Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf

8/10/2019 Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf

1/23

1

MN HMN HCC

HNG LIHNG LIUU--

MM

PHPHMM((HngHng

liliuu

chocho

ththcc

phphmm))

Ging

dy: TS. L

Th

Hng

Nhan

(H Bch

Khoa

TP. HCM)


2/23

2

c tnh h

ng

li

u th

c ph

mMi

v

v

l

nhng

c

im quan trng

em

li nhng

tng

v

thc phmc

im ca hng

c

th

chia

l

3 nhm:

Hng

chnh

Hng

ph

To v


3/23

3

c tnh h

ng

li

u th

c ph

mHng

chnh:

L

thnh

phn cn thit

nhn din thc phmL

khung

hng

c

bn ca hng

v

VD: -ionone => 'violet

trong

aspberries

Eugenol

=> 'clove' trong

chui

=>Khng

th

to r a hng

v

ny

nu thiu cc thnh phn hng

chnh

Mt s

cht

khc

nhau

li c th

to cng hng

ging

nhau

=>

c

th

to nn khung hng

v

tng

t


4/23

4

c tnh h

ng

li

u th

c ph

mHng

chnh:

Mt s

hng

chnh

l

n cht, mt s

hng

v

chnh

li l t

hp

VD: Hng

du

l

mt phc hp hng

v

cay-decalactone

c

oethyl butyrate c

tri

cy

chn

methyl cinnamate

c

mi

i

Furaneol

c

mi

koTrn ln

nhau

theo

ng

t

l

=> Khung

hng

v

c

bn

cho

mi

du


5/23

5

c tnh h

ng

li

u th

c ph

mHng

th:Khng l thnh phn

chnh

nhn din hng

v

Gip

to

nn

nhng

c

im

ring

cho

hng

v

VD: cis-3-hexenol => Xanh

trong

strawberries

2-methylbutyric acid => kh

trong

apricot

Hng

th

cng

c

th

l

n cht hay hn hp

VD: v

xanh

ca du c th

cha thm mt s

cht nh

cis-S-hexenyl

acetate (tri

cy

xanh), trans-2-

hexenal

(to

xanh), melonal

(da

xanh); cis-S-hexenyl

butyrate

(tri

cy

nhit

i)

T

l

ca cc thnh phn hng

th

thay

i s

lm

thay

i mi v ca hp hng


6/23

6

To v: Thnh phn to v thng cng l mt cht to hng Kh nng tan trong nc cao hay phn t lng cao

VD: maltol

to mi ko xp d

chu, v

hu ngt v c tnh

tng

hng

=> dng

nhiu nh

mt

thnh

phn to miVanillin tan trong

nc tt, to

mi

vanila

v

v

ngt =>

dng

nhiu

trong

cc

loi hng

v

Cht khc nhau c th to v ging nhauVD: Ethylmaltol

mnh

hn

maltol, v

tng

t

nhng

ko

tm

c trong t

nhin

Furaneol

mnh

hn

ethylmaltol

v

tm

d

trong

t

nhin

c tnh h

ng

li

u th

c ph

m


7/23

7

To v:

Lactone to v sa

8-Decalactone => mi

kem

trong

hng

v

sa

8-Dodecalactone => mi

tng

t

nhng

mnh

ch

10% ca S-

decalactone. To v

kem

v

bo

ca sa.

8-Dodecalactone: 8-Decalactone = 10: 1 l

t

l

phi trn tt nht cho

mi

v

v

sa

c tnh hng

liu thc phm


8/23

8

c tnh hng

liu thc phm

Mt s hp cht t nhinc dng cho vai tr to v nhiu hn lto mi.

VD: dch chit gng cho v m.


9/23

9

c tnh hng

liu thc phm

Phc hp

Cng thc hng v rt phc tp v thayi nhanh

T hp hng v tng hp thng phc tp hn hng v t nhin

Cng mi khng ph thuc tuyn tnh vo nng

Mt vt nh ca hp cht cng c th nhn din qua v c d nng

nh

Cn bng hng v:

Khng c cn bng chun cho hng liu t nhin

Hng v tng hpc phi trn trn cm nhn ca nh phi trn

=> Thnh

phn c th

khc

nhau

m

phng

mt hng

v


10/23

10

ng

dng

hng

v

thc phm

Cc yu t quan trng ca mt hng v hon chnh cho sn phm

thc phm:

Thnh phn

Quy trnh

Tn tr Tiu th


11/23

11

ng

dng

hng

v

thc phm

Yu t

Thnh

phn

Thnh phn cht bo trong hng liunh hngn kh nng tan

trong nc v v

V mnh hn khi tan trong du (so vi tan trong nc)

T l cc thnh phnnh hng hng tng th ca hng liu Hng liu t nhina s mang tnh du v vn cha mt s hp

cht phn ccc trch ly cng

Tnh du ca hng liu c th nh hng sn phm nh lmc, bn ca nh, oxy ha bini cht hay hng v,


12/23

12

ng

dng

hng

v

thc phm

Yu t

quy

trnh

Cc tc nhnnh hng: lc, phun, lm lnh, gia nhit, => thay

i cu trc cht v thnh phn, t l => thayi hng v

Chn dung mi thch hp, c nhit si cao => gim thiu hin

tng ny do gim bay hi nhng hn ch trongng dng

gii php tt l bao vin hng liu


13/23

13

ng

dng

hng

v

thc phm

Yu t

tn tr

Hng v c th thayi theo chiu hng tt hay xu theo thi

gian tn tr hay trng by

VD: Ru

v

cheese tng

hng

v

theo

thi

gian. Mt s

cht c th

b

oxy ha, phn

hy

Vt liung hay bao gi c th nh hng hng v khi tn tr

Vt liung hay bao gi sn phm c th nh hng hng v khi

s dngVD: ti

lc tr cn c kch thc

cc

cht to hng

v

v

trong

tr

c

th i r a nc tr khi ung


14/23


15/23

15

Cc

dng

hng

v

thc phm

Lng Rn (bt)

Cc

dng

c

th:

Lng tan trong nc Lng tan trong nc trong sut Lng tan trong du Lng dng nh

Lng dng huyn ph Bt sy phun


16/23

16

Cc

dng

hng

v

thc phm

Lng

tan trong

nc

Hng v ph bin nht

Hng liu ha tan c trong propylene glycol, triacetin,ethanol, vi s phi trn ca nc

Propylene glycol c chn nhiu do bn nhit trong qu trnhsn xut, khng mu nhng b gii hn bi mt s nc do lcht tng hp

Cn bn tngi, nhng c th to mi. b gii hn bi mts nc.


17/23

17

Cc

dng

hng

v

thc phm

Lng

tan trong

nc trong sut

S dng trong gii kht

Hng liu dng tinh th hay nh cc nh C s h tr ca mt s polymer va dung mi

Lng

tan trong

du S dng cho sn phm c du hay cht bo

Dung mi s dng l EtOH, PPG, triglyceride, du thc vt,

Dung mi c th ha tan mt s cht rn

Tinh du l mt dng hng liu lng tan trong du


18/23

18

Cc

dng

hng

v

thc phm

Lng

dng

nh

Du phn tn trong nc

Lmc khi s dng trong gii kht R

bn ca nh cn phi quan tm

VD: vanillin hay mt s

gum trong

nc

dng

nh

Lng

dng

huyn ph

Rn, bt phn tn trong nc

R

bn khng cao vi qu trnh oxi ha cng nh khi tn tr

VD: lactose trong

nc


19/23

19

Cc

dng

hng

v

thc phm

Bt sy phun

Hng liu dng nh trong dung dch => sy phun nhit nng=> dng bt

Nhiu k thut v phng phpc nghin cu to dngbt


20/23

20

Mt s

hng

v

ni bc

Beef. Roast beef is the preferred profile in the UK. Grilled beef reignssupreme in the US and in much of Asia boiled beef is the mainprofile.

Cheese. Cheddar is far and away the most important type of cheesein terms of flavour sales. Blue cheese and Parmesan are very smallcategories compared with Cheddar. Cheddar can be broken downinto two main types by region: sharp and mild. Sharp Cheddar isbest defined (ironically) by aged US or Canadian Cheddar cheeseand represents the target profile in Europe. The taste preferences ofUS consumers are very different. In this region a mild, creamy,buttery character is preferred.

Cherry. In Europe the hawthorn note of Morello Cherries is preferred,but in the US benzaldehyde is the prominent character.


21/23

21

Mt s

hng

v

ni bc Chocolate. Milk chocolate predominates in most markets outside

Europe and the milk component often has a cooked character. Somepopular milk chocolates also have an added signature note such as

cinnamon or almond. Dark chocolate is popular in Europe and canhave pronounced burnt and bitter characteristics in this market.

Lemon. In the UK especially, but also in much of Continental Europe,

a high citral level is liked. The European taste also likes anexaggerated level of jasmine character. In the US, lemon is milderand more floral and in much of the rest of the world citral is thedefining note, often accompanied by the waxy character of oxidisedoil.

Mango.As with most other tropical fruits the situation is the exactreverse of berry flavours. The genuine character, with its strongterpene, skin note is preferred in Asia and Latin America. In Europeand the US a pale imitation flavour is preferred, with much-reducedskin and sulfur notes and an emphasis on melon and peach.


22/23

22

Mt s

hng

v

ni bc Milk. Fresh milk and dairy flavours are optimum in the US and

Europe. In Asia a boiled, condensed milk note is preferred and inLatin America the even more caramelised 'dulche de leche' is ideal.

Orange. In Europe there is the strange contradiction that the flavourof processed juice is liked, presumably for nostalgic reasons,together with the pungent, fresh note of acetaldehyde. An

exaggerated hint of violet is also liked in many orange flavours forconfectionery. Fresh juice character is popular in the US and, for therest of the world, cold-pressed orange peel oil is the most popularcharacter.

Raspberry. In the US a strong violet character is preferred, but inEurope this note is muted and balanced by fresh and greencharacters. In Asia real raspberries are a rarity and an old-fashionedcandy character is preferred.


23/23

23

Mt s

hng

v

ni bc Strawberry.At first sight strawberry would seem to be easily

standardised. Not so. It is one of the most difficult flavours to fit intoits many regional variations. In the US strawberry is generally sweet

and slightly jammy. Green notes are not liked. In most of Europe thepreferred character is fresh and distinctly green. Within Europe theFrench taste is for a pronounced jasmine note and the Spanish tasteis for strawberry jam. In Asia the preferences are more abstract andoldfashioned because of unfamiliarity with the real fruit.

Vanilla.Alcoholic genuine vanilla extract, with rum and fruityovertones, defines the US taste. In France the taste veers towards acreamy hawthorn note. In Germany a hint of balsam is appreciated

and in much of northern Europe a simple vanillin taste is preferred.The UK preference is for a distinctly buttery note.

Documents

Huong lieu my pham-Nonglam-2009-Huong lieu cho thuc pham.pdf