
mun c c bng cc cuc th nghim. Ch nghin thch hp nht l m nh nht
m khng lm ph v h nh tng. Gim kch thc cc ht cu bo s lm tng tng din
tch b mt ca cc ht cu. Cng thc ca sn phm v kh nng nh ha ca lng trng
l nhng yu t quyt nh n ch nghin. m ca ca th ng c s dng l 25
40mm. My nghin keo c th c thm v o nhit lm gim nhit ca sn phm xung
khong 24 oC.
c. Rt bao b
H nh tng sau khi nghin vn cn kh nng chy nhng phi c bm vo bao b
thch hp nhanh chng. H nh tng s chuyn sang dng khi c bn rn sau mt khong
thi gian nht nh. Thi gian cn thit l m c ph thuc vo nhiu yu t lin quan n
cng thc, thit b v cch tin hnh. Nu khi c ny b ph, s tr nn mm hn d c kh
nng c li..
Bao b thng c s dng l thy tinh hay nha polyethylene. Vic chn la bao b
ph hp c cn nhc gia cc yu t : s tin li cho ngi tiu dng, gi thnh nguyn
liu v gi phn phi, thi hn s dng ca sn ph m. Bao b thy tinh c kh nng ngn cn
oxy khng kh tt hn cc loi bao b nha, do lm gim nguy c b oxi ha cho sn
phm.
Trang 37
AMH Cng Ngh Thc Phm
KT LUN
Sn phm thc phm rt a dng, phong ph v ang c pht trin mi ngy. Vic
hiu bit v tnh cht cng ngh gip cho hiu qu ca qu trnh sn xut gia tng. Trong
cng nghip thc phm hin nay, sn phm dng bn rn vn cn nhiu hng pht trin
ang c nghin cu su hn. Cc yu t cng ngh nh hng n thc phm bn rn trnh
by phn trn l mt phn c ng dng quy m cng nghip. Cc tnh cht c
trng ca mt sn phm nh cu trc, v b ngoi c th nh hng bi nhiu yu t khc
nhau. Ty theo mc ch, yu cu sn xut, iu kin tin hnh m nh cng ngh s la
chn gii php ph hp nht i vi tng sn phm. Vic thay i cc yu t cng ngh cng
chnh l phng php hi u qu pht trin, a dng ha sn phm thc phm trong sn
xut.
Trang 38
AMH Cng Ngh Thc Phm
TI LIU THAM KHO

[1]. Nguyn Quang Lc, L Vn Thch, Nguyn Nam Vinh, K thut p du v ch bin du
m thc phm, NXB KHKT TPHCM, 1993.
[2]. Chu Phm Ngc Sn, Du m trong sn xut v i sng, NXB THHCM, 1993.
[3]. L Vn Vit Mn, Cng ngh sn xut cc sn phm t sa v thc ung Tp 1: Cng
ngh sn xut cc sn phm t sa , NXB HQG TP.HCM, 2004.
[4]. L Bch Tuyt v cc cng s, Cc qu trnh cng ngh c bn trong sn xut th c
phm, NXB Gio dc, H Ni, 1996.
[5]. Nguyn Hong Dng, nh gi cm quan thc phm: Nguy n tc v thc hnh,
NXB Khoa hc v K thut
[6]. Amihud Kramer, Alina S. Szczesniak, Texture measurements of food , Springer, 1973.
[7]. Brian M. McKenna, Texture in food Volume 1 : Semi-solid foods, Woodhead
Publishing, 2003.
[8]. Richar D. O Brien, Fats and Oils (Formulating and processing for Applications),
Technomic publishing CO, INC.
[9]. ISO. 11036:1994. (1994). Sensory Analysis Methodology Texture profile,
International Organization for Standardization, Geneva, Switzerland.
[10]. J. Scott Smith and Y. H. Hui, Food Processing Principles and Applications , Blackwell
Publishing, 2004.
[11]. KeShun Liu, Soybeans: Chemistry, Technology, and Utilization , Springer Science &
Business Media Publishing, 1997.
[12]. Serpil Sahin and Servet Glm Sumnu, Physical properties of foods , Springer Science &
Business Media Publishing, 2006.
[13]. http://en.wikipedia.org/wiki
[14]. http://sciencedirect.com
[15]. http://www.freepatentsonline.com
Trang 39

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AMH Cng Ngh Thc Phm

GVHD : Th.S Nguyn Thanh Khng

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AMH Cng Ngh Thc Phm

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AMH Cng Ngh Thc Phm

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AMH Cng Ngh Thc Phm

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Mt s sn phm thc phm dng bn rn trn th trng

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Nh tng l mt h gm hai cht lng khng ha tan nhng c trn ln vi nhau.

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Khi lng (g/100g b u phng)

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Shortening c mu trng c, xp, b mt bng, do, nhit nng chy 40 47oC.

Tng sauce : tng t, tng c

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Cc sn phm thc phm bn rn dng c to gel

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L thuc tnh c hc lin quan n tr lc

L thuc tnh cu trc c hc c lin quan

L thuc tnh cu trc c hc lin quan n

dnh nht Stickiness

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B. TNG QUAN CC YU T CNG NGH NH HNG N CU TRC

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