Nguyn Th Ngc Tin L Quc Vit

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0851100360 0851100010

Nguyn Hong Ngc Anh

Phan Nguyn Minh ng 0851100038 Phm Trung Hiu 0851100100 GVHD :Trn Th Thu Tr A2 ! ch mu xanh l ca em lm nha .mu en l hum ba mih` nh hack a2 trang tr kai mu en khc nha a2 .thoy c pht hin l ngu lun A2 nh lm them kai muc lc

CNG NGH SN XUT BNH GO I GII THIU : Khi nim:Bnh go c ngha l bnh c lm t go da trn c trng n ca go (v tng t nh cc loi ng cc nh bp rang) khi nhit v p sut c p dng.Tng quan: Mt bnh go l mt loi thc phm n nh n gin lm bng go nu phng. Trong khi cc bnh go n gin vng ng bng khng p mui , th th trng bnh go gm mt lot cc hng v t ngt ngo n mn. Bnh go l mt mn n b dng, v l mt mn n i km tt vi nhiu loi thc n.

Nng lng So vi cc sn phm tinh bt khc, bnh go thp hn lng calo trong mi khu phn, c hm lng glucid cao, t bo. V l do ny, nhiu ngi n king s dng bnh go nh l mt thay th cho bnh m . ng bng ,bnh go ln c cha khong 35 calo. Bnh go cng nghip cha lng calo cao hn v thm ng hoc cht bo trong cc hng liu. Mt caramel hoc pho mt c th cung cp thm hng v cho bnh go ln khong 50 calo.

Bnh go Vit Nam

Bnh go Trung Quc

Bnh go Nht Bn (mochi)

Bnh go n

Bnh go PhilipinLch s : Khng bit t bao gi nhng nguyn tc chung bnh go tn ti song song vi s c mt ca go . Go c trng hn 7.000 nm ,pht trin tt nht trong vng kh hu m p, m t, la c th trng u tin min Nam Trung Quc hay Bc Thi Lan.T ng Nam , canh tc ca n di chuyn trn tt c cc b phn ca chu , Nam u m hn. Hn mt na dn s by gi ph thuc vo la go l lng thc v cng l mt ngun carbohydrate phc tp, go c gi tr dinh dng ng k. Cm (mt lp gia cc ht v v tru c loi b trong ch bin lm cho go trng v li trong go nu) c cha cht x, du, khong cht, protein, v vitamin E, K, B-complex. Bnh go c bit n vi nhiu hng v,hnh thc khc nhau trong mt s quc gia. Chng c l ni ting nht ti Nht Bn v cc nc vnh ai Thi Bnh Dng, ni sn xut la go l ch yu ca nn kinh t v ng cc l c s cho cc ba n v thc phm. Bnh go pht trin di nhiu hnh thc khc nhau ph bin ti Nht Bn hng trm nm. Chic bnh go mochi l mt bnh ko ngt qu tc trong thi k Nara t 710-794 AD khi ngi Trung Quc nh hng ln n vn ha Nht Bn. S ph bin ca bnh go n r trong thi gian Mc ph Kamakura t11921333. S a dng bnh botamochi, yakimochi, v chimaki. Trong thi k Edo (Tokyo tr thnh th ca Nht Bn trong Mc ph Tokugawa t 1.601-1.868), bnh go cng tr nn ph bin nh trong cc l hi v l c sn a phng. Bnh go thng c bn bi cc quy hng bn ng, mt truyn thng tip tc hu ht chu , ni bn hng rong bn bnh lm bng go v mt lot cc loi rau, rong bin, v hi sn.

Ngy nay, Trung Quc cho mng nm mi vi qu bng go np, go ko v bnh go truyn thng c lm t go hp trong nhiu gi v trn vi sa, ng, m heo hoc m, v dng bt nho u. Bnh thnh phm c th c chin, nng, hoc luc. Trong nhng ngy vinh quang ca ch Anh, go trng n , Trung Quc, v ng Nam c nhp khu vo nc Anh v chu u v tr thnh c s cho nhiu loi thc phm yu thch bao gm bnh pudding go.

Cc loi bnh go

:

Bt xay t t go khng nha hoc go nha c th c nhi vi nc lm bnh ngt bng cch thm ng v cc thnh phn khc trc khi hp. Vit Nam : S ln men bng nm men bnh (puto) c sn xut Vit Nam, hm lng amylose trung bnh sn lng la c th tch ln nht v mm mi ti u (Perez v Juliano, 1988). Trung Quc : Nenkau l mt bnh go truyn thng Trung Quc v v c bn l ba loi: mt chic bnh ngt lm bng nha go v ng, bnh mn vi c ci, c lm t loi go c hm lng amylase cao ,trn vi c ci nghin nt, v bnh go ln men,c lm t bt nho ca loi go c hm lng amylase cao v ng.. n : Idli (bnh bao go) v dosai (bnh go) n t lm mt hn hp gia go xay xt v u en (Phaseolus mungo), khong 3:01 tnh theo trng lng, in hnh nh cc loi thc phm n sng (Hesseltine, 1979; Steinkraus, 1983) .Go v xay u en ring bit ra sch, ngm 5 n 10 gi trong 1,5 n 2,2 ln tnh theo trng lng ca nc v t xay ring bit cung cp cho mt bt go th (0,6 mm) v bt nho, mn gram keo. Bt v bt nho c pha trn vi nhau vi 0,8% mui v bt dy c ln men qua m, hp (idli) hoc chin (dosai) v n nng. Thnh phn b sung idli cho hng v bao gm ht iu, b sa lng, ht tiu, gng, b sa chua v nm men. Dosai thng cha gam mu en t. Cht lng bt idli l do cc protein globulin v arabinogalactan ca gam mu en (Susheelamma v Rao, 1979). Go nhiu amylose ph hp cho idli. Trong qu trnh ln men, cc vitamin nhm B v vitamin tng C (Soni v Sandhu, 1989) v hm lng acid phytic l khong 50% b thy phn. Nht bn : Bnh go Nht Bn hoc bt nho (mochi) truyn thng c ch bin t go sp bng cch ra go v hp 100 C trong khong 15 pht n mt hm lng m 40%, nghin (nhohoc s dng mt ci ci v chy), ng gi plastic, thanh trng trong 20 pht 80 C v lm mt (Juliano v Sakurai, 1985. Mochi l thng c ct thnh ming (nh hnh khi), nng v nm vi nc tng hoc gi v n nh n nh. Mochi l tit trng di

95 C trong thng cha ng gi (Tn), 1985). Tiu th hng nm Nht Bn l 42 000 t nm 1983 v 52 305 t nm 1986 (Iwasaki, 1987) Philippin: Mt bnh go Philippine, bibingka, c lm t bt go khng-nha v bt go nha (t xay) vi ng v nc ct da, nng trong mt cho l chui lt trong mt ci l than vi cho n khi mu nu. Mt bnh go, puto kutsinta, l mt chic bnh khng ln men c kt cu nh mt bnh cng v c chun b t bt goxay t vi ng v dung dch kim. Truyn thng Philippine , cc loi thc phm lm t sp go thng c phc v cho ba n nh hoc cc mn trng ming bao gm bnh go (Suman) c lm t go xay. Suman sa antala v Suman sa ibos c nuvi nc da v mui. Suman sa antala c gi trong l chui v hp cho 30 n 35 pht, nhng Suman sa ibos c ng gi lng lo vo l c (ibos) v un si trong 2 gi hoc n khi hon thnh . i vi la cha lng cht sp cao s c x l vi dung dch kim. Suman sa ibos thng c dung chung vi ng, trong khi Suman sa lihiya c dung chung vi nc ct da v ng. Thnh phn dinh dng : Carbohydrates: Bnh go vng ng bng c hu nh khng c cht bo v khng c nhiu protein ,ngun chnh ch yu l carbohydrate . y l nhng carbohydrate phc tp .Bnh goc t hn mt gram cht x trong mi khu phn. Mt bnh ln ng bng c khong 7 gam carbohydrate. Protein: Protein trong bnh go l khng y . iu ny c ngha l bnh go khng cha t l thch hp ca cc axit amin thit yu m bn cn phi n thng xuyn. Bn c th tn dng cc nguyn tc ca cc protein b sung khi s dng bnh go p ng nhu cu protein ca bn. Nu bn n cm cng vi cy h u nh u, bn s c n mt loi protein hon chnh v u cung cp cc axit amin lysine m trong khi , bnh go cha hm lng ny thp. Bnh go ng bng c cha khong 1 gram protein. Nguyn ht : Bnh go l c ch bin t ht nguyn ht go phng ton b. Khng ging nh ng cc tinh ch, cc loi ng cc bnh go ny cha qua ch bin bao gm ton b cc thnh phn ca cm, mm, v ni nh. Mt bnh go ln vng ng bng 100% gonguyn ht c 9 gram ng cc nguyn ht trong mi khu phn. Vitamin v khong cht: Bnh go khng p mui c hm lng natri thp , tuy vy li l mt li ch cho nhiu ngi M. Bnh go ng bng cng thp trong hu ht cc vitamin v khong cht khc. H c mt lng nh ca niacin (4% M RDA), magi (3% RDA ca M), v pht pho (3% US RDA), cng nh mt smangan (17% RDA ca M).

II NGUYN LIU

- Thnh phn nguyn liu chnh sn xut bnh go: Go do cao cp, tinh bt khoai ty, bt bp, bt sn, ng tinh luyn, du thc vt, muiTrong , hai thnh phn quan trng lm nn bnh go l go v nc.Go cn nhng c trng nht nh sn xut bnh cht lng ttnht . Cc cht ph gia v cc nguyn liu ph khc c cc nh sn xut b sung nhm tng gi tr cm quan ca sn phm, c cn nhci vi thc dinh dng v hng v ca ngi tiu dng nhng khng ng k n qu trnh sn xut.

1. Nguyn liu chnh : Go Go l mt sn phm ca la, tn v ngun gc phn loi ca la: H (Family) Phn h (Subfamily) Tc (Tribe) Chi (Genus) Loi (Species) : Poaceae/Gramineae (ha tho) : Oryzoideae : Oryzeae : Oryza : Oryza Sativar L.

Hnh 2.1: Cu to cy la Hnh 2.2: Cu to ht thc Bng : Phn loi cc tiu chun ht go Kch thc Chiu di Cp Hnh dng T l di/rng Cp

(mm) Di nht Di Trung bnh Ngn 7.50+ 6.61-7.50 5.51- 6.60 -5.50 1 3 5 7 Thon Trung bnh Hi trn Trn 3.0+ 2.1-3.0 1.1- 2.0 -1.1 1 3 5 7

Tiu chun Quc t hm lng amylose nh sau: 0 - 2% 2 20% 20 25% > 25% go do go mm (hm lng amylose thp) go mm (hm lng amylose trung bnh) go cng (hm lng amylose cao)

Bng : Thnh phn dinh dng ca ht go Thnh phn dinh dng n v tnh Hm lng/100g Protein g 6 Tinh bt g 82 Lipid g 0.8 Cellulose g 0.6 Nc g 10.2 Nng lng kcal 361 (Ngun: Vin nghin cu dinh dng thuc i hc Mahidol, Thi Lan, 1999) Tinh bt: Tinh bt c hai thnh phn chnh l amylose v amylopectin, t l amylose v amylopectin thay i ty theo ging la: o Go t: cha trung bnh 19.5% amylose v 81.5% amylopectin. o Go np: cha 0.7% amylose v 99.3% amylopectin. Protein: Trong go, hm lng protein chim khong 6%, gm 4 loi: o Glutelin, hay cn c tn ring l oryzenin, chim a s. o Albumin o Globulin

o Prolamin (oryzin) Thnh phn protein ca la go c 20 loi acid amin khc nhau, trong c 10 loi acid amin khng thay th, do nu xt trn cc acid amin khng thay th th protein go c gi tr sinh hc cao hn ca bp v la m. Tuy nhin, lng protein trong go khng cao, thp hn cc loi lng thc khc nh la m, bp. Bng : Hm lng cc acid amin trong go so vi gi tr chun (trng g) (n v: g/16gN) Acid amin Gi tr chun Go Lysine 4.2 3.2 Tryptophan 1.4 1.2 Phenylalanine 2.8 9.3 Methionine 2.2 4.5 Threonine 2.8 3.0 Valine 4.2 2.2 Leucine 4.8 7.9 Isoleucine 4.2 3.4 (Ngun: FAO) Lipid: Lng lipid trong ht go chim khong 1%, cao hn ht la m, nhng thp hn ht bp. Vitamin: Trong la go, thnh phn vitamin gm B1, B2, B5, PP, B12, Thnh phn vitamin ca la go ch yu l nhm B, trong vitamin B 1 chim mt hm lng kh ln. Tuy nhin hm lng vitamin ca la go khng nhiu, thp hn cc loi lng thc khc. Cc thnh phn khc: Trong la go c nhng cht d bay hi nh NH 3, H2S, cc acetaldehyde. Tuy nhin, khi bo qun ht khng tt, thnh phn lipid trong ht go b phn hy to ra cc aldehyde, hexanal, cetone, , to ra nhng mi kh chu. Nguyn liu c s dng phi c ngun gc xut x, chng nhn t tiu chun an ton v sinh thc phm. Trc khi a vo sn xut, nguyn liu c kim tra mt cch nghim ngt, ch nhng nguyn liu t tiu chun mi s dng.

2. Nguyn liu ph: a. Nc: Nc c xem l nguyn liu trong cng ngh sn xut nhiu loi thc phm. Thnh phn nc nguyn liu cng nh hng n tnh cht cm quan v bn ha l ca sn phm. Hin nay chng ta c ba ngun nc ang c khai thc sn xut: Ngun nc b mt: c ly t sng, sui, hTi Vit Nam v cc nc ang pht trin, nc b mt hin nay b nhim rt nng, ch yu l do sn xut cng nghip v cc hot ng sinh hot hng ngy ca con ngi. Ngun nc ngm: do ma ngm vo lng t to nn. Thng thng, nc ngm c cht lng tt v n nh hn nc b mt. tuy nhin, vic s dng thuc tr su trong sn xut nng nghip lm tng mc nhim mt s ngun nc ngm. Ngun nc do thnh ph cung cp: nc ta nc do thnh ph cung cp t tiu chun nc dng sinh hot hng ngy. Hin nay, ti mt s thnh ph thuc cc nc cng nghip pht trin, ngun nc do thnh ph cung cp c cht lng rt tt. Nc c s dng trong sn xut thc phm phi t cc ch tiu cm quan, ha l, vt l v vi sinh

Ch tiu cm quan: c, mu, mi, v. Ch tiu ha l: bao gm cc ch tiu ha l quan trng sau. + cng: cng ca nc do cc mui calcium v magnesium ha tan trong nc to nn. cng c chia thnh ba loi: tm thi, vnh cu v ton phn. + kim: do cc hydroxyt, cc mui kim to nn. + Gi tr pH: do nng cc ion H+ t do to nn. + oxy ha: gi tr ny do hm lng cc cht hu c c trong nc to nn, v nhng hp cht ny c kh nng tham gia phn ng oxy ha.

+ dn in: nc cha nhiu cation v anion khc nhau nn c tnh dn in. khi hm lng cc mui ha tan c kh nng phn ly trong nc cng ln th dn in ca nc s cng cao. Ch tiu vi sinh: Vi sinh vt lun c tm thy trong cc ngun nc thin nhin, bao gm c nhm vi sinh vt hoi sinh v vi sinh vt gy bnh cho ngi, n c th tn ti dng t bo sinh dng hoc sinh bo t.

Bng : Tiu chun ca nc STT 1 2 3 4 5 6 7 8 9 10 Ch tiu pH cng Hm lng Clo Hm lng Asen Hm lng ch Hm lng Flo Hm lng km Hm lng ng Hm lng st oxy ha b. Ph gia: Mui: Ch tiu ha hc: o o o Hm lng NaCl: > 97% khi lng cht kh. Hm lng cht khng tan trong nc: < 25% khi lng cht kh. m: 12%. n v tnh mg/L CaCO3 mg/L mg/L mg/L mg/L mg/L mg/L mg/L mg/L Gii hn ti a 6.5 8.5 300 250 0.01 0.01 0.7 1.5 3 2 0.5 2 Phng php th AOAC hoc SMEWW TCVN 6224 1996 TCVN 6194 1996 TCVN 6182 1996 (ISO 6595 1982) TCVN 6193 1996 (ISO 8286 1986) TCVN 6195 1996 (ISO 10359/1 1992) TCVN 6193 1996 (ISO 8288 1989) TCVN 6195 1996 (ISO 8288-1986) TCVN 6177 1996 (ISO 6332-1988) Chun bng KMnO4

Ch tiu cm quan:

o o

Tinh th trng u, khng c mi, c ht: 1 15mm, kh ro. V: dung dch mui 5% c v mn thun khit, khng c v l.

ng: Ch tiu ha l:o o o o

Hm lng saccharose 99.8 (% cht kh) m Hm lng tro 0.05 (% khi lng) 0.03 (% khi lng) Hm lng ng kh 0.03 (% khi lng)

Ch tiu cm quan: Mu trng ng nh, tinh th ng u, kh, khng vn cc, khi ha tan trong nc c v ngt c trng, khng c v l, mi l, dung dch trong sut.

III QUY TRNH CNG NGHGO nh lng

Nc

Ngm go

Nc thi

Nghin go

Ph liu

Hp

n, lm mt

Cn, to hnh

Sy 1

phi Sy n Sy 2 Phun ng

Sy 3

Phun du Sy 4 Lm ngui

ng gi

Sn phm

IV THUYT MINH QUY TRNH CNG NGH nh lng - Nguyn liu c nh lng ng theo cng thc phi liu cho tng m. Ngm go

Mc ch:

Lm mm go, gip cho qu trnh xay nghin din ra d dng hn. Lm cho go ht nc trng n. Lm sch mt phn tp cht bn ngoi. Hiu sut thu c cao hn. Hydrat ha cc cu t dinh dng c trong go nh: protein, glucid, lipid. Nhng bin i trong qu trnh ngm:

Bin i vt l: - Ht thay i hnh dang : Do ht ht nc v tng th tch.

Kt qu ca s trng n cc phn t trong ht gy ra p sut trng n, v chnh do s trng n khng u gy ra sc cng ni ti lm ht bin dng. Mc trng n ca ht ph thuc vo mt s yu t. V d: ht nh ht nc nhiu hn v trng nhanh hn; nhit nc cng cao th ht cng trng n nhanh hn, cc loi go khc nhau th kh nng ht nc khc nhau. - nh hng n cu trc hat: ht b nt do m tng . C th gii thch nh sau: Ht gm phn ln nhng ht tinh bt rt nh v mt t protein, tc ht nc ca protein v tinh bt khng ging nhau, sau mt thi gian ht b ngm nc trng ca tinh bt v protein cng khc nhau do to thnh nhng vt nt

Cu trc ca ht c rt nhiu mao qun, cng i su vo trong ht ng knh mao qun nh dn, do khi nc ngm vo ht cng su cng b ngn tr sinh ra mt ng sut tc ng lm cho ht b nt - m ca khi ht tng ln. - Nc ngm vo trong ht, xy ra hin tng hydrat ha, lm yu lin kt trong ht lm gim bn c hc ca ht. Bin i ha hc: - Mt s hp cht chuyn t trng thi rn sang trng thi hydrat ha. - Tng lin kt hydro. Bin i ha l: Nc ha tan tinh bt, ha tan protein mch ngn, pentosan, to p sut thm thu dn n nc cng d i vo v cht tan s i t ht go ra ngoi, nhng xu hng nc i vo xy ra d dng hn. Trong qu trnh ngm gi tr cc cht dinh dng trong ht go b gim do phn ln cc cht dinh dng nm bn ngoi ht go (nh cc vitamin nhm B tan trong nc s d dng khuch tn vo trong mi trng nc). Bin i sinh hc: Nu ngm nguyn liu trong thi gian qu di th cht tan trong nguyn liu s khuch tn vo nc ngm lm tng nguy c nhim vi sinh vt. Cc yu t chnh nh hng n qu trnh ngm ht: Thnh phn nguyn liu: Hm lng amylopectin cao dn n nguyn liu ht nhiu nc (do nguyn liu cha nhiu cu trc v nh hnh), do thi gian ngm ngn. Lng nc ngm: Nu ngm qu nhiu nc s lm mt cht dinh dng c trong ht, do s chnh lch nng gia mi trng dinh dng bn trong ht go v mi trng nc ngm dn n nc thm thu vo bn trong ht, cn cht dinh dng i theo chiu ngc li. Nu ngm qu t nc th qu trnh hydrat ha xy ra khng hon ton, cc cht dinh dng kh phn tn vo mi trng nc ngm. Thi gian ngm:

Thi gian ngm thng thng l 4 5gi trong nc m. Nu ngm qu lu th kh nng tn tht cht dinh dng cao, dn n tng nguy c nhim vi sinh vt. Ngoi ra, cn gy hin tng thi ht. Nu khng ngm trong thi gian qu ngn th s trng n xy ra khng trit , ht khng mm, qu trnh hydrat ha xy ra khng hon ton. Nhit ngm: Nu nhit ngm cao th thi gian ngm ngn, nhng qu trnh h ha s xy ra gy kh khn cho qu trnh nghin, do qu trnh ny khng cn thit s dng nhit cao. Nu ngm trong nc nhit phng th thi gian ngm khong 12 gi, khong thi gian ny vi sinh vt pht trin, xut hin qu trnh ln men, to v chua cho sn phm. Nu ngm trong nc nhit 48 520C th thi gian ngm rt ngn xung cn 4 5 gi, ng thi hn ch s pht trin ca vi sinh vt. Khi ngm go n mt thi im nht nh th lng nc ngm vo go t mc bo ha, nu tip tc ngm th m v tn tht cht kh ca go s khng i. Thit b: Qu trnh ngm c thc hin trong nhng thng cha. Cc thng ngm c lm bng thp khng r, thng c dng hnh tr, y cn, v thng c sp xp thnh mt dy khong 20 thng hoc hn. Nc c dn t di vo, cn go c nhp liu t trn xung. Nhit thch hp cho qu trnh ngm l 48 520C. Dung dch ha cht c lun chuyn lin tc bng h thng bm hon lu i qua cc dy thng cha, v s lun chuyn ny to nn s khuy trn cn thit cho hn hp.

Hnh : Thit b ngm go Nghin go

Mc ch:

Ph v cu trc t bo ca go v lp mng t bo, gii phng cc thnh phn trong go. Gip ng nht khi ht hnh thnh dng khi bt mi. Yu cu: mn ca khi bt go phi tng i ng nht, khng c s chnh

lch qu ln v kch thc ca bt go sao khi nghin. Phng php thc hin: -My nghin trc: nghin thnh bt nh. - m bt sau nghin: 30 32%.

- Ba loi lc cng tc dng ln vt liu: lc nn, lc va p v lc ma st. Din tch b mt ring tng ln, tc bay hi ca cc cu t d bay hi tng ln, c bit l trong qu trnh nghin c sinh nhit.

Cc bin i trong qu trnh nghin: S tng nhit dn n cc bin i:

+ Lm gim gi tr cm quan v mi ca sn phm. Nu sn phm c tnh cht ht m th sau khi nghin, tc ht m s tng ln, lm m ca sn phm tng ln c th dn n hin tng nguyn liu b vn cc v dnh vo thit b. + Xut hin mt s bin i v cu trc (thng lin quan n s bin i pha) + Mt s phn ng ha hc s din ra, nh hng n qu trnh nghin cng nh tnh cht ca sn phm. Trong qu trnh nghin, khi cn hn ch hin tng tng nhit , trong thit b nghin cn phi c thit k b phn gii nhit trnh hin tng tng nhit.Thit b: - My nghin a c s dng ph bin trong nghin cc loi go. B phn chnh l a nghin gm 2 tm kim loi trn lm bng thp khng g c ng knh t 50 61cm, trn b mt c nhng rng ca, c t song song trn cng mt trc. Mt a ng yn v mt a quay vi vn tc 960 v/ph. a c khc chm cn dn t gia ra mp v vy nguyn liu c nghin nh dn. Cc b phn khc: phu nhp liu, ca tho liu, roto, thn .

1 Phu cp liu, 2 V my, 3 Tay n m my, 4 L xo, 5 - c chn Thng s cng ngh - m bt sau nghin: 30 32%. - Kch thc ht sau khi nghin: 50 60 mesh.

Hp

Bt gao cng vi mt s nguyn liu khc: tinh bt khoai ty, bt sn, bt bp, c a vo ni p sut hi hp chn khi bt. Mc ch: h ha tinh bt, bin tnh protein, lm chn khi bt. Yu cu:

- Ton b khi bt phi c tip xc vi hi nc mt cch ng u, nhit hi phi nh nh nhau cc phn ca khi bt.- Khi bt phi c lm chn ng u. V mt cm quan, khi chn khi bt trong

hn, mm mi v c tnh n hi, khng t mt di v khng dnh bt. Cc bin i: - Vt l: Nhit khi bt tng cao. Khi bt b h ha ton b.- Ha sinh: tinh bt b thy phn mt phn c tc dng ca nhit, mt s vitamin b

ph hy.- Vi sinh: tiu dit cc vi sinh vt c trong bt. Cch thc hin: khi bt c hp trong ni p sut hi ( hp p sut cao)

- Hp p sut cao i hi thi gian ngn hn. - p sut cng cao thi gian hp cng gim, nhng bin i cu trc c hc v cc qu trnh sinh ha xy ra cng su sc nhng ng thi go thnh phm b sm mu v vitamin b ph hy, v vy khng nn dng p sut qu cao. - Thi gian hp: 7 8 pht. Thit b:

- ni p sut hiBn trong thit b hi nc c a vo lin tc, ng thi din ra qu trnh o trn m c phn b mt cch ng u trong khi bt Thng s cng ngh - Thi gian hp: 8 10 pht.

-

- Khi lng nc thm vo: khong 10% khi lng bt. - p sut trong ni hp: 0,7 kg/cm2. - p sut - Nhit hi nc: 89,4oC

n:

Mc ch: - Lm cho khi bt trng hn do trong qu trnh n nhit tng cao, lm cho - To kt cu cht ch v m c phn ph ng u hn. - To mm kh. - Phi trn u nguyn liu sau khi hp

tng kt dnh ca tinh bt vi mng gluten lm cho khi bt dai v n hi cn phi n nhiu ln ( thng 3 ln).

1. Cn, ct

Mc ch: + To phi bnh c kch thc, hnh dng ph hp v khi lng nht nh. + m bo cho qu trnh ch bin c din ra mt cch thun li, qu trnh truyn nhit, truyn khi c ng u hn do khi bt ln hnh th khng xc nh nh hng xu n qu trnh truyn nhit, truyn m, qu trnh hnh thnh vDo khng th tin hnh nng hoc sy tip theo. Bin i ca nguyn liu:

- Ch yu l tc dng c l ln nguyn liu, bin i trong qu trnh to hnh thng khng nhiu , ch yu bin i v vt l. - T trng ca sn phm sau qu trnh to hnh s tng. - V ch l qu trnh c l n thun cho nn qu trnh to hnh khng dn n nhng bin i su sc tnh cht ca nguyn liu.

Yu cu: - Yu cu ngi s dng: hnh dng a dng, hp dn ngi s dng, lng sn phm ph hp kh nng s dng ca ngi tiu dng, tin li trong qu trnh s dng. - Yu cu v cng ngh: hnh dng, kch thc sn phm phi m bo sao cho vic thc hin cc qu trnh tip theo sau to hnh c d dng.

- Yu cu v thit b: m bo qu trnh gia cng to hnh c d dng ( sn phm c hnh dng qu phc tp, nhiu chi tit v gc cnh khin qu trnh to hnh bng thit b kh thc hin) - Yu cu v qu trnh vn chuyn, bo qun v phn phi: bn c hc ca sn phm. Phng php thc hin: - Qu trnh cn ct bt u t my to tm, h thng cn mng, my ct, cui cng n my t cc bn thnh phm ln bng ti ca my sy. - My to tm chc nng nh dng v nh c khi bt thnh tm phng c b dy xc nh v tri u ht chiu ngang ca thit b. - Sau khi qua my to tm, l bt ln lt qua h thng cn mng gim b dy l bt mt cch t t n mng theo yu cu sn phm. - Ti cc my p, chiu rng khe h gia hai trc s gim dn lm tng lc p vo tm bt. - Ming bt t my to tm n my ct s c lm cho mng i nn n s di ra hn. V vy mi trc cn nh hnh v bng chuyn tip theo phi chay nhanh hn trc cn nh hnh v bng chuyn trc . - Sau khi qua h trc cn, l bt chy trn bng ti trung gian ngh ngi v hi phc li cc cu trc b bin i trong qu trnh cn. - L bt sau s qua my ct, c dng trc quay. - Cc ming bt s tch ra n bng ti ca bung sy. - Gia cc ming bt bnh c ct ra l mt mng li bt khng dng ti c gi l ming bt ra. tit kim, cc ming tha ny c nng ln v a tr li my to tm hoc i khi a tr li my n kt hp vi phn bt mi. bt ra tha c t trng, tnh cht lu bin, hm lng bo v nhit khc so vi bt mi, do vic s dng li chng cn c tnh ton k. 7. Sy ln 1 -Mc ch:

Tch bt nc lm tng hm lng cht dinh dng trong mt n v khi lng sn phm.Lm gim m ca khi bt, hn ch s pht trin ca VSV trong qu trnh phi tip theo. To mt lp v cng bn ngoi phi bnh trnh tht thot m trong qu trnh .

-Thi gian sy t 2 3h. - m yu cu: 18-20%Bin i: - Vt l: Xut hin gradient nhit trong bnh. Nhit s tng cao ti vng b mt ca lt bnh v gim dn ti vng tm. Khi lng nguyn liu gim do nc bc hi ra ngoi. - Ha hc: Xy ra mt s phn ng ha hc nh hng n cht lng ca sn phm Mt s cu t mn cm vi nhit b phn hy do nhit do cao lm gim gi tr dinh dng ca sn phm. Phn ng maillard lm sn phm sm mu. - Ha l: Nc trong nguyn liu chuyn ra ngoi v bc hi. - Ha sinh: cc enzyme b v hot. - Sinh hc: H vi sinh vt b v hot v c ch mt phn. Thng s: - Thi gian sy t 2 3h. - Khng kh nng 70 750C. - m sau sy: 18 20%. Thit b: Thit b sy ng hm.

8. phi Mc ch: n nh cu trc, cn bng lc, phn b m ng u trong phi bnh. trnh hin tng bnh n khng u trong qu trnh nng bnh.Bin i: - Vt l: Nhit phi bnh gim dn v n nh. - Ha l: m c phn b u trn b mt v bn trong phi bnh. - Vi sinh: C th nhim mt s vi sinh vt. Thng s: - Thi gian : 24 gi. - Nhit : nhit phng 25oC Thit b: Thit b .

9. Sy 2 Mc ch: lm gim m, nng dn nhit trong phi, to iu kin ti u cho giai on sy n. V trong giai on sy n nhit rt cao nn ta phi nng nhit dn dn trnh tng nhit t ngt lm v bnh.Bin i: Vt l: Nhit bnh tng. Ha l: Ch yu xy ra s bc hi m trn b mt bnh. Vi sinh: Vi sinh vt nhim trong lc b c ch. Thng s: - Tc nhn sy: khng kh nng Nhit sy: 80-85oC.

- Thi gian sy: 2-3h. - Hm m t c: 8-10% Thit b: thit b sy ng hm

10. Sy n Mc ch: phi bnh s c sy n hon ton to cu trc xp, gin cho bnh. Yu cu: bnh khng b v v n u, mu sng, khng b chy.

Nhit : khong 2500C 300oC. Thi gian: khong 1 pht Bnh n do trong qu trnh p n 3 ln, lm tng s lng kh trong khi bt, khi bt dai hn v c kh nng gi kh. Khi sy n mt phn lng kh ny s thot ra ngoi, nhng phn ln s c gi li trong khung bnh lm cho ming bt n ra theo c phng ngang ln b dy. trnh cho bnh khng b v v to nhiu kh cn sy nhanh.

Thit b: thit b sy 3 tng. 11. Phun ng - Dung dch ng c phun trn b mt bnh tng gi tr cm quan cho sn phm, to v ngt v lp ng ny s chng dnh, lm b mt bnh bng sau khi kh.

12. Sy ln 3 Mc ch: sy kh dung dch ng phun trn b mt bnh. 13. Phun du Du c phun ln b mt bnh cho sn phm c bo va, ngon hn. Nn phun ng trc khi phun du do: - Nu phun du trc, lp cht bo ny s cn tr qu trnh kt dnh ng ln b mt bnh. - Bnh c cu trc xp, nu khi phun du trc, n s hp thu mt lng ln du nh hng n cht lng sn phm. Nu phun ng trc, lp ng ny s cn tr bt lng du hp thu vo bnh. 14. Sy ln 4 Mc ch l bnh hp thu du. 15. Lm ngui

Mc ch: Trnh hin tng ng m trong bao b. Ngn nga s tn cng ca vi sinh vt v cc iu kin mi trng bt li Gii thiu thng tin sn phm, to s hp dn i vi khch hng Thng s: Nhit bnh sau khi lm ngui: 30 320C Thit b: My ng gi bn t ng.

Sau sy 4, bnh ra bng ti lm ngui. Trn ng i bnh c lm mt bng nhng qut gi bn trn bng ti. - Sau khi sy, nhit ca bnh cn cao v bnh cn ang mm, khng th ly ra khi khay. u tin phi lm ngui bnh s b n nhit khong 70 o C sau tch ra khi khay v lm ngui tip n nhit bnh thng, Tc nhn lm ngui l khng kh. - Bnh go c cu trc xp, do chng chng ht m ca khng kh xung quanh, nn cn phi chuyn ngay vo khu bao gi. 16. ng gi - Bng ti di chuyn n khu vc ng bao ni m cc bnh go b loi b khi bng ti bng tay, kim tra vt nt v xp chng ln nhau, bc kn trong cc ti c in thng tin sn phm. Cc ti ny sau c ng gi trong hp bn s lng ln. Bnh c qua my ng gi v xp vo ti. - Bao gi, bo qun: bnh go l mt loi sn phm c cu trc xp mao qun, d ht m lm cho bnh chng u, mt tnh gin hp dn. m bo xp gin c lu cn phi bao gi kp thi bng giy chng m v ng trong cc ti polyetylen

V. TIU CHUN SN PHM:

Bnh go l thc phm n lin, khng qua ch bin nhit, v vy cc ch tiu nh gi cht lng bnh bao gm: - Ch tiu v vi sinh phi tun theo yu cu chung ca B Y t. + Vi khun gy bnh: khng c c. + Escherichia coli: khng c c. + Clostridium perfringens: Khng c c. + Tng s vi khun hiu kh: khng ln hn 5x103cfu/g. + Coliform: khng ln hn 102cfu/g. + Nm mc sinh c t: khng c c. + Tng s nm men, nm mc: khng ln hn 102cfu/g. - Cc ch tiu cm quan: ty thuc loi sn phm s c cc ch tiu cm quan ring v mu sc mi v v cu trc. - Ch tiu v ha l: ch tiu ha l quan trng i vi bnh go l m

VI. Nhng vn quan tm : 1.Qun l cht lng Kim sot cht lng ti nh my bnh go l mt qu trnh tn thi gian . V bt k bnh go no c ngha l doanh thu b mt, v vic duy tr m v my popping rt quan trng. m trong sut qu trnh v qu trnh sn xut nh my c gim st lin tc. m mi trng xung quanh (t nhin) c th thay i qu trnh sn xut, vo mt ngy kh, m trong go tng. Bnh thnh phm s hp th m, nhng iu ny l trnh c bng cch hon thnh qu trnh t my popping ng gi trong mt vi pht. Cc my popping c lm sch mi vi gi. Nu cc khun mu cn st m hoc go, bnh mi s dnh vo khun ,tr nn gin v v. Bi v cc bnh nguyn c sp xp trc ng bao, bnh la b thit hi c th c loi b trc khi chng tip cn vi ti. Khi thnh sn phm , bnh go c th c bo qun mt nm .Trong thi gian ny chng vn gi c hng v v kt cu. Nu bnh go b mt gin, chng c th c nhanh chng phc ti sn xut phn xng bng cch chng s c lm nng trongmt l

nng bnh. Ngay c bnh ti cng c xu hng khi phc li hng v khi chng tip xc c vi nhit . 2.Sn phm ph / cht thi C bn cht l khng c cht thi trong qu trnh lm bnh go tr v. Nh sn xut chuyn nghip to ra th trng cho cc bnh b hng bng cch bn chng nh l ng cc lnh v cc thnh phn trong thanh ko cng nh cc ti bnh go cho n nh. Hng liu trong dng sn phm bnh go ang sn xut s c thay th bng cc hng v mi c pht trin lin tc. Khoai ty chin, bnh quy gin, v cc loi thc n nhanh khc thng cung cp cc hng dn v hng v cho cc nh sn xut bnh go.

3.Sn phm Conceptualizcation : D sn xut v thi trng hang hoa l mi quan tm ln khi cho ra i 1 sn phm mi ca bnhgo. Cc my popping l u t tn km, nn sn phm phi c d dng thch ng vimy. Th nghim sn xut cho thy rng cc cht ph gia lm tng kh nng v, do , giav, tho dc, v ht ging khng nn phi trn vi go trc khi bnh c thc hin ,mc d chng c th c thm vo b mt sau . Tng t nh vy, mui v hng liu c phun ln, Mt s nh sn xut cng loi tr sn xut cc bnh go nh . Tnh mi l ca nhng chic bnh nh l tn km hn sn xut hn so vi doanh thu c m bo. Mt dng cc sn phm mi lin tc sp cho xut hin vi nhiu hng v mi v cc la chn khc ang c xem xt, nhng ch c mt kh khn cn m bo l sn xut hi lng cng chng v ti thiu cn biu hin kh nng cho dng sn phm mi.

4. Tng lai thc sc khe ngy cng tng gip cho vic pht trin ca bnh go tt hn trong tng lai . Khi iu tr bng mn n tr thnh ph bin, ngi mua tr nn phn bit i x trong vic t chi cc sn phm c kt cu tt hn v hng v. Phm vi ca cc hng v c thit k nhm p ng mi khu v, v, tt nhin, s la chn hng u ca ngi tiu dung l 1 chic bnh v i tri cy, b u phng, hoc ci tin khc lm cho mt ba n nh a dng hn.

TI LIU THAM KHO 1. L Vn Vit Mn ( ch bin) Li Quc t Nguyn Th Hin Tn N Minh Nguyt Trn Th Thu Tr, Cng ngh ch bin thc phm, NXB i hc Quc gia tp. H Ch Minh, 2009. 2..wikipedia.org3. http://www.fao.org/docrep/t0567e/T0567E0j.htm

4. http://www.fitnesstipsforlife.com/why-rice-cakes-are-bad-for-quick-weight-loss.html 5. http://tapchithucpham.com/?p=25 6. http://www.madehow.com/Volume-4/Rice-Cake.html 7. http://en.shqhjx.com/products_detail/&productId=ce97c723-9f81-45ac-9fd8-

0eb834444545&comp_stats=comp-FrontProducts_list01-1261375830018.html 8. .http://www.hancofood.com.vn/Gioithieu/Quytrinhsanxuat/tabid/105/language/viVN/Default.aspx