PHN 1. GII THIU TNG QUAN V C PH

C ph l mt loi thc ung c t lu i v lin tc c pht trin cho n ngy nay . C ph l mt trong nhng thc ung c a chung nht trn th gii v c mc tiu th cao. c bit cc th trng ln nh M, Php , v cc nc Bc u , ni m c ph c coi l khng th thiu th khng c iu kin t ai, kh hu trng. V vy i vi nhng nc c iu kin trng c ph nh nc ta c ph khng ch c tiu th trong nc m cn l mt hng xut khu mang li li nhun kinh t cao . C ph l mt loi hng v gic . c tnh ca hng v gic l c hng v phong phu , trong thnh phn ha hc ca n c cht c bit nh cafein . y l cht c tc dng kch thch gay cho ngi tiu th cm gic khoan khoi , hng phn , c sc ht c bit lm cho ngi ung l d thnh thi quen c nhu cu v n, gi l nghin. Trong phm vi bi tiu lun ny, em ch yu gii thiu v nguyn liu, quy trnh sn xut c ph nhn thnh phm, cc cht ph gia trong cng ngh ch bin cng quy nh ca B Y t v vic s dng cc cht ph gia .

nc ta trng ch yu 2 loi c ph: C ph ch (Coffea Arabica L.), chim ch yu sn lng. C ph vi (Coffea Robusta), chim 10% tng sn lng. C ph l loi qu tht, hnh trng, khi chn c mu hoc mu vng, ng knh t 10 18mm gm cc b phn sau: nm qu, cung, v qu, v tht, v thc, v la, nhn. Nhn c ph c mu xanh xm, mu lc hoc xanh cm. Trong nhn c ph nc chim 10 - 12% , protein chim 9 - 11% , lipit chim 10 - 13% , cc loi ng chim 5 - 10% , tinh bt chim 3 - 5% . Ngoi ra trong nhn cn cha cc cht thm , cc alkaloid . Thnh phn ho hc trong nhn c ph bin i ph thuc vo chng loi, chn , iu kin canh tc , phng php ch bin v bo qun .

o Nc Trong nhn c ph sy kh , nc cn li 10 - 12% dng lin kt . Khi hm lng nc cao hn , cc loi nm mc pht trin mnh lm hng ht . Mt khc , hm lng nc cao s lm tng th tch bo qun kho , kh khn trong qu trnh rang , tn nhiu nhin liu v nht l lm tn tht hng c ph. Hm lng nc trong c ph sau khi

rang cn 2,7% . o Cht khong Hm lng cht khong trong c ph khong 3 - 5% , ch yu l kali, nit magie , photpho , clo. Ngoi ra cn thy nhm , st , ng , iod , lu hunhNhng cht ny nh hng khng tt n mi c ph . Cht lng c ph cao khi hm lng cht khong cng thp v ngc li. o Glucid Chim khong tng s cht kh , i b phn khng tham gia vo thnh phn nc ung m ch cho mu v v caramen . ng c trong c ph do trong qu trnh thu phn di tc dng ca axit hu c v enzim thu phn Hm lng saccharose c trong c ph ph thuc vo mc chn : qu cng chn th hm lng saccharose cng cao . Saccharose b caramen ho trong qu trnh rang nn s to hng v cho nc c ph . Ht c ph cn cha nhiu polysaccarit nhng phn ln b loi ra ngoi b c ph sau qu trnh trch ly . o Protein Hm lng protein trong c ph khng cao nhng n ng vai tr quan trng trong vic hnh thnh hng v ca sn phm . Bng phng php thu phn , ngi ta thy trong thnh phn protein ca c ph c nhng axit amin sau: cysteine , alanie , phenylalanine , histidine , leucine , lysine , derine . Cc axit amin ny t thy trng thi t do , chng thng dng lin kt . Khi gia nhi t, cc mch polypeptit b phn ct , cc axt amin c gii phng ra tc dng vi nhau hoc tc dng vi nhng cht to mi v v cho c ph rang. Trong s cc axit amin k trn ng ch nht l nhng axt amin c cha lu hunh nh cystein , methionine v proline , chng gp phn to nn hng c trng ca c ph sau khi rang . c bit , methionine v proline c tc dng lm gim tc oxi ho cc cht thm , lm cho c ph rang gi c mi v khi bo qun . Trong qu trnh ch bin ch c mt phn protein b phn gii thnh axit amin , cn phn ln b bin thnh hp cht khng tan . o Lipid Ht c ph cha lng c ph kh ln (10 - 13%) . Lipid trong c ph gm ch yu du v sp . Trong sp chim 7 - 8% tng lng lipid , cn du chim 90% . Trong qu trnh ch bin , lipid b bin i , song mt phn axit bo tham gia phn ng di tc dng ca nhit cao to nn hng thm cho sn phm, lng lipid khng b bin i l dung mi tt ho tan cc cht thm . Khi pha c ph th ch mt lng nh lipid i vo nc cn phn ln lu li trn b . o Cc alcaloid Trong c ph c cc alcaloid nh cafein , trigonulin , colin . Trong quan trng v c nghin cu nhiu hn c l cafein v trigonulin .

Cafein chim t 1 - 3% ph thuc vo chng loi , iu kin kh hu , iu kin canh tc . Hm lng cafein thp hn trong ch nhng n kch thch h thn kinh vi thi gian di hn v khi ung c ph tc lu thng ca mu khng tng ln nn cafein thi ra ngoi chm , mt khc khi pha c ph trong nc , cafein c gii phng hon ton trng thi t do , khng hnh thnh nhng cht c kh nng kt ta hoc nhng cht khng c hot tnh ca ancaloit . Trigonellin ( acid metyl betanicotic : C7H7NO2) l ancanoit khng c hot tnh sinh l , t tan trong ru etylic , khng ta trong clorofoc v ete , tan nhiu trong nc nng , nhit nng chy l 218oC . Tnh cht ng qu ca trigonellin l di tc dng ca nhit cao n b thy phn to thnh acid nicotic ( tin vitamin PP). Nhiu kt qu nghin cu cho thy trong c ph nhn khng c acid nicotic nhng n c hnh thnh trong qu trnh gia nhit trong s nhit phn trigonellin gi v tr quan trng . o Cht thm Trong c ph hm lng cht thm nh, n c hnh thnh v tch ly trong h t. S tch ly chu nhiu yu t nh t ai , kh hu v nht l chng loi c ph. Mt khc n c hnh thnh trong qu trnh ch bin , c bit trong qu trnh rang . Cht thm bao gm nhiu cu t khc nhau : acid , aldehid , ceton , ru, phnol , este . Trong qu trnh rang , cc cht thm thot ra ban u c mi hc sau chuyn thnh mi thm . Cc cht thm ca c ph d b bay hi , bin i v dn n hin tng c ph b mt mi thm nn cn ng trong bao b kn v tiu th nhanh . PHN 2. CNG NGH CH BIN C PH Cng ngh ch bin c ph c 2 phng php: -Ch bin kh - Ch bin t v Ch bin kh: phng php ny c tin hnh theo 3 cng on chnh: + Phi hoc sy c qu thnh c ph qu kh. + Xt kh loi b tt c cc lp v bao quanh nhn, phn loi c c ph nhn thnh phm. p dng cho c ph vi. v Ch bin t: (p dng cho c ph vi c c ph ch) + Lm sch v phn loi nguyn liu + Bc v qu

+ Tch lp v tht + Ra, lm ro c ph thc t + Phi hoc sy c ph thc + Xt c ph thc kh nhm loi b v tru v v la, nh bng, phn loi, ng bao c ph thnh phm. u im: do c tch lp v tht, nhn c ph vi lp v thc c lm kh rt nhanh, ch cn phi t 3-5 ngy nng (phi kh c qu c ph vi t 8-20 ngy). Tit kim sn phi kho cha v chi ph sy. Cc bc ch bin c ph quy m nh: Thu hi: Mun c c ph cht lng cao cn ch ngay t khu thu hi

+ Thng thng thi v thu hi c ph ch t thng 9, r vo thng 10, kt thc vo thng 11. Thi v thu hi c ph vi thng chm hn t thng 1-2 thng. + Khi thu hi ch la nhng qu chn, hi tng qu mt + Trnh tut cnh c ph. Khng hi qu xanh, non. T l qu chn thu hi c phi t trn 95%. + Thu hi c ph hng ngy ph hp vi kh nng ch bin v phi sy, khng thnh ng qu 24 gi. Phn loi, lm sch: loi b tp cht nh cnh, l, t v cc d vt khc, loi b qu kh, qu xanh, qu non ra khi khi qu chn va ch bin (c th dng my ra phn loi qu ti cng sut nh 1 tn qu/ gi). Bc v qu, dng my xt v qu ti dng a hoc dng trng ( nng sut t 0,3 - 1 tn qu/ gi tch v qu m khng lm xy xt, nt n ht v bong trc v tru. Sau khi xt khi ht khng ln v c ph).-

Ngm c ph sau xt vo b xi mng, r hoc chu nha ty thuc vo khi lng c ph, sau dng bao ti hoc ct ph ln trn ln men. Khng cha c ph trong dng c kim loi. Mc ch ngm ln men lp cht nhy bm quanh ht c ph lm cho vic ra b n c d dng thun li cho qu trnh phi sy. C th tch b lp cht nhy bm quanh ht bng phng php c hc (my nh nht) khng qua cng on ngm ln men khi c khi lng c ph ln. Qu trnh ln men lm tng phm cht v to nn hng v c bit ca c ph ch. Tt nht nn gi nhit ln men ca khi ht t 36-400C. V vy trong qu trnh ln men cn phi t t 2-3 ln. Thi gian ln men khong 12-36 gi. kim tra qu trnh ln men, ta dng mng tay co mnh vo lp v

bao quanh nhn nn thy nhm khng cn nht rnh gia khe ca ht th qu trnh ln men xong.-

Ra nht: ra k c ph ln men bng nc sch. Phi sy: l cng on rt quan trng

+ Phi: cn phi trn tm lip, nong, nia, ct k cch mt t . Lp phi cng mng cng tt. Trong khi phi cn co, o kh u. C th phi c ph thc t trn sn gch, sn xi mng, khng phi trn nn t. + Sy: cn s dng cc thit b sy gin tip c l t dng nguyn liu bng than hoc kh ga, du. Khng nn sy c ph bng lung kh nng trc tip t l t bng than, du, ci. V nh th s nh hng n hng v c ph. C ph phi hoc sy t yu cu khi m trong ht khng qu 13%. Cht lng c ph sy tt nht khi dng my sy trng quay.

PHN 3. QUY TRNH CH BIN C PH BT THNH PHM

Thng thng ngi ta chn caf ht loi R1 v R2 ch bin thnh caf bt. Nguyn liu gm cc thnh phn chnh sau: Robusta Arabica Ssasa (caf mt) Catimor

Ph gia ( trn vo khi rang) gm: Caramen (to mu caf v snh). B ng vt.

Hng caf.

Qu trnh rang: Ta cho caf nguyn liu vo dng c chuyn dng rang. Ch ht caf phi c o u. Nhit rang cn t ti mc sau:

Tn thnh phn

Nhit cn t

Robusta

00C 2000C

Arabica

00C 1960C

Sau khi t nhit Catimor 00C 1860C cn thit, ta cho ngui dn (tt nhin liu); ng thi cho ph gia vo theo t l v theo bng nhit sau: Ssasa T l ph gia cho 100 kg nguyn liu: Caramen: 0,5% (tc 0,5kg) B ng vt: 0,3% (tc 0,3kg) Hng caf: 0,6% (tc 0,6kg)

00C 1900C

Qu trnh cho ph gia

Tn thnh phn

Nhit khi cho Caramen v hng caf vo

Nhit khi cho b vo

Robusta

1400C

900C

Arabica

1250C

900C

Ssasa + Catimor

1050C

850C

V d: Ta chn rang v xay thnh bt 100kg caf nguyn liu loi Robusta. Cho nguyn liu vo l rang t u cho n khi t 2000C (qu trnh t n nhit ny phi o u). Sau i cho nhit h xung 1400C th ta cho 0,5kg Caramen + 0,6kg hng caf vo. Khi nhit h xung cn 900C th ta cho 0,3kg b ng vt vo. Khu sau khi rang v cho ph gia ng ht caf rang trong bao nylon, bn ngoi l bao si. trong phng knh. Thi gian t nht l 48 ting. Sau em ra xay thnh bt.

PHN 4. PH GIA S DNG TRONG CH BIN C PH BT

QUY NH DANH MC CC CHT PH GIA C PHP S DNG TRONG THC PHM (Ban hnh km theo Quyt nh s 3742 /2001/Q-BYT ngy 31 thng 8 nm 2001 ca B trng B Y t) 1. Phm vi iu chnh: Quy nh ny quy nh danh mc cc cht ph gia c php s dng trong thc phm trn lnh th Vit Nam bao gm c thc phm nhp khu v ph gia nhp khu. 2. i tng p dng: Quy nh ny bt buc p dng i vi cc t chc c nhn sn xut, ch bin, bo qun, bao gi v vn chuyn thc phm, kinh doanh thc phm v ph gia thc phm trn lnh th Vit Nam. 3. Trong Quy nh ny, mt s t ng c hiu nh sau: a) Ph gia thc phm (food additive) l nhng cht khng c coi l thc phm hoc mt thnh phn ca thc phm. Ph gia thc phm c t hoc khng c gi tr dinh dng, c ch ng cho vo vi mc ch p ng yu cu cng ngh trong qu trnh sn xut, ch bin, x l, bao gi, vn chuyn, bo qun thc phm. Ph gia thc phm khng bao gm cc cht nhim hoc cc cht b sung vo thc phm vi mc ch tng thm gi tr dinh dng ca thc phm.

b) H thng nh s quc t (International Numbering System - INS) l k hiu c y ban Codex v thc phm xc nh cho mi cht ph gia khi xp chng vo danh mc cc cht ph gia thc phm. c) Lng n vo hng ngy chp nhn c (Acceptable Daily Intake - ADI) l lng xc nh ca mi cht ph gia thc phm c c th n vo hng ngy thng qua thc phm hoc nc ung m khng gy nh hng c hi ti sc kho. ADI c tnh theo mg/kg trng lng c th/ngy. ADI c th c biu din di dng: - Gi tr xc nh - Cha qui nh (CQ) - Cha xc nh (CX)

d) Lng ti a n vo hng ngy (Maximum Tolerable Daily Intake - MTDI) l lng ti a cc cht m c th nhn c thng qua thc phm hoc nc ung hng ngy. MTDI c tnh theo mg/ngi/ngy. ) Gii hn ti a trong thc phm (Maximum level - ML ) l mc gi hn ti a ca mi cht ph gia s dng trong qu trnh sn xut, ch bin, x l, bo qun, bao gi v vn chuyn thc phm. e) Thc hnh sn xut tt (Good Manufacturing Practices - GMP) l vic p ng cc yu cu s dng ph gia trong qu trnh sn xut, x l, ch bin, bo qun, bao gi, vn chuyn thc phm, bao gm: - Hn ch ti mc thp nht lng ph gia thc phm cn thit phi s dng; - Lng cht ph gia c s dng trong trong qu trnh sn xut, ch bin, bo qun, bao gi v vn chuyn c th tr thnh mt thnh phn ca thc phm nhng khng nh hng ti tnh cht l ho hay gi tr khc ca thc phm; - Lng ph gia thc phm s dng phi ph hp vi cng b ca nh sn xut c chng nhn ca c quan c thm quyn. f) Cc cht trong Danh mc cc cht ph gia c php s dng trong thc phm ban hnh km theo Quyt nh ny c gi tt l ph gia thc phm trong danh mc 4. Danh mc cc cht ph gia c php s dng trong thc phm bao gm: a) Gii hn ti a cc cht ph gia trong thc phm; b) Gii hn ti a cc cht to hng trong thc phm.

5. S dng cc cht ph gia thc phm trong Danh mc trong sn xut, ch bin, x l, bo qun, bao gi v vn chuyn thc phm phi thc hin theo Quy nh v cht lng v sinh an ton thc phm ban hnh km theo Quyt nh s 4196/1999/Q-BYT ngy 29/12/1999 ca B trng B Y t. 6. Ch c php nhp khu, sn xut, kinh doanh ti th trng Vit nam cc ph gia thc phm trong trong Danh mc v phi c chng nhn ph hp tiu chun cht lng v sinh an ton ca c quan c thm quyn. 7. Vic s dng ph gia thc phm trong Danh muc phi m bo: a) ng i tng thc phm v liu lng khng vt qu mc gi hn an ton cho php, b) p ng cc yu cu k thut, v sinh an ton quy nh cho mi cht ph gia theo quy nh hin hnh, c) Khng lm bin i bn cht, thuc tnh t nhin vn c ca thc phm. 8. Cc cht ph gia thc phm trong Danh mc lu thng trn th trng phi c nhn hiu hng ha theo cc Quy nh hin hnh. Phi c hng dn s dng cho cc cht ph gia ring bit. 9. Hng nm, B Y t t chc xem xt vic s dng ph gia thc phm trn c s m bo sc khe cho ngi tiu dng. 10. Cc t chc, c nhn vi phm Quy nh ny, tu theo mc vi phm m b x l vi phm hnh chnh hoc truy cu trch nhim hnh s, nu gy thit hi th phi bi thng theo quy nh ca php lut.

Phn loi ph gia thc phm: Ph gia dinh dng.

Ph gia bo qun thc phm: cht chng vi sinh vt, cc cht chng nm mc, nm men, cc cht chng oxi ha. Ph gia tng gi tr cm quan ca thc phm: cht to mu, to mi, to v.

Ph gia s dng ch bin c bit (ci to cu trc ca thc phm): cc cht lm n nh, cc cht lm nh tng ha.

PH GIA BO QUN Cht chng vi sinh vt (Antimicrobial agent) l ch phm lm tng tnh an ton cho thc phm v lm tng bn ca thc phm trc vi sinh vt. Hin nay, c rt nhiu cht bo qun chng vi sinh vt dng trong c ph: axit benzoic, axit sorbic, canxi benzoat, canxi sorbat Cng thc ca axit sorbic: CH3 CH = CH CH = CH COOH Axit sorbic l cht bt kt tinh mu trng, t tan trong nc, tan tt khi un nng. Axit sorbic v sorbat c tc dng chng vi sinh vt tt. Liu lng s dng l 0,2%. Kh nng tc dng ph thuc vo pH. Vi pH = 6 th tc dng dit nm mc tt. C nh hng mnh n vi khun Gram (-) hn vi vi khun Gram (+)., tc dng ln vi khun hiu kh mnh hn vi khun k kh. C ch tc dng: ngn cn s pht trin ca t bo dinh dng v ngn cn s to thnh bo t. DL 50 l 7,4 10,5 g/kg th trng. S th t ph gia 29

Tn ting Vit

: Axit sorbic

INS:

200

Tn ting Anh

: Sorbic Acid

ADI:

0-25

Chc nng

: Bo qun, chng oxy ho, n nh

ML:

1000

S th t ph gia 43

Tn ting Vit

: Canxi benzoat

INS:

213

Tn ting Anh

: Calcium Benzoate

ADI:

0-5

Chc : Bo nng qun

ML:

600

S th t ph gia 60

Tn ting Vit

: Canxi sorbat

INS:

203

Tn ting Anh

: Calcium Sorbate

ADI:

0-25

Chc : Bo nng qun

ML:

1000

Cht chng oxy ha (Antioxydant agent): tng kh nng n nh v cht lng thc phm, hn ch hoc loi b cc qu trnh oxy ha. Trilon B hay complexon III l mui inatri ca axit etilen diamin tetra axetic (EDTA), c cng thc vit gn Na2H2Y. S th t ph gia 95

Tn ting Vit

: Dinatri Etylen-Diamin-Tetra-axetat (EDTA)

INS:

386

Tn ting Anh

: Disodium Ethylene-Diamine-TetraAcetate

ADI:

0-2,5

Chc nng

: Chng oxy ha, bo qun, to phc kim loi ML: 35

PH GIA TNG GI TR CM QUAN CA THC PHM Cht to mu (Coloring agent) lm tng tnh hp dn cho thc phm. Ngi ta dng caramen to mu cho c ph. S th t ph gia 64

Tn ting Vit

: Caramen nhm III (x l amoni) (*)

INS:

150c

Tn ting Anh

: Caramel III - Ammonia Process

ADI:

0-200

Chc : Phm nng mu

ML:

GMP

S th t ph gia 65

Tn ting Vit

: Caramen nhm IV (x l amoni sulfit) (*)

INS:

150d

Tn ting Anh

: Caramel IV - Ammonia Sulphite Process

ADI:

0-200

Chc : Phm nng mu

ML:

GMP

Ch thch (*) L sn phm x l nhit t ng t nhin, trong qu trnh x l nhit c b sung cc hp cht amoni (tr cc hp cht sunfit).

Cht to mi (Aromatisant): cht mi c la chn phi c cng mi cao v bn. Khi cho cht mi vo c ph phi chn lc thch hp, lm sao cho cht mi t c hiu qu cao nht ng thi khng b bin i to thnh nhng sn phm gy bt li i vi con ngi. Thng thng, ngi ta s dng hng c ph v b ng vt. Ngoi ra phi dng thm cc cht kch thch mi nhm gip cho mi c tng nhiu hn m khng phi tng cc cht mi. V d: Nhm tng mi caramel s dng: maltol, etyl maltol. Nhm tng mi b dng: NN diorthotolyetylen diamin.

S th t ph gia 110

Tn ting Vit

: Etyl maltol

INS:

637

Tn ting Anh

: Ethyl Maltol

ADI:

0-2

Chc nng

: iu v, n nh

ML:

200

Ngoi ra, ngi ta cn s dng tinh c ph to mi. y l nhng ha cht to mi tng hp, ch cn mt chm bng u tm s lm 1 kg c ph thm lng d ng cch xa vi mt. Nh chng, d c cho vo nhiu cht n th ly

c ph vn thm. Vic tm tinh du l mt ngh thut, v nu khng kho s lm cho c ph c v ng v mau h. Trong khi kho st cch ch bin c ph ca nhiu nh sn xut, em nhn thy ru c s dng kh nhiu. y l im bt cp, lm gim cht lng mi thm ca sn phm v ru l dung mi ha tan hng liu m li d bay hi, khi bay hi s mang mi c ph theo lun, lm cho sn phm c ph mau mt mi, gim cht lng. Cht to v: Mt s ni tm lp ng bn ngoi (10% trng lng l ng), khi ung khi cn thm ng. Mt s ni tm thm nc mm to v mn m (gu cc tnh min Trung Vit Nam ) hoc v chua (nh cc loi c ph ca chu u) hay nc cau (theo gu i Loan). Khng nn s dng Cht to bt & Cht to ng khng tt cho sc khe ngi tiu dng. Nu mun v ng t nhin th hy rang mt phn C ph hi qu la mt cht ri trn li ta s c sn phm c v ng mang tnh an ton. PH GIA C BIT S th t ph gia 117

Tn ting Vit

: Gm Arabic

INS:

414

Tn ting Anh

: Gum Arabic (Acacia Gum)

ADI:

CX

Chc nng

: Lm dy, n nh, cht n, nh ho ML:

GMP

S th t ph gia

120

Tn ting Vit

: Gm Gua

INS:

412

Ch t n c th Tn ting : Guar Gum ADI: CX l cc loi Anh ht khc, c Chc nng : Lm dy, n nh, nh ho, cht rang n ML: GMP cng mt kiu pha ln vi c ph, nhm to ra nhng hng v khc nhau. Ngi ta c th n n 7 phn, ch c 3 phn l c ph. T l ph bin hin nay l 6 - 7 phn c ph v 3 - 4 phn cht n. C mt th ph gia na m ngi trong ngh gi l m. l nhng mnh vn v ht c ph, hu nh khng c caffeine. cho ly c ph thm bo, ngoi b, ngi ta cn n thm u nnh rang. c ph gt c, ngi ta chn cht n l u . S th t ph gia 77

Tn ting Vit

: Dextrin, tinh bt rang trng, vng

INS:

1400

Tn ting Anh

: Dextrins, Roasted Starch White and Yellow

ADI:

CX

Chc nng

: Ch phm tinh bt, cht n, nh ho, n nh, lm dy ML: GMP

S th t ph gia 85

Tn ting Vit

: Diamidon phosphat (este ha vi Natri trimetaphosphat hoc vi Phospho Oxyclorua)

INS:

1412

Tn ting Anh : Distarch Phosphate Esterified With Sodium Trimetaphosphate; Esterified With Phosphorus Oxychloride

ADI:

CX

Chc nng

: Ch phm tinh bt, cht n, nh ho, n nh, lm dy ML: 10000

PHN 5. BAO GI C PH C ph l sn phm thc phm c m 10% v nhy cm vi nh sng (d b gim cht lng do tc dng ca nh sng) nn ngi ta s dng cc loi bao b sau bao gi. Lu : c ph l sn phm rt d hp thu mi l cho nn bao b bao gi c ph phi tuyt i khng c mi l. Bao b cng Cc loi bao b c s dng l bao b bng kim loi st m thic; bao b plastic HPDE, OPP; bao b bng hp giy carton; bao b bng gm s. C ph thng c x l n m t yu cu trc khi bao gi l 4 5%, u tin c ph c bao gi bn trong ti PE dng mm, dng nhit hn mp ti li; sau mi c cha trong hp cng. Kiu bao gi ny c th bo qun c lu khong 1 2 nm. Bao b mm

Bao b dng giy carton mm: u tin c ph c bao gi bn trong ti PE dng mm, dng nhit hn mp ti li; sau mi c cha trong hp giy. Kiu bao gi ny thng c thi gian s dng ngn hn bao b cng, khong 1 1,5 nm. Thng ngi ta ng gi theo trng lng sau: 100g 250g 500g.

NHN CA BAO B L thnh phn khng th thiu c trn bao b, l cu ni gia sn phm vi ngi tiu dng. Ni dung ca nhn hng ha: Tn hng ha Tn hoc a ch ca nh cung cp nh lng hng ha Thnh phn cu to Ch tiu cht lng ch yu PHN 7. KT LUN

Tm li, c ph l mt sn phm dng ch ra loi nc ung cao cp, ch bin c ph l ngh thut c s am hiu tng tn tnh nng tng ging ht, tng vng t, kt hp s dng ph gia thch hp cho ra hng v c trng, xng ng l mt hng thng phm c gi tr cao trn th trng quc t. V thi gian c hn v kh nng hn ch nn bi tiu lun ny khng trnh khi nhng thiu st. Mong thy v cc bn ng gp kin bi tiu lun ny t kt qu tt hn. Em xin chn thnh cm n, c bit l thy L Vn Nht Hoi tn tnh ging dy cng nh hng dn em hon thnh tiu lun mt cch tt nht. Qua y cng xin cm n cc bn lm nhng ti khc chia s v tn tnh trao i ti liu tham kho trong thi gian thc hin tiu lun ny. Trn trng v knh chc sc khe.

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