công nghệ sản xuất bánh biscuit 25
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Công Nghệ Sản Xuất Bánh Biscuit 25TRANSCRIPT
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
B GIO DC V O TO
TRNG I HC LC HNG
KHOA CNG NGH HA- THC PHM
&&
CNG NGH SN XUT BNH BISCUIT
GVHD : ThS: NG NH HONG DIM
NHM SVTH :
1,Trn ngc minh anh 4,Phm v thanh hoi
2,V th anh 5,Trn tt da
3,Phm minh tun 6,Trng th nh
1
Bin Ha, thng 3 nm 2011
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
CNG NGH SN XUT BNH BISCUIT
I. TNG QUAN:
1. TNG QUAN V BNH BISCUIT:
1.1. Ngun gc :
[http://www.ebook.edu.vn/?page=1.18&view=10893]
[http://www.tailieu.vn/xem-tai-lieu/cong-nghe-san-xuat-banh-bich-qui-xop.167764.html]
- Biscuit l mt loi sn phm bt ngun t chu u. Ngi Vit Nam bit n bnh
biscuit khi ngi Php mang chng n nc ta trong chin tranh vo khong cui th k
th 19. T biscuit c ngun gc t ting Latinh biscoctus, c ngha l bnh nng
hai ln, t bis c ngha l hai ln v coctus c ngha l nu hay nng. T th
k XVI n th k XVIII, cc dng khc ca n l besquite v bisket. Cc dng tng t
c ch trong nhiu th ting Chu u. T 'Biscotti' cng l thut ng chung cho
cc loi bnh cookie trong ting . Lch s ca biscuit c ngun gc t mt cng thc
c to ra bi cc u bp Apicius La M, trong mt khi bt nho dy c
luc v tri ra trn mt tm. Khi n kh v cng li, n c ct ra v sau chin
cho n khi gin, sau c s dng cng vi mt ong v ht tiu. Khi con ngi bt
u khm ph th gii, biscuit tr thnh loi thc phm l tng i ng v chng
vn ngon trong thi gian di.
- Lm biscuit ngon l mt ngh thut, v lch s chng nhn iu . Trong sut th k
XVII v XVIII ti chu u, nng l mt ngh c kim sot mt cch cn thn, qun
l thng qua mt lot cc phng hi hoc cc hip hi chuyn nghip. tr thnh mt
ngi lm bnh, phi hon thnh mt nm hc ngh - lm vic thng qua cc cp bc
ca ngi hc vic, ngi lm thu, v cui cng l ngi thy lm bnh. Khng ch vy,
s lng v cht lng ca biscuit cng c theo di mt cch cn thn.
- Khi cng ngh ci tin trong sut cuc Cch mng cng nghip trong th k XIX, gi
ng v bt m gim xung. Cc tc nhn ha hc lm n bnh nh NaHCO3, tr
thnh sn c v di do, c s dng trong cng thc bnh. iu th v l mc d thi
gian tri qua nhng cc thnh phn thit yu ca biscuit vn khng thay i - nh
bt m mm (cha hm lng protein t hn bt m dng lm bnh m) ng, cht
bo, nh b v du. Ngy nay, mc d chng c gi bng cc tn khc nhau trn ton
2
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
th gii, mi ngi ng mt iu - khng c g nh bi biscuit! Ngy nay, biscuit c
sn xut t cc nguyn liu ch yu l bt m, ng, cht bo, trng
- Bnh l mt loi thc phm rt ph bin v tin dng. Bnh v cng ngh sn xut bnh
xut hin t rt lu v ngy cng pht trin. u tin l nhng sn phm th cng cht
lng khng cao, thit b th s, thi gian bo qun rt ngn. Nhng cng ngh sn xut
bnh dn c ci tin, nng cao v pht trin a dng nh ngy nay. Trong li sng
cng nghip bn rn th cc sn phm n lin, trong c cc loi bnh, tr thnh mt
trong nhng thnh phm khng th thiu trong i sng hng ngy.
- Bnh biscuit l mt trong nhng thc phm quan trng trong cuc sng p ng c
nhu cu thc phm truyn thng v vn ho ca con ngi, l mt hng rt a dng v
phong ph, rt tin cho vic s dng, c gi tr dinh dng cao. K thut sn xut bnh
biscuit tuy khng phc tp nhng i hi phi c kin thc, k thut v kinh nghim cao.
nc ta cng ngh sn xut bnh biscuit ang c tin b ng k t gi tr cao v
dinh dng, phong ph v chng loi v m thut v to hnh dng c ngi tiu dng
yu thch.
1.2. Phn loi :
[L Vn Vit Mn V Cc Tc Gi, Cng Ngh Ch Bin Thc Phm, NXB i Hc Quc Gia TP.H Ch Minh, Nm 2010]
[http://www.ebook.edu.vn/?page=1.18&view=10893]
- Biscuit c th c phn loi theo rt nhiu cch phn loi khc nhau:
+ Da vo cu trc, cng, hnh dng
+ Da vo thnh phn nguyn liu c nh hng chnh..
+ Da vo cu trc bt nho v phng php to hnh
- Biscuit c nhiu hnh dng khc nhau v kch thc cng phong ph v kch c ca khun to hnh. C 2 loi biscuit chnh:
+ Biscuit cng (bch quy lm t bt nho dai).
+ Biscuit mm (bch quy lm t bt nho xp).
- Biscuit cng
+Nhm bnh bch quy lm t bt nho dai (hard dough hay developed dough) : cc loi bnh c lm t bt nho dai c to hnh bng cch cn ct. bnh mng v gin. Cc nhm bnh chnh c lm t loi bt nho ny l bnh cracker, hard-sweet biscuit v semi sweet biscuit . ngt v bo tng dn t cracker n semi sweet biscuit.
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
+ Cu trc sn phm: gin, cng.
- Biscuit mm
+Nhm bnh bch quy lm t bt nho xp (short dough) : bt nho xp l loi bt nho c hm lng ng v cht bo cao, mng gluten hnh thnh yu. bt nho xp thch hp cho cc phng php to hnh p khun hay n p qua l. bnh thnh phm c nhiu hnh dng, hoa vn phc tp, thng dy v xp. loi bnh c lm t loi bt nho ny c tn gi ring l bnh cookie. Khi hm lng bo v ng rt cao, qu trnh hnh thnh ca khung gluten ca bt nho c hn ch mc thp nht, bt nho khng n hi v c kh nng chy cao. lc bt nho c gi l bt nho nho (soft dough). Bnh s c to hnh bng cch p n qua cc l vi nn bnh cn c gi l bnh Deposited soft dough Biscuit hay Sponge drop Biscuit.+ Cu trc sn phm: gin, xp.
1.3. c tnh : [http://www.ebook.edu.vn/?page=1.18&view=10893]
- Biscuit chim mt lng ln trong cc sn phm bnh nng c lm t bt m, l loi
bnh ngt khng ln men, bnh gin v kh v chng c hm lng nc thp, l loi
thc phm l tng d tr, c hnh dng nh, dy v b mt lng mt. N mang nhiu
ngha vn ha. M, biscuit l loi bnh nng mm, dy hoc l bnh cun nh tng
t nh l bnh nng xp. Anh, biscuit tng ng nh l bnh cookie v cracker
M.
1.4. Gi tr dinh dng : [http://www.ebook.edu.vn/?page=1.18&view=10893]
- Vai tr v nh hng ca dinh dng thc phm n sc khe con ngi tr thnh
mt ch c quan tm cc k t nht l cc nc pht trin. Ngy nay, nguyn liu
dng sn xut bnh rt phong ph v bnh l mt mt hng c gi tr cao v mt dinh
dng v cung cp nhiu nng lng cho c th v trong bnh c cha y cc thnh
phn gluxit, protit, lipit v c th c b sung thm vitamin, cht khong trong
gluxit chim mt phn ln trng lng ca bnh. V d nh dng 100g bnh quy c th
cung cp cho c th 387kcal.
1.5. Gi tr s dng : [http://www.ebook.edu.vn/?page=1.18&view=10893]
- Bnh rt thun tin trong vic s dng. Bnh l mt loi thc phm n lin c gi tr dinh
dng cao v ngon ming. N rt thch hp vi cc bui lin hoan, picnic
- Bnh ngy nay, c s dng nh mt loi thc n c bn trong cc ba n, bnh c
xem nh mt thc phm tng cng dinh dng v c bit bnh cn c dng lm qu
biu vo nhng dp L, Tt.
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
1.6. Sn phm trn th trng :
[http://www.google.com.vn/images?hl=vi&q=b%C3%A1nh%20biscuit&um=1&ie=UTF-8&source=og&sa=N&tab=wi&biw=1031&bih=451]
- Nhng nm gn y, ngnh bnh Vit Nam pht trin rc r, khng ch nhiu v s
lng m cn phong ph v mu m, gi thnh cng nh cht lng.
+ Bnh quy sa Goodies ca cng ty c phn Bibica
* Thnh phn: Bt m, ng, cht bo thc vt, mch nha, 6,5% sa bt, trng, mui, vani, cht to xp (500ii, 503ii), hng (b, sa) tng hp, Beta-caroten.
* Gi tr dinh dng trn 100g: Nng lng 450 kcal, Carbohydrate 72g, Cht bo 16g, Protein 6g
- Mt s sn phm biscuit ca cng ty c phn Kinh
- Mt s sn phm biscuit ca cng ty c phn bnh ko Hi H .
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
- Mt s sn phm biscuit ca cc cng ty khc.
2. TNG QUAN V NGUYN LIU : [http://www.ebook.edu.vn/?page=1.18&view=10893]
2.1. Bt m :
- Bt m c ch to t ht la m thuc h ha tho bng phng php nghin. La m c hai loi l la m en v la m trng. Do , ngi ta cng chia bt m thnh 2 loi:
+ Bt m en: Ch bin t ht la m en.
+ Bt m trng: Ch bin t ht la m trng.Ty theo cht lng bt ta chia ra lm cc loi bt: thng hng, loi I, loi II, nghin ln.
- Ty thuc vo ging la m sn xut bt m v bt m c thnh phn ha hc khc nhau. Nhng nhn chung, bt m c cc thnh phn c bn nh sau :
+ Cht v c: chim t 15-17%, ch yu l nc v mui khong
+ Cht hu c: chim t 83-87% gm glucid, lipid, protid, vitamin, sc t, enzyme ..
C 2 phng php sn xut bt:
* Phng php nghin th: Nghin khng phn loi, ch thu c mt loi bt.
* Phng php nghin tinh: Nghin phn loi, thu c nhiu loi bt.
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
a.
b. Thnh phn ha hc ca bt m :
c. Protid :
- Chim khong 8-25%, cu trc phn t protid c nh hng ti cht lng gluten, Cht
lng gluten nh hng ti cht lng ca bnh. Nu t l mi lin kt disulfua tri hn
ngha l protid c cu trc bc ba v bc bn nhiu hn th gluten ca bt cht hn, sc
cng ln hn, cht lng bnh tt hn.
- Protid ca bt m ch yu l dng n gin: protein. Protein ca bt m gm c 4
nhm: Albumin, Globulin, Glutelin, Prolamin. Albumin, Globulin chim khong 20%
protein ca bt m. Glutelin v Prolamin l 2 protein quan trng v chim khong 80%
protein ca bt m. Hai loi protein ny l tc nhn chnh to nn mng phn b u trong
khi bt nho khi kt hp vi nc, mng li ny chnh l gluten. Khi nho trn bt m
vi nc, protein ca bt m to thnh mng phn b u trong khi bt nho, mng li
ny va dai va n hi, c tc dng gi kh v lm khi bt nho n. Nu mang khi bt
nho ra vi nc, tinh bt s tri i, phn cn li l protein cn c gi l gluten.
- Hm lng gluten t trong bt m chim khong 15 - 35 % ty thuc vo hm
lng protein ca bt m.
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
- Gluten t cha ti 70% nc, 30% cht kh. Cht kh cn li ch yu l protein
(chim 90%), glucid, lipid, khong v enzyme (chim 10%).
- Cht lng gluten c nh gi bng cc ch s nh: mu sc, n hi, dn di.
Bt c gluten cht lng cao th n hi tt, dai cao v dn trung bnh, bnh s n v
ngon.
- Trng hp gluten yu ngha l dn di ln, dai thp, t n hi th bt nho s
dnh, bnh t n v b b ra. tng cht lng gluten khi nho bt c th b sung
cc cht oxy ha: acid ascorbic, kali bromat, peroxit,, ngc li nhng cht kh
s lm gim cht lng gluten.
d. Glucid:
- Ch yu l cc loi glucid khng ha tan trong nc (tinh bt, cellulose, hemicellulose,) v mt s t ng (saccharose, glucose, fructose, maltose).
- Tinh bt: L glucid quan trng nht, cha trn 90% cht kh ca bt. Hm lng tinh bt cng ln th hm lng protein cng nh v ngc li.
- Cellulose v hemicellulose: Ph thuc vo hng bt, hng bt cng thp th hm lng 2 loi glucid ny cng cao.
- ng trong bt chim khong 0,8-1,8%, bt hng cng thp th hm lng ng cng cao.
- Dextrin v pentozan: c nh hng xu ti cht lng bnh v dextrin khng ht nc nn nhiu dextrin rut bnh t v t n hi, cn pentozan d keo ha lm tng nht v dnh ca bt nho.
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
- Cellulose v hemicellulose: c th ngi khng tiu ha c nn trong bt cng t cng tt, hm lng hai cht ny trong bt m ho hng v loi I t hn trong loi II v loi th.
e. Lipid :
- Cha khong 0,8- 2,5% ty loi bt.
- Trong bt m c khong 0,4- 0,7% photphatid, ch yu l Leucithin.
- Leucithin l cht bo c tnh ho nc v hot ng b mt cao nn nh ha tt gip cho gluten n hi tt hn lm tng cht lng bt nho v bnh nng.
- Trong qu trnh bo qun, cht bo d b phn hy, gii phng acid bo t do, nh hng ti acid v mi v bt.
f. Vitamin:
- Bt m cha nhiu vitamin nh: B1, B6, PP.
- Hng bt cng cao th vitamin cng thp v ngc li.
g. H enzyme :
- Enzyme trong bt c y cc h trong ht m, tuy nhin trong sn xut cn c bit lu
protease v amylase. Protease phn gii protein cu trc bc ba, do gluten b vn
nt lm gim cht lng bt nho. Protein bt m c hot ng mnh 45- 47oC v
pH=4,5-5,6. Khi b sung cht kh th hot ca protease tng nhng vi cht oxy ha
v mui n b km hm.
- Tc dng tch cc ny ch i vi -amylase v n thy phn tinh bt thnh maltose, cn
-amylase thy phn tinh bt thnh dextrin m dextrin th lin kt vi nc km lm cho
rut bnh b t, do lm gim cht lng bnh.
h. Ch tiu nh gi bt m :
- Cht lng bt m c nh gi theo TCVN 18957-76 hoc TCVN1874:1995 Trong , bt m c nh gi v cc ch tiu sau:
- m: thng qua phng php sy.
- mn: thng qua vic sng trn ry in vn tc 180 - 200 vng/pht vi kch thc ry: d = 125mm
- Mu sc, mi v: dng phng php cm quan.
- nhim cn trng: sng trn ry v quan st.
- Tp cht st: dng nam chm tch v nh gi.
- Khi lng, cht lng gluten t: cn, kim tra mu, cng, n hi.
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
- chua: s dng phng php trung ha.
- Hm lng tro: bng cch tin hnh v c ho mu.
i. Cc ch tiu cht lng bt m dng trong sn xut bnh biscuit :
2.2 . ng :
- Trong sn xut bnh, ng c dng ch yu l ng saccharose.
- Ngun gc: ng saccharose rt ph bin trong t nhin, c nhiu trong ma, c ci ng hay tri tht nt, tn ti di dng tinh th i khi cng c th tn ti di dng v nh hnh nhng khng bn.
- ng saccharose c:
+ Cng thc phn t: C12H22O11
+ Khi lng phn t: 324
+ Khi lng ring 1,5879g/cm3
+ Nhit nng chy 185oC
- Tnh cht ca saccharose:
+ Trong mi trng axit v nhit cao rt d b thy phn cho ra glucose v fructose (tc xy ra hin tng nghch o ng).
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
+ Thng thng t ht m nhng khi un nng nhit cao (khong 130oC) th li c kh nng ht m mnh v n 160oC th bt u cho phn mg caramen ha.
+ Tan tt trong nc ( ha tan 25oC l 2,04 kg/kg nc) v tan tng theo nhit .
+ ngt trong dung dch ph thuc vo s c mt ca cc cht khc v iu kin mi trng nh pH, nht, v hm lng NaCl
- Vai tr ca ng trong sn xut bnh:
+ Vai tr chnh ca ng l to v ngt. Ngoi vic to v ngt, ng cn gp phn to cu trc, mu sc, hng v thm ngon cho sn phm bnh nng.
+ ng lm mm bt nho, gip bt m ht nc trng n
+ ng l ngun cung cp nguyn liu cho phn ng Maillard, phn ng Caramel.
- Cc ch tiu cht lng ng dng trong sn xut bnh biscuit
- Sau khi chn ng tinh th t cht lng nh trn, ta em xay ng tinh th thnh bt qu trnh ha tan nhanh hn.
2.3.Cht bo :
- Cc loi cht bo thng c s dng trong sn xut bnh l:
- Shortening: l sn phm cht bo no, thu t qu trnh hydro ha du thc vt, nhit nng chy cao, khng mi v, c mu trng ng v rn iu kin thng B: thu nhn t vng sa, hm lng bo cao (trn 80%).
- Vai tr ca cht bo:
+ Lm tng cht lng cm quan
+ Mm bt
+ Tng gi tr dinh dng v nng lng
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
- Ch tiu b v shortening dng trong sn xut
2.4. Trng :
- Trng l nguyn liu trong sn xut bnh. Trng c s dng di dng ng lnh
hoc bt trng (sn phm sy kh t trng ti nhit khong 1800C). Trng l mi
trng tt cho vi sinh vt gy bnh pht trin do cn v sinh sch s cc dng c tip
xc vi trng.
- Lng trng g rt giu cht bo v lecithin, cc thnh phn ca trng to nn mi v
c trng truyn thng cho bnh.
- Vai tr ca trng :
+ Tng gi tr cm quan
+ Tng gi tr dinh dng
+ To bt, h tr cho vic to gel
+ Lm tng th tch bnh
Cc ch tiu chn trng
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
2.5. Bt n :
- Sodium bicarbonat NaHCO3
- Thuc n l hp cht ho hc b phn hu trong qu trnh nng v sinh ra cc sn phm th kh, hnh thnh cc l hng kh bn trong bnh, to cu trc cho bnh v lm cho bnh xp.
- Sodium bircarbonat thng c gi l soda, dng tinh th hoc bt trng. Trong qu trnh nng soda phn hu to ra kh CO2 v lm tng th tch v xp ca bnh.
NaHCO3 Na2CO3 + CO2 + H2O
- Khi c mt ca hi nc, NaHCO3 s phn ng vi mt s cht c tnh acid gii phng ra kh CO2, phn li to thnh mui sodium v nc. Khi gia nhit, bicarbonat s gii phng ra mt s phn t CO2 v phn cn li l sodium carbonat. Lng kh thot ra lm xp bnh l 50%. Kh CO2 sinh ra khng mu, khng mi nn khng nh hng xu n cht lng bnh v lm cho bnh c mu vng p v v ngon c bit. y l loi thuc ni c s dng rng ri.
- Dng sodium bicarbonat qu mc s lm cho bnh biscuit c tnh kim, c ming hi vng vng b mt v c v kh chu. Gi tr pH cao, nh vt qua gii hn pH = 8 th cng c mi nh vy. Thng thng, mt vi loi bnh qui c bit, pH ca bnh l 7.0 0.5 v iu ny t c bng cch dng mt lng sodium bicarbonat.
- Yu cu k thut ca bt n trong sn xut bnh biscuit cho theo bng
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
2.6. Mui :
- Mui dng trong sn xut bnh thng l NaCl
- Hm lng s dng: khong 1 - 1.5 % khi lng bt nho.
- Vai tr ca mui:
+ To v
+ Tng dai ca gluten v gim dnh ca bt nho
2.7. Hng liu:
Hng liu c nhiu dng:
- Hng liu t nhin nh: hng cam, chanh, to, qu, hi l c trch t v, qu, r cy bng cch ngm cn ri em chng ct.
- Hng vani thin nhin c sn xut t qu trnh ln men t nhin ca tri vanilla. Vanillin l thnh phn chnh ca hng vani thin nhin, chim n khong 85%, tip theo l phydroxybenzal-dehyd khong 9% v p-hydroxy-benzyl methyl ether khong 1%; phn cn li chia cho khong 200 cht to mi khc v tuy t, nhng chng to ra du n ring cho cc thng hiu vani khc nhau, nh Bourbon, Tahiti...
Vai tr ca hng vani trong sn xut bnh biscuit: To ra hng v ring, c trng cho
sn phm.
- Hng liu tng hp l hng liu to thnh bng cc phng php tng hp ha hc. Thng cha t 4-13% cht thm tng hp.
- Hng liu hn hp bao gm c 2 loi hng liu trn. Kim tra tinh khit ca hng liu bng cch kim tra s c mt ca cc kim loi nng nh Zn, Cu, As Th mc ha tan hon ton ca 1 ml hng liu/1 lt nc m khng b vn c.
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
II. QUY TRNH SN XUT BNH BISCUIT:
[L Vn Vit Mn V Cc Tc Gi, Cng Ngh Ch Bin Thc Phm, NXB i Hc Quc Gia TP.H Ch Minh, Nm 2010]
[http://www.ebook.edu.vn/?page=1.18&view=10893]
[http://www.tailieu.vn/xem-tai-lieu/cong-nghe-san-xuat-banh-bich-qui-xop.167764.html]
1. S QUY TRNH :
15-20 pht, m 16- 20%
Nho tc cao, tg 15- 20
ng u, nhanh
15
Bt m
Ry, loi b tp cht
Trn u
Nho
p, dp khun to hnh
Nng bnh
Lm ngui
Bao gi
Bnh biscuit
Tp
chtBt n,
vani, mui
Hn hp kem trng
Bao b
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
Nhit 400C
Nng dn nhit Nng 3gon, 15-20
n nhit thng
Tc nhn l khng kh
2.THUYT MINH QUY TRNH: [http://www.ebook.edu.vn/?page=1.18&view=10893]
2.1. Giai on chun b nguyn liu :
- Cc nguyn liu dng sn xut bnh biscuit bao gm: bt m, ng xay, b, bt ni, trng, mui, vani. Tt c cc nguyn liu phi c cn ong chnh xc theo cng thc v c x l nh sau:
- Bt m: em ry, loi b tp cht lm cho bt mn trnh ng cc trong qu trnh nho trn; loi b tp cht ct sn, ng thi cng on ny ta gn thm nam chm d kim loi tch kim loi. Nguyn liu ca chng ta phi m bo t c cc tiu chun ca nguyn liu c t ra. cng on ny, ta sng bng ry in, c vn tc 180-200 vng/pht, vi kch thc ry d=125 mm.
- Mui n, bt n v vani: y l nhng ph gia quan trng ta c c sn phm bnh biscuit thm ngon v c cm quan p. Cc ph gia ny sau khi c em cn khi lng cn cho qu trnh lm bnh th c em i trn trc tip vo bt m c chun b trc. Hn hp ny c trn kh v yu cu hn hp phi c trn u vo nhau.
- Hn hp kem: y l hn hp c chng ta chun b ring, v cng on chun b hn hp kem ny c th hin nh sau:
16
Bt trng
Ha nc
nh trng
nh tan ng
Tn b
Hn hp kem trng
ng
B + Shorternin
g
Nc
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
Tc cao, trong 5 pht
nh t 2-3 pht
+ Trng y c chng ta s dng di dng bt nguyn trng. Vi quy m cng nghip v iu kin nh xng, th cng vic p trng tch b v trng l cng vic rt tn thi gian v trng ca chng ta s d b nhim bn v nhim khun, do chng ta s dng bt trng c sy kh nhit 1800C, va tin li, kinh t, v sinh v tit kim c nhiu chi ph sn xut. Bt trng c em i ha tan vi nc vi t l bt trng:nc = 1 kg:3 lt. Sau 2 pht, em nh trng bng my nh trng, ta nh vi tc cnh khuy cao v nh trong vng 5 pht trng c bng xp hon ton.
+ Sau khi trng c nh bng, ta phi trn vi ng theo mt t l nht nh ri tip tc nh cho ng tan hon ton v ta nh ng trong vng 2-3 pht l c. ng y c em xay nh thnh bt mn v cho qua ry loi b tp cht v trnh b ng cc, d dng ha tan trong dch trng.
+ Tip , chng ta cho b vo tn u vi hn hp dch trng-ng trn. Ta cho my nh n lc hn hp ng nht c mu vng st l hn hp kem ca chng ta chun b hon thnh.
2.2. Nho bt :
- Trc khi nho bt cn phi trn kh hn hp gm bt m, bt n, vani v mui, nhm to s ng u. Sau cho hn hp ny vo nh cng vi hn hp kem c chun b.
Qu trnh nho trn bt m lm bnh bch quy thng ch din ra trong khong nhit 20-400c. Nhit thay i ph thuc vo cht lng bt m nguyn liu v tnh cht lu bin ca bt nho. i vi loi bt nho c mng gluten kh tt, nhit khi bt nho duy tr 400c. Cn i vi loi bt nho c mng gluten yu th nhit nho trn
17
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
cn thp, khong 25-300c. Thi gian nho bt khong 15 20 pht. i vi bnh biscuit t0 nho l 28-300c, m bt nho 16- 20%.
- Mc ch: to thnh khi bt nho c tnh cht thch hp, c tnh ng nht v cu trc, mu sc v s phn b, mm do, khng dnh tay.
- c im bt nho: khung gluten pht trin, mng gluten lin tc bao bc quanh cc ht tinh bt v cht bo.
- Cc bin i xy ra trong qu trnh nho
+ Bin i vt l
* T hn hp cc vt liu ri rc ban u to thnh mt khi bt nho ng nht, do v n hi.
* Trong khi bt nho, ng thi vi pha lng cu to t nc t do, protit ha tan, ng v cc cht khc, cn c pha kh c to nn t s tch ly cc bt kh trong qu trnh nho.
* Lc u, khi nho, khi bt cn dnh do lng nc t do cn nhiu. Sau khi nho mt thi gian nht nh, cc nguyn liu lin kt cht ch vi nhau th dnh gim, ng thi th tch v khi lng ring cng gim. Nhng sau , do c s xm nhp v tch ly kh trong khi bt nho nn th tch khi bt li tng ln.
* Trong qu trnh nho, nhit ca khi bt tng ln do nng lng ca qu trnh c hc chuyn thnh nhit, nhng khng ng k. Ngoi ra, cn c s thm thu ca cc hp cht mu, mi, v, t cc nguyn liu ph v ph gia vo trong khi bt nho.
+ Bin i ha l
* Ht tinh bt trng n do ht nc, protein ht nc to trng thi do
* Cc thnh phn ri rc lin kt vi nhau to khi ng nht, khi lng ring v nht ca hn hp thay i. nht tng. Xy ra s ha tan ca cc nguyn liu.
* Thnh phn chnh trong vic hnh thnh nn khung gluten l gliadin v glutenin. Khi nho bt, hai thnh phn ny s ht nc v tng tc vi nhau, vi cc thnh phn khc trong khi bt nho, to thnh nhng si ch mng v mng mng dnh cc ht tinh bt thm nc vi nhau to thnh h keo.
* C s hp thu cht bo ln b mt cc misen lm cho lin kt gia cc misen gim, lm gim n hi ca khi bt nho nhng tng xp.
* Mui n phn ly thnh cc ion. Cc ion ny s lm tng hng s in mi ca nc,
18
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
gim dy v in tch ca cc ion bao quanh cc phn t protein, lm cho cc phn t protein tin li gn nhau hn gip hnh thnh lin kt a nc v k nc, to nn phn t protein c khi lng ln v tng cht ca mng gluten.
+ Bin i ha hc
* Xy ra cc phn ng ha hc to xp cho sn phm do c s dng bt n. S oxi
ha cht bo di tc dng ca oxi.
* To nn nhng lin kt ha hc mi do trong qu trnh hnh thnh mng gluten nh lin
kt hidro, lin kt cu disunfua, tng tc a bo.
+ Bin i ha sinh
* Di tc dng ca enzym protease, amylase v lipase th protein, tinh bt v lipit thy
phn to thnh nhng phn t n gin.
+ Bin i cm quan
* Ch yu l s thay i v trng thi nguyn liu
2.3. p to hnh :
- Mc ch: to ra nhng ming bt sng c kch thc, hnh dng, hoa vn theo yu cu.
- Cch tin hnh:
+ Ta tin hnh p dp khun bnh trn thit b p to hnh bng khun c quay.
+ Bt sau khi nho xong phi em to hnh lin trnh nh hng xu n cht lng bnh.
+ Khi bt nho xp c cho vo khun p, phn bt tha bn ngoi khun c mt dao co ra. b phn to hnh ny, cc khun dp c nhiu hnh dng khc nhau c khc ni trn thn cc trc quay,bt va c trc quay cn p, va c dp to hnh cho bnh. Bnh c to hnh trn khay nng bnh c chun b sn, qut ln khay mt t du bnh thnh phm khng b dnh khay khi nng. To hnh xong phi em i nng ngay, khng c lu. V lu bnh s xut hin cc l kh, bt b chy ra, cht lng bnh b gim. Ngoi ra, nu bt qu lu trn khay s lm dnh khay, sau khi nng xong kh ly ra. c im c trng ca bnh biscuit so vi cc sn phm bnh cng loi khc l c hnh dng v hoa vn p, tinh xo v phong ph.
+ To hnh c quay c nhng thun li l h thng my mc n gin v khng c nhng ming bt ra phi ti s dng. Trong mt khun c quay, tt c bt nho u c bn cht ging nhau v khng c nhng mnh bt ra phi ti hp tr li. Hnh dng ca khun c c nhiu mu phc tp hn l to hnh theo phng php cn ct. Khi bt nho t hay nhiu u c th c khun c.
19
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
- Yu cu: to hnh phi nhanh chng nu khng s lm thay i cu trc bt nho. Bnh to hnh xong phi c kch thc v khi lng ng u nhau.
20
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
M T CNG ON P KHUN TO HNH
21
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
2.4 . Nng :
- Mc ch :
+ Lm chn bnh
+ Gim m ca bnh
+ Tiu dit vi sinh vt
+ To cu trc cho bnh
+ C nh khung gluten
+ To mu, mi cho bnh
- Cch tin hnh
+ Bnh c dp trn khay ri c a thng vo l nng bnh.
+ Do bnh biscuit c hm lng ng v cht bo cao nn chn ch nng l nhit thp, thi gian di.
+ Bnh nng 3 giai on v thi gian l 15-20 pht.
- Cc bin i ca nguyn liu trong qu trnh nng .
Bin i vt l
+ Bin i v nhit v m
* Nhit bnh thay i khng ngng trong qu trnh nng do s thay i nhit ca
bnh sng vi b mt t nng ca l v khng kh trong l nng. Nhit di chuyn t
v vo tm bnh.
* Chia thnh 3 giai on thay i nhit :
. Giai on u ca qu trnh nng: nhit tng dn. Khi bnh mi cho vo l
nng, nhit bnh bng nhit mi trng, cn nhit l nng cao (180-
185oC), nn c s truyn nhit t b mt vo trong bnh. Trong nhng pht u tin ca
qu trnh nng, m cng bt u di chuyn vo trong lm kh b mt bnh. trnh
trng hp b mt b kh, ta tng m bng cch h nhit trong l nng.
. Giai on ny kt thc khi rut bnh t nhit khong 70-80oC, v bnh t nhit
khong 100- 105oC. y l giai on truyn nhit cho bnh, trnh to v bnh qu cng.
giai on ny tinh bt h ha, protein bin tnh v phn hy thuc n.
22
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
. Giai on trung gian ca qu trnh nng: nhit l nng tng ln khong 220-
2550c, hnh thnh v bnh, nhit v n nh, b mt v t 180- 1850c, nhit tm
bnh tng ln t 100- 1050c. Nc m t do bt u thot ra ngoi.
.Giai on cui ca qu trnh nng: nhm hon thin sn phm,nhit ti v gim
xung n khong 110-115oC th dng li v nhit ca lp st v khng c qu
100oC, nhit tm khong 100- 1050c. m t do gim, to v ngn cn s thu nhit
t ngoi vo v thot m ra. Lng nc trong v bnh mt phn chuyn vo mi
trng bung nng, mt phn chuyn vo pha trong rut bnh. m chuyn dch t
khu vc nng hn n khu vc ngui hn v t khu vc m hn n khu vc kh hn. Tc
bc hi m gim dn v bng khng.
+ Bin i v kch thc
* C s thay i do tc dng ca cc kh sinh ra khi phn hy thuc n nhit nng. Khi nhit bnh tng th p sut v th tch ca cc kh tng ln, dn n kch thc cc l hng trong bnh tng v lm cho th tch bnh tng.
Nhit phn hy ca NH4HCO3 l 60oC.
Phng trnh: NH4HCO3 NH3 + CO2 + H2O
Nhit phn hy ca NaHCO3 l 80-90oC.
Phng trnh: 2NaHCO3 Na2CO3+CO2+H2O
*S gin n th tch trong qu trnh nng ph thuc vo cc thng s sau:
Phng php lm n
Lng v loi bt n
Nhit v m l nng
m v thnh phn bt nho
Kch thc v hnh dng ming bnh
*Khi lng v khi lng ring gim i ng k do b mt nc
Bin i ha l
* H keo: thay i
* Protein: 30oC bt u trng n, 40oC trng n trit , 50 - 70oC b bin tnh.
* Tinh bt: trng n tt nht nhit 40 - 60oC, ng thi vi s trng n l s h ha. S h ha xy ra trong sut qu trnh nng, thu ht mt lng nc ng k lm bnh t c kh thch hp
23
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
* Trng thi: di tc dng ca nhit cao, trng thi ca sn phm bin i to thnh cu trc xp v s to thnh v. S chuyn trng thi sng sang chn.
* S to thnh khung xp do :
Protit ng t, tch nc xy ra 50-70oC
Tinh bt ht nc trng n v b h ha lm bnh kh hn
Tinh bt thy phn mt phn to dextrin
*S to v : Khi cng bay hi m trn b mt xy ra mnh m v tinh bt lp ngoi b h ha phn no, s chuyn m n b mt s khng b p lng m mt i, b mt s kh dn v to thnh lp v cng.
Bin i ha sinh
* Vi sinh vt : Khi nhit ca nguyn liu tng ln qu 60oC, vi sinh vt b tiu dit dn cho n tiu dit gn nh hon ton sau khi nng.
* Enzym : Ti nhng im m tc nhit tng nhanh (phn v) cc loi enzyme hu nh b v hot ngay. Cn li nhng phn bn trong ca bnh nhit tng chm hn, thi gian enzyme c duy tr nhit ti thch cho hot ng ca chng ko di hn, do vy chng hot ng mnh hn.
Bin i ha hc
* Tinh bt: hm lng tinh bt gim v mt phn b phn hu trong qu trnh nng bnh to ra cc dextrin v ng.
* ng: hm lng gim do tham gia phn ng Caramel v Maillard, tuy vy lng ng ny gim khng ng k.
* Protit: hm lng protit tng nhn chung khng thay i nhng tng loi protit ring bit th c s thay i ln.
* Cht bo: hm lng cht bo gim do hp th khng bn ln khung bnh, tuy nhin lng cht bo gim khng ng k.
* Ch s it ca cht bo: sau khi nng ch s it ca cht bo gim i rt nhiu. Ch s axit ca cht bo c thay i nhng khng theo quy lut nht nh.
* kim: gim nhiu do tc dng ca bt n kim vi cc cht c tnh axit trong bt nho.
* Cht khong: hu nh khng thay i trong qu trnh nng Bin i cm quan:
* Mu:
- Trong qu trnh nng, trn b mt xut hin mt lp v vng mu nu v to ra hng v thm ngon
- Bnh chuyn dn sang mu vng nu do:
24
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
Phn ng Maillard
Phn ng to dextrin ca tinh bt
Phn ng Caramel.
* Mi
- S phn hy ng kh to ra fucfurol v cc andehyt khc lm cho bnh c hng thm v mi v d chu c bit.
- Phn ng oxy ha cht bo t do to aldehyt, lactone, ceton, nhng cht to hng thm c bit.
2.5. Lm ngui :
- Mc ch: lm ngui gip cho qu trnh bao gi c thun li v trnh ngng t m sau khi bao gi gip bo qun bnh c tt hn.
- Cch tin hnh: sau khi ra khi l nng, nhit ca bnh cn cao, bnh ang mm phi lm ngui s b n nhit 65-70oC, tch bnh ra khi khay v lm ngui n nhit thng.
- Tc nhn lm ngui l khng kh. Bnh d b ht m khng kh nn phi chuyn vo gi ngay.
2.6. Bao gi :
- Mc ch:
+ Bo qun: do bnh biscuit l sn phm d ht m nn thit k bao b kn, chng m.
+ Thun tin trong qu trnh vn chuyn v phn phi.
- Cch tin hnh:
+ Sau khi bnh ngui, ta cn khi lng cho ti sn phm ri ng gi.
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
3. T L PHI TRN:
III.THIT B MY MC S DNG TRONG QU TRNH: [http://ebook.lhu.edu.vn/?CID=460]
[http://kiencuong.com/san-pham/may-dong-goi/may-dong-goi-keo-banh]
1. My trn bt:
My dng trn nguyn liu bt sn xut bnh quy. Nguyn l hot ng: trn quay kiu trc vt hai hng.Tc trn: 23 vng/ pht, tc c nh.Dung tch trn: 150-200 kg/hThi gian trn: 15-25 pht/mCht liu thng trn: Inox 5 cm.Cng sut: tng cng sut 12.5 kwin ngun: 380V/50HzKch thc my: 1640*1000*1670 mmTrng lng my: 1800 kg.
2. Thit b nho:
2. My dp p:
26
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
B phn to hnh khun c 1, c gia cng thnh hnh hoa vn phong ph. B phn to hnh chuyn ng qua li, a khi bt nho c cn 2, nm trn bng ti 3va2 p xung, p sut dp 0.3 0.5 MN/m2 (3 5kg/cm2)
3. My phun du:
My dng phun du ln b mt ca bnh quy.My phun du u v d dng iu chnh lu lng phun du. Du trc khi phun c lc thng qua my lc du c li lc bng thp.
4. L nng:
Dng nng chn bnh quy.L c th tng gim nhit mt cch d dng
Cht liu: thp tm c lp bo n.
5 . Bn ng gi:
Dng cho b phn ng gi a bnh vo thng hoc ti my ng gi
6. S m phng:
27
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
IV. CH TIU CHT LNG SN PHM V CC YU T NH HNG N CHT LNG SN PHM:
1.Ch tiu cht lng sn phm:
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
[L Vn Vit Mn V Cc Tc Gi, Cng Ngh Ch Bin Thc Phm, NXB i Hc Quc Gia TP.H Ch Minh, Nm 2010]
[http://www.ebook.edu.vn/?page=1.18&view=10893]
[http://www.tailieu.vn/xem-tai-lieu/cong-nghe-san-xuat-banh-bich-qui-xop.167764.html]
Ch tiu cht lng bnh bch quy v yu cu k thut c quy nh trong TCVN 5909 :1995 bao gm cc tiu chun sau:
a. Ch tiu vi sinh:
b.Ch tiu ha l:
Tn ch tiu Gi tr
m, %, khng ln hn 4
Hm lng protein, %, khng nh hn 3.7
Hm lng cht bo, %, khng nh hn 20
Hm lng ng ton phn (saccharose),%, khng nh hn 15
Hm lng tro khng tan trong HCl 10%, %, khng ln hn 0.1
kim, (), khng ln hn 2
c. Ch tiu cm quan :
Tn ch tiu Yu cu
Hnh dng bn ngoi
Bnh c hnh dng theo khun mu, vn hoa r nt. Bnh khng b bin dng , dp nt, khng c bnh sng.
Mi v Bnh c mi thm c trng ca tng loi
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
Trng thi Gin, xp, mn mt
Mu sc Mu c trng theo tn gi tng loi bnh, khng c vt chy en.
To cht l Khng c
2. Cc yu t nh hng n cht lng sn phm:
http://www.ebook.edu.vn/?page=1.18&view=10893]
[http://www.tailieu.vn/xem-tai-lieu/cong-nghe-san-xuat-banh-bich-qui-xop.167764.html]
a. nh hng ca nguyn liu:
- Bt m:
+Protein: hm lng protein cng nhiu th kh nng ht nc cng tt, cht lng
gluten cng cao. Protein trong bt m (gliadin v glutenin) s ht nc to khung gluten
cho bt nho.
+Tinh bt: Lm cho bt nho do, sn phm t, ti xp. Do tinh bt cng c kh
nng ht nc, nn n s hn ch s ht nc ca protein, lm khung gluten khng
chc. Lm b mt sn phm lng bng: khi gia nhit, nhit cao tinh bt b phn gii
to thnh dextrin trn b mt bnh. iu kin thiu nc, dextrin lm cho b mt bnh
lng bng.
+ Dextrin: dextrin t lin kt vi nc, nu dng bt c hm lng dextrin cao th bt
nho s b t v km n hi.
+ Pentozan: d keo ha lm tng nht v dnh ca bt nho, nh hng n kh
nng to hnh
+ m: m bt m cng cao th kh nng ht nc cng gim
+ C ht: bt cng mn, tit din b mt cng ln nn tc ht nc cng nhanh. Do
yu cu phi s dng bt mn
- ng
+ ng lm cho bt nho tr nn mm, nht, nu qu nhiu ng th bt nho s b
nho, dnh tay.
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
+ ng cha nhiu nhm -OH, khi cho ng vo bt th kh nng ht nc ca bt v
gluten gim. Do lng nc lin kt vi bt nho gim, lng nc t do dng
ng tng. V vy nu cho qu nhiu ng th bt nho s b nho, dnh tay, cng nhiu
ng th bt nho cng chy. Ngoi ra, ht m ca ng cng ln th bt nho cng
nho.
+ Lng ng nh hng n kh nng ht nc ca bt. Kh nng ht nc ca bt
gim 0,6% khi tng lng ng ln 1%.
+ Kch thc tinh th ng cng nh hng n cht lng sn phm: nn s dng
ng ht mn d ha tan, trnh trng hp ng cn ng li trn b mt bnh
- Cht bo
+ Cht bo to thnh mt mng mng bao bc cc ht tinh bt nn bt khng ht nc,
trng n lm cho mng gluten khng cht, khi bt nho mm. V n c tc dng nh
mt cht bi trn, nn vi s lng ln cht bo s to nn cu trc bt nho c, mm.
+ Lm gim tnh n hi ca khung gluten: v n to ra mt mng mng trn b mt cc
misen t lm yu lin kt gia cc misen vi nhau. Do co gin ca khung gluten
b gim. Hm lng cht bo cng ln, bnh biscuit sau khi nng cng b.
+ Cht bo to xp cho sn phm: khi cho vo khi bt nho, cht bo to nn mt
mng mng c tc dng bao trm v bi trn cc ht bt, nh gi c lng kh
trong bt nho. Do khi nng, lng kh s thot ra to xp cho bnh.
- Trng:
+ To cu trc ti, xp cho bt nho, lng trng trng cha albumin c tc dng to bt cho khi bt nho.
+ Cht lexitin trong lng trng l mt cht nh ha rt tt, lm tng kh nng phn tn ca cht bo, c tc dng lm gim nht v tng tnh do cho khi bt nho
+ Ngoi ra cc protit v lipit tn ti dng lipoprotein c tc dng lm bn h nh tng.
- Mui
+ Mui khi cho vo khi bt nho s b phn ly to thnh cc ion, hnh thnh cc tng
tc k nc v a nc, to thnh phn t protein c khi lng ln hn, lm tng
cht ca mng gluten.
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
+ Mui lm gim hm lng gluten nhng li lm tng cht lng gluten
+ Mui c kh nng ht nc rt cao, do khi c mt ca mui, n s hn ch kh
nng ht nc ca bt, lm gim hm lng gluten.
+ Trong mui c ion Na+ nn to ra lin kt ion gia cc chui protein, lm khung
gluten cht li, do lm tng cht lng khung gluten.
+ Mui c ch hot ng ca enzym protease, l enzym thy phn protein, nn mui
gip khung gluten pht trin tt hn.
b. nh hng ca ch nho:
- m ca bt nho
Nc la mot thanh phan quan trong trong viec hnh thanh bot nhao: no rat can thiet cho viec hoa tan cac thanh phan khac, la mot yeu to quan trong anh hng en tnh chat lu bien cua bot nhao.
+ o am qua cao se co anh hng xau en cac giai oan gia cong tiep:
De dnh khuon trong tao hnh, lam cho nang suat cua thiet b tao hnh giam i ro ret.
Trong qua trnh nng, o am cao th qua trnh nng keo dai, lng hi va kh tao ra nhieu lam thay oi cau truc cua banh. o am cao th cng o trao oi nhiet cao, de dang tao nen cac phan ng gay anh hng xau en chat lng san pham.
Trong trng hp o am qua cao, bot nhao co the khong a vao cac khau san xuat tiep theo ma phai c nhao lai.
+ o am thap kho khan trong khau tao hnh.
+ o am anh hng en chat lng bot nhao:
Ham lng nc cang nhieu se lam tang tnh chay long va tnh dnh cua bot nhao.
Nc gop phan vao viec lam giam tnh an hoi cua bot
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
nhao.
- Thi gian nho
+ Nho cng lu th kh nng gi nc ca gluten gim, lng nc lin kt gim v
lng nc t do ca khi bt nho tng ln, v protit b bin tnh di tc dng c hc.
+ Trong khi nho th bt s trn ln hon ton vi nc, bt nho s b dnh.
+ Nho n mt thi gian nht nh th dnh ca bt nho s gim, do trong thi gian
nho protit v cc cht khc trong bt lin kt vi nc, hm lng nc t do trong
bt nho gim xung.
+ Tng thi gian nho trn s lm mm khi bt nho, lm gim nht v tnh n hi
ca khung gluten.
- Thi gian nho ph thuc vo cc yu t sau:
+ Loi bt nho: i vi bt nho dai th thi gian nho lu hn bt nho xp to iu kin cho gluten trng n hon ton
+ Hm lng gluten trong bt: khi hm lng gluten tng th gim thi gian nho bt
+ Nhit ca hn hp nguyn liu: do nhit nh hng n s trng n ca protit nn khi nhit ban u cao th thi gian nho bt gim.
+ m bt nho: m ln th gluten trng n nhanh, do nu tng m bt nho m cc iu kin khc khng thay i th phi rt ngn thi gian nho bt li.
- Cng nho
+ Cng nho ph thuc vo cht lng bt v loi bnh
+ Nu nho vi cng nhanh th cc thnh phn ca khi bt nho s nhanh chng c trn u, nhng nht v n hi ca bt nho li gim xung, lm khung gluten d b gy. Do mun hnh thnh khung gluten vng chc (i vi bnh cracker, khung gluten pht trin ti a), th nn nho chm, cn i vi bnh cookies, yu cu khung gluten hn ch ti a, nn cn nho nhanh chng ct t mch ca khi bt. Bt nho ca bnh biscuit c khung gluten pht trin nn nho vi cng va phi.
- Nhit nho
+ Nhit nh hng n s trng n v tnh cht vt l ca bt nho, bt nho
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
trng n tt nht 40oC .
+ Nhit nh hng ti nht v n hi ca khi bt: tnh cht lu bin ca bt
nho chu nh hng bi thnh phn protein. Bnh thng cc chui polyme lin kt vi
nhau bng lin kt hydro v tng tc k nc. Vic tng nhit nho s lm tng lin
kt ngang ca chui polyme v tng thi gian tn ti ca chng, do tng n hi ca
khi bt nho.
+ S tng nhit cng nh hng n t trng: do c s chy ca cht bo. Cc tinh th
bo trong bt nho c tc dng n nh cc bong bng kh, khi nho bt, cc bong bng
kh c hnh thnh lm tng t trng ca khi bt nho. Nhng khi tng nhit qu cao
th hu ht cc tinh th bo b tan chy, cc bong bng kh b v s lm gim t trng
khi bt nho. m bt nho
+ Nc l thnh phn quan trng trong vic hnh thnh khi bt nho, n rt cn thit
trong vic ha tan cc thnh phn khc, hydrat ha protein to khung gluten.
+ Nc cng l mt yu t quan trng nh hng n tnh cht lu bin ca khi bt
nho.
+ Nu m qu cao s gy kh khn cho cc giai on tip theo:
Bt nho dnh, gy kh khn trong qu trnh to hnh
Trong qu trnh nng, thi gian nng ko di, lng hi v kh to ra nhiu gy nh
hng n cht lng ca bnh. m cao th cng trao i nhit cao, d to nn
cc phn ng khng mong mun, nh hng n cht lng bnh. Hm lng nc cng
nhiu cng lm cho bt nho d b chy, tng tnh dnh v lm gim n hi ca khi
bt.
c.nh hng ca quy trnh sn xut v thit b my mc:
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
sn phm t cht lng th i hi cn c mt quy trnh sn xut tin tin v cc loi my mc ph hp. Qua tng cng on sn xut cn c s gim st qun l cht ch, trnh nhng s c do k thut gy ra. Ngy nay, vi nhiu loi thit b my mc hin i, v vy cn p dng vo sn xut nng cao cht lng v hiu sut thu hi sn phm.
Qu trnh sn xut i hi ngi cn b k thut phi giu kinh nghim thc t v c nhng quyt nh chnh xc khng gy lng ph v nh hng ti cht lng sn phm.
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
V. TI LIU THAM KHO:
Sch:
1. L Vn Vit Mn V Cc Tc Gi, Cng Ngh Ch Bin Thc Phm, NXB i Hc Quc Gia TP.H Ch Minh, Nm 2010
2. L Bch Tuyt ch bin v cc cng s, Cc qu trnh cng ngh c bn trong sn xut thc phm,NXB Gio Dc.
Internet:
1. http://www.ebook.edu.vn/?page=1.18&view=10893
2.http://www.tailieu.vn/xem-tai-lieu/cong-nghe-san-xuat-banh-bich-qui-xop.167764.html
3. http://ebook.7pop.net/2010/11/cong-nghe-san-xuat-banh-quy-xop-va-banh.html
4. http://ebook.lhu.edu.vn/?CID=460
5. http://kiencuong.com/san-pham/may-dong-goi/may-dong-goi-keo-banh
6.http://www.answers.com/topic/biscuit 7. http://en.wikipedia.org/wiki/Biscuit
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CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM
MC LC Trang
I. TNG QUAN:.......................................................................................................................1
1. TNG QUAN V BNH BISCUIT:......................................................................................
1.1. Ngun gc ...........................................................................................................................
1.2. Phn loi ...............................................................................................................................
1.3. c tnh ...............................................................................................................................
1.4. Gi tr dinh dng ................................................................................................................
1.5. Gi tr s dng .....................................................................................................................
1.6. Sn phm trn th trng ......................................................................................................
2. TNG QUAN V NGUYN LIU:.......................................................................................
2.1. Bt m...................................................................................................................................
2.2. ng ...................................................................................................................................
2.3. Cht bo ................................................................................................................................
2.4. Trng ....................................................................................................................................
2.5. Bt n ...................................................................................................................................
2.6. Mui.....................................................................................................................................
2.7. Hng liu: ..........................................................................................................................II. QUY TRNH SN XUT BNH BISCUIT:.........................................................................
1. S quy trnh .......................................................................................................................
2. Thuyt minh quy trnh ............................................................................................................
2.1. Giai on chun b nguyn liu ............................................................................................
2.2. Nho bt ..............................................................................................................................
2.3. To hnh ...............................................................................................................................
2.4. Nng ..................................................................................................................................
2.5. Lm ngui ............................................................................................................................
2.6. Bao gi ................................................................................................................................
3. T l phi trn...........................................................................................................................
III.THIT B MY MC S DNG TRONG QU TRNH:....................................................
IV.CH TIU CHT LNG V CC YU T NH HNG...........................................
1.Ch tiu cht lng sn phm:..................................................................................................
2. Cc yu t nh hng n cht lng sn phm:....................................................................
V. TI LIU THAM KHO:.....................................................................................................
37