Quy trnh sn xut nc chanh dy ln men

Nhm 3- DH9TP

I. Gii thiu: Vit Nam, c bit l vng ng bng Sng Cu Long, c nhiu loi cy n tri c trng cho x nhit i nh chui, cam, xoi,thch hp cho vic ch bin thnh cc loi nc gii kht. Trong , chanh dy l loi cy n tri tuy mi du nhp v ph bin Vit Nam khng lu nhng c kh nhiu ngi a thch do hng v thm ngon, li d gieo trng, nn chanh dy ang tr thnh mt loi cy n tri rt c trin vng.

Hin nay, phn ln chanh dy c tiu th dng tri cy ti. Cc loi nc gii kht, nc qu c c, hay mt t tri chanh dy cha nhiu. V vy tn dng ngun nguyn liu, gp phn a dng ha cc sn phm nc gii kht trn th trng, ch bin ra sn phm c gi tr dinh dng v kinh t cao phc v cho tiu th trong nc v xut khu, khuyn khch b con nng dn y mnh pht trin loi cy chanh dy nhiu tim nng ny th vic nghin cu sn xut nc chanh dy ln men l rt cn thit.

Ngoi ra, chanh dy l ngun thc phm rt tt cho sc khe, cha nhiu vitamin A, C v nhiu nguyn t vi lng c ch cho tim mch, gim cholesterol, chng ung th. Nc gii kht ln men t chanh dy l mt sn phm hon ton mang tnh t nhin, khng s dng ha cht bo qun, khng mu thc phm, ph hp vi xu hng tiu dng hin i. y l sn phm giu cht dinh dng, rt tt cho sc khe nu ung iu .

1. Gii thiu v chanh dy Dy Mt (passiflora edulis sims)

Tn khc: Lc Tin Trng, Chm Bao Trng, Mc Mt (Ty), Chi Pha K (H Mng), Chanh Dy.

Tn nc ngoi: purple passion fruit, purple granadilla (Anh), granadilla (php).

H: Lc Tin

1.1. M t

Hnh 1: Hoa v qu chanh dyChanh dy l loi dy leo mnh, di hng chc mt. Thn mm, hnh tr, c rnh dc, nhiu lng tha. L mc so le, chia ba thy nhn bng, mp kha rng, gc l hnh tim c hai tuyn nh, u nhn, gn l ch ba t gc; l km nhn hnh si; tua cung mc k l, di hn l, u cun li nh l xo.

Hoa mc ring l k l, c cung di, mu trng; khng c tng bao; i nm l mu xanh lc; trng nm cnh ri nhau, xp xen k vi cc l i, c mt vng tua gm rt nhiu phn ph hnh si ch (trng ph) lon xon, phn gia mu tm; nh nm mc ngn cung nh nhy, ch nh nm ngang, bao phn mu vng; bu thng hnh cu, mt .

Qu mng, hnh trng; ht nhiu c o bao bc.

Ma hoa qu: thng 3 5

1.2. Thnh phn ha hc Qu dy mt loi ta cho 49,6 % v qu, 36,8 % dch qu v 13,6 % phn cn li.

Qu dy mt loi vng cho 61,9 % v qu, 30,9 % dch qu, 7,4 % phn cn li.

V qu loi ta c cha nhiu pectin 1,5 2,5 % (tnh theo v qu ti) v 9 15 % Canxi pectat (tnh theo v qu kh). Nu em thy phn, pectin ny cho acid D galacturonic, L.arabinose v galactose.

V qu dy mt cha nhiu protein th 2,04 2,84 %, cht chit bng ether (m) 0,05 0,16 %, tinh bt th 0,75 1,36 %, cht x th 4,57 7,13 %, P 0,03 0,06 %, Si 0,01 0, 04 %, K 0,6 0,78 %, vitamin C 78,3 166,2 mg/100g, 1,64 % ng (sucrose, glucose v fructose), acid hu c 0,15 % (acid citric, acid malic), cht lm sn da (ch yu l tannin) 2,98 %. V qu loi ta c pelargonidin 3 diglucosid 1,4 mg/100g.

Phn rut ca qu c cha cyaniding 9 glucosid 97 %, cyaniding 3 (6 malonyl glucosid) 2 % v pelargonidin 3 glucosid 1 % (CA 127, 1997, 31543Z).

Dch qu loi ta cha vitamin C 70 mg/100g, acid dehydroscorbic, carotenoid (ch yu l carotene), tinh du, acid amin.

Tinh du qu loi vng cha n hexyl caproat 70 %, n hexyl butyrate 13,4 %, ethyl caproat 11 %, n hexyl 13,4 %, ethyl butyrate 0,95 %.

Theo Chassagne David v cs 1996, cc tin cht to hng ca qu dy mt l 6 o arabinopyranosyl D glucopyranoisid ca linalol, alcol benzylic v 3 methyl but- 2 en 1 ol (CA, 124 : 284349X). Cc acid amin trong dch qu loi ta l leucin, valin, tyrosin, prolin, threonin, glycin, acid aspartic, arginin v lysine.

Ht chim 7 22 % so vi qu loi ta; 2,4 12,4 % so vi qu loi vng.

Ht ca qu loi ta cha ti 19 % du bo. Cc acid bo l acid palmitic 6,78 %, acid stearic 1,6 %, acid arachidic 0,34 %, acid oleic 19,0 %, acid linoleic 59,9 %, acid linolenic 5,4 %.

Bng 1: Thnh phn ha hc ca tht qu chanh dyThnh phn100 g tht qu

Nc69 80 g

Protein2,3 g

Bo2 g

Carbohydrate16 g

Cht x3,5 g

Ca10 mg

Fe1 mg

Vitamin A20 n v quc t

Riboflavin0,1 mg

Nicotinamid1,5 mg

Vitamin C 30 mg

Ngun: Procea 2, 1992

Theo mt s ti liu khc, dy mt c cha cc alkaloid (harman, harmin, harmol, harmalin); cc flavonoid (apigenin, luteolin) v triterpen glycoside (Passiflorin bng (22R), (245 22,31 epoxy 24 methyl 1 , 3 , 31 tetraoxy 9,10 cylo 9 lanostan 28 oic acid o glycosyl ester)).

1.3. Tnh hnh trng v pht trin chanh dy nc taTheo Minh Tun th chanh dy xut hin cc tnh min Bc vo u thp nin 90 v khong by tm nm nay mi vo n ng Bng Sng Cu Long. V Vit Nam c cy chanh dy (min Trung gi l cy chm bao mt loi cy hoang di c tc dng cha bnh mt ng) nn loi dy leo tri trn, ln gp i tri binh bng, v mu xanh khi chn mu vng lt, rut tri c v chua thanh hi ging chanh mi c tn gi l chanh dy.

Chanh dy vo Vit Nam c hai ging, phn bit bng xut x v mu v. Ging chanh dy v mu vng c ngun gc t Sri Lanka, Uganda v Hawaii c mt Vit Nam vi tn gi chanh dy. C khuyn co trng ging chanh dy v vng vng nhit i nng m, ging cho tri theo ma, t l cm thu hi cng nh cht lng cm cao, nhng nng sut khng cao lm. Tuy nhin, trng vng tng i cao nh Lm ng cng cho tri nhiu.

Chanh dy c v mu c ngun gc t i Loan v Australia, thch ng vi cc vng kh hu mt m, nhit bnh qun 18 200C, cao trung bnh t 800 1.000 m so vi mc nc bin, c kh nng ra hoa v u qu quanh nm, cho nng sut rt cao. Ti c Trng (Lm ng) ging chanh dy v c nhp t i Loan c tn khoa hc l Passiflora edulis, dn a phng gi l cy mt mt, ngi i Loan gi l Bch hng qu. Cn b k thut a phng cho bit ti c Trng c th xung ging bt c thng no trong nm. Cy chanh dy trng thnh c m t ging nh cy su su b trn gin v cho qu quanh nm.

Mt chu k kinh t ca vn chanh dy l ba nm. Trong ba nm thu hoch hai v, mi v ko di 18 thng, gia hai v p dng k thut ct n cnh ging nh vi tri nho, chm bn cho v sau. Sau khi thu hoch v hai nn ph b, trng li th cy mi sai qu, qu to v t b su bnh hi.

Nng sut trung bnh ca cc h trng chuyn t 45 50 tn/ha, nu chm sc tt c th t 80 100 tn/ha.

1.4. Cng dng

Qu chn n c, dng lm trng ming sau ba n. Theo ti liu nc ngoi, tht qu dy mt c dng lm thuc b, kch thch thn kinh. Tht qu v dch qu c coi l c gi tr dinh dng cao dng pha ch ung, lm hp, bnh ko, kem.

Du t ht c th dng n v dng trong k ngh sn v verni.

( Huy Bch v ctv, 2004)

Tri chanh dy khng cha cholesterol, giu vitamin A v C, l ngun cung cp kali v cht st di do, ngun cht x tuyt ho v gip lm du cc c ang b cng cng.

nhiu nc, ngi ta dng tri chanh dy ch bin thnh nhiu th bnh ngt khc nhau, kt hp hoc khng kt hp vi cc loi tri cy khc lm kem, yaourt Cn nc ta, cch dng ph bin nht l nu vi nc ng v pha vi lm nc ung gii kht.

2. Nm men

Nm men l tn gi thng thng ca mt nhm nm c v tr phn loi khng thng nht nhng c chung cc c im sau y:

- Ni chung c tn ti trng thi n bo

- a s sinh si ny n theo li ny chi, c khi sinh si theo hnh thc phn ct t bo

- Nhiu loi c kh nng ln men ng

- Thnh phn t bo c cha mannan

- Thch nghi vi mi trng cha ng cao, c tnh acid cao. Nm men phn b rt rng ri trong t nhin, nht l trong cc mi trng c cha ng, c pH thp, chng hn nh trong hoa qu, rau da, mt ma, r ng, mt ong, trong t rung ma, t vn cy n qu, trong t c nhim du m (Nguyn Ln Dng v ctv, 2000).

Qu trnh ln men ru c thc hin nh loi saccharomyces, loi ny c tnh k kh khng bt buc, chng c kh nng h hp v ln men, kh nng ln men ca chng rt khc nhau. Sinh trng k kh nghim ngt Saccharomyces cerevisiae ch xy ra mt vi th h, bi v s tng hp sterol cn cho vic to thnh cu trc mng t bo i hi phi c oxy. Nu sterol v acid cha no c cung cp th nm men c th sinh trng trong iu kin k kh nghim ngt trong t nhin nh trong t, thc phm, rau qu. Nm men s sinh sn bng nha bo trong iu kin nui cy khng thun li hoc mi trng qu ngho dinh dng (Bi Th Hunh Hoa, 2000). Da vo c tnh ca qu trnh ln men m nm men c chia lm 2 dng chnh:

Nm men ni: gy ra s ln men ni, ln men nhit cao t 20 280C. Qu trnh ln men nhanh, to nhiu bt, do tc dng thot kh CO2 nhiu nn trong thi gian ln men nm men ni trn hoc l lng trong dch ln men v ch lng xung y thnh mt lp xp khi qu trnh ln men kt thc.

Nm men chm: qu trnh ln men chm nhit 5-100C, CO2 thot ra t trong qu trnh ln men, nm men y thng ln men.II. Nguyn liu:

1. Nguyn liu chnh:

S dng dng qu chanh dy mu tm t chn k thut: c mu tm xanh; trng thi: hnh bu dc, cn nguyn vn, khng dp nt.

2. Nguyn liu ph:

a. ng:

Dng iu chnh Brix to iu kin thun li cho qu trnh ln men v dng iu chnh v chua ca sn phm sau ln men. S dng ng saccharose tinh luyn, dng ng ct trng tinh khit, c ng gi k thut ca cng ty ng Khnh Ha.b. Nm men Nm men c s dng l chng Saccharomyces Cerevisiae thuc chng nm men ni, c gi trong ng nghim, nm men ang dng tim sinh trong mi trng thch nghing v em i tng sinh trong mi trng dch qu chanh dy.

c. Axit citric (C6H7O8)S dng dng tinh th mu trng, tan v hn trong nc v to dung dch trong sut.

Acid citric c s dng lm gim pH cho dch ln men.

d. Enzyme PectinazaPectinaza c tn thng mi l Novoferin 14, l nhm enzyme xc tc s phn ct cc hp cht pectin (c phn t trng ln) thnh cc hp phn khc nhau c phn t lng thp hn c cht ban u. B sung enzyme Pectinaza vo tht qu chanh dy nhm mc ch: p dch c d dng hn (p c nhiu dch), to ra nhiu ng hn cho dch p, lm cho dch p trong p hn.

e. Na2CO3S dng nhm mc ch to pH thch hp cho qu trnh ln men. Na2CO3 c s dng dng ht, mu trng.

III. Quy trnh sn xut:

( Thuyt minh quy trnh:

Nguyn liu: Nguyn liu c vai tr quyt nh cht lng ca sn phm. Nguyn liu chanhn dy dng ch bin nc gii kht ln men phi l chanh dy c chn k thut ( mu tm, b mt hi nhn, b ra c dch mu vng ti, mi thm c trng), khng b su bnh, ng thi, khng bm dp. X l: Tri chanh dy khi mi mua v c em i ra sch bng vi nc chy loi b cc tp cht bm trn qu ng thi loi b mt phn vi sinh vt bm trn b mt qa. Sau ro v tin hnh b i tch b v ch ly phn cm v dch. Qu trnh x l cn din ra nhanh trnh hin tng oxy ha dch qu.

v b sung enzyme Pectinaza: sau x l cn mang i b sung enzyme Pectinaza v ngay nhit 400C trong 1h. nhm lm tng hiu sut p dch, lm gim nht ca dch ln men, tng cht lng ca dch p c v mt ha l v cm quan. V ha l hm lng ng trong dch nhiu hn do qu trnh thy phn pectin to ng n. V cm quan th mu p, trong, ti hn so vi dch qu ban u.

p dch: sau khi cn tin hnh p dch ngay, lc ri iu chnh thnh phn ca dch tin hnh ln men ngay, trnh hin tng oxy ha. Phi ch: dch p c pha thm 50% nc lm gim gi thnh sn phm, s c nng cht kh khong 8-8.50Bx, ngha l dch ln men cn thiu khong 12-130Bx na. Do tin hnh b sung ng dch ln men t 200Bx. ng thi dch p c pH thp (khong 2.5 -3 ). Do vy, cn b sung thm Na2CO3 iu chnh pH dch v 4. Na2CO3 c ha tan trong nc ri nh t t vo dch p cho n khi t gi tr pH yu cu. Thanh trng: Dch p c thanh trng 600C trong 15 pht dit khun, enzyme v to iu kin cho qu trnh ha tan cc cht dng iu chnh thnh phn vo dch ln men. Ln men: sau thanh trng dch p c lm ngui v cho ln men ngay. Thc hin ln men ym kh 26 10C, trong thi gian 72h.

X l sau ln men: Sau khi kt thc ln men, nc gii kht c lng gn ri lc bng vi lc, sau tin hnh iu v sn phm vi t l syrup b sung l 6%.

Syrup ng c lm nh sau:

Nc v ng c phi trn vi t l 1/7 sau em un si trong 10 pht. Sau tin hnh b sung acid citric theo t l nc/acid citric : 200/1 (g/g) nhm iu ha v v trnh hin tng li ng trong sn phm sau ny. Tip n ta un si dch tip trong 10 pht ha tan hon ton cc thnh phn vo dch syrup. Sau lm ngui n 600C v lc bng vi lc nhm loi b tp cht lm cho dch syrup c sch hn v sn phm sau ny t cht lng tt hn. Tip tc lm ngui n 200C v em i s dng. Thanh trng: tin hnh thanh trng nhit 60-620C trong 30 pht nh ch qu trnh ln men, duy tr sn phm ru nht nh v tiu dit vi sinh vt c bit l vi khun lactic. Tip n em sn phm i chit chai, ng np v bo qun.

TI LIU THAM KHO L Bch Tuyt. 1994. Cc qu trnh cng ngh c bn trong sn xut thc phm. NXB Gio dc Lng c Phm. 2006. Nm men cng nghip- NXB Khoa Hc v K Thut.

Lng c Phm. 2001. Vi sinh vt hc v an ton v sinh thc phm. NXB Nng Nghip.

Nguyn Vn Tip, Quch nh, Ng M Vn. 2000. K thut sn xut hp, rau qu. Thnh ph H Ch Minh: NXB Thanh Nin. L Ngc T. Ha sinh cng nghip- NXB Khoa hc v k thut.

Trn Th Luyn (1998), Cng ngh ch bin cc sn phm ln men- NXB Nng nghip TPHCM

Nguyn Th Hunh Vn. 2008. Nc chanh dy ln men. Lun vn tt nghip k s ngnh Cng ngh thc phm. Khoa Nng nghip-TNTN trng H An Giang.

L Cnh Tun. Nghin cu quy trnh sn xut th nghim nc gii kht chanh dy ln men. Lun vn tt nghip k s khoa Ch bin trng H Nha Trang.Chanh dy

X l

Enzyme

Pectinaza

p ly dch

t0 = 400C

T = 60 pht

Pha long

Nc 50%

Phi ch

ng

Na2CO3

Thanh trng

Nm men

t0 = 600C

T = 15 pht

Tng sinh

Ln men

t0 = 25-270C

TH = 200Brix

TLMTH = 1.5%

tTH = 72 gi

Ph TH = 4

X l sau ln men

(iu v 6% syrup)

Thanh trng

t0 = 60 - 620C

T =30 pht

Chit chai

( thy tinh 240 ml )

Sn phm

S quy trnh sn xut nc chanh dy ln men

Sn phm nc chanh dy ln men

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