Bai Pie Tham Khao

GVHD: Th.S Trn Th Thu Tr Mc lc

CHOCOPIE

TM HIU QUY TRNH SN XUT CHOCOPIE....................................................5 I. GII THIU BNH CHOCOPIE:...........................................................................5 1.1. nh ngha: .............................................................................................................5 1.2. Cc hng sn xut chnh: .......................................................................................5 II. NGUYN LIU: ......................................................................................................9 2.1. Bt m (v cc nguyn liu khc nho bt lm bnh) ...........................................9 2.1.1. Nguyn liu sn xut bt m: cy la m ...............................................................9 2.1.2. Tnh hnh sn xut v tiu th: [ food chemistry + wiki]....................................12 2.1.3. Cu to v thnh phn ht: ................................................................................13 2.1.4. Thnh phn ha hc ca bt m:........................................................................14 Glucid bt m:..............................................................................................................14 Tinh bt:....................................................................................................................... 15 Dextrin: ........................................................................................................................ 16 Pentosan:......................................................................................................................16 Cellulose v hemicellulose: .......................................................................................... 17 Protein bt m:.............................................................................................................17 Lipid bt m .................................................................................................................18 Cht khong: ...............................................................................................................19 Cc vitamin: ................................................................................................................19 Enzym: ......................................................................................................................... 19 Tp cht trong bt m: ................................................................................................ 20 Ch tiu cht lng bt m: ......................................................................................... 20 2.2. Chocolate (v cc nguyn liu khc to chocolate) ............................................20 2.2.1. B cacao:.............................................................................................................20 2.2.2. Bt ca cao : .........................................................................................................21 2.2.3. Cht to ngt: .....................................................................................................22 2.2.4. Sa : ....................................................................................................................25 2.2.5. Cht bo:.............................................................................................................26 2.2.6.Cc nguyn liu khc :.......................................................................................... 28 2.3. Cc nguyn liu sn xut marshmallow: ............................................................. 30 2.3.1. Glucose syrup.....................................................................................................30 2.3.2. Gelatine ..............................................................................................................30 2.4. Ngun nguyn liu khc ....................................................................................... 30 2.4.1. Nc ...................................................................................................................30 Thnh phn ca nc: ................................................................................................ 31 Yu cu cht lng nc: ........................................................................................... 31 2.4.2. Trng..................................................................................................................31 Thnh phn ha hc ca trng g:.............................................................................32 Cht lng ca trng:.................................................................................................32 2.4.3. Cht bo qun.....................................................................................................33 2.4.4. Cht to xp........................................................................................................33 2.4.5. Cht iu v .......................................................................................................33 2.4.6. Mch nha .........................................................................................................34 2.4.7. Cht to mu......................................................................................................35

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GVHD: Th.S Trn Th Thu Tr

CHOCOPIE

III. QUY TRNH SN XUT: ...................................................................................35 3.1. S khi .............................................................................................................35 3.2. Quy trnh sn xut marshmallow: .......................................................................36 3.2.1. S quy trnh ...................................................................................................36 Cng thc phi trn ....................................................................................................37 3.2.2. Gii thch quy trnh............................................................................................. 37 3.2.2.1. Nu ..................................................................................................................38 Mc ch ......................................................................................................................38 Cc bin i .................................................................................................................38 Thit b......................................................................................................................... 38 3.2.2.2. Nho trn ........................................................................................................39 Mc ch ......................................................................................................................39 Cc bin i .................................................................................................................39 Thit b......................................................................................................................... 40 3.3. Quy trnh sn xut chocolate................................................................................40 3.3.1. S khi:..........................................................................................................40 3.3.2. Gii thch quy trnh cng ngh ...........................................................................42 3.3.2.1. Phi trn : .........................................................................................................42 a, Mc ch : .................................................................................................................42 Chun b ......................................................................................................................42 b, Cc bin i xy ra : ..................................................................................................42 Vt l :.......................................................................................................................... 42 Ha hc:....................................................................................................................... 42 Ha l:.......................................................................................................................... 42 c, Phng php thc hin: ............................................................................................. 42 d, Thit b :....................................................................................................................42 My phi trn (nng sut: 30 - 40 kg/m) ..................................................................42 Cu to:........................................................................................................................ 42 Thng s: .....................................................................................................................42 Cch thc hin: ...........................................................................................................42 3.3.2.2. Nghin mn: ......................................................................................................43 a, Mc ch : .................................................................................................................43 b, Cc bin i xy ra : ..................................................................................................43 Vt l :.......................................................................................................................... 43 c, Phng php thc hin : ............................................................................................ 43 d, Thit b :....................................................................................................................44 Cu to: ....................................................................................................................... 44 Thng s k thut:.......................................................................................................44 Cch thc hin: ...........................................................................................................44 My nghin tinh 2 trc................................................................................................ 45 Nguyn l hot ng ca my nghin 2 trc .............................................................. 45 3.3.2.3. o trn nhit : .................................................................................................46 a, Mc ch : .................................................................................................................46 b, Cc bin i xy ra : ..................................................................................................46 Vt l: .......................................................................................................................... 46 Ha hc:....................................................................................................................... 46

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CHOCOPIE

Ha l:.......................................................................................................................... 46 Cm quan: ...................................................................................................................46 c, Phng php thc hin : ............................................................................................ 47 d, Thit b :....................................................................................................................47 Thng s k thut:.........................................................................................................48 3.3.2.4. X l nhit :......................................................................................................50 a, Mc ch : .................................................................................................................50 Hon thin: ..................................................................................................................50 Chun b: .....................................................................................................................50 b, Cc bin i xy ra : ..................................................................................................50 Vt l :.......................................................................................................................... 50 Ha l :......................................................................................................................... 50 Nhit nng chy ca cc dng tinh th b ca cao..................................................50 Ha hc:....................................................................................................................... 51 c, Phng php thc hin : ............................................................................................ 51 d, Thit b :....................................................................................................................52 3.4. Gii thch quy trnh sn xut chocopie ................................................................ 52 3.4.1. Qu trnh phi trn nguyn liu ph v ph gia ................................................52 Thnh phn phi trn .................................................................................................53 3.4.2. Qu trnh nho: ..................................................................................................54 Hnh 15: Thit b nho trn t nm ngang ..................................................................57 u im ca my nho trn tc cao t nm ngang.............................................57 Nhc im ca my nho trn tc cao t nm ngang.......................................57 Nng sut ca my nho trn hot ng gin on...................................................58 3.4.3. To hnh: ............................................................................................................58 Cc yu t nh hng: ................................................................................................ 59 Cu to:........................................................................................................................ 59 Nguyn l hot ng: ...................................................................................................59 c im: .....................................................................................................................60 Thng s thit b:..........................................................................................................60 3.4.4. Nng:................................................................................................................62 Cc bin i vt l: .......................................................................................................62 Cc bin i ha l:......................................................................................................62 Cc bin i ha hc:...................................................................................................63 Cc bin i cm quan:................................................................................................ 63 Cu to:........................................................................................................................ 63 u im:....................................................................................................................... 63 Nhc im:.................................................................................................................64 Nguyn tc: ..................................................................................................................64 Thng s cng ngh: ....................................................................................................65 3.4.5. Lm ngui...........................................................................................................66 3.4.6. Ph nhn:...........................................................................................................66 Nguyn tc:..................................................................................................................66 Nhc im:.................................................................................................................66 u im:....................................................................................................................... 67 Nhc im:.................................................................................................................67

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CHOCOPIE

Yu cu khi ph nhn: ................................................................................................ 67 3.4.7. Kp nhn: ...........................................................................................................68 3.4.8. Ph Chocolate: ...................................................................................................69 Bin i:....................................................................................................................... 69 3.4.9. Lm ngui: .........................................................................................................71 3.4.10. Bao gi..............................................................................................................72 Thit b:......................................................................................................................... 73 TI LIU THAM KHO: ............................................................................................ 74

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CHOCOPIE

TM HIU QUY TRNH SN XUT CHOCOPIE

I. GII THIU BNH CHOCOPIE: 1.1. nh ngha: Chocopie l tn mt loi bnh c pht minh v sn xut bi tp on bnh ko Orion Hn Quc vo nm 1974. Chocopie l sn phm c to thnh bi lp marshmallow chnh gia hai lp bnh m xp v ton b bnh c bao ph bi mt lp chocolate. Thnh phn bnh: bt m, ng, mch nha, shortening, du thc vt b oxyha, sa bt nguyn kem, natri bicarbonat ( E500ii), amonium bicarbonat ( E503ii), monocanxi phosphate (E341i), cht nh ha (E322),vani , protein sa, gm xanthan (E415), mui, gelatin, bt cacao, trng g. Chocopie c xem nh l tinh hoa ca nn vn ho m thc Hn Quc. Ban u, Orion cung cp chocopie cho qun i dng pht cho binh lnh sau tun hun luyn c bn u tin. Nhng by gi n rt quen thuc vi tt c mi ngi, n ni nhc ti Hn Quc l nhc ti Chocopie, ging nh Kim Chi vy. Hin nay, chocopie c sn xut ti nhiu ni trn th gii. Orion s dng chocopie nh mt sn phm chin lc nhm tm mt v tr chc chn ti th trng thc phm nc ngoi v t c nhiu thnh cng. Cng vi chocopie, Orion chim 2/3 th trng bnh ngt ca Trung Quc. Bn th trng tiu th chocopie ln l Hn Quc, Trung Quc, Vit Nam v Nga. 1.2. Cc hng sn xut chnh: Th trng bnh ko chocopie rt a dng nhiu chng loi. Cng mt phng php sn xut nhng cng thc khc nhau cho ra nhiu loi bnh vi gi r cht lng khc nhau. Sau y l mt s sn phm trn th trng. - Sn phm ca ORION :

- Sn phm ca LOTTE:

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CHOCOPIE

- Sn phm ca cng ty c phn bnh ko Phm Nguyn:

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CHOCOPIE

Gi tr dinh dng ca SoSot Bo tng Bo no Bo dng Trans Cholesterol Na Carbohydrate tng X ng Protein Ca St Gi tr dinh dng ca Coffee pie Bo tng Bo no Cholesterol Na Carbohydrate tng X ng Protein Ca St

4g 2g 1.6g 0.3mg 49mg 14g 0.3g 9g 1g 10mg 0.3mg

5g 2g 2mg 67mg 18g 0.4g 9g 1g 10mg 0.3mg

- Sn phm ca cng ty c phn bnh ko Hi H:

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CHOCOPIE

Bo tng Cholesterol Na Carbohydrate tng X ng Protein - Sn phm ca cng ty Kinh :

4.5g 2mg 65mg 12g 0.5g 7.2g 1.5g

- Sn phm ca cng ty ng Qung Ngi:

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CHOCOPIE

Bo tng Carbohydrate tng ng Protein

70g 18g 9g 4g

II. NGUYN LIU: 2.1. Bt m (v cc nguyn liu khc nho bt lm bnh) 2.1.1. Nguyn liu sn xut bt m: cy la m Lch s v phn loi, phn bit vi cc loi cng h [food chemistry + wiki] La m hay tiu mch (Triticum spp.) l mt nhm cc loi c thun dng t khu vc Levant v c gieo trng rng khp th gii. V tng th, la m l thc phm quan trng cho loi ngi, sn lng ca n ch ng sau ng v la go trong s cc loi cy lng thc. Ht la m l mt loi lng thc chung c s dng lm bt m trong sn xut cc loi bnh m; m si, bnh, ko v.v cng nh c ln men sn xut bia ru hay nhin liu sinh hc. La m cng c gieo trng quy m hn hp lm c kh cho gia sc v rm cng c th dng lm c kh cho gia sc hay vt liu xy dng lp mi.

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CHOCOPIE

Hnh 1: Gii thiu hnh nh cy la m Chng ta bt u vi ngun gc cy lng thc trc tin, chng c ngun gc t cy thn c di, nh ch hnh di

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CHOCOPIE

Hnh 2: Cc nhnh pht trin ca cy lng thc La m c ngun gc t Ty Nam trong khu vc c bit di tn gi Li lim Mu m (khu vc Trung ng ngy nay). Cc mi quan h di truyn gia la m einkorn v la m emmer ch ra rng khu vc thun dng la m rt c th l nm gn Diyarbakr Th Nh K. Cc loi la m hoang di ny c thun dng nh l mt phn ca ngun gc nng nghip ti khu vc Li lim Mu m ny. Vic trng trt v thu hoch cng nh gieo ht lp i lp li cc loi c hoang di ny dn ti s thun dng la m thng qua chn lc v cc dng t bin vi tai thc dai, cn nguyn vn khi thu hoch, ht ln, v xu hng cc bng con cn nm li trn thn cy cho n khi thu hoch . Do mt i c ch pht tn ht nn la m thun dng ch cn kh nng hn ch trong vic nhn ging mt cch hoang d. Vic trng trt la m bt u lan rng ra ngoi khu vc Li lim Mu m trong thi i mi. Vo khong nm 3000 TCN, la m xut hin ti Ethiopia, n , Ireland v Ty Ban Nha. Khong 1 thin nin k sau n ti Trung Quc. Khong nm 1000 TCN vic trng trt nng nghip vi s dng sc nga, tru, b cy ba lm gia tng sn lng la m, ging nh vic s dng cc my gieo ht thay th cho vic gieo ht bng cch ri ht trong th k 18. Sn lng la m tip tc tng ln, do cc vng t mi c a vo khai thc, cng nh do k thut canh tc ca ngh nng tip tc c ci tin vi vic s dng cc loi phn bn, my gt, my p la (my gt p), cc loi my cy t, my xi t, my trng cy dng sc ko ca my ko, cng tc thy li v phng tr su bnh dch hi hon thin hn cng nh vic to ra cc ging mi tt hn (xem thm Cch mng xanh v La m Norin 10). Vi t l gia tng dn s trong khu vc s dng la m nh l loi lng thc chnh ang suy gim, trong khi nng sut vn tip tc tng, nn din tch gieo trng la m hin ti bt u xu hng gim v n l ln u tin din ra xu hng ny trong lch s loi ngi hin i. Vo nm 2007, sn lng la m gim ti mc thp nht k t nm 1981, v nm 2006 l ln u tin lng tiu th la m trn ton th gii nhiu hn l sn lng mt khong trng s c tip tc dn rng do nhu cu tiu dng la m hin nay tng nhanh hn mc tng ca sn xut. C rt nhiu h thng phn loi thc vt c dng cho loi la m, c trnh by kh chi tit trong bi bo http://en.wikipedia.org/wiki/Wheat_taxonomy . Tn ca mt loi la

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CHOCOPIE

m t mt ngun thng tin c th khc vi tn ca n ngun khc. Theo tng loi, cy la m c c im ring bi ging v theo ma trng trt, nh la m ma ng v la m ma xun;bi lng gluten nh la m cng (lng protein cao) v la m mm (lng tinh bt cao); hay mu sc (, trng hay c). Cch phn loi chnh ca la m ( theo USA) Durum: la m cng, trong c, mu sng c dng lm bt m sn xut m ng. Hard Red Spring: cng, hi nu, nhiu protein thng dng cho bnh m hoc bnh nng. Bt m bnh m v bt m giu gluten c lm t loi ny, sn phm thng mi u tin bi Minneapolis Grain Exchange. Hard Red Winter: cng, hi nu, cng cha nhiu protein dng cho bnh m, bnh nng cng v c b sung trong cc loi bt m khc tng hm lng protein cho bt m lm bnh kh. Mt vi nhn hiu bt m cha ty trng thng lm t mi hard red winter. c thng mi u tin bi Kansas City Board of Trade. Soft Red Winter: mm, protein thp dng cho lm ko, bnh kh, biscuits v bnh xp. Bt m lm ko, bt m lm m ng v mt vi loi bt m nng c thm mui th c lm t loi ny. c thng mi u tin bi Chicago Board of Trade. Hard White: cng, mu sng, m c, hm lng protein trung bnh thch hp trng ma kh nng. c dng cho bnh m v lm bia. Soft White: mm, mu sng, protein rt thp pht trin khu vc m nng. Dng cho bnh cng v m ng. Bt pastry thnh thong cng c lm t loi ny. 2.1.2. Tnh hnh sn xut v tiu th: [ food chemistry + wiki] Cy la m l mt trong nhng cy lng thc quan trng cng vi go v ng. Ding dng cung cp t bnh m c dng trong khu phn n cc nc cng nghip chim 50% nhu cu carbohydrates hng ngy, mt phn lng protein v 50-60% lng vitamin B, ngoi ra cn cung cp khong v vi cht. Nm 2003, tnh theo bnh qun trn ton th gii la m c tiu th 67 kg/nm, nc tiu th bnh qun cao nht l Kyrgyzstan vi 239 kg/nm. Khng nh go, la m ph bin rng trn ton th gii hn v Trung Quc cung cp sn lng chim 1/6 sn lng la m trn th gii v ng u danh sch quc gia sn xut nhiu la m nht nh hnh

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CHOCOPIE

Hnh 3: Top 10 nc sn lng la m cao nht, 2007 2.1.3. Cu to v thnh phn ht: Ht la m c cu to gm ba phn: v cm, ni nh v phi.

Hnh 4: Cu trc ht la m

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CHOCOPIE

1-ru ht, 2-ni nh, 3-t bo cha y tinh bt c bao bi mng protein, 4-thnh cellulose ca t bo, 5-lp aleurone (thuc ni nh nhng s b tch ra cng vi cm, 6v la, 7-v mm, 8-lp t bo ng, 9-lp t bo ngang, 10- lp di v, 11-v ht, 12lp vy, 13-v chi, 14-v th, 15-chi, 16-chi nguyn th, 17-vy r, 18-mm r V cm: lp v cm chim khong 14.5% khi lng ht la m. V cm c cha mt lng nh protein, cellulose, vitamin B v cht khong. Ni nh: chim khong 83% khi lng ht la m, gm hai thnh phn chnh l tinh bt v protein. Cc cht bo, ng, cellulose, cht khong trong ni nh rt t. Ni nh l thnh phn c gi tr dinh dng nht trong ht la m. Bt m c xay t phn ni nh ny. Phi: phi ht chim khong 2.5% khi lng ht la m. Phi cha khong 15 25% ng, 15 33% cht bo, 35 40% protein. Ngoi ra cn c enzyme v vitamin. Lp v cm lm nh hng xu n mu sc ca bt m v lm gim gi tr thc phm ca bt m. Phi c cha enzyme v cht bo nn lm gim thi gian bo qun bt. V vy hai thnh phn ny phi c loi ra ti a trong qu trnh sn xut bt m. 2.1.4. Thnh phn ha hc ca bt m: Thnh phn ha hc ca bt m ph thuc vo thnh phn ha hc ca ht la m v ph thuc vo hng bt. Cc cht dinh dng trong bt c hng cao th c c th tiu ha d hn, nhng bt m hng thp li giu vitamin v cht khong hn. Thnh phn bt m ch yu gm glucid v protid, c th v thnh phn c trnh by bng sau: Bng 1. Thnh phn ha hc ca bt m Gluten, % t 42,7 4 39,1 6 43,2 1 48,4 2 Kh 15,16 11,58 12,9 16,95 Protein 12,51 10,33 11,15 14,8

Tn sn phm

T l ly bt

Tro %

Cellulose %

Pentosan %

Tinh bt % 62,99 80,1 77,84 72,52

Cht bo % 2,06 0,99 1,2 2,02

Ht Bt thng hng Bt hng 1 Bt hng 2

100 10,14 22,4 47,5

1,74 0,47 0,53 1,2

1,51 0,13 0,22 0,48

6,42 1,57 1,84 3,44

Glucid bt m: Glucid l thnh phn ch yu trong bt m, chim ti 70 90% theo cht kh ty theo loi bt m v ging la m dng sn xut loi bt . Glucid l thnh phn to nn cu trc xp, to ngt, to mu sc, v to mi thm. Bng 2. Thnh phn cc loi glucid trong bt m

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CHOCOPIECellulose 0,1 2,3 Hemicellulose 28 Pentosan 1,2 3,5

Glucid T l (%)

ng 0,6-1,8

Dextrin 1-5

Tinh bt 80

Tinh bt: Tinh bt chim khong 80% glucid bt m. Tinh bt la m c cu trc ht trn, kch thc ht t 5 50 m.

Hnh 5: Tinh bt la m Tinh bt l thnh phn quan trng nht ca bt m, c nh hng ln n cht lng bt nho sau ny. ln v nguyn ca ht tinh bt c nh hng n tnh rn chc, kh nng ht nc v hm lng ng trong bt nho. Ht tinh bt nh v ht tinh bt v s b ng ha nhanh hn trong qu trnh sn xut. Tinh bt bao gm hai cu t l amylose v amylopectin.

Hnh 6: Phn t amylose v amylopectin Amylose l polysaccharide c cu to t cc phn t -D-glucose gn vi nhau bng lin kt -1, 4 glucoside to thnh mch thng. Hm lng amylose trong tinh bt bt

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CHOCOPIE

m khong 20%, khi lng phn t ca amylose trong tinh bt m khong 350.000 vC, mc polimer ha l khong 2000 2200 gc glucose. Bt cha nhiu amylose th bnh s gin hn v d v. Amylopectin c cu to t cc gc glucose lin kt -1,4 v -1,6 glucoside v vy m amylopectin c cu trc mch nhnh. Phn t amylopectin ca tinh bt m c hn 10.000 gc glucose lin kt vi nhau, khi lng phn t amylopectin ca tinh bt la m khong 90.000.000 vC, trong cc mch nhnh cha khong 19 20 gc glucose. Phn t amylose c cu to nh nhng chm nho trong xen k hai loi vng: vng 1 c cu to cht, sp xp c trt t v c tinh th do kh b thy phn; vng th hai sp xp km trt t, c nhiu im phn nhnh v khng c tinh th nn d dng b thy phn. Amylopectin ch ho tan trong nc nng, to dung dch c nht cao, rt bn vng v chnh amylopectin to cho sn phm c tnh dai, n hi.

Hnh 7: Nhit h ha ca tinh bt la m bt u t 530 v kt thc 650C Dextrin: Dextrin chim khong 1-5% glucid bt m. Dextrin l sn phm to thnh khi tinh bt b thy phn di tc dng ca h enzym amylase ca la m. Khi lng phn t v tnh cht ca dextrin ph thuc vo mc thy phn ca tinh bt. Dextrin ht vi nc nhiu hn so vi tinh bt, nu hm lng dextrin cao, bt bnh dnh, t dai, t n hi, bt c khuynh hng chy lng ra. Pentosan: Chim khong 1,2 - 3,5% glucid bt m. Pentosan l cc polysaccharide ca cc ng c cha 5 cacbon. Cc pentosan c tnh ho nc, khi trng n to huyn ph c nh hng ti tnh cht vt l ca bt nho. Pentosan trong bt m gm 2 loi: pentosan tan

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CHOCOPIE

trong nc v pentosan khng tan trong nc, chng ch khc nhau mc phn nhnh, pentosan khng tan c mc phn nhnh ln hn. Cellulose v hemicellulose: Cellulose chim khong 0,1 2,3%, hemicellulose chim 2 8% thnh phn glucid ca bt m. Cellulose khng c ngha v mt dinh dng v c th ngi khng th tiu ha, nhng c tc dng gip tng nhu ng rut, gip tiu ha tt. Cc loi ng: Gm cc loi nh glucose, fructose, maltose, saccharose chim khong 0,1 1% glucid bt m. Chng tham gia phn ng Maillard to mu cho sn phm. Bng 3. Thnh phn cc loi ng c trong bt m Loi ng Fructose Glucose Maltose Saccharose Raffinose Glucodifructose Oligosacchride Hm lng 0,02 0,08 0,01 0,09 0,05 0,10 0,10 0,40 0,05 0,17 0,20 0,30 1,20 1,30

Protein bt m: Protein l thnh phn c bit quan trng trong bt m v protein ng vai tr chnh trong vic to nn cu trc cho sn phm. Protein ca bt m chim hm lng khong 8 - 25% cht kh. Cu trc ca protein nh hng ti cht lng gluten, m cht lng gluten li nh hng quyt nh tnh cht ca bnh Chocopie. Phn t protein c 4 bc cu trc, nu t l cu trc bc 3 v bc 4 nhiu hn th gluten ca bt cht hn sc cng t ln hn th cht lng bnh tt hn. Protein ca bt m gm bn nhm chnh: albumin, globulin, prolamin v glutelin. Trong ch yu l prolamin v glutelin, chim ti 70 80%. Hai protein ny ca gluten bt m c kh nng to hnh, c bit l c kh nng to ra bt nho c tnh c kt, do v gi kh, cui cng khi gia nhit to thnh cu trc xp cho sn phm. Albumin: albumin ca bt m cn gi l: leukosin. Chim 5 - 15% protein bt m. Khi lng phn t 12.000 60.000 vC. Albumin tan c trong nc. B kt ta nng mui (NH4)2SO4 kh cao (70 - 100% bo ho). Globulin: globulin ca bt m cn gi l edestin, chim khong 5 10% protein bt m. Globulin khng tan hay tan rt t trong nc, tan trong dung dch long ca mui trung ha (NaCl, KCl, Na2SO4, K2SO4), b kt ta nng (NH4)2SO4 bn bo ha. Prolamin: (gliadin) chim khong 40 50% protein ca bt m. Gliadin khng tan trong nc v dung dch mui, ch tan trong dung dch ethanol hoc isopropanol 70 80%. Bt m c khong 20 30 loi glyadin khc nhau c khi lng phn t trong khong 30.000 80.000 vC, cc protein ca la m thng dng n chui. Gliadin c trng cho co gin ca bt nho, c tnh a hnh rt ln. Glutelin: (glutenin) chim khong 30 45% protein ca bt m, glutenin ch tan trong dung dch kim hoc acid long. Glutenin c cu trc bc 4 phc tp, c xu hng lin kt vi nhau bng cc tng tc a bo, bng lin kt hydro v bng cu disunfua ln hn

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CHOCOPIE

so vi gliadin. Glutenin c trng cho n hi ca bt nho, khi ngm nc c kh nng to khun hay mng mng chc, n hi, c tnh c kt cao v chu c ko cng. Do glutenin c tnh c tnh a bo b mt cao v c kh nng lin hp vi cc hp phn lipid nn to ra mng mng khng thm kh i vi kh CO2. Khi em bt m nho vi nc, hai nhm protein ca bt m l glutenin v gliadin s hp th nc, nh hng v sp xp li thnh hng v gin mch tng phn nn s lm pht sinh cc tng tc a bo v hnh thnh cc cu disunfua mi. Mt mng protein 3 chiu c tnh nht, n hi c thit lp, dn dn nhng tiu phn glutenin ban u bin thnh nhng mng mng bao ly xung quanh cc ht tinh bt v nhng hp phn khc c trong bt m to thnh bt nho. Ra bt nho cho tinh bt tri i cn li khi do gi l gluten t. Gluten t cha 65 70% nc, cn li 90% cht kh l protein, 10% glucid, lipid, cht khong v enzym. Gluten t l cht to hnh, to b khung, to hnh dng, trng thi cng vi cng, dai v n hi cho cc sn phm thc phm. Hm lng v cht lng gluten bt m ph thuc vo ging la m, iu kin trng trt, ch sy ht, ch gia cng nc nhit, ch bo qun Hm lng gluten t trong bt m khong 15 35% ty thuc vo hm lng protein ca bt. C mt khuynh hng l bt m c hm lng protein cao th cht lng gluten cao v ngc li. Vi cc loi bt m sn xut t ht b hng, su bnh, ny mm, ht b sy nhit qu cao, hm lng gluten t gim do tnh ht nc ca protein b thay i. Cht lng gluten c nh gi bng cc ch s vt l sau: mu sc, n hi, dai v dn. Bt c cht lng gluten cao th n hi tt, dai cao, v dn trung bnh bnh s n v ngon. Trng hp gluten yu ngha l dn ln, dai thp, t n hi, bt nho dnh, bnh t n v b ra. Trong qu trnh ch bin c th vn dng cc yu t ca nhit , nng mui n, cng nho ci thin nhng tnh cht vt l ca gluten. Gim nhit nho th gluten tr nn cht hn, tng nhit nho th gluten n nhanh nhng kh nng gi kh km v bnh t n hn. Mui n c tc dng lm cho gluten cht li v tng kh nng ht nc ln, cng thy phn protein gim i r rt. 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 t 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. Cng nho lm tng qu trnh to hnh gluten nhng lm gim kh nng gi kh ca gluten. Axit ascorbic, kali bromat, peroxyt v mt s cht oxi ha khc c tc dng lm cho gluten cht hn cn cc cht kh th c tc dng ngc li. S lng gluten khng nh hng ln n cht lng bnh, tuy nhin hm lng gluten tng th m ca bt nho tng, do thi gian nng b ko di. V vy, ta cn hn ch s lng gluten trong khong 27 - 30%. Lipid bt m Lipid bt m chim khong 2 - 3% cht kh. Trong cht bo trung tnh chim khong , cn li l cc phosphatide, sterin, cc sc t v cc vitamin tan trong cht bo. Cht bo c tc dng gip cho khung gluten n hi hn v gip gi kh tt hn. Tuy nhin

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CHOCOPIE

trong qu trnh bo qun, cc lipid c th b thy phn to ra cc acid bo lm tng chua ca bt, cc acid bo cng c th b oxy ha lm bt c mi kh chu. Bng 4. Phn b lipid trong bt m (%) Dng lipid Lipid lin kt vi tinh bt Lipid khng lin kt vi tinh bt Lipid t do Lipid kt hp Hm lng 0,38 0,72 1,12 1,188 0,60 1,00 0,52 0,88

Cht khong: Cht khong ch tp trung nhiu trong phn v v phi ht la m, v th bt m cht lng cao l bt m c hm lng cht khong thp. Cc vitamin: Trong bt m c cha rt nhiu vitamin nh B1, B6, PP, EVitamin cha nhiu lp aleurone. Ty theo hng bt m th hm lng vitamin cng khc nhau. Hng bt cng cao th vitamin cng thp v ngc li. Bng 5. Hm lng cht khong v vitamin trong cc loi bt m Vitamin (mg/kg) B1 B2 PP 0,5 0,4 10 1,0 0,5 20 2,8 0,8 60 Chat khoang (mg/kg) CaO P2O5 FeO 10 70 1,0 30 200 4,0 60 400 0,9

Bt thng hng Bt loi I Bt loi II

Enzym: Trong bt m cng c h enzyme nh trong ht la m nhng hm lng v hot khc nhau ty theo loi bt, bt loi thp th c hot cao v ngc li. Hai loi enzym c ngha quan trng nht trong sn xut l: h enzym amylase v h enzym protease. H enzym amylase trong bt m gm amylase v amylase. - amylase thy phn tinh bt thnh dextrin, pH ti thch hot ng l 5,6 6,3, nhit thch hp l 630C. - amylase thy phn tinh bt thnh ng maltose v cc dextrin gii hn, pH ti thch hat ng l 4,8 v nhit thch hp l 50 - 520C. H enzym protease: Protease phn gii cc phn t protein c cu trc bc ba, bc bn do gluten b vn nt lm gim kh nng lin kt vi nc. Tuy nhin trong giai on u qu trnh thy phn ny rt cn thit cho s dm chn bt nho v lm bt nho do hn. Protease bt m c hot mnh nhit 45 - 470C v pH = 4,5 5,6. Ngoi hai loi enzyme trn, trong bt m cn c lipase, lipoxidase, tyrosinase cng nh hng n cht lng bt m. Lipase thy phn lipid thnh glycerine v acid bo cn lipoxidase oxy ha cht bo khng no thnh peroxyde, y l mt cht oxy ha mnh c nh hng ti gluten v trng thi ca protease.

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CHOCOPIE

nh gi cht lng bt m ngi ta da vo tnh cht nng bnh ca bt. Bt m c tnh cht nng bnh cao s lm cho bnh sn xut ra c xp cao, b mt bnh p, rut bnh ro, sng v n hi. Tnh cht nng bnh ph thuc vo trng thi h protein protease v glucid amylase. H protein protease ca bt gm s lng v trng thi protein, trng thi enzyme thy phn protein, lng cht hot ho. Trng thi protein protease c trng cho mnh hay kh nng gi nc ca bt. Cn h glucid amylase c trng cho kh nng sinh ng v to kh CO2 . Tp cht trong bt m: Trong bt m c cha rt nhiu tp cht nh bi, su, mt v tng nhiu trong qu trnh bo qun. Khi ch bin phi x l loi b nhng tp cht trong bt m m bo cht lng sn phm. Ch tiu cht lng bt m: Bng 6. Ch tiu cht lng ca bt m (TCVN 4359:1996) Ch tiu Tn tiu chun Mu sc Mi V Tp cht v c mn: Cn trn ry 420 m Qua ry 118 m m Hm lng gluten kh Hm lng tro chua Tp cht Fe D lng ha cht tr su Nm c Vi nm Yu cu Trng hoc trng ng c trng Mi ca bt t nhin, khng c mi v l. Khng c v chua. Khng ln ct, t, st Khng ln hn 20% Khng nh hn 80% Khng ln hn 13,5% 8 - 10% Khng ln hn 0,75% Khng ln hn 3,5 (s ml NaOH 1N trung ha cc acid c trong 100g bt) Khng ln hn 30 mg/kg Nm trong gii hn cho php Khng c Khng c

Cm quan

Vt l

Ha hc

Vi sinh

2.2. Chocolate (v cc nguyn liu khc to chocolate) - B v shorterning - Sa - ng 2.2.1. B cacao: B cacao l nguyn liu quan trng nht trong cng ngh sn xut chocolate, c nh hng trc tip n cht lng chocolate thnh phm. B cacao l sn phm trung gian ca quy trnh sn xut bt cacao ha tan, c to thnh sau cng on p tch cht bo ra khi bt cacao.

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CHOCOPIE

Ngoi ra, b cacao cn c chit trc tip t ht cacao xay v loi mm. Mt s dung mi thng dng chit b cacao nh: tricloethylen, cyclohexan, ru etylic, isopropylic y l ngun nguyn liu khng ch cung cp cht dinh dng cho c th, c cha mt lng ln cht polyphenol chng oxy ha t nhin; m trong qu trnh ch bin, b cacao s gip to ra hng v thm ngon c trng cho chocolate. Do n c kh nng kt tinh a hnh ty theo nhit , dng b kt tinh c cu trc tinh th mn, bng, v thm c trng, tan chy nhanh di iu kin thn nhit. T lu, ngi ta c gng nghin cu ng dng mt s cht c kh nng thay th b cacao gim gi thnh sn phm; va khc phc nhng kh khn trong qu trnh x l nhit chocolate, va lm tng thi gian s dng, mc chu nhit, cng, c tnh cm quan Tuy nhin, cc cht thay th ch tng t b cacao v tnh cht vt l, ha l, nhng li khng to c hng v c trng cho sn phm chocolate nh b cacao. Bng 7: Mt s ch tiu i vi b cacao lm nguyn liu sn xut chocolate STT Tn ch tiu cht lng Tiu chun 1 Ch s acid 75% tng s protein. Sa c kh nng to gel, to nh tt. Trong sn xut bnh Chocopie s dng sa bt nguyn kem l loi sa cha 26 42% cht bo. Bng 10: Ch tiu cht lng ca sa bt nguyn kem (TCVN 5538:2002) Ch tiu Ho hc Sa bt nguyn kem 5 20 26 - 42 34 1/50 Ht mn, kt dnh tt Vng nht Mi thm c trng V bo, khng c v l. Khng c 5.104 10 0 0 10

Ho l Cm quan

m (%) chua (oT) Hm lng cht bo (%) Hm lng m (%) Ch s khng ho tan 50oC mn Mu sc Mi V Tp cht Tng s vi sinh vt hiu kh, cfu/g sp Nhm Colifom, vk/g sp E.coli, vk/g sp Salmonella, vk/g sp Nm men v nm mc, vk/g sp

Vi sinh

Sa cung cp rt nhiu cht dinh dng cho c th v trong qu trnh sn xut (trong khi gia nhit), cc acid amin trong sa s tham gia vo cc phn ng to mu lm tng mu cho chocolate thnh phm (phn ng Mailard).

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CHOCOPIE

Ta c th dng nguyn liu sa dng bt hoc dng lng (sa ti). Tuy nhin, ngi ta thng dng sa bt hn do sa ti c hm lng nc cao (trn 87%) li cha rt nhiu cht dinh dng, nn rt d b bin cht v h hng di tc dng ca vi sinh vt. Ngoi ra, sa bt cn c mt s u im nh: d bo qun v bo qun c lu, dung tch nh, chuyn ch thun li Do , sa bt l dng l tng nht thun tin cho qu trnh sn xut chocolate. Nhng cn phi lu n ch bo qun i vi sa bt. V n c tnh ht m mnh nn phi bao gi tht kn, bo qun ni kh ro, mt m, m tng i trong kho khng qu 70 - 75%, nhit khng qu 15oC.

Hnh 11: Thnh phn ca sa bt (tnh cho 100g cht kh) Nc Lipid Protein Lactose Tro 2% 28% 26,5% 38% 5,5%

2.2.5. Cht bo: Cht bo thng c dung trong sn xut bnh l shortening. Shortening l cht bo khan ( khng ging margarine, n c cha nc), c nhit nng chy cao hn b v margarine, cha 100% du m so vi 80% trong b v margarine, c s dng ph bin trong cng ngh lm bnh. C mu ph thuc vo nguyn liu, thng c mu trng hoc mu ng ty t l. Bng vic la chn chnh xc nhng thnh phn v bin i c trng, chng ta c th to ra cc sn phm c SFI (Solid Fat Index, l 1 n v ch s lng cht bo rn trong cht bo ti nhng iu kin thay i) mong mun. Ty thuc vo s lin kt i b ph nh hidro ha m shortening c dng rn hay bn rn, khng c mi thm(c th c mi nh, khng r rt). Cc sn phm shortening trn th gii c thnh phn trong cng thc khc nhau, nh sn xut phi ch n rn ca sn phm.

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Shortening c th c lm lnh hay ng cng( c bit l trong kh hu m) nhng nhit phng trc khi s dng. Shortening thng c dng nu, nng, lm bnh khi mi to mi thm. Shortening l nguyn liu ca nhiu mn n, sn phm, khi thm vo n to ra cu trc sng v mn. Mt l do bn c th s dng shortening trong cng thc nu n l n c nhit nng chy cao, ng dng tt trong qu trnh nng bnh. Khi cho bo vo trn vi bt trc, bo lin kt vi protein trc, to thnh mt lp mng bn ngoi ngn khng cho nc lin kt vi protein, lm gim lng gluten t, tng kh nng gi kh, lm bnh c cu trc mm xp. Shortening nu c bo qun c th gi c 1 nm sau khi m, v 2 nm nu khng m. Shortening c nhng u im sau: V tnh cht: Nhit nng chy cao (42 - 500C). C m thp. C bn nhit, nhit trng hp sn phm cao, l cht ti nhit tt. C rn cn thit nhng do thch hp. C n nh. Gi c mt s lng glucid cu to bi acid bo cn thit theo quy nh. t b hi, tr mi, c kh nng nh ha nhiu, nht l thm vo 4 - 6% mono v diglycerid. t b oxy ha hn cc loi du khc. V kinh t: Gi thnh thp. Bo qun c lu. Thi gian s dng lu do c hydro ha. Bng 12: Mt s ch tiu cht lng i vi du shortening (TCVN 4359) Tn ch tiu Mu sc b mt Mi v Nhit nng chy ( oC) m (%) Ch s acid (ml NaOH 1N/ g mu) Ch s peroxyt (ml Na2S2O3 0.002 N/ g mu) Phn ng Cracking Tp cht Ch tiu vi sinh Yu cu Trng hoc trng ng Thm c trng, khng c mi hi, chua 48 51 0,1 0,15 0,2 0,3 0,6 1,25 Khng c Khng c Theo tiu chun B Y T

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GVHD: Th.S Trn Th Thu Tr 2.2.6.Cc nguyn liu khc :

CHOCOPIE

1. Cht nh ha a, Lecithin Lecithin l t c miu t cho c phosphatidylcholin v hn hp ca phospholipid. Lecithin sn xut cng nghip cha cc phospholipit khc nhau nh phosphatidylcholin, photphatidylethanollamin v phosphatidylinositol. Cu trc ho hc ca chng nh sau:OO

R1O CH2

C O

O

CH2

R1

C O

R2O CH

C

O

CH O

R2

C

O H2C O P OH O CH2 NH2

OH O OH

OH OH OH

H 2C

O

P OH

Phophatidylethanollamin

Phophatidylinositol

Hnh 10: CTCT ca photphatidylethanollamin v phosphatidylinositol Ghi ch: R1 v R2 l cc axit bo. Trn 90% phospholipids trong lecithin ca u l 3 dng trn Lecithin l cht hot ng b mt, dng to nh trong cng ngh thc phm do n c nhng tnh cht sau: Lm tng kh nng hp th nc Tng kh nng to hnh ca bt. Gim thi gian trn. Lm tng kh nng hot ng ca my mc. Lm tng thi gian bo qun. b, Mono- diglyceride Momo - diglyceride c ng dng rng ri nh tng ho thc phm. Cu trc ho hc ca chng nh sau: O HO CH2

HOHO

CH2 CH H2C O O C R1

HC H2C

O O

C C O

R1 R2

Monoglyceride Diglyceride Hnh 11: CTCT ca monoglyceride v diglyceride Vi R1 v R2 l cc acid bo. Chng cha ester tng hp bng cch xc tc chuyn ho ca glycerol vi triglyceride.

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Chng cng c chuyn trc tip t glycerol v acid bo trong iu kin mi trng kim. Bng cch ny ta thu nhn c sn phm chim ti 90% l monoglyceride. c, Ester polyglycerol ca acid bo Ester polyglycerol ca acid bo c s dng trong cng ngh lm bnh. Chng c cu trc ho hc nh sau: OR2

OCH2 C CH2 O R3 n H Trong R l cc acid bo Ester polyglycerol ca acid bo. y R1, R2 v R3 l cc acid bo, n >1.

R1

Lecithin dng tinh khit l mt khi kt dnh, c mu sng, khi gia nhit th tr nn mm v ha tan tt trong cht bo. N c kh nng to ra nhng lp mng trn b mt phn chia gia pha a nc v pha a bo, trnh s tch pha. Ngoi ra, vic b sung lecithin (dng dng bt) cn gip gim nht ca khi hn hp chocolate sau qu trnh nghin. Do m lecithin c s dng nh mt cht nh ha trong cng ngh thc phm. Trong ht cacao c t 0,3 - 0,4% lecithin so vi trng lng ca ht v chim 0,1% trong v trng thi lin kt. Ngoi ra, ta c th s dng mt s cht to nh khc nh: mono - v di - glycerides, mui amonium ca acid phosphatidic, polyglycerol polyrecinoleate, sorbitan monostearate, sorbitan tristearate, polyoxyethylene (20) sorbitan monostearate. Bng 13: Hm lng cho php ca cc cht ph gia (Codex 87 1981) Cht to nh Hm lng ti a trong sn phm (g/kg) Mono - v di glycerides ca acid bo GMP Lecithin GMP Mui ammonium ca acid phosphatidic 10 g/kg Polyglycerol polyrecinoleate 5 g/kg Sorbitan monostearate 10 g/kg Sorbitan tristearate 10 g/kg Polyoxyethylene (20) sorbitan monostearate 10 g/kg Tng hm lng cht nh ha 15 g/kg (dng lin kt ) 2. Vani : C dng tinh th hnh kim, dng bt, khng mu, c mi thm c trng, tan trong ru etylic. Va-ni thng c cho thm vo lm cho sn phm dy mi thm. Mt s tiu chun v va-ni Tn ch tiu Nhit nng chy Nc Tiu chun 81 - 83oC < 0,5%

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GVHD: Th.S Trn Th Thu Tr Tro Kim loi nng 3. Cc cht khc : < 0,05% 200g bloom) c kh nng hp th nc tt hn v c nhit tan chy cao hn gelatine c bn gel thp. Gelatine c bn gel thp cn dng vi liu lng cao, to ra sn phm c nht cao v dai hn -Trong cng ngh sn xut Marshmallows, gelatine ng dng phi tha mt s tnh cht sau y: Bloom: 200-260, nht: trung bnh-cao, liu lng(%): 2-5% 2.4. Ngun nguyn liu khc - Nc - Vanni - Cht bo qun 2.4.1. Nc Nc l nguyn liu khng th thay th trong cng thc lm bnh Chocopie. Vi s c mt ca nc, khi bt nho mi c cu trc v nhng tnh cht cng ngh c trng. Ngoi ra, nc cn c tc dng ha tan cc nguyn liu cn thit khc: ng, mui to thnh hn hp ng nht, gp phn to bng, mn, do, c tnh cht quyt nh n cht lng cho sn phm.

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CHOCOPIE

Ngoi ra, t l nc s dng cn ty thuc vo m ca bt m; nu bt m qu kh th lng nc phi dng nhiu t cht lng bt nho theo yu cu. Thnh phn ca nc: Trong nc ngoi thnh phn chnh l H2O, cn c cc cht sau y: Bng 14: Thnh phn ho hc ca nc Cc cht c trong nc Hm lng mg/l Can kho 200-500 CaO 80-160 MgO 20-40 SO3 20-80 Cht lng Cl (dng chit) 10-40 SiO2 5-10 N2O 10 Cc cht hu c 2 mg oxy/l Ngoi ra cn c hm lng Ca, Mg, tn ti trong nc di dng Ca(HCO3)2, Mg(HCO3)2, s gy nh hng xu n qu trnh ch bin. Yu cu cht lng nc: Nc s dng phi tha mn yu cu cht lng nc dng ch bin thc phm. C th l cc ch tiu cht lng sau: Bng 15: Cc ch tiu cht lng nc (TCVN 2653-78) Mc cht lng Tn ch tiu Ch tiu ho hc trong > 100 cm c < 1,5 g/l mu ( Coban)

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