B CNG THNG

TRNG I HC CNG NGHIP TPHCM

VIN CNG NGH SINH HC THC PHM

(((BO CO THC HNH

GVHD: ThS. Vit Phng

LP : HTP4NHM 4 _ T 4SVTH : Nguyn Th Minh 08237571

L Xun Lm 08123451

V Khc Nhn 08095671

Nguyn Th M Linh 08106741 Tp.H Ch Minh, thng 03 nm 2012

Mn Cng ngh ch bin ch, c ph, cacao l b mn quan trng khng th thiu c trong chng trnh ging dy cho sinh vin ngnh cng ngh thc phm. Nc ta l nc nhit i m, kh hu rt thch hp cho s pht trin ca nhng cy cng nghip ch, c ph, cacao. Chng c trng v phn b kh nhiu Vit Nam. Do , chng ta c bit l sinh vin ngnh thc phm phi c nhiu hiu bit v nhng cy cng nghip ny khng ngng pht trin chng v to ra nhng sn phm c gi tr xut khu cao, thc y nn kinh t ca nc nh.Bn cnh nhng l thuyt cn c th Thc hnh ch bin cng ngh ch, c ph, cacao cng gp phn quan trng sinh vin chng em nm bt c kin thc tt v tip xc thc t v cch thc bo qun, quy trnh sn xut, nhng bin i xy ra trong qu trnh ch bin v rt ra kinh nghim khc phc sai liNh m chng em c thm kin thc, kinh nghim lm vic sau khi ra trng.Chng em chn thnh cm n thy Vit Phng hng dn v gip chng em trong qu trnh hc l thuyt cng nh tip xc thc t qua nhng bui thc hnh y b ch.

Mc lc

1BI 1: CNG NGH SN XUT CH XANH.

11.Nguyn liu: ch xanh

12.Dng c v thit b:

13. Quy trnh sn xut ch xanh

13.1. S quy trnh sn xut

23.2. Thuyt minh quy trnh:

23.2.1. Phn loi:

23.2.2. Dit men:

43.2.3. V ch:

63.2.4. Lm kh:

73.2.5. Phn loi:

73.2.6. Bao gi v bo qun

84.Ch tiu cht lng ca tr xanh:

95.nh mc nguyn liu gi sn phm:

10BI 2: CNG NGH SN XUT C PH BT

101.Nguyn liu

101.1.C ph

101.2.Ph gia

121.3.Cht n ng

122.Dng c, thit b s dng

123.Ha cht, ph gia

124.Quy trnh sn xut

124.1.S quy trnh

134.2.Thuyt minh quy trnh

134.2.1.Nguyn liu

144.2.2.Phn loi

144.2.3. Phn c

144.2.4.Rang

214.2.5.Lm ngui

214.2.6.Xay, nghin

214.2.7.Phi trn c ph vi cht n:

214.2.8.Bao gi, bo qun

225.Ch tiu cht lng sn phm

225.1.Ch tiu cm quan

235.2.Ch tiu ha l theo TCVN

236.Tnh gi thnh nguyn liu

25BI 3: CNG NGH SN XUT CHOCOLATE

251.Nguyn liu

262. Dng c, thit b:

263.Ha cht, ph gia s dung:

274.Quy trnh cng ngh:

274.1.S quy trnh:

284.2.Thuyt minh quy trnh

305.nh gi nguyn liu sn phm

306.Ch tiu cht lng sn phm

306.1.Ch tiu cm quan

316.2.Ch tiu ha l:

316.3. Ch tiu vi sinh

32BI 4: XC NH CH TIU HA L V

32NH GI CM QUAN THC PHM

321.Xc nh ch tiu ha l

321.1.Xc nh m ca sn phm

321.2.Xc nh hm lng tannin trong ch xanh bng phng php chun iot

331.3.Xc nh hm lng cafein bng phng php chun iot

332.nh gi cm quan

39TI LIU THAM KHO:

40PH LC

401.Xc nh m ca sn phm

402.Xc nh hm lng Tanin v cafein

402.1.Nguyn l phng php:

402.2.Dng c:

412.3.Thc hnh

423.Cm quan sn phm

423.1.Phiu cm quan sn phm

453.2.Hnh nh sn thc hnh

BI 1: CNG NGH SN XUT CH XANH1. Nguyn liu: ch xanh

Ngun gc: vn ch thn 3, x Lc An, huyn Bo Lc, tnh Lm ng.

Khi lng ch ca mt t mch th = 3kg

Gi : 10.000/kg

Cht lng ban u: ch gi, l a, dp nhiu. nguyn nhn do bo qun khng tt, qu trnh vn chuyn xa. H1.1. Nguyn liu ch xanh 2. Dng c v thit b:

Bp gas

Cn k thut

Cho gang

a tre

Nhit k in t

Sng tre

ng h bm gi.3. Quy trnh sn xut ch xanh3.1. S quy trnh sn xut

3.2. Thuyt minh quy trnh:

3.2.1. Phn loi:

Ch c mua v, cn chnh xc 3kg.

Mc ch: m bo cht lng sn phm cao v ng u.

HH 1.2. Nguyn liu ch t yu cu

Phng php thc hin: dng tay la chn cc t ch gm 1 bp + 2,3 l non (c th ly cc l non). Loi b ra ngoi cc l gi, dp, nt (>20%)

Yu cu: t ch sau phn loi gm 1 tm +2,3 l non, mu xanh ti, l nguyn khng dp nt.

Nguyn liu sau khi phn loi cn 650

Ch ti sau khi phn loi c em i xc nh m:

Mu 1 : 4,6621g

Mu 2 : 4,9454g

Mu ch ti sy nhit 1050C v thi gian 3 ting ng h

Mu 1: 0,9902g

Mu 2: 1,0242g

%W (mu 1) = %W (mu 2) = (W (nguyn liu) = 78,94%.3.2.2. Dit men:

Mc ch: tiu dit cc loi men c trong l ch.

H1.3. Ch hp trong ni hp

Cc bin i ca nguyn liu:Vt l: L ch ti thng gin, khi v s b nt. Khi dit men l ch s tr nn dai hn v c bn c hc cao hn.Ha l: Di tc dng ca nhit , mt phn m trong ch s bay hi. Bn cnh s bay hi m ca ch l s bay hi ca cc cu t d bay hi khc c bit l tinh du. Qu trnh ny s kh mi hng ca l ch ti. Mc bay hi ph thuc vo phng php dit men v cng gia nhit.Ha hc: Din ra phn ng Maillard.Ha sinh: Bin i quan trng nht trong qu trnh dit men l s v hot ca cc enzyme . Di tc dng ca nhit , cc enzyme b v hot hon ton. Nu enzyme khng b c ch hon ton, polyphenol s b bin i trong cc qu trnh tip theo v lm gim cht lng ca tr xanh.Sinh hc: Di tc dng ca nhit , cc qa trnh trao i cht bn trong cc t bo ca l ch cng b nh ch (do hu ht cc enzyme b nh ch). Ngoi ra nhit cng lm c ch hoc tiu dit cc vi sinh vt.Trong qu trnh dit men, di tc dng ca nhit , cc thnh phn to ra mi hng ca l ch ti s bc hi, lm gim mi hng ca tr, tng cht lng cm quan cho thnh phm.

Phng php thc hin: Hp v sao dit men.

Hp: dng hi nc c p sut v nhit cao tin hnh dit men c trong nguyn liu ch, lm cho nguyn liu tr nn mm do hn. Sau qu trnh hp, m ca nguyn liu tng 1- 3%, do c thm cng on sy nh cho qu trnh v v sao c thun li hn. 0 pht2 pht 4 phtkt thc

H1.4. qu trnh hp ch

Sao: l phng php dng nhit tiu dit cc loi men c trong l ch.

Thc hin: cho gang c em t nng trn bp ga n nhit 80 900C ( dng nhit k in t o nhit trong lng cho) th cho m ti vo sao ( lng ch khong 200 300g/ m).Dng a tre o lt p khi ch cho n khi hi nc thot ra trm kn khi ch th chuyn sang o ti ( tung ) hi m thot ra u. Qa trnh sao dit men kt thc khi l ch c mi thm, mm do, dai. Sau , ch sao ra mt tre lm ngui nhanh gi mu nc ch xanh ti. Thi gian sao: 5 pht.

u im: dit men trit , to ra hng thm, lm bc hi mt phn nc.

Nhc im: nu khng khng ch c nhit v thi gian dit men ng mc th ch. d b hp vng, mu sc khng xanh ti hoc c th b chy.

Mban u = 650g

Hp trong vng 5ph (lm kh b mt l ch mcn li = 600g.

Lm kh l ch v sao nhit 830C trong 4ph ( mcn li =350g.

3.2.3. V ch:

Mc ch:

Lm dp t bo l ch, cht tan gii phng ra b mt sau khi sy s lm cho cnh ch bng hn v khi pha nc, cht tan chuyn vo nc pha d dng hn.

Lm cho cnh ch xon cht, to hnh dng c trng cho sn phm

Sng trnh cho ch v khi vn cc v cn c tc dng lm ngui ch, trnh qu trnh oxy ha c th xy ra.

Cc phng php v ch:

V th cng: v trc tip ch bng tay hoc cho trc tip ch vo bao, t trn bn c nhiu g nghing v.

V bng my: c th s dng my v trong sn xut ch en v.

Cc bin i ca nguyn liu- Vt l: Trong qu trnh v ch, di tc dng ca lc c hc, thnh t bo s b ph v, dch bo s thot ra b mt ca l ch lm tng kh nng kt dnh. L ch b v s thay i v t trng, th tch, kch thc, khi lng. Cc phn l c non khc nhau s c nhng bin i khc nhau nn dn tch thnh nhng phn ring bit. Sau mi ln v, nu tin hnh phn loi s tch c tng phn bp ch theo non. ng thi do ma st, c hin tng tng nh nhit .- Ha hc, ha sinh: Khi polyphenol v chlorophyl thot ra ngoi mt l v tip xc vi oxi khng kh , cc phn ng oxi ha s tip tc. Mc oxi ha ph thuc vo hot lc ca enzyme oxi ha cn xt li trong nguyn liu sau qu trnh hp.

Phng php thc hin:

Ln 1: v trn sn tre ( dng sn kn)

Thi gian: 30 40 pht

o nguyn liu sau 2 3 pht

Nhng mnh ch vn c cho ra sn ring

Ln 2: v trong ti vi

Thi gian: 30 40 pht

o nguyn liu: 2 3 pht

Nhng mnh ch vn c cho ra sn ring.

Ch vn c cn sau sao kh.

H1.5 Qu trnh v ch

V ln 1: 30ph: m ch = 310g ; mvn ch = 10g.

V ln 2: 30ph trong ti vi: m ch = 285g ; mvn ch = 5g.

3.2.4. Lm kh:

Mc ch: s dng nhit cao lm bay i mt phn m, t thun li cho vic bo qun v c nh ngoi hnh ch sau khi v.

Yu cu: tr phi kh u, khng chy, m cn li t 3 5%.

Cc bin i ca nguyn liu- Vt l: Khi lng v t trong ch s gim. ng thi, bn c hc ca ch cng gim, l ch d b gy vn- Ha l: Bn cn s bay hi m trong qu trnh lm kh, cn c hin tng bay hi ca cc cht d bay hi khc, c bit l cc cht to hng.- Ha hc: Trong qu trnh ny cc phn ng to hng din ra mnh nht, ch yu l phn ng Maillrd, phn ng phn hy cc acid amin

Cc phng php lm kh:

Sy bng my sy

Sy bng cho sao

Sy bng my sy v sao kt hp.

Sy bng cho sao: ch v c sao trong cho sao cho n khi m cn li 3 5%.

Thi gian: 40 60 pht

Nhit : 80 900C

u im: ch xon cht v bng, ch kh c mu tro hoc bc, hng thm ca ch c tng cng, v ch m.

Nhc im: nng sut thp, ch vn nhiu v mu nc khng c xanh ti.

0 pht 10 pht20 pht

30 pht 40 pht 50 pht

H1.6 Qa trnh sao dit men

Sy kh ch 830C trong 60ph

M ch thnh phm = 85g ; mvn ch = 15g

3.2.5. Phn loi:

Mc ch cng ngh: Hon thin v nng cao cht lng thnh phm.Phng php thc hin: Trong cng ngh sn xut tr xanh, ch tiu phn loi ch yu l da vo kch thc. Thng thng trong kha phn loi tr theo kch thc, ngi ta phn tr thnh cc nhm:- Tr cnh- Tr mnh- Tr vn v cmTr cng vn cht lng tr cng km, ngi ta s s dng n sn xut tr ti lc.

Thc hin: y sn phm ch c phn thnh 2 loi ch nguyn v loi vn ch, qu trnh phn loi nh sng tre.

3.2.6. Bao gi v bo qun

Mc ch: Bo qun ch xanh chng m gy mc v gi hng thm cho ch.

Cch tin hnh: Kt thc cng on lm kh ch c em ngui ri a i phn loi v bao gi trong ti PE, em bo qun ni thong mt.

Yu cu: bao b kn, kch thc ph hp vi sn phm

H1.7 Hnh nh hon thin ca sn phm ch xanh

4. Ch tiu cht lng ca tr xanh:

Ch tiu cm quanTr xanh thnh phm t nhng iu kin k thut sau (Theo TCVN 1455 - 1993)- Ch tiu ha l:Tn ch tiuMc

1. Hm lng cht tan, % khng nh hn

2. Hm lng tanin, % khng nh hn

3. Hm lng cafein,% khng nh hn

4. Hm lng cht x,% khng nh hn

5. Hm lng tro tng s,%

6. Hm lng tro khng tan trong axit, % khng ln hn

7. Hm lng tp cht l ( khng tnh tp cht st), % khng ln hn

8. Hm lng tp cht st, % khng ln hn

9. m, % khng ln hn

10. Hm lng vn, % khng ln hn

Ch c bit, OP, P

Ch BP, BPS

11. Hm lng bi, % khng ln hn

Ch c bit, OP, P

Ch BP, BPS

Ch F34

20

2

16,5

T 4- 8

1

0,3

0,001

7,5

3

10

0,5

1

5

5. nh mc nguyn liu gi sn phm:

STTNguyn liun gi (ng/kg)Khi lng (kg)Thnh tin(ng)

1Ch xanh10.000330.000

2Bao b1700/ci35.100

3Ga= 10% x tng nguyn liu3.000

4in nc=10% x Tng nguyn liu3.000

Tng41.100

S lng gi tr xanh sn xut c l 3 gi. Nh vy gi thnh cho 1 gi tr xanh 40 gram l 13.700 VND.BI 2: CNG NGH SN XUT C PH BTQu trnh sn xut c ph rang xay phi to iu kin thun li cho cc bin i trong n xy ra ti a hnh thnh nn nhng tnh cht c trng cho sn phm. c bit l v mu sc hng thm v v ca sn phm. V vy ta phi li dng v pht huy nhng thnh phn c trong nguyn liu bng cch s dng nhit v m chuyn ha chng. Yu cu ny s t c trong qu trnh ch bin nhit (qu trnh rang) c ph bi s tham gia ca cc phn ng caramel, melanoidin, to ra cc sn phn c mu v mi v c trng cho sn phm.

1. Nguyn liu

1.1. C ph

C ph nhn mua

Gi nguyn liu: 40000/ 1kg.Mi nhm s dng 1kg nguyn liu ban u.

Cht lng nguyn liu ban u: kch thc ht tng i ng u, tuy nhin nhiu ht v, su, mc v mu sc khng u, ht m trng ng, sm v cn ln c v c ph do phi qua cng on la chn chn ra nguyn liu t yu cu.

1.2. Ph gia

Margarine: Margarine c ch bin t du thc vt qua qu trnh hydro ha, lm thnh dng cng c th ng thnh bnh nh b. Margarine c s dng nh cc loi b, pho mai dng rang c ph, chin (rn) thc phm, cht bo thay th b ng vt trong ngnh sa. H2.1 Margarin s dngc im l ha:

Ch s I-t: 45-55

im chy trt: 36-39oC

Axit bo t do, nh Palmatic: ti a 0,1%

m : t 0,1% (16% nh ha)

Mu sc: sa m.

Margarine nn lu tr vi nhit mt (100 0C) v ni kh ro.

Magarine s dng trong qu trnh ch bin l b thc vt Tng An c mua cc tim tp ha, lng s dng t 3% n 5 % tng lng sn phm gip cho sn phm c mi thm c trng, to v cho sn phm c ph. Caramel: Nc caramen hay nc hng hay ng thng l loi nc c mu nu, thu c bng cch un cc loi ng. Nc caramen c dng to hng v cho cc loi bnh: bnh flan hay bnh caramen, bnh trng, ko, kem hoc dng trong ch bin mt s mn n chu : tht kho, c khoQu trnh caramen ha xy ra khi gia nhit chm cc loi ng nhit khong 170 C (340 F). Khi ng tan chy, cc phn t b ph v H2.2. nh lng Caramelv ti to thnh cc hp cht c mu sc v hng v c trng.

Caramel c s dng vi hm lng 7%. Ru: c s dng tm vo c ph ngay sau khi rang xong tng thm mi, v v hp dn cho sn phm. Vanni:Vani c ly t qu mt loi lan dy leo, c tn khoa hc l Vanilla planifolia (Vanilla frazan) thuc h Orchidaceae.Vani l mt th c mi thm ngt dng cho vo bnh, kem, ch tng thm ngon. Vani c 2 dng l dng tinh th bt v dng dung dch. Khi dng dng bt nu qua nhit th s b ng, dng dung dch s khng qua qu trnh lm tan chy.

Vani s dng trong quy trnh ch bin c ph bt nhm tng mi hng cho sn phm, c mua cc ch, lng s dng trong bi l 0,5% n 1%. Mui: gp phn to v cho sn phm c ph.1.3. Cht n ng

Ng c s dng lm cht n cho sn phm vi mc ch gim gi thnh sn phm v tng thm hng v thm cho sn phm.

Ng c mua ch G Vp. H2.3 Nguyn liu ng mua v2. Dng c, thit b s dng

Cho

Bp gas

My xay chuyn dng

Cn k thut, cn phn tch

ng ong, becker

a, khay inox, r

Thng carton, bao PE

3. Ha cht, ph gia

Bp

B

Vani

Mui

Caramen

Ru

4. Quy trnh sn xut

4.1. S quy trnh

4.2. Thuyt minh quy trnh

4.2.1. Nguyn liu

H2.1 Nguyn liu c ph mua v

Nguyn liu ban u: 1kg.nh gi cht lng nguyn liu ban u: kch thc ht tng i ng u, tuy nhin nhiu ht v, su, mc v mu sc khng u, ht m trng ng, sm v cn ln c v c ph.4.2.2. Phn loi

Mc ch: Loi b nhng tp cht (t , ct, bi bn), v, nhng ht nu en, su mt, gy, hoc b mc trng ra khi nguyn liu c ph nhn m bo cht lng nguyn liu u vo tt.

Tin hnh: c ph ra khay hoc r v dng tay lm sch. Sau cn li nguyn liu.

Kt qu: mly = 760g, mb = 165g

4.2.3. Phn c

Mc ch: cho qu trnh gia cng d dng, cht lng ng u v tt.Phng php thc hin: dng sng v tay phn c c ph thnh 2 loi: ln v nh.Kt qu: mnh = 180g, mln = 580g.

H2.2. c ph phn loi4.2.4. Rang

Mc ch:

L qu trnh gia nhit cho c ph nhn to nn cc bin i su sc trong ht, hnh thnh nn nhng tnh cht c trng cho c ph l mu, mi v v thng qua s bin i v mu sc, cu trc v thnh phn ha hc ca ht. y l giai on quan trng nht v hng thm ch yu c to thnh trong qu trnh ny.

Ngoi ra nhit cao cn c tc dng gim m, c ch hot ng ca vi sinh vt, ln tng thi gian bo qun.

Tin hnh:

L thuyt:

S dng ni inox: do ni 2 y nn nhit ng u, sn phm c ph rang ng u. Trc khi rang phi un nng trc 10ph.

Nhit ni un: 240(2600C

Thi gian: 15 pht (c nh), 20 pht (c ln).

Mu sc bin i theo thi gian: nu nht( nu ht d(nu en.

Trng thi:

Giai on 1(5(7ph): khi nh

Giai on 2 (7(12ph): khi mnh, mi bc mnh.

Giai on 3(12ph( kt thc qu trnh rang) : khi gim dn

Nhng bin i trong qu trnh rang:

Bin i vt l:

Trong qu trnh rang, th tch ca ht tng t 50%-80% (thm ch ti 100%) v hao ht trng lng khong 14-20% (ph thuc vo mc rang, phng php rang).

Bin i ha sinh:

Hydratcarbon (30- 40%): phn hy thnh cc hp cht khc nhau hoc bin mu hu nh hon ton. Chng khng ha tan trong nc, sau khi pha tr thnh b c ph.

Nc (10-12%) : nc bc hi v hm lng nc tm thi gim xung ch cn t 2 n 2,5%, sau hm lng nc s tng ln.

Cc cht bo (10-13%): cc hp cht bo hu nh khng thay i v nu tnh theo t l khi lng th hm lng cht bo tng ln trong qu trnh rang.

Protein (11%): Mt s sn phm to ra t s phn hy protein kt hp vi hydratcarbon v acid Chlorogen to thnh nhng hp cht mu nu.

Hp cht Alcaloit (cafein, trigonellin v cc nicotin axit): cafein (0,8-2,5%) hu nh khng thay i nhng hm lng trigonellin gim 75%.

Cht khong (4%) : Trong c ph c hm lng kim loi nng hoc cc cht tn d khc rt thp (K, Ca,Mg v P).

Cht thm (0,1%): khng c trong c ph nhn m chng ch hnh thnh trong qu trnh rang xay. Bin i cm quan:

Mu sc: nu nht( nu ht d(nu en. Mi thm: Cc phn ng melanoidin, caramel khng nhng to mu m cn gp phn to mi thm cho c ph, trong quan trong nht l cc phn ng phn hy axit quinic, axit cafeic to thnh nhng hp cht ru thm gy mi c trng cho c ph. Ngoi ra, cn c s gp mi ca cc tinh du thm c sn trong ht c ph.

V: gm c v chua v v ng. V chua l do axit citric, axit malic, axit lactic, pyruvix, axit acetic c sn trong nguyn liu, cn st li sau qu trinh rang cng vi s c mt ca axit quinic s to v chua cho sn phm. V ng l do hp cht alkaloid l cafein (0.5-1%), cc sn phm phn ng caramel, melanoidin to ra. Rang thMc ch: ly kinh nghim cho nhng ln rang k tip.Khi lng rang/ 1 m: 100g

Nhn xt: sn phm sau khi rang th hi chy, mi kht v khng ng u do khng c kinh nghim iu chnh la, qu trnh o khng u. H2.3 Sn phm rang thDo sn phm rang thm, khng b chy kt v cht lng ng u th ta phi rang u tay, ngoy nhanh v iu chnh la, khi khi bc nhiu gim la. Rang ly

Rang khng ph gia M 1

Trc khi rangSau khi rang

Khi lngm rang = 100gm sau khi rang =75g

nVtrc rang = 145mlVsau khi rang = 235ml

Thi gian rang (18 pht)0 pht5 pht10 pht15 pht

M 2

Khi lngm rang = 100gm sau khi rang=80g

n

Vtrc rang=150mlVsau rang = 245ml

Thi gian rang (16 pht)0 pht5 pht10 pht15 pht

M 1:

m rang = 100g ( c ln), m sau khi rang = 75g

Hao ht do ht bn ra ngoi v gim m: 35%

Vtrc rang = 145ml, Vsau khi rang = 235ml

( n ca ht.

M 2:

m rang = 100g, m sau khi rang = 80g

( Hao ht do ht bn ra ngoi v gim m: 20%

Vtrc rang=150ml, Vsau rang = 245ml

( n ca ht:

H2.4. C ph rang khng ph gia Rang c ph gia

Ph gia:Bp: 10%

B: 3%

Ru: 3g

Mui 0,5%

Vanni: 5 ng

Caramel: 5g.

M 1 (Thi gian: 18 pht )m rang = 100g, m sau rang = 80g

Hao ht do ht bn ra ngoi v gim m: 20%

Vtrc rang = 150ml, Vsau rang = 255ml

( tnh n ca ht

M 2: (Thi gian: 18 pht)

m rang= 100g, m sau rang = 80g

Hao ht do ht bn ra ngoi v gim m: 20%

V trc rang = 145ml, Vsau khi rang = 245ml

( tnh n ca ht.

H2.4. So snh 2 sn phm

Nhn xt: Khi rang c ph c ph gia ta thy ht c ph sau khi rang bng v p mt hn, mt phn thm hn v cht bo trong b s gi li cc cht thm trn b mt ht c ph. Ngoi ra vani v ru gp phn lm tng hng thm cho sn phm. Caramel c ti trc tip vo ht c ph ang nng s to lp mng bao bn ngoi ht c tc dng chng bo qun chng mt du, mt hng. Mui n to v m , hi ha cho c ph v c tc dng bao o c ph trong qu trnh rang tm.4.2.5. Lm ngui

Mc ch: Nhm tn nhit cho ht, trnh cc bin i khng c li xy ra. Gii phng CO2 sinh ra trong qu trnh rang to thun li cho qu trnh bao gi sau ny.

Tin hnh: c ph rang ra khay inox, lm ngui bng qut hoc ngui t nhin.

4.2.6. Xay, nghin

Mc ch: Lm gim kch thc ht v to ra c ph bt, to ra b mt tip xc ca cc phn t ln hn khin c ph ha tan nhiu trong nc khi pha. Gip mt s cht gii phng khi cc m, gp phn to hng v cho sn phm.Tin hnh: S dng my nghin rng, iu chnh my nghin c ph bt ra c mn ph hp.

Cc bin i:

Bin i vt l: ht c ph nh hn, m gim

Bin i ha hc: c ph c mi v thm hn do cc ph gia phn b v thm u.

Bin i cm quan: ht nh v u hn, mn.

4.2.7. Phi trn c ph vi cht n:

Mc ch: Cc cht ny c pha trn vi c ph nhm mc ch l h ga thnh sn phm, ci thin mu sc, trng thi, mi v ca nc pha cho ph hp vi s thch ngi tiu dng.

Tin hnh: cht n c nhm s dng l bp

Bp ( rang ( rang thnh mu nh c ph) ( xay mn ( phi trn vi c ph bt.4.2.8. Bao gi, bo qun

Mc ch: bo qun c ph, gip duy tr c cht lng khi n tay ngi tiu dng. Tng gi tr cm quan ca sn phm.

Tin hnh: c ph sau khi xay dng mung mc c ph vo bao sau ghp m. Bao gi c ph bng bao PE. ni kh ro, thong mt, khng c mi l, trnh chiu nh sng trc tip vo.

SHAPE \* MERGEFORMAT

SHAPE \* MERGEFORMAT

H2.5. Hnh nh sn phm hon thin5. Ch tiu cht lng sn phm5.1. Ch tiu cm quan

Thang im54321

MuCnh gin, nu , nu en, khng c.Cnh gin nht, khng c.Nu nht (en m).en m, t cn.en bng, nhiu cn.

MiThm mnh, khng c mi l.Thm nh, khng c mi l.Thm nh (hi kht).Mi kht, thm nh.Chy kht.

Vng va, khng gt.ng va, hi gt.ng nh (ng gt).ng mnh, gt hng.ng, khng ung c (c v chua).

Trng thi (sn phm cha pha)Mn ph hp, mu nu en, kch thc 0,2-0,5 mm.Mu nu, mn ph hp.Nu nht (nu en).en, mn va hoc ln.en m, mn qu.

5.2. Ch tiu ha l theo TCVNCh tiu:Yu cu

m:< 5%

Hm lng Cafein:>20g/kg

en, v (Max):0% ( 3%

Tp cht (Max):0% ( 0,5%

Mu sc:Mi v t nhin, khng mc, khng ln men, khng mi v lCh tiu vi sinh : E.coli 0%.6. Tnh gi thnh nguyn liu Gi thnh c ph khng tm ph gia:Thnh phn nguyn liun vS lngGi bn (VND)Thnh tin(VND)

C phKg400g40.000/kg1.6000

Bao bti31.500/ 1 ti4.500

In nhn36.500/ 1 nhn19.500

Tng s tin thnh phm = chi ph nguyn liu + 20% chi ph nguyn liu (chi ph sn xut) = 16000+4500+19500 + 20% (16000+4500+19500) = 48000/ 3 gi sn phm ( gi thnh mt gi sn phm c ph l: 48000 / 3 = 16000.Gi thnh c ph tm ph gia:

Thnh phn nguyn liun vS lngGi bn (VND)Thnh tin

(VND)

C phKg360g40.000/kg14.400

Bao bti31.500/ 1 ti4.500

In nhn36.500/ 1 nhn19.500

Tng gi tin ph gia (mua chung)7500

Tng s tin thnh phm = chi ph nguyn liu + 20% chi ph nguyn liu (chi ph sn xut) = 14400+4500+19500 + 7500 + 20% (14400+4500+19500 + 7500 ) = 55080 / 3 gi sn phm ( gi thnh mt gi sn phm c ph l: 18360.BI 3: CNG NGH SN XUT CHOCOLATE

1. Nguyn liu

Cac nguyn liu a s dung: b ca cao, bt ca cao, caramel, lecithin, ng xay, sa bt, hng vani.

Ngun gc: mua tai cng ty TNHH MTV PHM MINH 205 H Huy Gip, phng Thnh Lc, q 12 va Ca hng Ngc Sn, 93 G Cng, p3, q5.

Gia thanh nguyn liu: H3.1. Nhn sn phm bt Cacao

B cacao 200000/kg

Bt ca cao 105000/kg

Caramel 50000/kg

Lecithin 40000/kg

Cht lng ban u: H3.2. Nhn sn phm sa btB cacao co mau vang nhat, mui hng manh, ong thanh khi cng, ng nht, khng co tap cht.

Bt cacao co mau nu m, mui thm nhe, tng i min, ng nht, it von cuc, xp.

ng xay co mau trng bt, von cuc nhiu, khng co mui la.

Sa bt do dung sa Nuti nguyn kem nn cht lng at theo tiu chun.

H3.3. Bt Cacao H3.4. Nguyn liu ng2. Dng c, thit b: Dung cu: chen, thia, ua, t, va, chao, xoong, khun chocolate.

Thit bi: bp gas, may trn bt, cn, nhit k, t lnh.

3. Ha cht, ph gia s dung:

Gm lecithin, caramel, hng vani.

Lecithin: l mt phosphatit c tnh to nh H3.5. T ng nguyn liu

v lm bn h nh tng, l cht to nh s dng ph bin nht trong cng ngh ch bin thc phm. Nhiu nghin cu cho thy Lecithin c tc dng iu ho lng cholesterol, ngn nga tch lu cholesterol , thc y qu trnh phn tch v bi xut n ra khi c th. Nng lecithin cao trong trng cng c tc dng lm gim lng cholesterol trong mu. Lecithin c tc dng dng no, lm tng tr nh, dng cho bnh nhn cao tui, l ln, lm gim hm lng cholesterol trong mu. Ngoi trng lecithin cn c trong cc loi ht nh ht hng dng, ht du ci, bp v bng.

Ngi ta cn s dng dng lecithin c hydroxyl ha tng tnh tan ca chng. Lecithine l mt thut ng chung ch nh bt k nhm cht bo no c mu nu-vng trong m ng vt v thc vt v trong lng trng, bao gm acid phosphoric, choline, axit bo, glycerol, glycolipids, cht bo trung tnh, v phospholipid . Khng c tnh l l do dn n vic s dng lecithin trong thc phm, nh l mt cht ph gia hoc trong thc phm chun b. Trong ngnh cng nghip thc phm c s dng nhiu nh: trong bnh ko n lm gim nht, thay th cc nguyn liu t hn, kim sot ng kt tinh v tnh dng chy ca s c la, gip ng nht trong vic pha trn cc thnh phn, ci thin dng i cho mt s sn phm, v c th c s dng nh mt lp ph.

Caramel: l mt ph gia thc phm vcht to mu t nhin ng dng trong cc lot thc phm,l mt mt thnh vin quan trng trong ph gia thc phm. Hng Vani: Vanillin (4-hydroxy-3-methoxybenzaldehyde), mt hp cht c mi thm hp dn, c tm thy vn c t nhin trong cc ht vanilla . N c s dng rng ri vi chc nng l cht ph gia b sung hng thm trong cc loi thc ung, nu v cng nh trong bnh ko , hng, nc hoa v cc cht lm thm ngt. Vanillin c th c tch ra t cc ht vanilla , v thng n c thu nhn nh l ph phm ca cng nghip bt giy v giy bng cch phn hy ligin bng oxy ha . N c th c sn xut bng phng php tng hp.

H3.7 Nhn nguyn liu vanni

4. Quy trnh cng ngh:

4.1. S quy trnh:

4.2. Thuyt minh quy trnha. X l b cacao: Muc ich: Do mi b hng se anh hng n cht lng san phm, do phi c cng on x l ny loi bt mi.

Phng phap: un cho b si nhe trn bp gas kt hp khuy lin tuc n khi b ht mui hng.

Thng s: thi gian un khoang 60 phut nhit 1500 C, nhit qua cao se lam b d bi oxy hoa tao mui kho chiu. Cac bin i: b tan chay dn co khoi bc ln, mui hng luc u rt manh sao o giam dn, mau b cang luc cang chuyn sang mau nu m. H3.8. X l b

b. X l bt cacao, ng, sa :

i vi ng xay do bi von cuc nhiu nn phai dung may nghin kh lam ti chun bi ry. Qua trinh ry vi mc ch lam nguyn liu ti, mn v ng u. s dung lc nha ry.

Sau khi ry cac nguyn liu phai min, xp,

khng von cuc qua trinh phi trn d dang hn

H3.9 Ry nguyn liu trc khi nh trn

c. Phi trn:

Muc ich: cac thanh phn c trn ln ng nht vi nhau tao cu truc, hng vi cho ban thanh phm

Cach thc hin: Dung may anh bt phi trn, ban u trn cac thanh phn b cacao( a x ly), lecithin, caramel, ng, sa sau o cho t t bt cacao vao co cu truc nh mong mun

Cac bin i: ban u khi cha cho bt cacao vao hn hp co mau trng xam, long co mui b sa sau khi cho bt cacao hn hp co mau gn nh thanh phm va c dn. H3.9. nh trn chocolate

Thng s ky thut: tc anh trn t 4:6, thi gian 40 phut, nhit 50-600 C. Nhit 600C gi cho b khng c lai va cac thanh phn khac tan tt hn.

d. Nghin mn:

Muc ich: tao cu truc cn thit cho san phm socola vi sau khi phi trn hn hp cha co min do cac thanh phn ng, sa va bt cacao cha ng nht

Cach thc hin :Dng v ln nghin mnh trn cho cha manh hn hp va gia nhit.

Thng s: nhit nghin gi 60:800C hn hp lun trang thai long co nht thp H3.10 Qu trnh nghin chocolateYu cu: Nghin n khi nao ban thanh phm min khng nham tay. e. Hoan thin: gia nhit hn hp ln khoang 800C gi trong 15 phut sau o lam lanh xung 10-120C ng thi khuy lin tuc n khi c lai. Sau o gia nhit tr lai thm hng vani va chun bi khun, lam sach khun va quet mt lp du n chng dinh.

H3.11 ng t chocolate trong nc

f. khun : sau khi socola vao khun sau o em tr lanh 20-30 phut 2-40C. g. bao goi :Dung giy bac goi cac vin socola thanh phm va tr nhit thich hp.

H3.12. Hnh nh hon thin ca sn phm5. nh gi nguyn liu sn phm

Chi ph sn xut 20%

Khi lng nguyn liu s dung: 500g

Tn nguyn liuTi l yu cuTi l ap dungKhi lngGia thanh (VN)

B cacao30-35%30%150g30000

Bt cacao30-40%30%150g15750

ng20-35%27%135g4000

Vani3-5 ngKhng ang k3 ng1000

Caramel1-2%1%5g500

lecithin1-2%2%10g400

sa5-20%10%50g7500 (135000/900g)

Tng100%500g59150

Chi phi san xut 20%

Gia thanh cua 500g thanh phm: 59150 + 59150*20% =70980 VND

6. Ch tiu cht lng sn phm

6.1. Ch tiu cm quanThang im

Ch tiu54321

Mu scNu enNu m nuNu nht, nu nhtXm nht

MiThm mi c trng, khng mi lThm va, khng mi lThm nh, hng mi bt thm, hng mi b, chuat thm, chua, hi mc

Vng mnh, khng v lng va, khng gtng va, hi chua, hi chtng nh (gt, v chua)ng nht

Trng thiMn, b mt lng, b khng gyHi mn, t ht litiKhng mn, hi do, b mt rNhiu ht li ti, hi do, r b mtTan chy nhanh (kh tan chy), b khng gy, nhiu ht liti

6.2. Ch tiu ha l:Hm lng ti a (mg/kg)Loi chocolate

As0,5C ng

1Khng ng

Cu15C ng

30Khng ng

Pb1C ng

2Khng ng

6.3. Ch tiu vi sinh

E.coli: 0%.BI 4: XC NH CH TIU HA L V

NH GI CM QUAN THC PHM

1. Xc nh ch tiu ha l1.1. Xc nh m ca sn phm

Sn phm ch: ch em i nh lng bng cn phn tch, sau , em i sy nhit 1050C trong thi gian 3 gi, em i nh lng v tnh ton kt qu.% m = ( khi lng trc khi sy khi lng sau khi sy)/( khi lng trc khi sy).100%.Khi lng trc khi syKhi lng sau khi sy% m

Mu 1: 5,0823g4,93g3%

Mu 2: 5, 07594,93g2,9%

Vy lng m trong ch: 3%

Sn phm c ph

Khi lng trc khi syKhi lng sau khi sy% m

Mu 1: 2,06212,03g1,6%%

Mu 2: 2,02451,98g2,2%

Vy lng m trong c ph l: 2%

1.2. Xc nh hm lng tannin trong ch xanh bng phng php chun iotTheo xc nh trn th hm lng m trong ch = 3%Vy suy ra hm lng cht kh trong 15,122g ch xanh l: ( 100 -3). 15,122/100 = 14,7g.V chun mu trng = 25ml, V chun mu = 16ml% tannin trong ch xanh c tnh theo cht kh bng cng thc sau:

X =

Trong ,

a: Th tch Na2S2O3 0,1N dng chun mu trng (ml)

b: Th tch Na2S2O3 0,1N dng chun mu ch (ml)

0.00486: trng lng tanin ng vi 1ml Na2S2O3 0.1N hay 1ml I2 0.1N dung oxi ha tanin (g).V1: dung tch bnh nh mc (ml)

V2: th tch ch ht phn tch (ml)

m: trng lng cht kh mu ch (g)

vy ta c kt qu sau: 9,94% 1.3. Xc nh hm lng cafein bng phng php chun iot

Theo nh tnh trn ta c hm lng m trong c ph l 2%Suy ra hm lng cht kh trong 15,078g c ph l: (100-2).15,078/100 = 14,8gV chun mu trng = 49ml, V chun mu = 44ml.

p dng cng thc nh trn ta c % cafein trong c ph l: 5,5%2. nh gi cm quan

Phng php nh gi cm quan: phng php cho im sn phm.

M t phng php: Sn phm c gii thiu n ngi tiu dng, khi ngi tiu dng s cho im tng tnh cht ca sn phm theo ch tiu a ra trn thang im 5, vi 1 im ti thiu cho nhng tnh cht cha t yu cu v 5 im l sn phm t yu cu cao nht.

Hi ng nh gi: gm 4 cm quan vin. Mi cm quan vin s c nhn mt phiu nh gi, mt mu sn phm. Ty tng sn phm m cch gii thiu v lng cm quan l khc nhau.

Sn phm ch xanh: Sn phm ch xanh cn 4g, trch ly trong 100ml nc si trong 10ph. Sau , cho nc ch xanh trch ly v ly nha nh, mi ly khong 20ml. Mi cm quan vin c nhn mt ly nh th.Kt qu nh gi cm quan sn phm ch xanh:

imCh tiu

Mu ncHngV Hnh sn phm

im trung bnh Cha C Trng Lng3.2532.752.25

S trng lng0,511,51

im Trung bnh c trng lng1.62534.1252.25

im cht lng11

H4.2 Biu bng im sn phm ch xanh

Thng qua bng im nh gi sn phm cho ta thy c sn phm c mu v hng v tt. Tuy nhin do thiu dng c v ch nh: vi trng nn qu trnh v khng u, sn phm cha c xon tt v qu trnh sao dit men cha trit . V ca sn phm cht mnh, khng hp dn khch hng nhiu.

Sn phm c ph

Sn phm c ph bt khng b xung ph gia, em cn 4h vi 100ml nc, ha phin v ng trong ly nha khong 20ml /1 ly. Mi cm quan vin nhn mt phiu cm quan v ly nh mu th v cho im. H4.3 Ha c ph H4.4 Cm quan sn phm

Bng kt qu cm quan sn phm c ph:imCh tiu

Mu ncMi V Trng thi

im trung bnh Cha C Trng Lng2.753.252.53.5

S trng lng0,511,51

im Trung bnh c trng lng1.3753.253.753.5

im cht lng11.875

H.4.5 S im ca tng tnh cht ca sn phm c ph

Qua biu trn cho ta thy c sn phm c trng thi mn, mu sc ph hp vi im cao nht trong tt c cc tnh cht ca sn phm 3.5. Bn cnh mi ca sn phm thm va phi, hi kht do qu trnh rang iu chnh la khng tt, chnh v vy cng dn ti mu nc nu en v v ng hi mnh. Do , im v ca sn phm thp nht trong tt c nhng tnh cht ca sn phm. Sn phm chocolateCm quan sn phm chocolate sau khi b khi ngn mt t lnh 15pht, mi cm quan vin c nhn mt ming chocolate vi kch c 1cm 1,5cm 2cm v mt phiu cm quan nh gi sn phm.

H4.6. Cm quan sn phm chocolate

Bng kt qu sn phm chocolate

imCh tiu

Mu Mi V Trng thi sp

im trung bnh Cha C Trng Lng3.7532.52.75

S trng lng0,511,51

im Trung bnh c trng lng1.87533.752.75

im cht lng11.375

H4.7. S nh gi sn phm chocolateQua s trn ta thy sn phm mc kh vi mu sc nu en, mi thm va phi, ht mi b. Tuy nhin v ca sn phm khng m , hi ng hu v, trng thi mn va phi do qu trnh nghin cha .

TI LIU THAM KHO:[1] http://facts.baomoi.com/2011/05/11/margarine-b%C6%A1-th%E1%BB%B1c-v%E1%BA%ADt-d%C6%B0%E1%BB%A3c-ra-d%E1%BB%9Di-t%E1%BB%AB-m%E1%BB%99t-gi%E1%BA%A3i-th%C6%B0%E1%BB%9Fng-c%E1%BB%A7a-napoleon-iii/

[2]http://www.thegioiruou.vn/default.aspx?FID=1&ViewArticleByGroup=1&ID=31

[3] http://vi.wikipedia.org/wiki/Mu%E1%BB%91i_%C4%83n

[4] http://vi.wikipedia.org/wiki/N%C6%B0%E1%BB%9Bc_caramen

[5] http://vn.answers.yahoo.com/question/index?qid=20090330195032AAIX7dZ[6] http://socolalove.wordpress.com/tin-tuc/phan-biet-socola-nguyen-chat-va-gia-socola/[8] L Bch Tuyt (ch bin) 1999 Cc qu trnh c bn trong cng ngh thc phm. Nh xut bn khoa hc k thut.

[9] Nguyn Th Hin (ch bin) 2009 Cng ngh ch bin ch c ph ca cao. Nh xut bn lao ng.

[11] Vit Phng, Bi ging cng ngh ch bin ch c ph ca cao (lu hnh ni b). Trng H Cng Nghip Tp HCM.

[12] Gio trnh Thc Hnh Cng ngh ch bin ch c ph ca cao (lu hnh ni b). Trng H Cng Nghip Tp HCM.

[13] TCVN 1455 1993.PH LC1. Xc nh m ca sn phmNguyn l: sy nhit cao trong thi gian di hi m bc ra, sau mi khong thi gian cn li n khi khi lng khng i, dng sy, cn sn phm v tnh m theo cng thc:% m = ( mban u msau khi sy )/mban u .100%2. Xc nh hm lng Tanin v cafein

2.1. Nguyn l phng php: Da trn c s ca phng php chun iot. Trong mi trng axit, iot l cht oxy ha mnh. Iot oxy ha tanin thnh nhng cht n gin hn. Lng d c chun bng natri thiosunfat.

2.2. Dng c:Dng c

Ci s, chy

Erlen 250ml

Erlen 500ml

Bercher 250ml

Phu lc, giy lc

Bnh nh mc 1 lt

m un nc (ni inox)

Cn phn tch

Pipet 10ml

Bp cao su

Buret

a thy tinh

Thit b

Bp gas (bp in)

Ha cht Dung dch NaOH 4%

Dung dch H2SO4 7%

Dung dch I2 0,1N

Dung dch Na2S2O3 0,1N

Dung dch h tinh bt 1%.2.3. Thc hnh

Chun b mu : Cn chnh xc 15g ch thnh phm ( bit trc hm m ) cho vo ci s, nghin tht nh, mn ri cho vo erlen 250ml sau cho 150ml nc ct un si v ngm 45 pht, c 5 pht lc nh cho ch ngm v tan u. Lc ton b dung dch vo bnh nh mc 1 lt. Lc 3 ln, ln 1 lc 30 pht, ln 2, 3 lc 15 pht. B cn li tip tc trch ly cho n ht ( 2-3 ln, mi ln 100ml v ngm 30 pht) . Tn b dch lc c nh mc thnh 500ml.

Tin hnh chun : Dng pipet ht chnh xc 10ml dch ch, cho vo erlen 1lt, thm vo 750 ml nc ct v 10ml indigo cacmin 0.1% v 10ml acid sunfuric . Chun hn hp bng kali pemanganat dung dch 0.1N, khuy mnh bng a thy tinh. Chun n khi xut hin mu vng xanh (ch dung dch chuyn t mu xanh qua xanh xm, xanh sng qua vng xanh).Chun mu th vi lng thuc th nh trn nhng thay 10ml dung dch nc ch bng 15ml nc ct.Cng thc tnh

Trong ,

a: Th tch Na2S2O3 0,1N dng chun mu trng (ml)

b: Th tch Na2S2O3 0,1N dng chun mu ch (ml)

0.00486: trng lng tanin ng vi 1ml Na2S2O3 0.1N hay 1ml I2 0.1N dung oxi ha tanin (g).

V1: dung tch bnh nh mc (ml)

V2: th tch ch ht phn tch (ml)

m: trng lng cht kh mu ch (g) .3. Cm quan sn phm3.1. Phiu cm quan sn phm

PHIU NH GI CM QUAN

Tn sn phm: Tr xanh LNM Nhm 4, t 4

H v Tn ngi th:Ngy th: 07 / 03 /2012

Tnh cht54321

MuXanh ti, xanh vngVng xanh, vng nhtVng mVng nu, hi cNu , hi c

MiThm mnh, t nhinThm va, khng khtThm va, hi hngt thm, khtKht, c mi l

VCht mnh, khng ngCht va, ko ng, ko gtCht va, hi ngCht nh, ng, gtKhng cht, v l

Trng thiMu xanh, xon cunMu xanh, xon tbnhNu, t xon, t cunNu en, t xon, t cunen, ko xon, ko cun

BMu xanh, mmHi vng, mmVng, t mmXm, hi cng nu, cng

Hng dn: Bn hy nm th mu tr c pha sn v gii thiu n bn bng cch quan st mu sc, ngi mi, cm nhn v tr bng li v hu v khi ung. Hy a ra nhn xt ca bn v cho im tng tnh cht ca sn phm bng cch nh du X vo cc s bn di bng sau m bn cho l thch hp nht vi thang im nh sau:Bng cho im sn phmThang im12345

Mu sc

Mi

V

Trng thi

B

PHIU NH GI CM QUAN

Tn sn phm: Love Coffee Nhm 4, t 4

H v Tn ngi th:Ngy th: 07 / 03 /2012

Hng dn: Bn hy nm th mu Love Coffee c gii thiu n bn bng cch quan st mu sc, ngi mi, cm nhn v tr bng li v hu v khi ung. Hy a ra nhn xt ca bn v cho im tng tnh cht ca sn phm bng cch nh du X vo cc s bn di bng sau m bn cho l thch hp nht vi thang im nh sau:

Thang im54321

MuCnh gin, nu , nu en, khng c.Cnh gin nht, khng c.Nu nht (en m).en m, t cn.en bng, nhiu cn.

MiThm mnh, khng c mi l.Thm nh, khng c mi l.Thm nh (hi kht).Mi kht, thm nh.Chy kht.

Vng va, khng gt.ng va, hi gt.ng nh (ng gt).ng mnh, gt hng.ng, khng ung c (c v chua).

Trng thi (sn phm cha pha)Mn ph hp, mu nu en, kch thc 0,2-0,5 mm.Mu nu, mn ph hp.Nu nht (nu en).en, mn va hoc ln.en m, mn qu.

Bng cho im sn phm

Thang im12345

Mu sc

Mi

V

Trng thi

PHIU NH GI CM QUAN

Tn sn phm: Love Chocolate Nhm 4, t 4

H v Tn ngi th:Ngy th: 07 / 03 /2012

Hng dn: Bn hy nm th mu Love chocolate gii thiu n bn bng cch quan st mu sc, ngi mi, cm nhn v tr bng li khi n. Hy a ra nhn xt ca bn v cho im tng tnh cht ca sn phm bng cch nh du X vo cc s bn di bng sau m bn cho l thch hp nht vi thang im nh sau:

Thang im

Ch tiu54321

Mu scNu enNu m nuNu nht, nu nhtXm nht

MiThm mi c trng, khng mi lThm va, khng mi lThm nh, hng mi bt thm, hng mi b, chuat thm, chua, hi mc

Vng mnh, khng v lng va, khng gtng va, hi chua, hi chtng nh (gt, v chua)ng nht

Trng thiMn, b mt lng, b khng gyHi mn, t ht litiKhng mn, hi do, b mt rNhiu ht li ti, hi do, r b mtTan chy nhanh (kh tan chy), b khng gy, nhiu ht liti

Bng cho im sn phm

Thang im12345

Mu sc

Mi

V

Trng thi

3.2. Hnh nh sn thc hnhHnh nh phn tch

EMBED Word.Picture.8

Ch ti

Phn loi

Dit men

V ch

Lm kh

Phn loi

Ch xanh

C ph nhn

Phn loi, phn c

Rang

Lm ngui

Xay, nghin

Bao gi - Bo qun

Tm ph gia

Sn phm

San phm

B cacao

Bt cacao, ng, sa

X ly mui hng

Phi trn

Ry

Lecithin, caramel

Nghin min

Hoan thin

khun

Bao goi, dan nhan

2

_1147589821.unknown

_1340083598.doc