Banh Cracker

  • Published on
    10-Jul-2015

  • View
    1.674

  • Download
    7

Embed Size (px)

Transcript

CH:MTSSNPHMBNHCRACKERTRNTH

TRNGVITNAM. THNHPHNNGUYNLIUVCNGNGHSN XUT

GVHD: NGUYN TH HNGNHM : 5 LP : 50 TP1

Bnh Cracker pho mai

Bnh go

Bnh Cracker da

Bnh Cream Cosy

Bnh Cracker Cream

Bnh mn AFC

BnhCracker Ritz

Bnh Cracker Bridal

Bnh Cracker Party

Phn I: Nguyn liu Bnh cracker rt ph bin c nhiu hnh dng v kch thc khc nhau. L mt mt hng c gi tr cao v dinh dng v cung cp nhiu nng lng. Bnh cracker c lm t bt m, nc, cht to ngt, bt sa gy, bt phomai,cht bo, mui , nm men, cc nguyn liu khc v c b sung cc cht ph gia nhm to mu, mi , cht khng vi sinh vt tng thi gian bo qun cho sn phm.

1.1 Nguyn liu chnh1. Bt m: Sn xut t la m hay h ha tho, thnh phn ha hc ca bt m gm 4 loi: Albumin v Globulin (20%),Prolamin v Glutelin (80%) . Cu to ht la m:Nh nhng loi ht ha tho khc, ht la m cu to gm 4 phn: v ht, lp alron, ni nh v phi ht.

Bt m l thnh phn nguyn liu to cu trc c bn ca bnh cracker. Protein ca bt m s to thnh mt khi keo do, n hi c kh nng gi kh v to thnh cu trc xp khi nng. y l tnh cht rt c bit ca bt m, cc loi ng cc khc khng h c. c c cu trc c trng ca bnh cracker ngi ta da trn tnh cht c bit ca protein bt m, kt hp vi nh hng ca mt s nguyn liu khc nh: mui, ng, shortening, cht nh ha, enzyme v mt ch nho trn thch hp

Bng 1:Thnh phn ha hc ca bt m:Hng bt Ho hng Hng I Hng II Thnh phn ha hc ca Bt m tnh theo % cht kh Tinh bt 79.0 77.5 71.0 ng chung 1.8 2.0 2.8 Cellulose 0.1 0.3 0.8 Protit 12.0 14.0 14.5 Cht bo 0.8 1.5 1.9 Pentosan 1.95 2.50 3.50 Tro 0.55 0.75 1.25

Nhn chung bt m c cc thnh phn c bn: o Cht v c chim t 15-17%, ch yu gm nc v mui khong o Cht hu c chim t 83-85%, gm protein, glucid, lipid, vitamin, sc t, enzyme..

a. Protein bt mo

o o o

Protein ng vai tr chnh trong vic to cu trc cho sn phm Chim 8-15% hm lng cht kh trong bt m Hng bt v gi tr protein ph thuc vo hng bt, ging, kh hu Protein ca bt mi gm 4 nhm chnh: Albumin, Globulin, gliadin v Glutenin. Trong ch yu l gliadin v glutenin chim 78-80%. Chnh 2 nhm ny khi nho vi nc to thnh mng phn b u trong khi bt nho. Mng ny va dai va n hi, c tc dng gi kh lm cho khi bt nho n gi l gluten

Abumin (leukosin) v Globulin Chim 20% tng lng protein bt m Tan c trong nc v trong dung dch mui long nn c th ha tan trong qu trnh nho bt. t c vai tr v mt cng ngh trong sn xut bnh, n ch

Gliadin v Glutenlin Chim 80% tng protein bt m Khng tan trong nc nhng ht nc v gi nc tt trng n to khi do, n hi. Chim 75-95% trong Gluten quyt nh tnh cht k thut ca Gluten. Hai thnh phn ny cha nhiu axit amin v vitamin. Gliadin: Chim khong 40-50% protein ca bt m. Cc gliadin c kh nng lin kt vi nhau ch yu bng lin kt hidro d b chy. c trng cho co gin ca bt nho. Gliadin c tnh a hnh rt ln. Glutenin: Chim khong 34-55% protein ca bt m. C kh nng lin kt vi nhau bng cu disunfua, lin kt hidro, lin kt c bo to tnh cht dai, n hi

Gluten- Gluten l sn phm ca qu trnh nho bt m vi nc. - Ra bt nho, tinh bt tri i, cn li mt khi do gi l gluten. - Gluten thu c gi l gluten t

Vai tr ca gluten trong sn xut bnh cracker Gluten cho php gi li bng kh trong qu trnh nng bt nho to ra cu trc xp v cm gic n ngon ming cho sn phm Cht lng gluten c nh hng rt ln n cu trc bnh S lng gluten khng nh hng n cht lng, tuy nhin hm lng gluten cao lm tng m cho bt nho Gluten ca bnh Cracker vng chc v kh cng ra nhng rt mm do . Bt c hm lng protit cao thng c loi gluten vng chc v bt c hm lng protit thp c gluten yu Bnh Cracker ln men hm lng protit c th 10,5% Hm lng gluten khong t 27 -30% l tt

b.

Glucid bt m:

Glucid l thnh phn ch yu ca bt m chim ti 70-90% trng lng kh ca bt m. L thnh phn to nn cu trc xp, to ngt, to mu sc, to mi thm cho bnh. Thnh phn cc loi glucid trong bt mGlucid Tl(%) ng 0,61,8 Dextrin 15 Tinhbt 80 cellulose 0,12,3 hemicellulose 28 pentoza 1,23,5

Tinh bt: Chim 80%, c cu trc ht trn, gm 2 cu t chnh: Amilose v Amilopectin Bt cha nhiu amylose to gin cho bnh Bt cha nhiu amylopectin to cho sn phm c tnh dai v n hi C khi lng phn t ln c kh nng ht nc v trng n to bt nho. Nhit h ha ca tinh bt la m bt u t 530 v kt thc 650.

Dextrin: L sn phm to thnh khi tinh bt b thy phn di tc dng ca h enzyme amylase ca la m. Ty vo mc thy phn khc nhau m dextrin c phn t lng khc nhau Dextrin ht nc nhiu hn so vi tinh bt, nu hm lng dextrin cao, bt bnh dnh, t dai, t n hi, bt c khuynh hng chy lng ra.

Pentozan : L cc polysaccarid ca ng c cha 5 cc bon. Cc pentoza d keo ha lm tng nht v dnh cho bt nho do nh hng xu n cht lng ca bnh.

Cellulose v hemicellulose: Cellulose chim khong 0,1-2,3%, hemicellulose chim 2-8% thnh phn ca bt m Cellulose khng c ngha v mt dinh dng v c th ngi khng th tiu ha c do khng c enzyme cellulase. Chng c vai tr quan trng i vi khu phn n v cellulose c kh nng gi nc, gip tiu ha tt.

Cc loi ng trong bt m gm:Glucose, fructose, maltose, sacchrose. Cc loi ng n trong bt m chim khong 0,1-1%, chng tham gia phn ng Mailard to mu cho sn phm. i vi bnh ln men nh 1 s loi bnh cracker th ng lm thc n cho vi sinh vt. Thnh phn cc loi ng c trong bt m: ng T l (%) glucose 0,01-0,05 fructose 0,015-0,05 maltose 0,005-0,05 saccharoza 0,1-0,55 pentozan 0,5-1,1

c.

Lipid bt m:

Hm lng cht bo trong bt m khong 2-3%, 75% l cht bo trung tnh, cn li l photphatide, cc sc t v vitamin tan trong bo Trong bt m c khong 0,4-0,7% photphatide thuc nhm lecithine. Lecithine l cht ha nc, c hot tnh b mt cao nh ha t t nn c tc dng lm tng cht lng ca bnh. Cht bo d b phn hy gii phng axit bo t do nh hng n axit v v ca bt ng thi nh hng n v gluten, n cht lng ca bnh.

d.EnzymeEnzyme thy phn protein gm protease v polipeptidase. Enzyme thy phn tinh bt gm - amylase thy phn tinh bt thnh dextrin, - amylase thy phn tinh bt thnh glucose, maltose, dextrin. Dextrin to qunh cho bt, gy kh khn trong qu trnh nho bt, nhng qu trnh thy phn tinh bt to ra cc ng n gip bt nho ln men nhanh hn. Ngoi 2 loi enzyme trn , trong bt m cn c lipase, lipoxidase, tyrosinase cng nh hng n cht lng bt m. Trng thi protein-protease c trng cho mnh hay kh nng gi nc ca bt. Cn h glucid-amylase c trng cho kh nng sinh ng v to kh CO2.

Ch tiu Cm quan Mu sc Mi V

Tn tiu chun

Yu cu Trng hoc trng ng c trng Mi ca bt t nhin, khng c mi v l. Khng c v chua Khng ln ct, t, sn Khng ln hn 20% Khng nh hn 80% Khng ln hn 13,5 % 8-10% Khng ln hn 0,75% Khng ln hn 3,5 (s ml NaOH 1N trung ha cc acid c trong 100g bt.) Khng ln hn 30mg/kg Nm trong gii hn cho php Khng c Khng c

Tp cht v c Vt l mn: Cn nguyn trn ry 420m Qua ry 118 m m Hm lng gluten kh Hm lng tro chua Tp cht Fe D lng ha cht tr su Vi sinh Nm mc Vi nm

Ha hc

Bng 2: Ch tiu cht lng ca bt m (TCVN4359:1996)

1,Nc Ncsdnglncdngchonung,chbinthc phm. 2,Chttongt Tnhchtcngnghcaccchttongt: Tovngt,tomuvmichosnphmbnhkonh ccphnng:maillard,phnngcaramelha.

3,Btsagy Lloisactchbo

Ch tiu Ha hc m chua Hm lng cht bo (%) Hm lng m (%) Ch s khng ha tan 500C mn Mu sc Mi V T p cht Tng s VSV hiu kh, cfu/g sn phm Nhm Colifom, vk/g sn phm E.coli, vk/g sp Samonella, vk/g sp Nm men v nm mc, vk/g sp 5 20 1,5 34 1ml

Sa bt gy

Ha l Cm quan

Ht mn, kt dnh tt Vng nht Mi thm c trng V t bo, khng c v l Khng c 5.104 10 0 0 10

Vi sinh

4,Bt phmai: 5, Cht bo: a, Shortening: L du thc vt c tinh luyn v hydro ha. Shortening c nhng tnh cht sau: Nhit nng chy 40 420C. Dng rn, mu trng c, b mt bng, trn lng. C tnh do, kh nng tan chy tt, c n nh cao. t b i, tr mi, t b oxy ha trong thi gian di nhit cao. Cc sn phm chin, nng dng shortening tt hn cc du khc v nhiu mt nh gi tr cm quan, cht lng sn phm v thi gian bo qun.

Stt 1

Tn ch tiu Cm quan: Mu sc Mi v

Yu cu Mu trng hoc trng ng Thm ngon, khng c mi l 96 0,2-0,3 0 < 95 m tnh Khng c

2 3 4 5 6 7 8

m % Hm lng lipid(%) Ch s acid Ch s perocid Ch s iod Phn ng Kriess Tp cht

b. Du thc vt:Du n t tiu chun, an ton v sinh thc phm phi qua ch bin cng nghi p loi b cc cht c hi cho sc khe, loi b aflatoxin. Bng 6:Tiu chun k thut du thc vt cng ty du thc vt Trng AnSTT 1 Tn ch tiu Ch tiu cm quan Mu sc Mi v trong m (%) Ch s acid t do (%FFA) Ch s peroxyt Tp cht Yu cu C mu vng c trng Khng mi Trong sut

2 3 4 5

0,05 % 0,25% 3meq/ kg 0,05%

6. Mui: Mui c s dng l mui NaCl. Chc nng: Chc nng chnh l to hng v cho bnh. Lm cho thc phm c mi v d chu nh v mn. Tng v ngt ca ng. Gim v chua ca acid. Mui tc ng ln bt nho theo hai hng: Tc ng ln tc ln men: lm gim tc sinh kh nn lm cho thi gian ln men ko di. Tc ng n tnh cht lu bin ca bt nho: lm thay i tnh cht c l ca mng gluten lm cho khi bt nho gn kt li.

7. Nm men: Nm men s dng y l Saccharomyces cerevisiae.

Trong nm men trung bnh cha 67 75% l nc, 13 14% Potein, 6,8 8% glycogen, 1,8% cellulose, 0,9 2% cht bo, 1,77 2,5% tro. Ngoi ra, cn c cc Vitamine D, B1, B2, B6, PP, biotin v mt s cht khong nh: Kali, photpho, Magie, St, canxi v mt s nguyn t vi lng khc. Trong qu trnh ln men thng b sung mt s cht nh (NH4)SO4, NH4Cl cung cp N cho nm men pht trin.

7. Nm men:Nm men hot ng nhit ti u l 28 - 300C, pH =4 6. Thi gian hnh thnh t bo mi thng l 30 40 pht, nhng trong bt cn 2-3h. Tc sinh sn ph thuc vo thnh phn v nng cht dinh dng ca bt, nhit , pH, mc sc kh. Nm men s dng c th dng dng p, kh hoc lng.

8. Cc nguyn liu khc Vitamin D, canxi cacbonat, rauto gi tr cm quan cung cp thm cht dinh dng cho sn phm.

1.3.1. Bt ni. L cc cht c kh nng sinh ra kh trong qu trnh nng, hnh thnh cc l hng kh bn trong bnh, to cu trc cho bnh v lm bnh xp. Trong sn xut bnh Cracker s dng cht to ni sau: Natribicacbonat (NaHCO3): khi nng n phn hy to kh CO2 lm tng th tch v xp ca bnh. Kh CO2 sinh ra khng mu, khng mi nn khng nh hng xu n cht lng bnh

1.3.2. Cht to mu. Cc cht to mu thng s dng : Riboflavin (mu vng); Amaranth, Erythrosine (mu ); Sunset yellow FCF (mu vng cam) (E110); tartrazine (mu vng chanh) (E1