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8/3/2019 Quy trnh sn xut bnh bng lan

1/6

Quy trnh s n xu t bnh bng lan SATURDAY, 07 MAY 2011 20:57

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bnh bng lan

bnh ko ha hc thc phm ha thc phm quy trnh ha hc

(H2N2)- B i vit s gii thiu n bn c quy trnh sn xut bnhbng lan trong cng nghip, vi nhng hiu bit cn hn hp nn bi vit s khng trnh nhiu thiu st, mong bnc thng cm v gp bnh lun bi vit c hon chnh hn. Ni dung chnh c trnh by theo trt t sau:

- Nguyn liu

- Quy trnh cng ngh

- Thuyt minh quy trnh cng ngh

- Tiu chun sn phm Bi vit ch tp trung vo cc chnh, nhng cng gip ngi c hiu v c th ng dng c.

1. Nguyn liu chnh

Bt m: thnh phn gm Glucid chim 70- 90 % cht kh, protein chim 8-25% cht kh, lipid chim 2-3% cht kh,cn li l cht khong, vitamin, enzym.

- Ch tiu cht lng bt m: Cmquan:

Mu sc: trng hoc trng ng c trng

Mi: mi ca bt t nhin, khng c mi v l

V: khng c v chua

Tp cht v c: khng ln ct, t, st

Vtl

mn:
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2/6

Cn trn ry 420 m : khng ln hn 20%

Qua ry 118 m : khng nh hn 80%

Ha hc

m: khng ln hn 13,5%

Hm lng Gluten kh: 8-10%

Hm lng tro: Khng ln hn 0,75%

chua: khng ln hn 3,5 (s ml NaOH 1N trung ha cc acid c trong 100 g bt)

Tp cht Fe: khng ln hn 30 mg/kg

D lng ha cht tr su: nm trong gii hn cho php

Vi sinh

Nm c: khng c Vi nm: khng c

- Nguyn liu ph Cht to ngt

ng knh: m 0,14%, ng kh 0,15%, acid (pH) 7, tinh khit 99,75%, t l tro 0,15%

ng nghch o, sorbitol

Nc Ch tiu ha hc ca nc

c: < 1,5 g/l Hm lng cn khng tan: < 10 mg/l

pH: 6- 8,5

cng ton phn: < 300 mg CaCO3/l

Hm lng Clorua: < 0,1 mg/l

Hm lng st tng s: < 0,01 mg/l

Ch tiu sinh hc ca nc

Tng s vi khun hiu kh: < 200 khun lc/1 ml

Tng s Coliforms, khun lc/100 ml: khng c c

Cht bo: Shortening, du n, trng, mui, sa

Ph gia

Cht nh ha: leicithin, mn v diglycerid ca acid bo, esterpolyglycerol ca cht bo.


3/6

Cht bo qun: canxi propionat

Cht to xp: dng kt hp NaHCO3 v (NH4)2CO3

Cht iu v: acid malic, acid citric

Mch nha

Cht to mu: tatrazin (vng chanh)

2. Quy trnh cng ngh S sn xut quy trnh 1

S sn xut quy trnh 2

3. Thuyt minh quy trnh cng ngh Qu trnh ry Mc ch: Chun b cho qu trnh nho bt Cc bin i: bt khng cn tp cht, mn hn Thit b: my ry rung

Thng s thit b

Bin (mm): 3

S vng quay trong 1 pht: 1500

Ti trng ring: (kg/h.cm): 84

Kch thc l ry (Mesh): 12-20

Qu trnh phi trn nguyn liu ph v ph gia Mc ch: Chun b phi trn cc nguyn liu ph thnh nh tng, chun b cho qu trnh nho trn vi bt Cc bin i

Bin i vt l: nhit tng nh

Bin i ha l: to thnh h nh tng ng u, ha tan cc cht kh: CO2. O2, ...

Thit b s dng: my phi trn theo m

Thng s thit b Nhit lm vic: 0- 100 oC

Tc khuy: 60- 120 vng/pht

Thi gian:10 pht

Qu trnh nho


4/6

Mc ch: Chun b qu trnh nho trn nh tng vi bt m to mng gluten ng nht, thun li cho qu trnh dphnhHon thin : cc ch tiu cht lng cho sn phm c dai, gin, xp do mng gluten c to thnh, khibt nho c dai v c kh nng gi kh Cc bin i

Bin i vt l: nhit khi bt nho tng do ma st, nht tng

Bin i ha l:

Khi bt chuyn sang dng paste

Protein ht nc, ht tinh bt trng n, to trng thi do

Bin i ha hc

S bin tnh ca protein di tc dng c hc

Gliadin, glutenin s lin kt vi nhau bng lin kt hidro, cu disulfur

Thit b s dng: my nho trn trc ng (quy trnh 1)

Thng s cng ngh

Thi gian nho: 40 pht

Nhit nho: 35 oC

m bt nho: 25%

Tc khuy: 20 vng/pht

My nho trnlin tc (quy trnh 2

Qu trnh to hnh Hon thin: to hnh dng p lm tng gi tr hng ha sn phm Thit b s dng: my cn - dp hnh Qu trnh nng Ch bin: nhit cao lm chn sn phm Bo qun: nhit nng cao (trn 200 oC), tiu dit vi sinh vt Cc bin i

Bin i vt l:

Bin i v khi lng: khi lng gim do mt nc

Bin i v nhit : nhit tng, nhit v bnh cao hn tm bnh

Bin i ha hc

Tinh bt h ha mt phn, vafbij thy phn to dextrin, ng.

Xy ra phn ng Maillard trong giai on u ca nng (nhit thp)


5/6

Xy ra phn ng Caramel lm mt ng nhng to mu nu sn phm

Bin i cm quan: hnh thnh hng v, mu sc c trng cho sn phm

Thit b s dng: l nng ng hm

Thng s cng ngh Nhit t c: 190- 205 oC

Thi gian nng: 8- 9 pht

Qu trnh lm ngui Mc ch: Chun b cho qu trnh bao gi Cc bin i

Bin i vt l: nhit bnh gim

Thit b s dng: bng ti lm ngui

Thng s cng ngh

Tc lm ngui: 14m/pht

Qu trnh bao gi Mc ch

Mc ch bo qun: bnh d b ht m iu kin mi trng nn phi bo qun trong cc bao b chng thm dunc.

Thit b s dng: Thng s thit b

Vt liu bao b: OPP, PP

Tc dn ti:0 - 16 m/pht

Phm vi nhit : 0- 300 oC

Lng ti bng ti: nh hn 5 kg

So snh nh gi gia 2 quy trnh Thigian : quy trnh 1 di hn Cht lng sn phm

Quy trnh 1: Cht lng km hn Quy trnh 2: Cht lng ng u, tt hn

Thit b

Quy trnh 1 so vi quy trnh 2

Mc t ng ha thp hn


6/6

Mc v sinh thp hn

Tnh linh ng ca thit b cao hn

Tnh cng knh ca thit b cao hn

T l ph thi

Quy trnh 1 so vi quy trnh 2 l cao hn

4. Tiu chun sn phm Ch tiu bnh Bng lan tnh trn 1 n v bnh Solite ca Kinh (21g) Cmquan

Mu sc: mu vng ti c trng

Mi: mi thm t trng

V: Ngt nh

Cu trc: Xp, mm

Tp cht: khng c tp cht

Ha hc

m:

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