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7/21/2019 Bai giang CNSX Banh keo-Thay Duc.pptx
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TrngihcCng nghipThcphmTP.HCM
CNG NGH SN XUT
BNH KO
GV: Th.s. NGUYN PH C
Thng 8/2013
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Ti liutham khocho SV
TECHNOLOGY OF BISCUITS,CRACKERSAND COOKIES
Third Edition
Duncan Manley
Woodhead Publishing Limited and CRC Press LLC
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CHNG 1
NGUYN LIU TRONG CNG NGH
SN XUT BNH KO1.1. Khi nim& nh ngha
1.2. Nguyn liu
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Khi nim & inh ngha
1.1. Khi nim& nhngha
1.1. 1. Phn loisnphmbnh:
Chngloirta dng, c ngungctchu M, u, ,
VN. Trong khun khmn hc, sgiihn phmvi
cc snphmc gil bnh biscuit nhnghabnh biscuit : l snphmnnglm tcc
nguyn liuchnh :btm, ng, chtbo, nc,
trng; cc nguyn liuphkhc, c m 5%. Chng
bao gmsnphmcracker, cookie, biscuit vv..
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Khi nim & inh ngha
Phn loitheo hm lng ng, chtbo:
Crackers: hm lngng, chtbo thpBiscuits: hm lngng, chtbo trung bnhCookies (soft biscuits): hm lngng, chtbo
cao
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Khi nim &nhngha
Phn loitheo tnh chtbtnho:
Hard dough (btnho dai, donhbread, crackers):
Bao gm: Bnh m lt, ngt, sandwich; soda cracker,cream cracker, savoury cracker (Ritz) vv..
Hm lngng, chtbo thp
Hard-sweet, semi-sweet (btnho dai do, hm lngngtrung bnh nhbiscuits):
Bao gm: cc loibiscuit nhMarie, Petit beurre vv..
Hm lngng, chtbo trung bnh
Short dough, shoft dough (btnho mm, xp, khng daidonhcookies, soft biscuits):
Bao gmcc loinhbnh quy b, Danish buttercookies vv..
Hm lngng, chtbo cao
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Khi nim & nhngha
Hnh 1.1.Hnh nhminh hacho bnh cracker
1
Savory Cracker (Ritz) Cream cracker
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Khi nim& nhngha
Hnh 1.2. Hnh nhminh hacho bnh biscuit
Petit beurre LU
Marie gold
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Khi nim& nhngha
Hnh 1.3. Hnh nhminh hacho bnh cookie
Swirl cookies(depositing)
Dark chocolate chips(wire-cut)
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Khi nim& nhngha
Hnh 1.4. Hnh nhminh hacho bnh cookie (tt)
Danish butter cookies Danish butter cookies
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Khi nim & inh ngha
1.1.2. Phn loisnphmko
Kocng(hard candy/high boiled sweet):L thutngchchung cho cc snphmkoc
nu nhitcao, mthnh phmthp(1-3%)
Nguyn liuchyul ng saccharose, mttinh
bt, mu, hng liu Komm(soft candy/low boiled sweet):
L thutngchchung cho cc snphmkocnu nhitthp, mthnh phmcao (> 6-7%)
Nguyn liu, ngoi thnh phnnhkocng, cn c: Sa, chtbo, chtnhha..
Chttomm, do, dai, xp(gelatin, albumen,pectin..)
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Khi nim & inh ngha
V/hocthm cc nguyn liutnhin khc (chui,
da, uphng, hnhnhn..)Ngoi ra cn phn loitheo:
Kodo(jelly, gummy candy)
Kogm-cao su (chewing-gum)
Kochocolate (chocolate candy) Kokhng ng (sugar-free candy)
Trong khun khnidung mn hc, sgiihn phmvicc snphmkocng, komm
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Nguyn vt liu
1.2. Cc loinguyn liusdngtrong CNSX bnh, ko Btm ng Chtbo Nc Trng Sa Men Chttoni(leavening agents) Keo a nc (hydrocolloids) Chtgim(humectants) Chtnhha (emulsifiers) Phgia khc (chtoxy ha, chtboqun(bnh m,
bng lan), mu, hng liu..)
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Nguyn vt liu
1.2.1. Btm
Thnh phnchnh cabtm1.2.1.1. Protein
Chtlng proteinquytnhchtlngglutennhhngnchtlngbtnho v bnh nng
Hm lngprotein: 813% Protein trong btm c 4 loi: anbumin, globulin, gliadin,
glutenin.
Gliadin, glutenin,chim7080 %,l loiprotein khngtan trong nc; khi ht nc& cnhtrn, stothnh khung mng3 chiu: gil gluten btm
Gliadin ctrngcho gin; glutenin ctrngchonhicabtnho.
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Nguyn vt liu
La m l htngccduy nhtchamtlngln
ngkglutenin v gliadin Htla m c hm lngprotein caocho btc
gluten mnh
Htla m c hm lngprotein thpcho btc
gluten yuPhng php xc nh gluten t:
Trnbtm vimtlng nc vathnh mingbtnho ro, do. Ramingbtnho ny di vi nc
lm schcc thnh phnglucid, protein tan trongncv cc thnh phnkhc. Mingdo, dai cn lichnh l gluten t
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Nguyn vt liu
Hnh 1.5. Minh ha
phng php thu &nh gi tnh chtgluten t
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Nguyn vt liu
Hnh1.6. Minh hatnh chtmnh-yucagluten
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Nguyn vtliu
Bng1.2. Phn loigluten btm
Gluten chtlngtt Gluten chtlngxu
Mnh Trungbnh
Yu
Cm quan ngnht, mmmi, trngng Mu xm,lnnhn
nhi Tt Trung bnh t Km
cng Cao Trung bnh Trung bnh Thp
gin (chuko)
Trung bnh Trung bnh Ln Ln
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Nguyn vt liu
1.2.1.2. Glucid btm
Gluxit trong btm chimti7090% theo trnglngchtkh. Bao gm:
Tinh bt:
Chimchyu, khong80% chtkh glucid
Htlnc hnh budc, 10m
Htnhc hnh cu, 4-10m
Cha02 thnh phnpolysaccharide chnh : Amylosev amylopectin
Httinh btlnshha, ngha nhanh hnhtnh(do cutrc htnhchthn)
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Nguyn vtliu
Cc loiglucid khc: dextrine, pentosa, cellulose,
hemicellulose, glucose, fructose, maltose.1.2.1.3. Tro
C chyu lpcm cahtla m
Btc hm lng tro cng cao, thhngcabt
cng thpBt c tro thpthch hpcho snxutbnh biscuit
1.2.1.4. Cc loienzyme
Protease: Thyphn protein
Amilase: Thyphn tinh bt,
Bao gm:
-amilase
-amilase
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Nguyn vtliu
Bng1.3. Phn lai, ctnh & ngdngcaBtm
Loibt Hm lngprotein (%)
Tnh cht
Gluten mn Gingla m-Ngungc ngdng
Btm yu(Weak Flour)
7.0-8.5 Yu Mn Western White (USA)Bng lan(Cakes),Cookies
Btm trungbnh(Intermediat
StrengthFlours)
8.5-10.5 Mm Standard White(Australia) M si,Cracker
10.5-11.5 Hi mnhHard Red Winter, Dark
Northern Spring (USA)
M n lin(chinesenoodles)
Btm mnh(Strong flour)
11.5-13.5 Mnh
Western Red Spring(Canada),
Dark Northern Spring(USA)
Bnh m(Bread)
DurumWheat
11.5-12.5 Mmdo ThHard Amber Durum(USA), Hard Amber
Durum (Canada)
M (Pasta)
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Nguyn vt liu
Vai tr cabtm
Tocutrc, tohnh dng(khung-body) cho bnhnng(do gluten tora)
Cung cp nguyn liu cho phn ng to mu sc,hngthmcho bnh nng
Cung cpcc enzym thyphnL ngundinh dngcho nmmen
Hm lng gluten t ~26% l thch hpcho biscuits
C th trn cc loi bt m khc nhau/hoc b sungthm gluten t c loi bt c s lng & chtlng gluten mong mun
Khi lm bnh: chtlng gluten btm quantrnghn slng gluten
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Nguyn vt liu
1.2.2. Chtbo
1.2.2.1. Duthcvt(vegetable oil): duc(palm oil), duda(coconut oil), dunnh (soya oil), cooking oil (hnhpcacc loitrn)
1.2.2.2. B(butter)
Cc loib thng dng: Bsa(milk butter): l hnhtng(~85%
chtbo,~ 15% nc)
BAMF (anhydrous milk fat: bsakhan)
Dub(butter oil)
Chtthay thb(BOS: Butter oil substitute)
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Nguyn vtliu
Bng1.4. Mtsc tnh cachtbo tbsa
Loi Ngungc c tnhMilk fat Tsab ti Thnh phn~ 84% chtbo
sa, 14% ncChtbo khng no chimkhong40%
Cutrc dngrn/bn rn
AMF Snxuttmilk fat >99.5% chtbo sa, khanncCutrc dngrn/bn rn
Oilbutter
Snxuttmilk fat/AMF >99.5% chtbo saCutrc dnglng/bn lng
BOS Tnghp(tchtbo sa,m/dung/thcvt)
>99.5% chtboCutrc dnglng/bn lng
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Nguyn vt liu
1.2.2.3. Magarine:
Chtbo c snxutchyutduthcvtc hydro ha (lm no cc acid bo khng no)
Bsung thm cc chtmu, mi, vitamin thay thbvimcchgimgi thnh
L hnhtng(~85% chtbo,~ 15% nc) gingnhbsa
1.2.2.4. Shortening:
L SP hydro ha duthcvtnhng khng c b
sung mu, mi v thngctrnchtnhhaHm lng chtbo >99.5%
C vai tr kthutquan trnghnvai tr chtlng
Kh boxy ha hn blm tnghnsdngca
SP
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Nguyn vt liu
Vai tr cachtbo
Tocho btnho xp, doHtrgikh, toxp, tan cho bnh cookies sau
nng, cbitl vai tr cashortening c chachtnhha
Tocmgic t khi nTora hng vhpdn
Cc chtbo tbsac gi trdinh dng cao
Trong snxutkomm, chtbo c thtoxp, lmgimdai, lm gimdnh rng khi n
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Nguyn vt liu
1.2.3. Cc loing
1.2.3.1. Saccharose:Tnh cht:
L disaccharide cutot02 ng n glucose &fructose
ha tan trong nc cao: dung dchbo ha 67% 25C
t>120C, saccharose bcaramel ha tocc snphmc mu sm& hng vng chyc trng
t>70C, c bit iukinpH thp(
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Nguyn vt liu
Cc ng n ny tiptctham gia phnng
Maillard vicc acid amin, tora cc snphmcmu mi, vc trng khc
Ty theo tnh chtcutrc yu cu, c 03 cc dngsaccharose thng dng:
ng ct (granular sugar) ng ct mn(castor sugar): sdngmtphn
trong mtsloicookies cncutrc ht(ng) trong thnh phm
ng xay (icing sugar): Thngdng trong trnghpcnha tan
nhanh.
Sdngtrong cc loikem lm nhn bnh
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Nguyn vt liu
1.2.3.2. Mttinh bt: Glucose/Maltose syrup
Tnh cht: L snphmthyphn khng tritttinh bt
(khoai m, bp) bngvicsdngchtxc tc l acidHCL/enzyme amylase
Mttinh btlm ttinh btbpcn gil corn syrup Thnh phnchnh l hnhpdextrine, maltose,
glucose
Hm lngdextrin v/hocmaltose cng cao, syrup
c nhtcng cao Qu trnh thyphn cng trit, hm lng glucose
tora cng cao, DE cng cao
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Nguyn vt liu
Ty loienzyme sdng (, , ), c th to ra mt
tinh btc ccutlgiaglucose, maltose, dextrinertkhc nhau
Syrup c hm lng maltose cao >40% c gi lmaltose syrup hay high- maltose glucose syrup
Thng sc trng dng trong bnh ko: DE (hm lng tng ng kh tnh quy v
glucose): 40-45%
Brix (c ): 80-82%
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Nguyn vt liu
Bng1.5. Thnh phnmtsglucose syrup
Loi
ThnhPhn
DE thp DE chun DE trungbnh
DEcao
High maltoseglucosesyrup
c (brix) 80.7 80.7 81.5 82.0 80.7
DE 38.0 42.0 55.0 64.0 42.0Glucose 15.0 19.3 30.8 37.0 5.9
Maltose 12.5 14.3 18.1 31.5 44.4
Trisaccharide 11.0 11.8 13.2 11.0 12.7
Tetrasaccharide 9.0 10.0 9.5 5.0 3.3
Dextrine 32.5 24.0 11.9 6.5 29.4
nht, cp, 103 360 340 220 130 340
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Nguyn vt liu
1.2.3.3. Mchnha:
L snphmtruynthng, kh gingvimttinhbtvthnh phnnhng maltose chimtlcao
L snphmthyphn ttinh btcahtthc nymm(chasncc enzym amylase)
Trong cng nghipbnh kothng khng dngmchnha do tnh chtkthutkhng ph hp(maltose cao nhtqu cao) v gi cao
1.2.3.4. High Fructose syrup:
L snphmchuynha tglucose syrup
Hm lng fructose: 55-60%
1.2.3.5.ng nghcho (Invert syrup)
L hnhpcaglucose, fructose thu c tqu
trnh thyphn saccharose
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Nguyn vt liu
Bng1.6. Vai tr cacc loingLoing Trong bnh Trong ko
Saccharose Tocutrc cho btnho; tocutrc gin, xp, ncho bnh (cookies,biscuit); rcbmt
Tomu, hng vc trngTongt
Tocutrc vnh hnh ctrng cho ko
Tongt
Mttinh bt Gim, tomuChngkttinh ng saccharose chobnh cookies mm
Chngkttinhngsaccharose
ng nghch
o
Tngtmttinh btnhng hiuqu
hn do c chafructose
_
High fructosesyrup
Chngkttinh ng saccharoseGim& tomu rtttVngtcao, tovngttri cy ctrng, hpdn
Sdnggiihntrong kommdo tnhht mcao
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Nguyn vt liu
1.2.4. Chttoni(leavening agent)
C vai tr cbitquan trngtrong bnh cookie vbiscuit
L nhm cc muiv c
Khi gpt>60C, chng phn hytothnh CO2&NH3, hnh thnh btkh tovtr mm. Khi gia nhittrong l nng, btkh vtr mmsgin ntocutrc nxpcho bnh nng
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Nguyn vt liu
Mtschttonithngsdng:
1.2.4.1. Sodium bicarbonate NaHCO3 (btsoda, bakingsoda)
Tora kh CO2trong qu trnh nng
Kh nng to kh tt hn nu trong mi trng btnho c tnh axit
Thngdng chung vicc muiacid giiphngCO2 trit (nu lng acid trung ha htNaHCO3)
Khi vng mt acid, ch mt lng CO2 c hnhthnh v cn lil Na2CO3
NaHCO3 cn c dng iu chnh pH cho snphm(pH = 7,0 0,5)
S dng qu nhiu NaHCO3 s gy ra v ng, rutbnh c mu vng
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Nguyn vt liu
1.2.4.2. Ammonium bicarbonate NH4HCO3 (btkhai)
Trong qu trnh nng phn hyhon ton tora CO2& NH3& nc
Toxpmnhhn NaHCO3 Tora mi trng kimcao cho btnho nhng
khng tokimtrong thnh phm Khng sdngNH4HCO3cho bnh c mcao, v
dbnh bng lan, do NH4HCO3ha tan mnhtrongnc, tomi vkhai cho snphm
Trong biscui t thngdng hnhpNaHCO3 &
NH4HCO3
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Nguyn vt liu
1.2.4.3. Baking powder (btni):
ChaNaHCO3 & cc chtiuchnhpH khc (gil cc muiacid nhACP, MCP, SAPP..)
Trn thtrngc nhiuloibtnivitctonikhc nhau, ty thucvo tc nhn iuchnh
pH v cc phgia khc: nhanh, trung bnh, chm Dng vimcchtinliv ctrnsn,
thngdng lm bnh tinh hocsnxutquym nh
Gi cao
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Nguyn vt liu
1.2.5. Nmmen
SdngSaccharomyces cerevisiae Ln men trong iu kin k kh, sn sinh ra h enzym
phchpc tc dng:
Lm cithincutrc gluten cabtm (gluten c
gin tthn)Tora hng vhpdnctrngcasnphmln
men
ng thisinh kh CO2ton(trnghpbnh m)
Cc dngnmmen trn thtrngNmmen ti (fresh yeast)
Men kh (active dried yeast)
Men kh sdngngay (instant active dried yeast)
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Nguyn vt liu
1.2.6. Enzym
Cc loienzym thng dng: Protease: thyphn protein :
Cithintnh chtgin cagluten, tontthn
Tora cc acid amin lm thcn cho nmmenpht trin(khi SP c dng men)
-amylase, -amilase: thyphn tinh bt:
Cithincutrc tinh bt, ngtocutrc vigluten, tontthn
Tora cc ng n lm thcn cho nmmenpht trin(khi SP c dng men)
Trong bnh cookies khng sdngmen &enzyme
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Nguyn vt liu
1.2.7. Trng
c hiul trngg. Bao gmlng trng& Lng trng: chtkh chyul protein (albumen), c chc
nng tobtcao
Lng : chtkh chyul chtbo & lecithin
Trngc tc dngtora hbtc bncao, lm snphmbnh c gin, xp, dtan (cookies); xp, mn,t (bng lan)
Trngchquan trngcho bnh bng lan & cc SP cookiescao cp. Cc loibiscuit khc thng khng cndng
Hinnay, cc loisnphmtrngthng dng:
Fresh egg: Trngti
Whole egg powder: btnguyn trng
Egg white powder: btlng trngtrng
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Nguyn vt liu
1.2.8. Sa
Protein casac ththam gia tocutrc cho snphmbnh, ko
Trong snxutbiscuit, cookies: sachyudng tomu, mi vhpdncho snphm
Trong snxutkomm(toffee): protein sac vai trnhchtnhha, tohnhbn
Nhn chung, sakhng ng gp nhiucho yutkthuttrong vbnh, chyudng nhiutrong kem lm
nhn bnh (ngoitrmtst snphm, v ddngnhiusabo trong kochocolate slm chocolate dbchy)
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Nguyn vt liu
Cc loisathng dng
Sati (fresh milk)Sanguyn kem/sabo (whole milk/full cream milk
powder)
Sagy(skim milk powder)
Btsawhey (whey powder)Sac c ng (sweetened condensed milk)
Trong whey powder c vai tr quan trngtrongnhiuloisnphm
Whey protein m c (WPC/WPI: whey proteinconcentrate/whey protein isolate)
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Nguyn vt liu
Bng1.7. Thnh phn(%) cacc loisa
Thnh phn Sati Sabo
Sagy Sawhey
WPC WPI
m 87.5 3 4 5.5 3.5-4.5 4.5
Protein 3.4 26 36 12.8 80-82 90-92
Chtbo 3.9 27 1 0.8 4-8 0.5-1
Lactose 4.8 38 52 72.1 4-8 0.5-1
Chtkhong
0.8 6 7 7.9 3-4 2-3
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Nguyn vt liu
1.2.9. Chtnhha/chthotngbmt
Sdngtrong snphmbnh c hm lngchtbocao, nhn kem, komm; gip phn tn ngnht02pha nc/anc& chtbo/abo
Cc loithng dng: lecithin, mono-diglyceride hoc
distilled monoglyceride (DMG), SSL (stearoyl sodiumlactylate), glycerol monostearate (GMS) & nhiuloikhc
Lecithin:
Chyugip phn tn 2 pha du& nc trong btnho hochnhpkommthnh trngthi ngnht, gip nhha cho hbtnho, komm; tngncabnh
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Nguyn vt liu
DMG:
C vai tr cbitquan trng, ngoi chcnng nhha, cn c tc dnggim, hnchtinh bttrongbnh bthoi ha, ko di ti casnphm(bnh m, bng lan)
L phgia khng ththiutrong cng nghSX bnglan, bnh m hnsdngdi
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Nguyn vt liu
1.2.10. Keo a nc (hydrocolloid)
Bnchtl cc polymer carbohydrate hocprotein, ctrnglngphn tcao, c cutrc chuithnghocphn nhnh
Trong mi trngnc:
Chng ht nc, trngn, gin ra & pht trinthnh dung dchc nhtcao, snh hocst, c
Khi gia nhitln trn nhittogel, sau hnhitnnhittogel: astrong chng c
khnngtogel Cc loithng dng: gelatine, albumen, pectin,
alginate, xanthan gum, gum arabic, agar, milk protein,tinh btbintnh.
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Nguyn vt liu
Trong gelatine c dng phbinnhttrong
snxutkomm, jelly Gelatine c bnchtl protid, l snphmthyphn
tcollagen, bao gmcc phn tprotein & peptide
Khnng togel cagelatine thhinqua thng s
kthutgil BloomBloom thng thng cagelatine : 100-250
Trong snxutkothng dng gelatine c Bloom 180
Tnh chtcl, tnh docakophthucvo Bloom & tlgelatine sdng
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Nguyn vt liu
mnhcagel bnhhngmnhvo: nhit
cao (t>80C), thigian gia nhitko di & pH thp(
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Nguyn vt liu
Vai tr cakeo anc
Trong snxutkomm, kojelly: Gelatine sdngtodo, dai, htrmtphn
xp, gim
C thdng ring rhocphihpcc loikeo anckhc nhau (gelatine, agar, pectin, albumen, guar gum,
tinh btbintnh..) tora cc cutrc, tnh chtcmquan khc bitcho snphm
Trong snxutbnh:
Nhn chung, khng sdngcc loikeo anc(ngoi
trtinh btbintnh) trong cc loibnh biscuit, cookiesdo mcabnh thp& SP khng cntnh chtgel
Chng thngcdng trong cc snphmmt,kem..lm nhn bnh, trang tr bmt..
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Nguyn vt liu
1.2.11. Cc phgia khcBng1.8. Vai tr cacc phgia trong bnh ko
Chcnng Cc loithng dng Vai trChtgim Sorbitol, glycerine, propylen
glycol..Gim, ko di ti cho ccsnphmbnh c mcao
Chtchngoxyha
BHA, BHT, TBHQ (hinnay tdng), Vitamin E, Vitamin C,
acid citric..
Chngoxy ha cho snphmcchtbo cao, HSD di
C thdng kthpVit. E, C,acid citric tng hiuqu
ChtchngVSV
Acid propionic/propionateAcid sorbic/sorbate..
ChngVSV cho cc snphmcpH
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Nguyn vt liuBng1.9. Vai tr cng nghcanguyn liu
*: t quan trng, **: quan trng, ***: rtquan trng, _ : Khng sdng
Cookies Biscu i ts Crackers Hard
candy
Soft
candy
Bt m ** *** *** _ _ng *** ** * *** ***
Cht bo *** ** * _ **
Nc * *** *** * **
Trng ** * _ _ *
Enzym _ *** *** _ _
Nm men _ _ *** _ _
Cht Oxy ha _ *** *** _ _
Nh ha ** ** * _ **
Chttoni * *** ** _ _
Keo a nc _ _ _ _ ***
Mttinh bt * * _ *** ***
Mu, hng liu * * _ *** ***
N t li
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Nguyn vtliu
Nguyn liu Ch s quan trngBtm Loila m (cnghay mm)
Hm lngprotein/gluten
Tnh chtprotein/gluten (togluten yuhay mnh)
mn, hm lngtro (ash content), ht nc
Tuyti khng nhmlngiakhi nimgluten yuviglu ten km/xu
Duthcvt ChsIod
imnng chy(imtoc)
Chsacid bo tdoChsperoxyde
Bng1.10. Cc thng skthut-chtlng cnnh
N t li
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Nguyn vtliu
Nguyn liu Chsquan trng
Chtbo rn/bn rn(b, AMF, dub,BOS, magarine,shortening..)
Chschtbo rn(solid fat index)imnng chy(slip melting point)
Hm lngnc
Loichtnhha (ivishortening)
Saccharose
mn-cht(partical size) tinh khit(RE, RS)
Fructose/Glucose/
Maltose/Invertsyrup/Honey
Hm lngngkh(DE)
Hm lng fructose/glucose/maltose
c(Brix)
Trng ti(lng khng va)
Khnngtobt
Enzym Hot lc
Hm lngtpcht
Bng1.10. Cc thng skthut-chtlng cnnh(tt)
Nguyn vt liu
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Nguyn vtliu
Nguyn liu Chsquan trng
Nmmen Hot lc(tltbo tr/sng/cht)
Nhha Ty tnh chtctrngcatngnhm sdngthchhpcho snphm
Chttoni(leavening
agents)
Ty tnh chtctrngcatngloisdngthchhpcho snphm
Lu khnng tomu, mi vkhng mong mundochttonitopH kim(thc y phnngcaramel,Maillard xyra qu mc)
C thdng kthpvicc chtiuchnhkhc (v d:baking powder c chachtiuchnhpH ACP, SAPP..)
kimsot tctoniChtgim(humectant)
Ty tnh chtctrngcatngloisdngthchhpcho snphm
Keo a nc(gelatine)
Trngthi (bt/tm)
Bloom
Bng1.10. Cc thng skthut-chtlng cnnh(tt)
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CHNG 2: CNG NGH SN XUT KO CNG
CHNG 2
CNG NGH SN XUT KO CNG
(Hard candy, High boiled sweets)2.1. Khi nim
2.2. Chunbnguyn liu
2.3. Quy trnh snxut
2.4. Yu cuchtlngsnphm
2.5. Kimtra, kimsot chtlngsnphm
CHNG 2 CNG NGH SN XUT KO CNG
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CHNG 2: CNG NGH SN XUT KO CNG
2.1. Khi nim
Kocng(hard candy, high boiled sweets): l khihnhpng, trong ng saccharose trnhthi vnh hnh, gingcutrc thytinh
Nguyn liuchyul ng saccharose, mttinh bt,
acid citric, mu, hng liu Hng vchyul cc loitri cy
mkothp(1-3%)
C nhn hockhng nhn
CHNG 2 CNG NGH SN XUT KO CNG
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CHNG 2: CNG NGH SN XUT KO CNG
2.2. Chunbnguyn liu
Tiu chunnguyn liung saccharose: loiRE
Mttinh bt(glucose syrup): DE : 42
Brix: 80-82%Nc: ttiu chunncsnxuttheo TCVN
Hngliu, mu, acid citric: loitiu chundng trongthcphm
CHNG 2: CNG NGH SN XUT KO CNG
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CHNG 2: CNG NGH SN XUT KO CNG
Tnh philiu
Lngmt tinh bt: tnh lngsdnghm lngng kh (reduced sugars-RS) trong thnh phmkhong 15-20% (tnh c lng ng kh to ra dosaccharose bthyphn trong qu trnh nu)
Trnghpnubngthitbchn khng: lngRSsinh ra khong2%
Trnghpnubngthitbh: lngRS sinh rakhong4%
CHNG 2: CNG NGH SN XUT KO CNG
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CHNG 2: CNG NGH SN XUT KO CNG
PP tnh clngngin:
Trong thctsnxut, tlngsaccharose: mttinh bttrong khong70: 30 n50:50
Mtsnguyn tctnh lngmttinh btphiliu:
Trnghpnubngthitbchn khng: tlt65:35 n50:50
Trnghpnubngthitbh: tlt70:30n66.5:33.5
Mi trngluhnh snphmc mcao:lngmttinh bt sdngthp
Mi trngluhnh snphmc mthp:lngmttinh btsdngcao
CHNG 2: CNG NGH SN XUT KO CNG
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CHNG 2: CNG NGH SN XUT KO CNG
V d : mi trng VN, nu bng thit b chn khng
T l saccharose : mt tinh bt nn trong khong60:40 hoc 55:45
PP tnh ng kh khi phi liu bng cng thc
MRS
RS = . 100% + RSMCK
Trong :
RS: lng ng kh cn c trong thnh phm
RS: lng ng kh to ra trong qu trnh nu
MRS: khi lng ng kh c trong phi liu (Kg), tnhbng :
CHNG 2: CNG NGH SN XUT KO CNG
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CHNG 2: CNG NGH SN XUT KO CNG
MRS = DE x MMTB
100 Trong MMTM l khilngmttinh bt
MCK: khilngchtkh cattcnguyn liuc trongphiliu(Kg), tnh nginbng:
MCK= Msacc + MMTB x 0.8 + Lngnccnbsung MH20 bsung pha thnh
dchsir (saccharose+mttinh bt+nc) c brix=80%
Tnh tnglng chtkh MCK, lng nc MH20 NLc trong ttcnguyn liu
CHNG 2: CNG NGH SN XUT KO CNG
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CHNG 2: CNG NGH SN XUT KO CNG
Tyu cubrix 80% cadchsir, tnh khi
lng sir MSIR cnpha:MSIR = MCK x 100/80`
Tnh lng nc MH20 tngcnc pha thnh dchsir trn
MH20 tng= MSIR - MCK Suy ra lng nc sdngpha sir:
MH20 bsung= MH20 tng- MH20 NL
CHNG 2: CNG NGH SN XUT KO CNG
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CHNG 2: CNG NGH SN XUT KO CNG
2.3. Quy trnh snxut
Bng2.1. Quy trnh snxutkocngnugin onSTT
Cngon
Thuytminh Mcch Thitb-Dngc
01 ChunbNL
Cn ngsaccharose, MTB
(glucose syrup),mu, hng liu,acid citric.. theocng thcphiliu
Chunbnguyn liusnsng nu
nng khilng philiu
Cn kthut,cn ng h..
02 Xl NL Pha mu thnhdung dch(thngdng dung mi lnc )
Mu phic phalong ddng phntn trong khiko
CHNG 2: CNG NGH SN XUT KO CNG
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CHNG 2: CNG NGH SN XUT KO CNG
STT Cng on Thuytminh Mcch Thitb-Dngc
03 Nuhatansaccharose, MTB(glucosesyrup)
Ha ngsaccharose vonc, nun115CCho MTB vo dchng trn cho tikhi tan hon ton
Ha tan ph vhon ton tinh thsaccharose, khngcn tinh thtommkttinh saunuTitkimthigiannuko
Ninuh, 2 v,un nng bnghibo ha, c cnhkhuy
05 Nu Ninuh:tnu= 149-150C
Ninuchnkhng:tnu= 130-138CPCK = 500-700 mmHg
C c dchngn 97-98%Tora trngthiv nh hnh chosaccharose
Nuh: ni2 v,un nng bnghibo ha, c cnh
khuyNuchn khng:tng tnuh,hthngkn, nivibm CK
CHNG 3: CNG NGH SN XUT KO CNG
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Hnh 2.1. Thitbnuha tan
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Hnh 2.2. Thitbnuko
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Bng2.1. Quy trnh snxutkocngnugin on(tt)
S
TT
Cng
on
Thuytminh Mcch Thitb-
Dngc
06 Trnph
gia
Sau khi nuktthc,
dchkoc xxungchotrntrnmu,hng liu, acid citricThigian trn: 1-2 pht
Tomu sc, mi v
c trng cho ko
Chotrn
hnh bncu, ccnh khuy
07 Lm ngui Sau khi trnphgia,dchkoc ln bnlm nguin 80-85C
Todocho khiko, thunlichocng ontiptheo
Bn lmngui2 v,bmtcthoa chtchngdnh
CHNG 3: CNG NGH SN XUT KO CNG
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Hnh 2.3. Thitbtrnphgia
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Hnh 2.4. Bn lm ngui
CHNG 2: CNG NGH SN XUT KO CNGBng 2 1 Q t h sn t ko cng n i on (tt)
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Bng2.1. Quy trnh snxutkocngnugin on(tt)
STT
Cngon
Thuytminh Mcch Thitb-Dngc
08 Nhiko
Khikoc p, nn,nhi, lt, gpnhiuln
Nhitgimxung70-75C
Loibkhng kh trongkhiko
Tonhitng nhtlm cutrc ng nhtMu, mi, vng nht
My nhiko: bn
nhicgia nhitlm m, ctay nhi
09 Vut Khikoc nh
dngthnh hnh cnMtu khikocvutnhdnthnh dngdy trnNhitkhikogimdn, cngtng ln
Tohnh dng, kch
thc, cngthunlicho qu trnh nhhnh
Thitbln
cn & vutthnh dy
CHNG 3: CNG NGH SN XUT KO CNG
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Hnh 2.5. Thitbnhi(kneading)
CHNG 3: CNG NGH SN XUT KO CNG
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Hnh 2.6. Thitbln cn-vut
CHNG 2: CNG NGH SN XUT KO CNGBng 2 1 Quy trnh sn xut ko cng nu gin on (tt)
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Bng2.1. Quy trnh snxutkocngnugin on(tt)
2.3. Quy trnh snxut(nugin on, tngm)
STT
Cngon
Thuytminh Mcch Thitb-Dngc
1
0
nh hnh Dy kosau khi
vutsi vokhun dpnhhnh
Tohnh dng,
hoa vn theo yucucho snphm
My dpvin, hoa
vn
11 Lm ngui
vin ko
Vin koc
vnchuynvobng tilm nguitgi = 20-22C
W bung: 45-50%
Gimnhit
vin koxung30-32CSnsng nggi
Bunglm ngui
i lu, bng tili
CHNG 2: CNG NGH SN XUT KO CNG
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STT Cngon
Thuytminh Mcch Thitb-Dngc
12 ng gi ng gi tngvin
ngay sau khi lmnguitphng = 20-22CW phng: 45-50%Chtliubao bngn m
Bovvin ko,
ngn ngaht mtmi trng
Thitbng gi
dngmm quay
CHNG 2: CNG NGH SN XUT KO CNG
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2.4. Kimtra, kimsot chtlngtrong snxut
Bng2.2. Cc thng squan trngcnkimtra, kimsotSTT Cng on Thng skimsot
01 ChunbNL Sdngthitbo lng ng yu cu,c kimnh theo quy nhChtlng nguyn liung yu cu
02 Xl NL Tlpha mu ph hp
03 Nuha tan saccharose,MTB (glucose syrup)
Nhitha tan ng yu cuDngco nhitchnh xc, ckimnh theo quy nh
04 Nu Nhitnuktthc ng yu cuDngco p sut, thigian, nhitchnh xc, c kimnh theo quy nhTccnh khuythch hpLu lng & p suthi qu bo hathch hp
CHNG 2: CNG NGH SN XUT KO CNG
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STT Cng on Thng skimsot
06 Trnphgia Thigian trnTccnh khuy
07 Lm ngui Khilng dchkolm nguiLu lng & nhitnc lm ngui
Thigian lm nguiNhitkhikosau lm nguiThao tc lm ngui
08 Nhiko Thao tc nhiNhitlm mcabn nhi
Nhitkhikosau nhing u cakhiko
09 Vut Nhitcakhikong knh cady ko
CHNG 2: CNG NGH SN XUT KO CNG
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STT Cng on Thng skimsot
10 nh hnh Nhit& cngcady koscnt & chnh xc cakhun nhhnhscnt cahnh dng& hoa vn ca
vin koKhikng vin ko
11 Lm nguivin ko Nhit& mcabunglm nguiTccabng tibunglm nguiNhitvin kosau lm ngui
12 ng gi Nhit& mcaphng ng giThigian tntrkotrc ng giNhitvin kotrc khi ng giChtliubao bkn bao b sau ng gi
CHNG 2: CNG NGH SN XUT KO CNG
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2.5.Yu cuchtlngsnphm
Chtiu cmquan:Trngthi: cng, trong sutnhthytinh, khng
dnh tay
Hnh dng: scnt, hoa vn r rng
Mu, mi, v: c trng cho tngloi, chua ngthiha
Chtiu ha l:
m(%)
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CHNG 3
CNG NGH SN XUT KO MM(TOFFEE, NOUGAT)
3.1. Khi nim
3.2. Chunbnguyn liu
3.3. Quy trnh snxut
3.4. Kimtra, kimsot chtlngsnphm3.5. Yu cuchtlngsnphm
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3.1. Khi nim
Komm(TOFFEE, NOUGAT): l khihnhpngsaccharose, MTB/ng kh, nguyn liukhc.. cnu nhittng i cao (nuh: 125-135C, tyloiko)
Hng vchyul bsa, caramel, c ph,chocolate, bch, cc loitri cy..
mkocao (>7%)
C nhn hockhng nhn
CHNG 3: CNG NGH SN XUT KO MM
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Nguyn liusdngtrong komm:
ng saccharose, mttinh bt/ng kh Trong mtssnphm, c thsdngmtphn
ng nghcho, dchng fructose (high fructosesyrup) lm tng hng v
Chtbo rn: shortening, bcc loi Sa: thng dng sac c ng
Keo a nc:
Sdngphbinl cc loigelatine, albumen, tinh
btbintnh..Pectin : thng sdngtrong snphmnhko
mm, kodo(jelly) tri cy c pH thp
Chtnhha: lecithin, glycerol monostearate (GMS)
CHNG 3: CNG NGH SN XUT KO MM
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Mu, hng liu
Btc ph, cacao (nuc)..3.2. Chunbnguyn liu
Tiu chunnguyn liu
ng saccharose, MTB, nc, hng liu, mu,
acid citric: tng tnhphnkocng, chng 2Shortening: nng chy~ 40C
B: tham khochng 1
Keo a nc:
Gelatine : bloom 180
Pectin : low /high methoxyl pectin
CHNG 3: CNG NGH SN XUT KO MM
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Tnh philiu
Lng nc ha tan : cnha tan saccharose,MTB (glucose syrup) thnh dchsir 80%
Cc nguyn liukhc
Bng3.1. Cng thcphiliutham khokomm
toffee Nguyn liu Thnh phn(kghocphn)
Saccharose 60
Mttinh bt(glucose syrup) 100
Sac c ng 60B 10
Shortening 20
Mui 1.5
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Bng3.2. Cng thcphiliutham khokomm
nougatNguyn liu Thnh phn(kg
hocphn)
Saccharose 44
Mttinh bt(glucose syrup) 44Gelatine 2
(bloom 180)
Shortening 0.8
Sabt Ty
Cc loiht, tri cy kh Ty
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Hocc thtnh philiucasaccharose & MTB nhsau:
i vikotoffee:
Tlphiliugiasaccharose: ng khc(glucose, maltose, fructose, dextrine, lactose..ychnh l thnh phnchtkh caMTB + nglactose trong sa) = 1.1: 1.0
i vikonougat:Trng hpnuh:
Tlphiliugiasaccharose: MTB = 1 : 1
Trng hpnuchn khng:
Tlphiliugiasaccharose: MTB = 1:1.1
Lu : phng php tnh ton tng tphnkocngchng 1
CHNG 3: CNG NGH SN XUT KO MM
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3.3. Quy trnh snxut(QTSX)
3.3.1. QTSX kotoffeeBng3.3. Quy trnh SX toffee c sdnggelatine
STT Cng on Thuyt minh Mc ch Thitb-Dngc
01 Chun b nguyn
liu
Cn theo nhmcnc,
ng saccharose, MTB,gelatine, cht bo, sa,lecithine, acid, hng,mu..
Tng t QTSX ko
cng
Tng t
TB kocng
02 Chun b gelatine(nuc), chtbo
Xemphndi
Nu chy hoc ct nhchtbo
To nn dch keogelatine c trng
n & phn tn honton trong nc
Thun linhp liuchtbo
Thit bgia nhit
2 v
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STT Cng on Thuyt minh Mc ch Thitb-Dngc
03 Ha tanngsaccharose
t ha tan =115C, tanhon ton
Tng t QTSX kocng
Tng tTB kocng
04 B sungMTB, cht
bo, sa,lecithine, NLkhc
untikhi si Tng t QTSX kocng
Tng tTB kocng
05 Nuko Ninuh:tnu= 125-130CNinuchn khng:tnu= 115-120CPCK = 500-700 mm HgTtnhit
To thnh khi ko vnh hnh, c m> 7%
To thnh h nh tngcht bo phn tn trongdchng
Tng tTB kocng
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STT Cng on Thuytminh Mcch Thit b-Dngc
06 nh trn vigelatine (nuc)
dch sir vo dchgelatin & nh trn tccao trong 4-5pht tthtch yu cu
Phn tn ng ugelatine trongkhiko
To thnh trngthi gel do, xp
cakhiko
Thitbc cnhtrnthngng(planetarymixer)
07 Phi trn acid,mu, hng..
Trn u, nhanh, 2-3pht
Phn tn ng uphgia trong khiko
Nt
08 Lm ngui Lt gp khi ko nhiuln trn bn lm nguicho nguihn
Tng t QTSXkocng
Tng t TBkocng
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STT Cng on Thuytminh Mcch Thitb-Dngc
09 Ko-toxp Khikoc ko cng& gplilin tcThigian 2-3pht, txpyu cuWphng = 45 55 %to= 20 25 oC
Toxpcho khiko do npkhng kh vo
Todocho khiko do pht huytc dng ca gel
gelatine
Thit b ko koc cc tay quay
10 nh hnh-nggi
p n hoc vut nhhnh-
nggi lin tc
Wphng
= 45 55 %to= 20 25 oC
To hnh vinko
p n: c thto vin ko c
2-3 mu mikhc nhau
ng gi kn,bovvin ko
p n: thitbpn trcvt
Vut: tng tkocng
Thitb ng gilin tc, tngvindnggi, xon
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3.3.2. QTSX konougat (c sdnggelatine + pectin)Bng3.3. Quy trnh SX toffee c sdnggelatine & pectin
STT Cng on Thuyt minh Mc ch Thitb-Dngc
01 Chunbnguynliu
Cn theo nhmcnc, ngsaccharose, MTB,
gelatine, cht bo,lecithine, acid,hng,mu..
Tng t QTSX kocng, toffe
Tng tTB kocng, toffe
02 Chun bgelatine, pectinchtbo
Xemphndi
Nuchychtbo
To nn dch keogelatine c trng n& phn tn hon ton
trong ncThun li nh trnchtbo
Thitb gianhit2 v
03 Ha tan ngsaccharose
t ha tan =115C,tan hon ton
Tng t QTSX kocng, toffee
Tng tTB kocng, toffee
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STT Cng on Thuyt minh Mc ch Thitb-Dngc
04 Bsung MTB untikhi si Tng t QTSX ko
cng
Tng tTB
kocng
05 Nuko Ninuh:tnu= 130-135CNinuchn khng:tnu= 120-125CPCK = 500-700 mm HgTtnhit
Tothnh khikovnh hnh, c m>7%
Tng tTBko cng,toffee
06 nh trn vigelatine, pectin(hockeo a nckhc)
Tng t QTSX kotoffee
Phn tn ng ugelatine trong khiko
To thnh trng thi
gel do, xp ca khiko
Thit b ccnh trnthng ng(planetarymixer)
07 Phitrnchtbo,lecithine, ht, tricy kh, acid,mu, hng..
Trn u, nhanh, 4-5pht
Phn tn ng u chtbo, nguyn liu, phgia trong khiko
Nt
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STT Cng on Thuytminh Mcch Thitb-Dngc
08 Lm ngui Lt gp khi konhiulntrn bn lmnguicho nguihn
Tng t QTSXkocng, toffee Tng t TB kocng, toffee
09 Ko-toxp Khikoc kocng & gplilin tcThigian 15-30 pht,
txpyu cuWphng = 45 55 %to= 20 25 oC
Tng t QTSXko toffee
Tng t TB kotoffee
10 nh hnh-nggi
p nhocvutnhhnh
nggi lin tcWphng = 45 55 %to= 20 25 oC
Tng t QTSXko toffee
Tng t TB kotoffee
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Hnh 3.1. Thitbqutko
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Hnh 3.2. Thitbp n ko
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T2 quy trnh trn, lu :
QTSX kotoffee:Do sdngmtlng chtbo kh lntrong cng
thcnn kol mthnhtng c cutrc xp,mm, dnhai
Khng nhtthitphisdnggelatine hoccc keoa nc khc (trng hpdng gelatine trn lnhmmcch tng thm dai & htrqu trnhnh hnh cho ko)
QTSX konougatChtbo sdngmtlng nhnhmmcch h
trcho cc qu trnh vut, p n, ct..
Cutrc cakonhdai, xp, mm, dnhai..l
do keo a nc to ra
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Phng php chunbdchkeo gelatine
Chun b dung dch gelatin:Ngm gelatin vi nc thng t nht 1h (t l ngm
gelatine: nc=1:2). Nu dng gelatine dng tmhoc ht, thi gian ngm ti thiu 3h
Sau , gia nhit cch thy dung dch ln nhit 600C
Duy tr nhit ny sn sng cho cng onphitrn
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Trng hpi vikonougat c sdnggelatine kt
hpvipectin, phng php chunbnhsau: Chun b dung dch pectin:
Trn u pectin vi ng saccharose theo t l 2:10
Nu nc ln 750C, t t hn hp ng, pectin
trn vo & khuy trn, nghin mn pectin khngb vn cc,
Duy tr nhit ny sn sng cho cng onphitrn
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3 4 Kim tra kim sot cht lng sn phm
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3.4. Kimtra, kimsot chtlngsnphm
Nhn chung, tng tviQTSX kocng
3.5.Yu cuchtlng snphmBng3.4.Yu cuchtlngsnphmkommToffee Nougat
Cutrc Xp, mm, nhai dt, khng dnh Xp, do, dai, nhai dt, khng dnh (loi
dng gelatine+khc)Hng v Hng vb, sac trng c trng theo hng
liu, nguyn liubsung
Mu sc Mu nu sng tnhin hocctrng theo mu nguyn liubsung
c trng theo mu,nguyn liubsung
Hm lngng kh
20-30% 20-30%
m >8-9% >6-7%
Bao gi Kn, chtliuchngthmm, nhsng
Kn, chtliuchngthmm, nh sng
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CHNG 4
CNG NGH SN XUT BNH QUY(COOKIES & BISCUITS)
4.1. CNG NGH SN XUT BNH COOKIES
4.1.1. Khi nim
4.2.1. Chunbnguyn liu
4.3.1. Quy trnh snxut
4.4.1. Kimtra, kimsot chtlngsnphm4.5.1 Yu cuchtlngsnphm
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4.1.1. Khi nim
Thucnhm bnh biscuit nhiung, nhiubo Cu trc kh c, dy, gin, dtan
Bmtkhng lng (tnhm n snsi, ntn)
adngvhnh dng, kch thc
m2-3% C thc nhn (coextrusion)
ivikiubtnho p n (wire-cut), thng ctrn vi cc loihtc du, tri cy kh, chocolate chips
(inhnh)
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Ty thuctlbt, ng, chtbo, nc: c 03 kiu
cutrc btnho tng ngvi03 phng php nhhnh khc nhau
Phng php rt khun (depositing)
Phng php p n (wire-cut)
Phng php p khun (rotary moulding)
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4.2.1. Chunbnguyn liu
Bng4.1. Nguyn liusdngtrong bnh cookie
Nguyn liu Loi/c tnh Tiu chun
Btm Btm mm, chtlnggluten yu
Hm lng protein 7-8%
Tinh bt Tinh btbp, tinh btkhoaim Loidng cho thcphm(food grade)
B Bsa, AMF, BOS Tham khochng 1
Shortening Hydro ha tduthcvt Hm lng chtbo >99.5%nng chy(melting
point): 38, 42, 52ng Saccharose, ng nghch
o, high-fructose syrupTham khochng 1
Bttoni Btkhai, btsoda, btni Loidng cho thcphm(food grade)
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Nguyn liu Loi/c tnh Tiu chun
Trng, sa Sati, sabo, sagy, sawheyTrngti, btnguyntrng, btlng
Tham khochng 1
Hng liu, mu Loimu tan trong ncLoihng liuchunhit
Loidng cho thcphm(food grade)
Chtnhha, cht
boqun, phgiakhc
Loidng cho thcphm
(food grade)
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Tnh philiu
Bng4.2. Tlphiliucacc nguyn liuchnh so
vibtmNL
Kiu
Btnho
Bt m
(kg/%)
ng(kg/%)
Cht bo(kg/%)
Nc(kg/%)
Cu trcbt nho
Khun p 100 30-32 22-24 13-15 Xp, chc,ro kh
p n 100 44-46 >50 16-18 Xp, mn,hi chc,
ro
Khun rt 100 48-52 45-50 22-24 Xp, mn,hi t
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Bng4.3. V dvtnh ton % lng bt, ng, chtbo,
nc trong cng thcbtnho p nKhilng
(kg)Thnh phn Tng
Btm 95 95
Tngbt: 100Tngchtbo: 50.95Tngng 43.5
Tngnc: 20.35
Tinh btbp 5 5
Bsa 60 Nc 9.6Chtbo 50.4
ng 37 37
Nc ngbrix 65%
10 Nc 3.5ng 6.5
Btni 1.7 1.7
Trng 5 Chtbo 0.55Nc 3.75
Nc 3.5 3.5
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Tbngtrn, lu :
Thng lybtm lm chun(xem nh100%), ccnguyn liukhc tnh bng% so vibtm
Hm lng bt, ng, chtbo, nc c tnh gptttccc nguyn liusdng
Ni chung, trong cng thccamtloibtnho, nutng chtbo th phigimnc (nhng chc thtng, gimvi %)
Loibtnho nhiung, nc t (nhloip n) s
tora bmtbnh snsi, ntnsau nng
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CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Bng4.4. Cng thc tham khobnh cookie kiuwire-cut (butter cookies)
Nguyn liu Tl(tnh trn 100 phnbt)
Weak flour 100.0(Btm yu7-8% protein)
ngbt 43.0B 60.0Amm.bic. 1.5Soda 0.2Mui 1.1SMP 7.0Vanillin 0.1Nc 4.0Cmdakh (Dried coconut ) 8.0
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Bng4.5. Cng thc tham khocho bnh cookie kiu
depositing (spritz cookies)(Kg)Nguyn liu Tl(tnh trn 100 phnbt)
Weak flour 100.0
(Btm yu7-8% protein)Powder sugar (ngbt) 40.0Shortening 60.0Soda 1.0Mui 1.5
SAPP 1.0Vanillin 0.1Nc 20.0
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4.3.1. Quy trnh CNSX Cookies tngqut (03 loibtnho)
ChunbNLMixing (trnbt)
Bt nho Standing ( bt)rt khun
Forming (nhhnh)
Baking (nng)
Cooling (lm ngui)
Packing (nggi)
Product (thnh phm)
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CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
4 3 1 1 X l nguyn liu
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4.3.1.1. Xl nguyn liuBng4.6. Cc binphp & mcchxl nguyn liu
Nguyn liu Thao tc McchBtm, tinh bt Sng qua ry c lmn Loibtpcht
B, shortening Trlnh18-20C Hnhitbtnho
Trng Trlnh5-10C Hnhitbtnho
ng ht-ng xay-ddng
Thng xay thnh bt, sngqua lc ry mnNudd ng brix 65%, ngui
LoibtpchtDphn tn trong btnho
Nc Trlnh Hnhitbtnho
Chtnhha Ha tan trong du Dphn tn trong btnho
Bttoni Ha tan trong nc hoctrntrc vimtlng nhbtm
Dphn tn trong btnho
Mu Ha tan trong nc Dphn tn trong btnho
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4 3 1 2 Trn bt (dough mixing)
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4.3.1.2. Trnbt(dough mixing)Mcch
Trncc nguyn liuthnh mtkhingnht Phn tn/ho tan chtrnvo chtlng/chtlngvo chtlng Tothnh hnhtng phctpgiacc pha lng,
rn, kh; chtbo/nc Toxpcho btnhoc im Qu trnh nh trnbao gm2 giai on:
nh kem (trnu ttcnguyn liu, trbt)nh bt
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Ch nh trn bt cho va u vi thi gian ti thiu
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Chnh trnbtcho vau vithigian tithiu Khng toiukincho mnggluten pht trin(bt
nho bdai) Nhitbtnho sau trn:Btnho p n, rt khun: 18 - 22CBtnho p khun: 25-30C
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Bng4.7. Cc bc trnbtnho
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g
Cc bc Thao tc Mcch
B1: nh
b,shortening
nh cho ti, xpkhichtbo Chtbo dphn tn
trong btnhoNpkh toxp
B 2: nhtrnng
Cho ng vo khichtbo ti xp,nh cho ng phn tn ng u
ng phn tn u vochtbo chunbtohnh bc sau
B 3: nhtrntrng,nc
Trntthnhpnc, trngvo vohnhp trn.nh tcchmcho tikhi 2 hnhpphn tn ng u vonhau. Sau , nh tcnhanh toxp
Cc NL phn tn uvo nhauTothnh hnhtngnnh, ng nhtToxpcho btnho
B4: nhtrnbt Trnttbtm/hnhpbtvo hnhptrn (gil kem).nh tcchm&trung bnh hnhpbtvau
Phn tn ng u btvo khikem
B5: trntricy kh,ht(nuc)
Trntipcc NL ny vo hnhpbt-kem.nh tcchmcho phn tn vau
Phn tn ng u NLvo khibt-kem
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Hnh 4.1. Thitbtrnbtkiung (planetary mixer)
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4.3.1.3. btnho (standing)
Btnho sau khi trnxong, c yn trong khongthigian nhtnh: gil qu trnh iviloibtnho p n (wire-cut) & p khun
(rotary moulding), do hm lng nc trong cng thcthp, trong qu trnh trn, btm cha thigian
ht nc nn cn qu trnh nhm to ro, chc,khng dnh cho bt nho
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4.3.1.4. Tohnh (forming)
C 03 loibtnho tng ngvi03 cng ngh& thitbnh hnh khc nhau Cookiesp khun (Rotary moulding)-Thitbrotary moulderp n(Extruding/Wire-cut)-ThitbextruderRt khun (Depositing)-Thitbdepositor
Mingbtnho sau nh hnh c bng tia thngvo l nng, khng qua cc cng oncn mng, ctnhbnh biscuits
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Tohnh btnho p khun L loibtnho c hm lngng, bo, nc thp
hn 2 loip n & rt khun. Cutrc btnho kh ro & hi rirc, khng dnh Khng sdngphngphp ny cho btnho c trn
ht
T btnho trc khi nh hnh 30C Sdngkhun bngchtliukim loing(bronze)
hochpkimng, c khchoa vnchm, m bn Mingbtnho c hnh dng, hoa vn scnt; khng b
bindngsau khi nng
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Hnh 4.2. M hnh thitbp khun
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Hnh 4.3. Thitbp khun (rotary moulder)
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Tohnh btnho p n L loibtnho c hm lngng, bo cao; hm
lng nc thp. Cutrc btnhoxp, kh ro & kh chc, khng dnh Thng sdngphngphp ny cho btnho c trn
ht, tri cy kh, chocolate chips
T btnho trc khi nh hnh 18-22C Mingbtnho c hnh dnga dngty theo hnh
dngu khun, khng c hoa vn trn bmt; bbindngu sau khi nng
.CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.4. M hnh thit b p n extruding/wire-cut
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Hnh 4.4. M hnh t tbp extruding/wire cut
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)Hnh 4.5. Sthitbp n(Extruder)
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p ( )p ndngdi p nnhn-v(co-extrusion)
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Hnh 4.6. Thitbp nwire-cut
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p
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Tohnh btnho rt khun L loibtnho c hm lngng, bo cao; hm
lng nc cao nht. Cutrc btnho xp, hi t, mn, kh chc, khng
dnh (c cutrc mmnhttrong 3 loi) Khng sdngphngphp ny cho btnho c trn
ht, tri cy kh, chocolate chips T btnho trc khi nh hnh 18- 22C Mingbtnho c hnh dng & hoa vn a dngty
theo hnh dngu khun & thao tc nh hnh cau
rt; kch thc, hoa vn bbindngu sau khi nng
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.7. M hnh thit b rt (depositor)
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Hnh 4.7. M hnh thitbrt (depositor)
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Hnh 4.8. M hnh thitbp n btnho 2 mu
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Hnh 4.9. Thitbp n (extruder) 2 mu
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Hnh 4.10. Thitbnhhnh khun rt (depositor)
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.11. Thitbnhhnh khun rt (depositor)
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( p )
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Hnh 4.12. Thitbnhhnh bng lan -Cake (depositor)
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.13. Thitbnhhnh bng lan - Cake (depositor)
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CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
4 3 1 5 N b h (b ki )
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4.3.1.5. Nng bnh (baking)
Sau khi nh hnh, mingbtnho c chuynthngvo l nng
Nhit nng thp hn bnh biscuits
Nusdngl nng lin tc(l nm-tunel oven):
C thci t nhitnng khc nhau tinhngvng khc nhau trong sutchiudi cal
Thng ci t 03 vng nhit(tng ngl qutrnh nng 3 giai on): nhitthp u l, cao gial, thp cui l
Nngtrn bngtithp. Ring loibtnho p khunc thnng trn bng tili (do cutrc chccabtnho)
CHNG 4: CNG NGH SN XU T B NH QUY (COOKIES-BISCUITS)
4.4.1. Kimtra-kimsot chtlng snphmBng 4 8 Cc ch s quan trng trong CNSX cookies
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Bng4.8. Cc chsquan trngtrong CNSX cookiesCng on Ch s quan trng
Trn 2 giai on:nhkem: ttcnguyn liu, trbt& ht.Thigian nh kem 15-20 pht
nhbt: thigian
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Cng on Ch s quan trng
Nng Btnho wire-cut :
T: zone1: 205C, zone 2 : 230C, zone 3 :230C
Thi gian : 78 pht
Btnho depositing:
T: zone1: 170C, zone 2 : 190C, zone 3 :180CThi gian : 810 pht
Btnho rotary moulding:
T: zone1: 180C, zone 2 : 220C, zone 3 :
195CThi gian : 56 pht
Lm ngui Thigian lm ngui: 10-15 pht
m: 2.53%
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4.5.1. Yu cu cht lng sn phm
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4.5.1.Yu cuchtlng snphm
Bng4.9. Cc chtiu chtlngcabnh cookies
Rt khun p n p khun
Cutrc Gin, xpu,dtan
Bmtnhm
Gin, xp, hichc, dtan
Bmtsnsin ntn
Gin, chc, hicng, dtan
Bmtkh min,hi nhm
Hng v Khng c vbtNgt, bo m, hng vbsac trng/hngvnguyn liubsung c trng
Mu sc Vng smtnhin casnphmnng/munguyn liubsung c trng
m(%) 2.03.0
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.14. Hnh minh hacc loisnphmcookies
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Cookies sc(p n-wire-cut)
Cookiestrn tri cykh (p n-wire-cut)
Cookies nhn mt
(p n nhn v-Coextrusion)
Cookies nhn kemchocolate (p n nhnv-Coextrusion)
Cookies Bng(rt khun-depositing)
Cookies xon
(rt khun-depositing)
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4 2 C G G S
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4.2. CNG NGH SN XUT BNH
BISCUIT
4.2.1. Khi nim
4.2.2. Chunbnguyn liu4.2.3. Quy trnh snxut
4.2.4. Kimtra, kimsot chtlngsnphm
4.2.5 Yu cuchtlngsnphm
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4.2.1. Khi nim
Thucnhm bnh quy hm lng ng,bo trungbnh
Cu trc dngmngli tmnggluten pht trin; xpu, c trtt; gin; rtdtan
Bmtlng, min, c hoa vn r rng, scnt adngvhnh dng, kch thc.
Kch thc chun, t bindngsau nng
m2- 3%
C thrcmtsnguyn liudngln bmt(nhng, m, da..)
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
T h l i l i bi b t (bt kh i) &
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Tc nhn lm nil ammonium bicarbonate (btkhai) &sodium bicarbonate (btsoda)
Hngvsnphmchyul b, sa
L nhm snphmbnh ngtphbinnhttrn thtrngthgii
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-ISCUITS)
4 2 2 Chun b nguyn liu
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4.2.2. Chunbnguyn liu
Bng4.10. Nguyn liusdngtrong bnh biscuit
Nguyn liu Loi/c tnh Tiu chun
Btm Btm tmmn trungbnh, chtlng gluten tyun trung bnh
Hm lng protein 7-10%
Tinh bt, B, Shortening,ng , Chttoni,Trng, Sa, Btsoda, Btkhai,Hng liu, Mu, Cht chngoxy ha, Phgia khc : Tham khophnCNSXcookies
Sodiummetabisulfide(SMS)
Chtoxy ha gluten btm Loidng trong thcphm
Enzym Protease- xc tc thyphnprotein
Loidng trong thcphmHot lcph hp
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
T h hi li
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Tnh philiu
Bng4.11. Tlphiliucacc nguyn liuchnh sovibtm
NL
Kiu
Btnho
Bt m
(kg/%)
ng(kg/%)
Cht bo(kg/%)
Nc(kg/%)
Cu trc btnho
Bnh thng 100 20-22 14-16 28-32 Chcmn, ro,
n hivaphi, gin cao
Nhiu
ng-nhiubo
100 28-30 18-20 28-32 Chcmn, ro,
mmhn so viloitrn.
n hivaphi, gin cao
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
T b t l
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Tbngtrn, lu :
Cngtng tnhbnh cookie,Thng lybtm lm chun(xem nh100%), cc
nguyn liukhc tnh bng% so vibtm
Hm lng bt, ng, chtbo, nc c tnh
gptttccc nguyn liusdng Loibtnho nhiung, nhiubo smmhnnhng gin km hn loit ng, t bo (do ng,chtbo cntrsgin cagluten)
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Bng4.12. Cng thc tham kho(kiubnh Marie)
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Tn nguyn liu Tl(kg hocphn)Btm yu(weak flour,7-8% protein) 100.0
ngxay 25.0Ncng(60-65%) 2.7Dchchitmalt (malt extract) 80% 2.14
Shortening 21.4Amm.bic. (btkhai) 0.85Soda 0.45
ACP (acid calcium phosphate) 1.10SMS 0.1-0.2
Mui 1.25Protease 0.05-0.1Nc 20.0
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUIT)
4.2.3. Quy trnh snxutBiscuits
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y
Mixing (trn)Standing ()
Sheeting (cn tm)
Laminating (xplp)
Gauging(cn mng)
Forming (nhhnh)
Baking (nng)
Spraying-Cooling (phun du-lm ngui)
Packing (ng gi)
Product (thnh phm)
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CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.15. SDy chuynsnxutbiscuitsC cu qut sa/nc
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Thitbcntm
03 cptrccn mng
Thitbin hoavn-ctnh hnh
L nng nm(03
vng nhit)
Btnhohiv
Ccuqut sa/nc
m
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
4.2.3.1. Trnbt(dough mixing)M h
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Mcch
Trncc nguyn liuthnh mtkhingnht Phn tn/ho tan chtrnvo chtlng; chtlngvo chtlng Tora mnggluten gin, pht trin
c im Qu trnh nh trnmtgiai on(cho ttcnguynliuvo citrnmtln)
Thigian nh trnko di n khi btnho t nhit: 40-42C
Btnho c gin & dortcao
Trnbtl mt trong s qu trnh quan trng nht pht trinmnggluten (developed dough)
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Thng dng SMS (sodium metabisulphite-Na2S2O5),t h ht t h h l t h t
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mthpchtc tnh oxy ha, l tc nhn quan trnglm tng gin ca glutentrong qu trnh trn(tcdngchyu iukinnhit38-42C)
Ngoi ra, khi btm c hm lngprotein cao hocchtlnggluten qu mnh: c thsdngenzymprotease vivai tr xc tc thyphn protein htrtnggin cagluten
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.16. Thitbtrnbtnho biscuit
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CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
4 2 3 2 bt nho (standing)
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4.2.3.2. btnho (standing) Btnho sau khi trnxong, c yn trong khong
thigian nhtnh (30-60 pht) : gil btnho Mcch qu trnh :Thigian toiukincho enzym protease xc tc
phnngthyphn protein/gluten timtsvtr
c hiutrn phn tcanKtqul htrcho protein/gluten c gin tt
hnh thnh mnggluten vngchc, c trtt, thunlicho qu trnh cn mng, nh hnh, bnh saunng c nxp, dtan..
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
4 2 3 3 nh hnh (forming)
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4.2.3.3.nh hnh (forming) Bao gmnhiuqu trnh nitipnhauCn tm(1)C thxplphockhng xplp(2)Cn mng(3)Hisc(4) In hoa vn (5)Ctnh hnh (6)Cc cng onphtr(7),(8)
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Cn tm(sheeting) (1)Hnh 4.17. Sthitbcn tm(Sheeter)
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Mcch
Nn p sbbtnho
Tothnh tmbtnho mng,
ngnhtvchiudy trckhi vo cng oncn mng
Trcdn
Btnho
Khe cptrccn tm
Tmbtnho
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.18. Sthitbcn tmc bthi(scrap return)
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( p )
Btnho hi
Btnho mi
Cptrccn tm
Tmbtnho
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)Xplp(Laminating) (2)
Hnh 4 19 S thit b xp lp 1 sheeter
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Hnh 4.19. Sthitbxplp1 sheeter
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.20. Sthitbxplp2 sheeter
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Mcchcaqu trnh xplpTocho bnh c cutrc nhiulp, dngvy(flaking)
Khi mingbtnho i vo l
nng, cc lpbttrong mingbtnho c thphn tch, bungra khi nng, tocutrc bnhgin, xp, dtan
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4 21 S thit b xp lp 2 sheeter
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Hnh 4.21. Sthitbxplp2 sheeter
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.22. Sxplp
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CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4 23 Thit b cn tm-xp lp(vertical laminator)
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Hnh 4.23. Thitbcn tm xplp(vertical laminator)
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Cn mng(Gauging) (3)Hnh 4 24 S cp trc cn mng (gauge rolls)
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Hnh 4.24. Scptrccn mng(gauge rolls)
Cptrccn
Tmbtnho
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Mcchcaqu trnh cn mng:
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q g Cn tmbtvdy mong mun
Spxpcutrc mnggluten theo trttgiccc btkhi, tocutrc gin xpsau nng
c im Thitbhinithngc 3 hoc4 cptrccn
Tcbng ti& trccn phing b, chnh xc tmbtkhng bnli(overlap) hocbko cngtrckhi ivo trccn
Tscn mng(tsnn) qua tngcptrcnn l 2 :
1 nhmnnhcutrc mnggluten (mngglutenkhng brch)
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.25. Thitbcn mng03 cptrc
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CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)Hiscbtnho (Dough relaxing ) (4)In hoa vn(Printing) (5)-Ctnhdng(Cutting) (6)
Hnh 4.26. S cng on hi sc- in hoa vn-ct
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Hnh 4.26. Scng onhisc in hoa vn ctnhdngbtnho
Cptrccn cui
Phngnsngcabtnho
Trcin hoa vn
Trcct
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.27. SThitbctnhdng(cutter)Bt hi
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Trcin hoa vn
Trcct
Bthi
Mingbtnhosau khi ct
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Mcch qu trnh hiscS khi kh l t b k h
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Sau khi cn, khung gluten bko cng nn c xu hng
co li(do tnh n hicagluten) Hisc(relaxation) cho tmbtsau khi qua cc trccn trnh sbindngqu mccamingbtnhosau khi ctnhhnh
Yu cubtnho trc & khi nh hnh Btnho khng cdnh, t Trcin hoa vn & ctdnhdng, bngtiphilm bng
chtliukhng dnh Tccacc bngtiphingb& c chnh xc
cao Btdsc hivtrnlivibtnho mi C thsdngmttrcvain hoa vn, vctnh
hnh
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.28. Cculoibtd(bthi)
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CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Cc qu trnh tohnh phtr
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q p
Qu trnh qut nc/dung dchsa(7):
Tobmtbnh lng, bng, khng bdp, mu scpsau khi nng
Qu trnh rcnguyn liuphsau khi ctnhhnh (8):
C thrccc loinguyn liudngvy, htnhln bmtmingbtnho nh: gia v, hnh kh, m, ng,mui, tri cy kh ..
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
4.2.3.4. Nngbnh (Baking)
Mc ch
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Mcch
Tocutrc (tora ctnh nhiulp, gin, xp, dtan)
Lm gimm
Thay imu sc
Nhngthay itrong qu trnh nng Giai on1:
Nhitcamingbtnho tng tbnh thng lnkhong100C
Tinh btht nc & hhaGluten bng t& btu hnh thnh khung gluten
03 chiu
Bttonisinh ra kh
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Giai on2 & 3:
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Trong rutbnh:
Nhitvnduy tr khong100C
Bttonisinh kh cci
Xyra phnngMaillard lm rutbnh i mu
Qu trnh thot m(sykh bnh) dinra chyugiai on2 & hon thnh giai on3
Trn bmtbnh:
Nhittng dnln khong160C
Tinh btbbini thnh cc ondextrine khcnhau (dextrine vng & nu)
Xyra chyuphnngcaramel lm vbnhchuynmu vng sm
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)Hnh 4.29. Nhngthay itrong qu trnh nng
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Bn trong bnh
Bmtbnh
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
L nng(oven)
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g ( )
C nhiukiul, phn loitheo:
Phn loitheo cng nghsnxut
Gin on(l tng-deck oven, l quay-rotary oven)
Lin tc(l nm-tunel oven)
Phn loitheo kiutruynnhitTruynnhittrctip(direct heating)
Truynnhitilu(convectional heating)
Phn loitheo kiubng tinng
Bngtili(mesh wire)Bngtithp (steel band)
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)Hnh 4.30. L nngnm(tunel oven)
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CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.31. Hnh minh hal quay v l tnggin onL quay (rotary oven) L tng(deck oven)
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q y ( y ) g ( )
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
L nng(tt)L
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Lu :
ivisnphmcookies, mtsloibiscuits: sdngl bngtithp
Dy chuynhinithngsdngl nm(l di),nng lin tc, c thci t cc vng nhitkhcnhau (thngc 3 vng)
ivibiscuits: nhitnngvng uphicao &truynnhittrctip, cc vng sau gimdn
ivicookies: nhitnngvng uthngthphnvng sau
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
4.2.3.5. Phun du, gia v (post-oven oil spraying)
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Mcch:
Gip cho bmtbnh c mu sctisng, bng,mi vthmbo, ctrng,
Duy tr t trong thigian lu hnh snphm
Visnphmbiscuits: thngphun dun Tlphun khong818%, ty loi
Khng phun du, gia vcho cc loibnh cookies
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
4.2.3.6. Lm ngui(cooling)
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Mcch:
Toiukincho snphmc ththot lng mcndsau qu trnh nng
mbnh t yu cut gin xp
c im Lm nguibnh vT40-45 C
Bnh c thbnt, b(checking) nulm nguikhngng cch hocqu nhanh, cbitivicrackers &
biscuits Thigian lm nguiphthucvo dy bnh & ctnh snphm(bnh nhiung, bo, t xpthigianlm nguilu hn)
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Phng php lm ngui: tnhin hoccng bc(qut
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ht, c thng gi..)
Theo nhiuchuyn gia, thigian lm nguinn bng1,5 lnthigian nng
i vibnh biscuits :khong58 pht
i vibnh cookies :khong1015 pht
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.32. Biulm nguibnh
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Kch thc dy
Kch thc mng
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.33. Sthitblm ngui
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CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.34. Mtphncalm ngui
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CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.35. Thitblm ngui& xpbnh
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CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
4.2.3.7. Kpkem(cream sandwich)
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Mtssnphmcookie loip khun v mtsloibiscuit cdng kpkem
Kem: l mthnhpngnht, mn, dtan
Nguyn liugm: ngxay (icing sugar),shortening, glucose syrup, sa, b, mui, hngliu
Kem c m
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CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
4.2.3.8.nggi (packing)
Cc hnh thc bao gi
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Cc hnh thcbao gi
nggi tngchic(individual packaging)ngvo khay nha(plastic tray), ngthnh cy
(column packaging)
Hpgiy(paper box), hpthic(tin box), thng
carton Chtliubao b :
Do snphmc mthp, chtbo cao nn dhtm, dboxy ha
Nn dng loichtliuc tnh chngthmkh, chngthmm, ngn cnnh sng mttrihnchqutrnh ht m, oxy ha
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Cc loichtliuthng dng:
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Giynhm (alumium foil),
Mng nhm (metalised film),
Mng ghp nhiulpOPP,PE,CPP .. (multi-layerfilm)
Hnsdngcabnh cookie, biscuit khong01 nm
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
Hnh 4.37. Thitbnggi
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CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)4.2.4. Kimtra-kimsot chtlng snphmBng4.13. Cc chsquan trngtrong CNSX biscuit
Cng on Ch s quan trng
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Trn 2 giai on:nhkem & nhbt
Tsau trn : 38-42C
(standing) Thigian : 30 pht,
T : 38C
Cn-Xp lp
Cn mng
S lp : 4 - 6
T s nn 2: 1nh hnh dy mingbt: 0,8-1.2mm
Nng Tzone1: 240C, zone 2 : 220C, zone 3 : 200C
Thi gian : 4-5 pht
Phun m ul
Phun dun-Lmngui
Tldu: 10-15%
Thigian lm ngui: 5 - 8 pht
m: 1.52.5%
CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)
4.2.5.Yu cuchtlng
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snphm
Cutrc: kh xp, gin,khng cng, dtan
Ngoiquan:
Vng tihochism, bmtlng,bng
Hoa vnscnt, rrt