cà phê đóng lon

8/3/2019 c ph ng lon

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C PH NG LON

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TRNG I HC LT

KHOA NNG LM

LP CHK33

BI SERMINA

HC PHN: CNG NGH CH BIN CC SN PHM CY CNG NGHIP

TI:

C PH NG LON

GV Hng dn: Nguyn Th Ti

SV Thc hin:

Tn L 0910833

Ng Th Thy Tin 0910833

Thng 10 2011


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MC LC

PHN 1: GII THIU............................................................................................................... 4

PHN 2: NGUYN LIU ......................................................................................................... 5

1. C ph nhn. ....................................................................................................................... 5

1.1. Phn loi: ..................................................................................................................... 51.2. Ch tiu cht lng c ph nhn. ................................................................................. 5

2. Nc: .................................................................................................................................. 6

3. ng. ................................................................................................................................ 7

4. Hng liu .......................................................................................................................... 8

5. Cht bo qun. .................................................................................................................... 8

PHN 3: QUY TRNH SN XUT ......................................................................................... 9

1. Lm sch........................................................................................................................... 10

2. Rang.................................................................................................................................. 10

3. Xay. .................................................................................................................................. 11

4. Trch ly. ............................................................................................................................ 12

5. Lc. ................................................................................................................................... 14

6. Phi trn. .......................................................................................................................... 15

7. Rt lon. ............................................................................................................................. 16

8. Tit trng. ......................................................................................................................... 17

PHN 4 : SN PHM............................................................................................................. 19


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DANH SCH HNH V

Hnh 3.2: Thit b rang dng chn quay. .................................................................................. 11

Hnh 3.3: My nghin trc c rng. .......................................................................................... 12

Hnh 3.4: Nguyn l hot ng ca thit b lc khung bn. ..................................................... 14

Hnh 3.5: Thit b khuy trn bng thp khng g.................................................................... 16Hnh 3.6: Thit b rt lon lin tc, t ng. .............................................................................. 17

Hnh 3.7: Thit b tit trng hydrolock..................................................................................... 18

DANH SCH BNG BIU

Bng 2.1: Thnh phn ha hc c ph nhn. .............................................................................. 5

Bng 2.2: Ch tiu cht lng nc ung v ch bin thc phm.............................................. 6

Bng 2.3: Tiu chun ng s dng......................................................................................... 7

Bng 2.4: Mt s hng liu trn th trng cho sn phm c ph............................................ 8


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PHN 1: GII THIU

C ph xut hin t rt lu trn th gii, mc d ngun gc thc s ca n vn char rng. Ngi Oromo, t tin ca nhng ngi Ethiopia ngy nay c tin rng l nhngngi u tin khm ph ra tc dng tch cc ca c ph. Cu chuyn vo nm 850 ca Kaldi,mt ngi chn d Ethiopia, nhn thy nhng con d ca mnh tr nn phn khch sau khi n

mt loi ht, l s pht hin tnh c ra c ph. Ngi ta bit ngm c ph trong nc nng ung gip chng li c cn bun ng vo ban m. C ph ch c thng thc nhmt vn ha thc ung vo th k 15, khi nhng nhng ngi Arab bit rang, nghin c

ph ri pha trong nc nng. n th k 16, c ph lan n Trung ng, Ba T, Bc Phi, risang , chu u v chu M, tr thnh mt loi thc ung ph bin trn ton th gii nhngy nay.

C ph ha tan s dng ngay c nghin cu t nhng nm 1901 bi Satori Kato,mt nh khoa hc Nht Bn. Mt u im ca n chnh l s nhanh chng trong qu trnhchun b. C ph ha tan cng c th c chun b vi mt t ung lnh, ph hp vivng kh hu m v nng. Sn phm c ph ha tan u tin c thng mi ha vo nm

1938 vi thng hiu Nescafe ca tp on Nestl. Nestl ngy nay tr thnh mt trongnhng tp on thc phm hng u th gii, ni ting vi cc sn phm: tr ha tan, c phha tan, bt dinh dng, bt nm v nc chm

C ph ng lon l mt sng to ca ngi Nht Bn. Cng ty c ph UCC Ueshimani ting Nht Bn gii thiu sn phm c ph sa ng lon u tin vo nm 1969. Chon khi c s xut hin ca c ph ng lon, ngi thng thc c ph khng c nhiu lachn ung c ph khi i ra ngoi, hoc khi ng i tu ng Ueshima, mt trong nhngngi sng lp ca UCC, c suy ngh to ra mt sn phm c ph c th ung bt c lcno, bt c u. V gii php ng a ra l ng lon c ph.


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1. C ph nhn.

1.1. Phn loi:

PHN 2: NGUYN LIU

Tn khoa hc ca c ph:

Lp: MagnoliopsidaB: Rubiales

H: Rubiacae

Ging: Coffea

C ph nhn c s dng trong sn xut c ph ng lon l c ph Robusta v cc ldo sau:

Hm lng cht kh ha tan trong c ph Robusta cao hn c ph Arabica, do , lngsn phm thu hi c nhiu hn.

Hm lng caffeine trong c ph nhn Robusta thng trong khong 2% (cht kh) caohn hm lng caffeine trong c ph nhn Aribica (khong 1.2% cht kh).

Gi thnh c ph Robusta thp hn c ph Aribica.

Bng 2.1: Thnh phn ha hc c ph nhn.

Thnh phn (% cht kh) Arabica Robusta

Khong 3.0 - 2.0 4.0 - 4.5

Caffeine 0.9 - 1.2 1.6 - 2.4

Trigonelline 1.0 - 1.2 0.6 - 0.75

Lipids 12.0 - 18.0 9.0 - 13.0

Acid chlorogenic tng 5.5 - 8.0 7.0 - 10

Aliphatic acid 1.5 - 2.0 1.5 - 2.0

Oligosaccharides 6.0 - 8.0 5.0 - 7.0

Polysaccharides tng 50.0 - 55.0 37.0 - 47.0

Amino acid 2.0 2.0

Protein 11.0 - 13.0 11.0 - 13.0

1.2. Ch tiu cht lng c ph nhn.

Cc ch tiu cht lng ca c ph nhn: do s a dng v sn phm theo th hiu cangi s dng, hin nay tiu chun c ph nguyn liu sn xut c ph sa ng lon ph


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thuc vo tng nh sn xut c th. nh gi cht lng c ph nhn, ngi ta thng davo cc ch tiu sau y:

m: thng nh hn 13% (w/w).

Kch thc ht: da vo s lng ht qua cc l sng c kch thc theo b tiu chun cuISO v kch thc l sng.

trng v khi lng ca 100 ht.

S lng li c trn 100 ht (cc li nh mu sc khng c trng, su b, ht non, cc tnthng do qu trnh ch bin).

Hm lng tp cht v t l ln cc loi c ph khc nhau.

Cc tnh cht cm quan v mu sc v th cht ca ht c ph.

Tiu chun chn c ph nhn: y l tiu chun ca cng ty u t xut nhp khuDaklak - Inexim Daklak cho c ph nhn sng cht lng cao:

m: 12,5% max. en,

v: 0% - 3% max. Tp

cht: 0% - 0,5% max.

C ht ng u theo tiu chun TCVN 4807: 2001.

Mu sc, mi v t nhin.

Khng mc, khng ln men, khng mi v l

Theo tiu chun TCVN 4193:2001: 90 li max/300gr.

2. Nc:

Nc l nguyn liu chnh th hai trong sn xut c ph ng lon, va tham gia voquy trnh sn xut va tn ti trong sn phm. V th thnh phn ha hc v cht lng ncnh hng rt ln n cht lng sn phm.

Bng 2.2: Ch tiu cht lng nc ung v ch bin thc phm

Tn ch tiu n v Gii hn ti a

Mu sc TCU 15

Mi v - Khng c mi, v l

c NTU 2

pH - 6,5 - 8,5

cng, tnh theo CaCO3 mg/l 300

Hm lng Clorua mg/l 250 - 300


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Hm lng st tng s mg/l 0,3

Hm lng mangan tng s mg/l 0,3

Hm lng nitrat mg/l 50

Hm lng nitrit mg/l 3

Hm lng sunpht mg/l 250

Ch s pecmanganat mg/l 2

Clo d (trong kh trng) mg/l 0,3 - 0,5

Coliform tng s vk/100ml 0

E. coli hoc Coliform chu nhit vk/100ml 0

3. ng.

ng l cht ph gia to v dng b sung vo sn phm. ng lm tng gi trdinh dng ca sn phm v kch thch dch v. ng c tc dng to ngt nhm iuchnh hi ho ngt, v ng, mi hng c trng c ph. B sung ng lm tng nng cht tan v c kh nng gi cc cht thm trong sn phm. Ngoi ra ng cn c tc dngcung cp nng lng cho c th (4,1 kcal/1g ng).

ng s dng trong sn xut c ph ng lon l ng tinh luyn RE (99,8% lng saccharose).

Bng 2.3: Tiu chun ng s dng.

Ch tiu Yu cu

Ngoi hnh Tinh th tng i ng u, khng vn cc.

Mi v Tinh th hay dung dch u c v ngt, khng mi v l.

Mu sc Tt c tinh th u trng ng nh.

Pol 99,80% min

ng kh 0,03% max

m 0,05% max

Tro 0,03% max


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4. Hng liu

Hng liu l mt trong nhng nguyn liu lm tng gi tr cm quan ca c ph, tuych chim s lng nh nhng n gp phn ci thin hng v cng nh to ra s a dng chosn phm c ph.

Yu cu ca hng liu :

i nm trong danh mc nhng cht ph gia c b Y t cho php s dng trong trongthc phm.

i ha tan tt.

i c tinh khit cao, khng cha cc tp cht nh: thy ngn, asen, ch, urani

Bng 2.4: Mt s hng liu trn th trng cho sn phm c ph.

M hng M t

Coffee 592025T Mi thm v bc theo kiu c ph ng c, hi nng ru rhum v

c hu v mnh.

Coffee 374816FE Hng c ph Chn c bit. Hu v mi c ph Moka thm nng xenln v c ph ln men.

Coffee 55402C Mi thm c ph Moka truyn thng vi hu v thm dai.

Coffee 504104P Hng thm c ph rang chn kt hp vi v c ph men, kiuSantos Brazil.

Coffee 71223LD Hng c ph Moka c trng, mi thm c ph rang va chn vi

hng thm nng nn.

Coffee D4161 Mi c ph nh, lm nn n nh v kh mi khng mong mun khirang.

5. Cht bo qun.

Trong qu trnh bo qun c ph ng lon, cn s dng thm mt lng cht bo qunnhm ngn chn s ln men v nm mc pht trin. Cht bo qun phi m bo s tinh khitv lng s dng khng vt qu mc ti a qui nh tiu chun. Cht bo qun thng sdng trong sn xut c ph ng lon l acid benzoic v sodium benzoate. Theo qui nh caB y t nm 1998 (Q 867/BYT) th liu lng acid benzoic v sodium benzoate ti a sdng trong sn xut l 1000mg/kg sn phm.


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PHN 3: QUY TRNH SN XUT

C ph

nhn

Lm sch

Rang

Lm ngui

Xay

Nc Trch ly

Lc B

Lm ngui

Hng liu Phi trnNc

ng

Rt lon

Tit trng

Bo n

C phng lon

Hnh 3.1 Quy trnh sn xut c ph ng lon.


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1. Lm sch.

Mc ch: chun b.

Tch cc loi tp cht nh: l, v c ph, , ct, kim loi ra khi nguyn liu.

Ngoi ra cn loi b cc ht c ph kch thc, t trng.

Cc bin i ca nguyn liu:Ch yu l cc bin i v vt l: hm lng tp cht gim, nguyn liu s ng iu hn vkch thc v t trng.

Thit b: cc bc ca qu trnh s dng cc thit b khc nhau

Phn loi da trn s khc bit v kch thc: bc ny dng sng thc hin, thng thngthc hin trn hai sng ni tip, ht c ph c kch thc s c gi li sng, tp cht s

b loi b.

Lm sch bng kh ng: thc hin sau khi sng. Ti y, cc tp cht c khi lng nh sb kh li cun i.

Tch kim loi: s dng thit b tch t tch kim loi c t tnh.

Thng s cng ngh:

Kch thc l sng ca hai sng, tc kh ng ph thuc vo tng loi c ph nguyn liu.

2. Rang.

Rang l qu trnh gia cng nhit cho ht c ph, s dng khng kh nng. Qu trnhrang c ph c th c phn loi nh sau:

Nhit thp, thi gian di.

Nhit cao, thi gian ngn.

Nhit cao, thi gian di.

Ngoi ra ta c th phn loi da vo mu sc, trng thi b mt ca ht c ph sau khi rang.

Mc ch :

Khai thc: rang l mt qu trnh quan trng v quyt nh cht lng ca dch c ph sauny. Di tc dng ca nhit cc phn ng ho hc xy ra to mu sc v hng v cho sn

phm.

Chun b: to ra cc bin i c l ht c ph lm cho nghin c ph v sau c thc hin

d dng hn. Sau rang ht c ph c bn c hc gim, gin tng ln.Cc bin i ca nguyn liu :

Vt l:

+ Nhit ca ht c ph tng do tc nhn nhit cung cp.

+ Cc ht c ph trng n lm gim khi lng, t trng.


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+ C s thay i mu sc ca ht c ph do c mt s phn ng to mu xy ra: Maillard,caramel

+ Thay i v cu trc, bin i c l ca ht: gin hn, cng hn,

+ Hm lng m s gim do c s bc hi nc.

Ho l: xy ra hin tng bc hi nc, cc cht d bay hi.

Ho hc: nhng bin i ny rt quan trng v s to hng, mu cho c ph: cc phn ngMaillard, caramel, thu phn trigoelline, oxi ho lipid, thy phn phenolic, nhit phn.

Ho sinh v vi sinh: vi sinh vt, enzyme c trong ht s b tiu dit, v hot nhit cao.

Thit b:

S dng thit b rang c ph dng chn quay: thit b gm mt thng quay c gn vi mttrc ng c. Tc nhn rang l khng kh nng c th tun hon v khng tun hon. Ta cngc th gia nhit trc tip bng v thng.

Hnh 3.2: Thit b rang dng chn quay.

Thng s cng ngh :

Nhit ca khng kh s dng khi rang l: 180 - 2600C. Ta phi gim tc gia nhit khinhit t 1700C. V nhit lng to ra rt ln t phn ng nhit phn trong ht khi ht tti nhit ny.

m trong ht sau khi rang phi t: 1 - 2%.

Thng thng, thi gian rang c ph khng vt qu 1h.

C ph sau qu trnh rang c nhit cao lm cho cc hp cht to hng mi sinh ratip tc bay hi lm tht thot hng. V vy trnh tn tht hng, cn lm ngui nhanhsn phm.

3. Xay.

Mc ch : chun b.

Lm gim kch thc ht c ph, ph v cu trc vn c ca c ph rang, to iu kincho qu trnh trch ly c thc hin d dng.


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Cc bin i ca nguyn liu :

Vt l:

+ Gim kch thc ht.

+ Hi, kh CO2 thot ra lm gim khi lng v tng khi lng ring.

+ Xy ra tch phn lp v m qu trnh rang cha xy ra.Ho l: xy ra s bay hi nc, CO2, cc cu t mi.

Thit b: s dng thit b nghin trc.

B phn chnh ca thit b l cc cp trc nghin c ng knh bng nhau, bng thp khngr quay ngc chiu nhau. Li ca hai trc c gn vi c cu l xo trnh qu ti. Sau qutrnh nghin, bt c ph c i qua ry phn loi. Thnh phn c kch thc khng t yucu s hon lu nghin li.

Thng s cng ngh :

Hnh 3.3: My nghin trc c rng.

Tc quay ca trc nghin khong 50 - 900 vng/pht.

4. Trch ly.

Mc ch: khai thc.

Qu trnh trch ly nhm mc ch khai thc cc cht ho tan v cc cht to hng cho c ph.

Trch ly l mt trong nhng cng on quan trng, nh hng quyt nh n hiu sut sdng c ph cng nh n cht lng c ph .

Cc bin i ca nguyn liu:

Vt l v ho l: qu trnh trch ly c bn cht l mt qu trnh ho l, trong xy ra hintng khuch tn ca vt cht:

+ S khuch tn ca nc t ngoi vo ht.


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+ S khuch tn ca cc cht ho tan t nguyn liu vo dung mi.

+ Pha rn (cc ht bt c ph): ht bt c ph s ht m, s tr nn dai, mm v nn c.

+ Pha lng (dch trch c ph): t trng v nht ca dch trch c ph s tng ln do nng cht kh trong dch trch tng ln theo thi gian.

+ S bay hi nc lm cun theo cc hp cht d bay hi (c bit l cc hp cht tohng).

Ho hc:

+ Nng trch ly trong dch trch s dn tng ln theo thi gian. Nng cht kh trong dchtrch cui cng c th t n 20 - 25% (w/w).

+ nhit cao s lm tn tht cc cu t hng, ng thi din ra cc phn ng to mu.

+ Thu phn hp cht cao phn t nh: cellulose v hemicellulose.

Tt c nhng thnh phn trong c ph rang u c trch ly, ngoi tr cellulose,lignin v 1 s polysaccharide mch di. Nhit nc s dng cng cao th mc trch ly

cc cht cng ln. Mc ca s trch ly thay i t 100% cho acid aliphatic v quinic, 85 -100% cho alkaloid v acid unchanged chlorogenic, 40-100% cho nhng hp cht d bay hi,15 - 20% cho protein v 20 - 25% cho melanoidine v gim xung 1 - 5% cho du c ph.

Cc yu t nh hng :

S chnh lch nng gia hai pha: y chnh l ng lc ca qu trnh. Khi chnh lchnng ln th hiu qu trch ly cng cao, thi gian gim, lng dung mi gim.

Tnh cht vt liu ( xp, tnh thm nc).

Thi gian trch ly: thi gian cng di th trch ly cng trit . Nhng nu c ph tip xcvi nc nng qu lu th s c nhng bin i khng tt n mi v sn phm.

Din tch b mt tip xc gia bt c ph v nc: din tch tip xc cng ln th qu trnhtrch ly cng trit nhng nu bt c ph qu mn th s kh khn cho qu trnh lng, lcdch c ph.

Nhit : khi nhit tng, tc khuch tn tng, nht gim, cc phn t cht ha tanchuyn ng d dng hn. Nhng nhit qu caos dn ti nhng phn ng bt li chohng v, mu sc ca c ph nn vic tng nhit phi c gii hn.

Thng s cng ngh : (s dng ti nh my c ph Bin Ha)

p sut l hi: 16-18kg/cm2

Lu lng nc nng: 250-280 l/h.Mi bnh lm vic cha 70 kg c ph.

Thi gian trch ly 1 bnh: 45pht.

Dch c ph ly ra bnh cui c p sut 12 - 14 atm, nhit l 90 - 1000C.

Nc c cung cp nhit 1800C.


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5. Lc.

Mc ch : hon thin: tch b c ph .

Nhng bin i ca nguyn liu:

Vt l: gim th tch, khi lng ca hn hp, nhit gim.

Ha hc: hu nh khng c s thay i v thnh phn ha hc, tuy nhin c tn tht mt sprotein, cht mu v vitamin theo cn.

Ha l: ch cn mt pha ng nht.

Sinh hc: mt s vi sinh vt khng c li c th b loi b theo b lc.

Thit b: thit b lc khung bn

Cu to: y l loi thit b lc lm vic gin on, nhp liu vo lin tc, nc lc ly ra lintc nhng b c tho theo chu k.

Thit b lc khung bn c cu to ch yu bi khung v bn.

Khung gi vai tr cha b lc v l ni nhp huyn ph vo.Bn to ra b mt lc vi cc rnh dn dch lc.

Khung v bn thng c ch to c dng hnh vung v phi c s bt kn tt khi ghpkhung v bn.

Khung v bn c xp lin tip nhau trn gi . Gia khung v bn l vch ngn lc.

u im:

Hnh 3.4: Nguyn l hot ng ca thit b lc khung bn.

Thi gian lc: nhanh.

Lng nc ra: t.

m b: thp.

Din tch b mt lc ln.


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Tnh linh ng cao (d tng gim din tch lc).

Gi bo tr thp.

Nhc im:

tn tht cht chit cao.

Mc c gii ha v t ng ha: khng cao.Thit b lm vic gin on nn tn thi gian cho vic tho b v ra b.

Thng s cng ngh :

p sut lc: 1.1 - 1.2 kg/cm2

p sut ra b: 1.4 kg/cm2

6. Phi trn.

Mc ch:

Ch bin: sau khi phi trn thnh phn ho hc ca nguyn liu bin i su sc theo

hng to ra sn phm.

Hon thin: t c ch tiu ho l, cm quan cho sn phm c ph ng lon sau khi phitrn vi ng.

Bo qun: Natri benzoat c cho vo ko di thi gian bo qun sn phm, c ch vi sinhvt hi.

Nhng bin i ca nguyn liu:

Vt l: thnh phn thay i ln vi s c mt ca ng, hng liu. Cc thnh phn minh: protein, lipid, glucid, khong,

Thit b:S dng thit b hnh tr ng, bn trong c cnh khuy v c lm bng thp khng g, bntrong thit b c cch khuy trn u.


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7. Rt lon.Hnh 3.5: Thit b khuy trn bng thp khng g.

Mc ch: hon thin.

Phn chia sn phm vo cc lon cha, to iu kin thun li cho qu trnh phn phi vvn chuyn sn phm.

Lm gim ti thiu lng oxy ho tan, gim s nhim khun ca mi trng vo sn phm.

Lm tng gi tr cm quan, to v m quan cho sn phm.

Dng lon bng st trng hoc st ty (thp l mng c m thic c hai mt). Ngoi ra

trnh tc dng ca lon n sn phm ta ph mt lp verni ln b mt.Cc bin i ca nguyn liu:

Khi tin hnh rt c ph vo lon trong iu kin v sinh tt s khng lm xy ra nhng bini cht lng ca sn phm.

Thit b: s dng thit b t ng v lin tc.


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Hnh 3.6: Thit b rt lon lin tc, t ng.

Thng s cng ngh:Nng sut ca my khong 120 lon/pht.

8. Tit trng.

Mc ch: bo qun

Qu trnh tit trng nhm c ch bt thun nghch enzyme v tiu dit ton b vi sinh vt cmt trong c ph, nh vy m thi gian bo qun ko di v cht lng ca sn phm n nh.

Cc bin i ca nguyn liu:

Vt l:

+ nht dch sa gim khi nhit tng.

+ C s thay i v th tch trong qu trnh tit trng nhng vi mc khng ng k.

Ho hc:

+ Mt s phn ng thu phn xy ra lm tn tht cc thnh phn dinh dng nh: Vitamintrong sa, cc cu t hng trong dch c ph ban u.

+ Cc thnh phn ng kh v acid amin, peptide s tham gia phn ng Maillard.

Ho sinh v sinh hc: h enzyme trong sa b v hot, cc vi sinh vt b tiu dit hon tongip ko di thi gian bo qun sn phm.

Ho l: mt s protein ng t nhng hm lng khng ng k.

Thit b: s dng thit b tit trng hydrolock.

Thit b dng hnh tr c hai khoang: khoang gia nhit v khoang gi nhit nm pha trn (tcnhn gia nhit l hi nc) v khoang lm ngui nm bn di (tc nhn lm ngui l nc).Hai khoang ny c ngn cch bi mt vi tm cch nhit v c lin thng vi nhau tivi v tr bng chuyn a sn phm t khoang gia nhit gi nhit vo khoang lm ngui.


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Bng chuyn c dng ng li, lon sn phm c t bn trong cc ng li ca bngchuyn.

Hnh 3.7: Thit b tit trng hydrolock.Thng s cng ngh :

Nhit tit trng thng l 1210C, thi gian tit trng khong 20 - 25 pht.


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Cc ch tiu cht lng:

PHN 4 : SN PHM

Ch tiu vt l: m bo chit rt ng th tch ghi trn bao b.

Ch tiu ha hc:

+ Phn ng vi thuc th ch acetat: m tnh.+ pH ca sn phm: 5 - 6

+ m bo cc ch tiu v thnh phn ha hc, ch yu nh nng ng, acid,

+ Hm lng kim loi nng (mg/kg) theo quy nh.

o Thic: 100 - 200 mg/kg sn phm.

o ng: 5 - 80 mg/kg sn phm.

o Ch: khng c.

o Km: vt.

o Thy ngn: khng qu 0.5 ppm.

o Arsen: khng qu 3.5 ppm.

o Flo: khng qu 150 ppm.

o Nitrat v nitrite: khng qu 15 ppm.

Ch tiu cm quan: nhn chung, c ph lon c cht lng tt cn t mt s yu cu sau :

+ Mt ngoi lon phi sch s, lon khng b mo, v.

+ K hiu, nhn hiu trnh by p, r rng, nu l nhn giy phi cn nguyn vn, khng

rch nt.+ Mt trong v mt ngoi ca lon khng hoen g hoc c nhiu chm en.

+ Bn trong lon: lp vecni cn nguyn vn, khng hoen mi kim loi khng lm nh hngn mi v sn phm.

+ Trng thi: dung dch ng nht, khng tch lp, khng c cn.

+ Mu sc: c mu nu en hay en cnh gin c trng ca c ph.

+ Mi: thm, m du c trng ca c ph, c th c thm mi b sung vo sn phm.

+ V: Hi ng, ngt l.

Ch tiu vi sinh:

+ Tng s vi sinh vt hiu kh: 30 cfu/72h/ml

+ Nm mc, nm men: khng c.

+ Vi khun E.coli, S.aurius, Cl.perfrigens: khng c.

Gi tr dinh dng:

Thnh phn ca sn phm c ph lon Moka ang thng mi ha (th tch 240 ml)


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C PH NG LON

20

+ Nng lng: 173(kcal)

+ Tng lng cht bo: 1g

+ Cht bo bo ha: 0g

+ Cholesterol: 0g

+ Sodium: 50mg+ Tng hm lng cacbohydrat: 40g

+ ng: 29g

+ Protein: 1g

+ Calcium: 14mg

+ St (iron): 2mg

Hng pht trin:

u im:

+ Sn phm c th c gi lu v tin dng, l thc ung nhanh v tin li cho nhng ngithch c ph nhng khng c thi gian pha ch theo phng php truyn thng. c bit lnhng ngi bn rn hay thc khuya, c ph lon s l ngi bn ng hnh cng h.

+ C th gi lnh, lm thc ung cho cc bui tic, picnic

+ Nu bit cch khc phc c cht lng sn phm, thu ht ngi tiu dng th c th trthnh mt thc ung thng dng.

Hn ch:

+ Mi v khng ging vi c ph pha theo cch truyn thng nn kh cho ngi tiu dng

chp nhn c bit l nhng ngi snh c ph.+ Sn phm c tit trng nhit cao nn nh hng n mi v sn phm.

+ Ngi tiu dng vn thch c ph pha theo cch truyn thng hn.


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C PH NG LON

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TI LIU THAM KHO

1. Tiu lun mn Cng ngh ch bin tr - c ph ca cao, b mn Cng ngh thcphm, Trng i hc bch khoa.

2. http://www.nestle.com.vn/mirrored/pressreleases/allpressreleases/pages/nescafe-lon-tu-hao-la-san-pham-ca-phe-uong-lien-dau-tien-san-xuat-tai-viet-nam.aspx

3. http://www.birdy.com.vn/FAQ.aspx#4. http://www.youtube.com/watch?v=ymM07edjzVg

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