bai giang cnsx banh keo-thay duc.pptx

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)

CHNG 2: CNG NGH SN XUT KO CNG


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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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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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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



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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%



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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



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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 :



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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



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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



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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



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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



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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



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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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STT

Cngon


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



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Hnh 2.5. Thitbnhi(kneading)



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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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2.3. Quy trnh snxut(nugin on, tngm)

STT

Cngon


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



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STT Cngon


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



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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



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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



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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



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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

CHNG 3: CNG NGH SN XUT KO MM


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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



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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)



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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



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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



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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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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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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


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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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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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


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

CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES-BISCUITS)


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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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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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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

CHNG 4: CNG NGH SN XUT BNH QUY (COOKIES BISCUITS)


108/189


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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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


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


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


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


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)


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


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)


Hnh 4.11. Thitbnhhnh khun rt (depositor)


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( p )



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Hnh 4.12. Thitbnhhnh bng lan -Cake (depositor)


Hnh 4.13. Thitbnhhnh bng lan - Cake (depositor)


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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%


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


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)


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


2 1


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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..)


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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Bng4.10. Nguyn liusdngtrong bnh biscuit


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


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


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)


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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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


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)


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


Hnh 4.16. Thitbtrnbtnho biscuit


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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..


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)


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


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




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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


Hnh 4 21 S thit b xp lp 2 sheeter


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Hnh 4.22. Sxplp


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Hnh 4 23 Thit b cn tm-xp lp(vertical laminator)


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Hnh 4.23. Thitbcn tm xplp(vertical laminator)


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


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)


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


Hnh 4.27. SThitbctnhdng(cutter)Bt hi


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Trcin hoa vn

Trcct

Bthi

Mingbtnhosau khi ct


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


Hnh 4.28. Cculoibtd(bthi)


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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 ..


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


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


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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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 ( )


L nng(tt)L
http://www.ekmasan.com.tr/grup.php?grup_no=5


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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


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


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)


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


Hnh 4.32. Biulm nguibnh


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Kch thc dy

Kch thc mng


Hnh 4.33. Sthitblm ngui


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Hnh 4.34. Mtphncalm ngui


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Hnh 4.35. Thitblm ngui& xpbnh


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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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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


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


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%


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

bai giang cnsx banh keo-thay duc.pptx

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