luận văn hoàn chỉnh 1

7/27/2019 lun vn hon chnh 1

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LI CM N

hon thnh bi lun vn ny, em nhn c shng dn, gip v

gp tn tnh ca Qu Thy C trng i Hc Cng Ngh Si Gn.

Trc ht, em xin chn thnh cm n n Ban Gim Hiu cng Qu Thy Ctrng i Hc Cng Ngh Si Gn.

Em xin gi li bit n su sc n Th.S Trng Th MLinh dnh rtnhiu thi gian v tm huyt hng dn nghin cu v gip em hon thnh lunvn tt nghip.

Nhn y em xin chn thnh cm n n u Thy C trong Khoa CngNgh thc phm trng i Hc Cng NghSi Gn to iu kin cho em ctin hnh cc th nghim vi y cc thit b v dng ccng nh thi gian hon thnh bi lun vn ng thi hn.

Mc d c nhiu cgng hon thnh lun vn bng tt c snhit tnhv tm huyt ca mnh, tuy nhin khng trnh khi nhng thiu st, rt mong nhnc nhng ng gp qu bo ca Qu Thy C.

TP.HCM, thng 07 nm 2013

Sinh vin

L Th Qunh Nh


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NHN XT CA GIO VIN HNG DN

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NHN XT CA GIO VIN PHN BIN

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MC LC

CHNG 1: PHN TCH TNG ........................................1Tnh mi ...................................................................................11.1.

Tnh kh thi ..............................................................................21.2.1.2.1.Nhu cu cao ................................................................................................. 21.2.2.Thtrng ln .............................................................................................. 31.2.3.Trin vng .................................................................................................... 31.2.4.i th cnh tranh ....................................................................................... 4

M t sn phm theo HACCP ................................................5

1.3.CHNG 2: NGUYN LIU - PHNG PHPNGHIN CU ..................................................................................8

Nguyn liu ...............................................................................82.1.2.1.1.Ch xanh [4][8][12] .................................................................................... 82.1.2.Chanh ......................................................................................................... 212.1.3.Nc [12] ................................................................................................... 252.1.4.ng Saccharose [10][12]...................................................................... 262.1.5.Mui [10][12] ............................................................................................ 282.1.6.Ph gia [7] ................................................................................................. 30

Phng php nghin cu ......................................................372.2.2.2.1.Quy trnh cng ngh sn xut chanh mui dkin ................................... 372.2.2. Quy trnh nu siro ..................................................................................... 382.2.3.Quy trnh cng ngh sn xut tr xanh chanh mui dkin ..................... 392.2.4.Kho st cc yu tnh hng [5][12] .................................................... 44

Bao b ......................................................................................482.3. Marketing ...............................................................................502.4.

2.4.1.Phn tch sn phm.................................................................................... 502.4.2.Chin lc 4Ps ........................................................................................... 52


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2.4.3.Chin lc chiu th ................................................................................... 522.4.4.Chin lc phn phi ................................................................................. 522.4.5.Chin lc pht trin sn phm................................................................. 522.4.6.Chng trnh pht trin thng hiu v sn phm ................................... 532.4.7.Chng trnh marketing............................................................................ 53

CHNG 3: KT QU V BN LUN .................................54Kt qu kho st t ltr:nc ............................................543.1.

Kt qu kho st nhit v thi gian trch ly ..................563.2.3.2.1.Thi gian trch ly ....................................................................................... 563.2.2.Nhit trch ly ......................................................................................... 59

Kho st t l phi ch ..........................................................623.3.3.3.1.Kt qu kho st hm lng ng ........................................................... 623.3.2.Kt qu kho st hm lng acid citric ..................................................... 633.3.3.Kt qu kho st hm lng nc chanh mui ......................................... 64

Kho st hm lng ph gia to nh ..................................653.4.3.4.1.Pectin ......................................................................................................... 653.4.2.CMC ........................................................................................................... 663.4.3.Xanthangum ............................................................................................... 67

Kt qu kho st thi gian bo qun ...................................693.5. Kt qunh gi cm quan sn phm tr xanh chanh3.6.

mui dng huyn ph v khng huyn ph. ................................71Kt qunh gi cm quan ca php thcho im cht3.7.

lng sn phm tr xanh chanh mui ..........................................72Kt qunh gi cm quan bng php cho im cht3.8.

lng th hiu ..................................................................................74CHNG 4: XY DNG TIU CHUN C S...................75

Tiu chun c s....................................................................754.1.


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Yu cu k thut ....................................................................754.2. Thnh phn sn phm ...........................................................764.3. Thi hn sdng v bo qun .............................................774.4. Hng dn sdng v bo qun .........................................774.5. Cht liu bao b ......................................................................774.6. Tm tt quy trnh ..................................................................774.7.

CHNG 5: KT LUN ............................................................78Quy trnh cng ngh ..............................................................785.1.

Thng s k thut ..................................................................795.2. Cng thc phi ch ................................................................795.3. Gi thnh sn phm ..............................................................795.4.


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DANH MC HNH

Hnh 2.1: t tr xanh ................................................................................................ 8Hnh 2.2: Nc tr xanh ............................................................................................. 8Hnh 2.3: i tr xanh ................................................................................................ 9Hnh 2.4: Din tch sn lng ch kh trong cc nm gn y ................................. 9Hnh 2.5: Cng thc cu to Cafein trong tr xanh ................................................. 12Hnh 2.6: Cng thc cu to EGCG trong tr xanh ................................................. 12Hnh 2.7: Qu chanh ................................................................................................. 21Hnh 2.8: Chanh nm ................................................................................................ 23Hnh 2.9: Chanh v mng ......................................................................................... 23Hnh 2.10:ng Saccharose .................................................................................. 26Hnh 2.11: Mui ........................................................................................................ 28Hnh 2.12: Quy trnh cng ngh sn xut chanh mui dkin ................................ 37Hnh 2.13: Quy trnh cng ngh sn xut siro .......................................................... 38Hnh 2.14: Quy trnh cng ngh sn xut tr xanh chanh mui huyn ph d

kin ............................................................................................................................ 39Hnh 2.15: Quy trnh cng ngh sn xut tr xanh chanh mui dng khnghuyn ph dkin ..................................................................................................... 40

Hnh 2.16. S nghin cu ..................................................................................... 44Hnh 2.17. S btr th nghim ............................................................................ 45Hnh 2.1: Nhn bao b............................................................................................. 48Hnh 2.19: Chai tr xanh .......................................................................................... 49Hnh 2.20: Chai thy tinh .......................................................................................... 49Hnh 3.1: Dch tr sau khi trch ly vi t ltr:nc l 0g/1 l nc ...................... 54Hnh 3.2: Dch tr sau khi trch ly vi t ltr:nc l 90g/1 l nc ...................... 54Hnh 3.3: Dch tr sau khi trch ly vi t ltr:nc l 100g/1 lnc .................... 54Hnh 3.4: Dch tr sau khi trch ly vi t ltr:nc l 110g/1 l nc .................... 54Hnh 3.5: Dch tr sau khi trch ly cc mc thi gian khc nhau ......................... 56

Hnh 3.6: Dch tr sau khi trch ly 95oC trong 10 pht ......................................... 57
http://f/HCCCCCCC.docx%23_Toc362008793http://f/HCCCCCCC.docx%23_Toc362008793http://f/HCCCCCCC.docx%23_Toc362008793http://f/HCCCCCCC.docx%23_Toc362008795http://f/HCCCCCCC.docx%23_Toc362008795http://f/HCCCCCCC.docx%23_Toc362008795http://f/HCCCCCCC.docx%23_Toc362008796http://f/HCCCCCCC.docx%23_Toc362008796http://f/HCCCCCCC.docx%23_Toc362008796http://f/HCCCCCCC.docx%23_Toc362008797http://f/HCCCCCCC.docx%23_Toc362008797http://f/HCCCCCCC.docx%23_Toc362008797http://f/HCCCCCCC.docx%23_Toc362008797http://f/HCCCCCCC.docx%23_Toc362008797http://f/HCCCCCCC.docx%23_Toc362008797http://f/HCCCCCCC.docx%23_Toc362008798http://f/HCCCCCCC.docx%23_Toc362008798http://f/HCCCCCCC.docx%23_Toc362008798http://f/HCCCCCCC.docx%23_Toc362008798http://f/HCCCCCCC.docx%23_Toc362008798http://f/HCCCCCCC.docx%23_Toc362008798http://f/HCCCCCCC.docx%23_Toc362008798http://f/HCCCCCCC.docx%23_Toc362008798http://f/HCCCCCCC.docx%23_Toc362008799http://f/HCCCCCCC.docx%23_Toc362008799http://f/HCCCCCCC.docx%23_Toc362008799http://f/HCCCCCCC.docx%23_Toc362008799http://f/HCCCCCCC.docx%23_Toc362008799http://f/HCCCCCCC.docx%23_Toc362008799http://f/HCCCCCCC.docx%23_Toc362008799http://f/HCCCCCCC.docx%23_Toc362008799http://f/HCCCCCCC.docx%23_Toc362008800http://f/HCCCCCCC.docx%23_Toc362008800http://f/HCCCCCCC.docx%23_Toc362008800http://f/HCCCCCCC.docx%23_Toc362008800http://f/HCCCCCCC.docx%23_Toc362008801http://f/HCCCCCCC.docx%23_Toc362008801http://f/HCCCCCCC.docx%23_Toc362008802http://f/HCCCCCCC.docx%23_Toc362008802http://f/HCCCCCCC.docx%23_Toc362008802http://f/HCCCCCCC.docx%23_Toc362008802http://f/HCCCCCCC.docx%23_Toc362008802http://f/HCCCCCCC.docx%23_Toc362008802http://f/HCCCCCCC.docx%23_Toc362008803http://f/HCCCCCCC.docx%23_Toc362008803http://f/HCCCCCCC.docx%23_Toc362008803http://f/HCCCCCCC.docx%23_Toc362008803http://f/HCCCCCCC.docx%23_Toc362008804http://f/HCCCCCCC.docx%23_Toc362008804http://f/HCCCCCCC.docx%23_Toc362008804http://f/HCCCCCCC.docx%23_Toc362008804http://f/HCCCCCCC.docx%23_Toc362008813http://f/HCCCCCCC.docx%23_Toc362008813http://f/HCCCCCCC.docx%23_Toc362008814http://f/HCCCCCCC.docx%23_Toc362008814http://f/HCCCCCCC.docx%23_Toc362008814http://f/HCCCCCCC.docx%23_Toc362008814http://f/HCCCCCCC.docx%23_Toc362008815http://f/HCCCCCCC.docx%23_Toc362008815http://f/HCCCCCCC.docx%23_Toc362008815http://f/HCCCCCCC.docx%23_Toc362008815http://f/HCCCCCCC.docx%23_Toc362008815http://f/HCCCCCCC.docx%23_Toc362008815http://f/HCCCCCCC.docx%23_Toc362008815http://f/HCCCCCCC.docx%23_Toc362008815http://f/HCCCCCCC.docx%23_Toc362008815http://f/HCCCCCCC.docx%23_Toc362008815http://f/HCCCCCCC.docx%23_Toc362008815http://f/HCCCCCCC.docx%23_Toc362008815http://f/HCCCCCCC.docx%23_Toc362008816http://f/HCCCCCCC.docx%23_Toc362008816http://f/HCCCCCCC.docx%23_Toc362008816http://f/HCCCCCCC.docx%23_Toc362008816http://f/HCCCCCCC.docx%23_Toc362008816http://f/HCCCCCCC.docx%23_Toc362008816http://f/HCCCCCCC.docx%23_Toc362008816http://f/HCCCCCCC.docx%23_Toc362008816http://f/HCCCCCCC.docx%23_Toc362008816http://f/HCCCCCCC.docx%23_Toc362008816http://f/HCCCCCCC.docx%23_Toc362008816http://f/HCCCCCCC.docx%23_Toc362008816http://f/HCCCCCCC.docx%23_Toc362008817http://f/HCCCCCCC.docx%23_Toc362008817http://f/HCCCCCCC.docx%23_Toc362008817http://f/HCCCCCCC.docx%23_Toc362008817http://f/HCCCCCCC.docx%23_Toc362008817http://f/HCCCCCCC.docx%23_Toc362008817http://f/HCCCCCCC.docx%23_Toc362008817http://f/HCCCCCCC.docx%23_Toc362008817http://f/HCCCCCCC.docx%23_Toc362008817http://f/HCCCCCCC.docx%23_Toc362008817http://f/HCCCCCCC.docx%23_Toc362008817http://f/HCCCCCCC.docx%23_Toc362008817http://f/HCCCCCCC.docx%23_Toc362008817http://f/HCCCCCCC.docx%23_Toc362008817http://f/HCCCCCCC.docx%23_Toc362008818http://f/HCCCCCCC.docx%23_Toc362008818http://f/HCCCCCCC.docx%23_Toc362008818http://f/HCCCCCCC.docx%23_Toc362008818http://f/HCCCCCCC.docx%23_Toc362008818http://f/HCCCCCCC.docx%23_Toc362008818http://f/HCCCCCCC.docx%23_Toc362008818http://f/HCCCCCCC.docx%23_Toc362008818http://f/HCCCCCCC.docx%23_Toc362008818http://f/HCCCCCCC.docx%23_Toc362008818http://f/HCCCCCCC.docx%23_Toc362008818http://f/HCCCCCCC.docx%23_Toc362008818http://f/HCCCCCCC.docx%23_Toc362008819http://f/HCCCCCCC.docx%23_Toc362008819http://f/HCCCCCCC.docx%23_Toc362008819http://f/HCCCCCCC.docx%23_Toc362008819http://f/HCCCCCCC.docx%23_Toc362008819http://f/HCCCCCCC.docx%23_Toc362008819http://f/HCCCCCCC.docx%23_Toc362008819http://f/HCCCCCCC.docx%23_Toc362008819http://f/HCCCCCCC.docx%23_Toc362008819http://f/HCCCCCCC.docx%23_Toc362008819http://f/HCCCCCCC.docx%23_Toc362008820http://f/HCCCCCCC.docx%23_Toc362008820http://f/HCCCCCCC.docx%23_Toc362008820http://f/HCCCCCCC.docx%23_Toc362008820http://f/HCCCCCCC.docx%23_Toc362008820http://f/HCCCCCCC.docx%23_Toc362008820http://f/HCCCCCCC.docx%23_Toc362008820http://f/HCCCCCCC.docx%23_Toc362008820http://f/HCCCCCCC.docx%23_Toc362008820http://f/HCCCCCCC.docx%23_Toc362008819http://f/HCCCCCCC.docx%23_Toc362008818http://f/HCCCCCCC.docx%23_Toc362008817http://f/HCCCCCCC.docx%23_Toc362008816http://f/HCCCCCCC.docx%23_Toc362008815http://f/HCCCCCCC.docx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Hnh 3.7: Dch tr sau khi trch ly 95oC trong 15 pht ......................................... 57Hnh 3.8: Dch tr sau khi trch ly 95oC trong 20 pht ........................................ 57Hnh 3.9: Dch tr sau khi trch ly 95oC trong 25 pht ......................................... 57Hnh 3.10: Dch tr sau khi trch ly cc mc nhit khc nhau ......................... 59Hnh 3.11: Dch tr sau khi trch ly 75oC trong 20 pht ....................................... 60Hnh 3.12: Dch tr sau khi trch ly 85oC trong 20 pht ....................................... 60Hnh 3.13: Dch tr sau khi trch ly 95oC trong 20 pht ...................................... 60Hnh 3.14: Dch tr sau khi trch ly 105oC trong 20 pht ..................................... 60Hnh 3.15: Biu mc a thch vv ngt ca sn phm ................................. 62Hnh 3.16: Biu thhin mc a thch vv chua ca sn phm ................... 63Hnh 3.17: Biu thhin mc a thch vv mn ca sn phm.................... 64Hnh 3.18: Biu thhin thi gian lng ca mnh chanh mui khi sdngpectin ......................................................................................................................... 65Hnh 3.19: Biu thhin thi gian lng ca mnh chanh mui khi sdngCMC .......................................................................................................................... 66

Hnh 3.20: Biu thhin thi gian lng ca mnh chanh mui khi sdng

Xanthangum .............................................................................................................. 67Hnh 3.21: Biu tng hp thi gian lng ca mnh chanh mui khi sdng 3 loi ph gia pectin, CMC, Xanthangum nng 0,19%; 0,21%;0,23% v 0,25% ........................................................................................................ 68

Hnh 3.22 : Thanh trng sn phm 95oC trong 10, 15, 20, 25 pht ...................... 69Hnh 3.23: Thanh trng sn phm 100oC trong 10, 15, 20, 25 pht ..................... 69Hnh 3.24: Thanh trng sn phm 115oC trong 10, 1, 20, 2 pht..................... 70Hnh 3.25: Biu kho st mc a thch ca hai sn phm tr xanhchanh mui dng huyn ph v khng huyn ph .................................................... 71

Hnh 3.26: Biu thhin mc a thch ca sn phm .................................... 74Hnh 5.1: Quy trnh sn xut tr xanh chanh mui .................................................. 78
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DANH MC BNG

Bng 1.1: M t sn phm theo HACCP .................................................................. 5Bng 1.2: Chtiu vi sinh i vi nc gii kht khng cn .................................. 7Bng 1.3: Nhng iu kin cn thit cho ssinh trng ca ch.......................... 9Bng 2.1: Hm lng bnh ttheo TCVN 1053-71 ............................................... 20Bng 2.2 : Quy nh chung v thnh phn ho hc ca nc dng tr ongsn xut nc gii kht ............................................................................................ 26Bng 2.3: Chtiu cm quan ng sacchrose theo TCVN 6958-01 .................... 27Bng 2.4: Cc chtiu l-ha ca ng tinh luyn .............................................. 27Bng 2.5: Cc cht nhim bn, mc ti a............................................................. 27

Bng 2.6 : Cc chtiu cm quan ca mui theo TCVN 5647:92, TCVN6431:98...................................................................................................................... 28Bng 2.7: Cc chtiu ha l ca mui It ............................................................ 29Bng 2.8: Cc c tnh ca aci d citr ic .................................................................... 30Bng 2.9:Cc chtiu ca Acid Ci tr ic ..................................................................... 31Bng 2.10: Chc nng v ng dng ca Xanthangum ......................................... 34Bng 2.11: Bng kho st t ltr:nc ................................................................ 46Bng 2.12: Bng kho st thi gian vnhit trch ly ........................................ 46Bng 2.13: Khost hm lng ng phi trn ................................................. 46Bng 2.14: Kho st hm lng acid citr ic phi trn ............................................ 47Bng 2.15: Kho st t ltr v nc chanh mui phi trn ................................ 47Bng 2.16: Kho st lng pectin sdng. ............................................................ 47Bng 2.17: Kho st lng CMC sdng .............................................................. 47Bng 2.18: Kho st lng Xanthangum sdng ................................................ 47Bng 2.19: Kho st thi gian bo qun................................................................. 48Bng 3.1: Kt qu kho st t ltr:nc ca dch sau trch ly ............................ 55Bng 3.2: Kt qu mi vca dch trqua cc mc thi gian khc nhau ............ 56Bng 3.3: Kt qu mi vca dch trqua cc mc nhit khc nhau ............. 59Bng 3.4: Bng h strng lng .......................................................................... 72


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Bng 4.1: Chtiu cm quan ................................................................................... 75Bng 4.2: Gii hn ti a hm lng kim loi nng ca ung pha chsn khng cn theo TCVN 7041:2002 .................................................................... 76Bng 4.3: Chtiu vi sinh ca ung pha chsn khng cn theo TCVN7401:2002.................................................................................................................. 76Bng 5.1: Cng thc phi ch................................................................................. 79Bng 5.2: Gi thnh sn phm ................................................................................ 79


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SV:L Th Qunh Nh Trang 1

CHNG 1:PHN TCH TNGTnh mi1.1.

Ung tr l mt lc th m thc tao nh khi u nhng cu chuyn tm giaoca ngi Vit. Ngy xa tr chc dng trong lp quyn qu cao sang nhngngy nay tr tr thnh mt loi thc ung quen thuc i vi mi ngi, mitng lp, c bit l i vi ngi ng. Tr khng n thun l mt loi ncgii kht m l s kt hp tuyt vi ca hng th vt cht vi gii tr tinh thn. Trc s dng trn ton th gii v c xem l mt loi thc ung mang tnh toncu. [10]

Mt bt tr xanh gip cho con ngi cm thy thoi mi, phn khi v xch

li gn nhau hn. Mi bui sng p tri ngi nhm nhi tch tr trong veo, ht thbu khng kh trong lnh, chng ta s cm nhn cuc sng tht ti p, khngvng bn, khng lo toan cm, o, go tin. Thin nhin u i bit chng nokhi ban tng cho chng ta mt mn qu tuyt vi nh th ny.

Bn cnh , gia cuc sng bn rn, hi h hin nay th vic thng thcmt tch tr ng ngha tht s l rt kh. Hu nh mi ngi khng c thigian cho vic pha tr cng nh vic ngi quy qun bn nhau thng thc ci lcth thanh tao ny nh ngy xa. X hi cng pht trin th nhu cu n ung ca conngi cng thay i v tin b theo, vi xu hng n ung lm sao cho nhanh v

tin li v c bit hn na l s dng cc sn phm thc phm c ngun gc tthin nhin, c th cha bnh, ko di tui th, chng lo ha, ci thin sckhe,.

Nhng khng v iu ny m mi ngi ngy nay khng thch ung tr,nhng c tnh v cng dng tch cc ca tr xanh n su vo tim thc ca mingi. Chnh v th nhng chai tr xanh tin li nhm gii ta cn kht gia nhngtra h i hay khi kh tri bt u se lnh dn dn chim lnh thtrng v rtc a chung.

lm phong ph thm cc sn phm thc ung c ngun gc t thinnhin, tt cho sc khe, vi mt tng l to ra mt sn phm nc gii khtmang mt hng v mi l, c gi trdinh dng cao vi s kt hp c o t dchchit l tr xanh v nc chanh mui di dng chai tin li nhm gip mi ngic th chng chi vi ci nng ma h gay gt, gip gii kht, cn bng in gii,thanh nhit c th, cung cp mt s thnh phn v hp cht c li cho sc khe, tit

kim thi gian, v hn th na n cn ph hp vi mi la tui.Tr xanh rt giu cht chng oxy ha gip ph hy cc gc t do c th gy

huyt khi, ung th v bnh tim. Tr xanh cng gip tng nng cholesterol tt v


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gim nng cholesterol xu. EGCG c trong tr xanh gip bo v no khi b tnthng v th m ci thin tr nhv khnng hc tp [8] [12].

Kt hp vi chanh mui vi nhng tc dng cha bnh c bit: lm gim

nhng rc ri thng gp d dy nh bun nn, nng, tiu dit nhng vikhun gy hi, gip lm lnh cc tn thng trn da v ngn nga nguy cnhim

trng; nc chanh mui c kh nng lm h huyt p, ci thin chng hoa mt,chng mt v bun nn. [12]

Vi s kt hp thng minh gia hai loi nguyn liu tr xanh-chanh muiny to ra mt loi nc gii kht vi hng v mi l vi nhiu tc dng cha

bnh hn na.

Tnh kh thi1.2.

1.2.1. Nhu cu caoNhiu ngi rt thch ung nc ngt c gas v quan nim y l thc ung

bdng, thy ngon ngt (c ng, to nng lng), c cm gic mt lnh, dchu (v c p lnh hoc c ) ngh rng nc ny c tc dng gip tiu ha ddng ng thi to cm gic kht. Nhng trong li tm n nhiu nguy cchosc khe.

Nhiu nghin cu cho thy ung nc ngt c gas cha ng c lin hnbnh bo ph, tiu ng type 2, su rng, v suy dinh dng. Nhiu loi nc gii

kht cha cc thnh phn ng lo ngi: cafein dng nhiu s gy kch thch v mtng. Sodium benzoat c kho cu cho thy c th l nguyn nhn gy tn hiDNA (phn t chnh mang m di truyn). Cc cht c nh hng bt li khc chosc khe, trong c benzen (mt cht c nguy c gy ung th). [12]

C th nhn thy r, trong nhng nm gn y, th trng nc gii khttrong nc c s chuyn bin mnh sang sn xut cc sn phm ung chitxut t thin nhin, m bo sc khe, giu dinh dng v thn thin vi mitrng nh cc loi nc p tri cy, cc loi tr xanh, tr tho mc

Theo nh gi chung, thtrng gn y cho thy mt s chuyn bin rt rtrong ngnh nc ung ng chai. Trong khi nc ngt c gas gim 5% th phn,ngnh hng c ngun gc t thin nhin ung lin tng 12%. Ngi tiu dng vang nhn thc cao hn v cc loi thc ung tin dng ny. [12]

Cng ty nc gii kht Delta a ra d bo: nhu cu tiu thnc tri cy Vit Nam s tng ti 25%/nm, sa ung (bao gm c sa u nnh) tng 30-35%/nm. Trong khi , nhu cu v bia ch tng thm khong 5%/nm v ringnc gii kht c gas, vn tng chim vtr hng u nhiu nm qua, hin nay

ang gim mc 6%/nm.


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Theo kt qu bn hng ca Cng ty Bidrico cho thy gn 50% ngi tiudng thnh phang chuyn sang dn cc loi nc ung c cha vitamin, t ngt,c mi v t nhin.

V th sn phm tr xanh chanh mui rt ph hp vi xu th x hi hin nay,an ton, tin li, m bo sc khe, dnh cho mi i tng v ph hp ti tin.

1.2.2. Thtrng lnTheo gii kinh doanh c tnh hin nay nc tri cy v nc ung khng

gas chim n 40% thtrng nc gii kht cc loi.

Hin nay trn th trng Vit Nam c khong 300 loi nc gii kht ccloi, mi loi u nh vo nhng th hiu khc nhau nh gii nhit, p da, gim

bo, cha bnh...Trc y thtrng nc gii kht nc ta a phn l sn phm

nc ung c gas, rt t nhng sn phm chit xut t tri cy v khng c gas.[12]Sn phm tr xanh chanh mui c phn khc thtrng kh ln ph hp vi

mi i tng, mi gii, mi la tui tngi gi, tr em, thanh thiu nin, ph n,ngi lao ng,.Thtrng nc gii kht Vit Nam rt nng ng v si ni c

bit l vo cc dp l hi.V hn na, mt tn hiu rt kh quan trong nhng nm gn y th trng

bn l ca nc ta vi doanh s rt cao. Theo kt qu kho st ca Cng ty nghin

cu GfK, doanh s bn l trong nc tng 20,5%, t 45,2 t USD ca u nm2007 ln 54,3 t USD trong nm 2008. Trong doanh thu t thc phm chim

66% cao nht trong c cu sn phm hng ha ng gp 15% GDP.

1.2.3. Trin vngSn phm tr xanh-chanh mui vi s kt hp mi m t chit xut thin

nhin ca tr xanh v dch chanh mui giu dinh dng, m bo v sinh, ph hpti tin,.th trong tng lai n s c mt chng vng chc trn thtrng ncgii kht Vit Nam. V theo xu th hin nay, cc nh nghin cu thtrng khost, ngi tiu dng ngy cng cn trng hn trong vic bo m sc khe ca mnh

v c xu hng ch trng nhiu hn n sn phm thin nhin. Th trng ncgii kht Vit Nam scn si ng hn na trong nhng nm ti khi cc nguynliu tthin nhin c cc doanh nghip khai thc mt cch ti u.


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1.2.4. i th cnh tranha. Cng ty TNHH TM -DV Tn H ip Pht [12]

a ch: 219 Quc L13, x Vnh Ph, Huyn Thun An, Bnh Dng.

in thoi: 84 (0650) 755 161Fax: 84 (0650) 755057

Email: [email protected]

Website: www.thp.com.vn

Lnh vc hot ng: Sn xut bia & nc gii kht cao cp, sn xut bao b cao cp,

sn xut thc n nhanh cao cp.

b. Cng ty cphn sa Vit Nam [12]a im:36-38 Ng c K, Qun 1, Tp.HCM

Telephone: (848) 824 4228

Fax: (848) 829 4845

Email: [email protected]

Website: www.vinamilk.com.vn

Sn xut v kinh doanh sa hp, sa bt, bt dinh dng v cc sn phm t sakhc;

Sn xut v kinh doanh bnh, sa u nnh v nc gii kht;Kinh doanh thc phm cng ngh, thit b ph tng, vt t, ho cht v nguyn liu;

Kinh doanh cc ngnh ngh khc ph hp vi quy nh ca Php lut.Sn xut v kinh doanh bao b.In trn bao b.

Sn xut, mua bn cc sn phm nha (tr ti ch ph thi nha).

Cc cng ty cnh tranh lun tung ra th trng nhiu sn phm c ngun gc tthin nhin ginh chng trn th trng si ng ang din ra, trong sn

phm tr xanh-chanh mui khng l trng hp ngoi l. Tuy l mt sn phm mivn cha c thng hiu nhng nu bit nm bt ng thi c kp thi, hc hi kinh

nghim t cc bc tin bi i trc cng vi sn phm ngon, m bo sc khe vvi lng yu ngh, nhit huyt v o c ngh nghip th ngi tiu dng khng

th chi t tr sn phm xanh-chanh mui.
mailto:[email protected]://www.thp.com.vn/mailto:[email protected]://www.vinamilk.com.vn/http://www.vinamilk.com.vn/mailto:[email protected]://www.thp.com.vn/mailto:[email protected]


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M t sn phm theo HACCP1.3.

Bng 1.1: M t sn phm theo HACCP

TT c im M T

1 Tn sn phm Tr xanh chanh mui

2

Nguyn liu(Tn khoa hc)

Tr xanh c tn khoa hc Camellia sinensis, Gii:Plantea,Ngnh: Magnoliopsida, B: Ericales, H:Theaceae, Chi:Camellia, Loi: C. Siensis.

Chanh c tn khoa hc Citrus aurantifolia, H: Cam qutRutaceae.

3

Cch thc vnchuyn v tipnhn nguyn

liu.

Nguyn liu tr xanh c thu mua t cc vng cung cpv vn chuyn n cng ty khng qu 8 gi, trnh dp nt

c bo qun trong iu kin kh thong, trnh nh nngtip xc trc tip vi l tr ti.Chanh c thu mua t cc nh cung cp v c vnchuyn cn thn n cng ty.Ti cng ty nguyn liu c kim tra trc khi em vosn xut, ch nhn nhng nguyn liu t cht lng.

4 Khu vc khaithc nguyn liu

Tr xanh ti Bo Lc, Lm ngChanh ti ti cc tnh ng Bng Sng Cu Long

5 M t tm ttquy cch thnh

phm.

Sn phm 2 dng huyn ph v khng huyn ph, muvng rm v hng v c trng ca tr xanh v chanhmui, c ng trong chai thy tinh.

6 Thnh phnkhc

Nc, ng, ph gia.

7 Tm tt cc

cng on chbin.

Tr xanhtrch ly lc, lm lnh phi trn ng

ha rt chai thanh trng lm ngui dn nhnbo n sn phm tr xanh chanh mui.

8 Kiu bao b Chai thy tinh9 iu kin bo

qunNhit thng, kh ro, thong mt, trnh nh nng trctip.

10 iu kin phnphi v vnchuyn thnh

phm.

Xe ti thng dng, c mi che, iu kin sch s, kh ro,thong mt, khng c mi l.

11 Thi hn sdng

Trn 6 thng k t ngy sn xut.


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12Cc yu cu v

dn nhn.

Trn nhn ghi r: Tn, a ch cng ty, tn sn phm, th

tch thc, thnh phn, ngy sn xut, hn s dng, hngdn s dng,

13 Cc iu kinc bit Khng c.

14 Phng thc s

dng

Sn phm dng nc gii kht khng gas, ung lin,

ngon hn khi ung lnh. Lc u trc khi s dng.

15 i tng s

dng sn phm.Tt c mi ngi.

16 Cc quy nh vyu cu cn

tun th

TCVN7041:2002; TCVN6958:2001; TCVN5502-91;

Q3742/2001/Q-BYT v tiu chun ca khch hng.

Ch tiu cht lng sn phm [10]

TCVN 50421994 cho nc gii kht (*).

Tiu chun ny quy nh yu cu vsinh v phng php thi vi cc loinc gii kht c cn thp (bia, nc gii kht ln men, gii kht pha ch cru nh) v nc gii kht khng c cn (cam, chanh, coca, ).

Ch tiu v sinh

Khng c s dng acid v c (HCl, H2SO4, HNO3 ) pha chncgii kht.

Hm lng kim loi nng (mg/l) theo quy nh ca B Y t.Cc loi ph gia s dng theo tiu chun B Y t.Khng c php s dng nhng loi ph gia khng r ngun gc, mt nhn,

bao b hng.i vi cc ph gia, ha cht, nguyn liu mi, mun s dng pha ch,

bo qun nc gii kht phi xin php B Y t.Cht ngt tng hp (Saccarin, dulsin, cyclamate ) khng c s dng

pha ch nc gii kht. Trng hp sn phm dng ring cho bnh nhn kingng phi xin php B Y tv ghi r tn ngmc ch v liu lng s dng.


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Ch tiu vi sinh vt

Bng 1.2: Chtiu vi sinh i vi nc gii kht khng cn

Tn ch tiuMc

Khng ng chai ng chai

Tng s vi sinh vt hiu kh, skhun lc/ml, khng ln hn.

5.104 102

E.coli, vi khun/ml, khng lnhn

3 Khng c c

Cl.Perfringens,vi khun/ml Khng c c Khng c c

Vi khun gy nhy(Leuconostoc).

Khng c c

Nm menmc, s nhmnm/ml, khng ln hn.

103 Khng c c

St.aureus. Khng c c Khng c c


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CHNG 2:NGUYN LIU - PHNG PHP NGHIN CUNguyn liu2.1.

2.1.1. Ch xanh [4][8][12]Txa n nay, ch mt loi thc ung quen thuc i vi mi ngi, c

bit i vi ngi ng. Ch c s dng trn ton th gii v c xem l mtloi thc ung mang tnh ton cu. Cng vi s pht trin khoa hc k thut, nhiucng trnh nghin cu chng minh li ch ca ch. Bn cnh chc nng gii kht,ch c tc dng sinh l rt r rt i vi sc khe con ngi. Thnh phn caffein vmt s alkaloid khc trong ch c tc dng kch thch h thn kinh trung ng, vi no lm cho tinh thn minh mn, gim mt sau khi lao ng. Ch cn c tc

dng phng v tr c nhiu loi bnh khc nhau, c bit l cc bnh v timmch, ung th.

a. Gii thiuTn khoa hc l Camelia Sineusis, thuc hTheacae, kh hn, v kh cam,

khng c. L mc so le khng rng. Hoa to trng mc k l, mi rt thm, nhiunhy. L ch di t 415 cm v rng t 25 cm. L ti cha khong 4% caffein.Cc tui khc nhau ca l ch to ra cc sn phm ch khc nhau v cht lng,do thnh phn ha hc trong cc l khc nhau. Da vo c tnh sinh trng, cc

nh thc vt hc xc nh vng t m cy ch c th xut hin v sinh trng ttphi c nhng iu kin sau:

Hnh 2.1: Nc tr Hnh 2.2: ttr xanh
http://vi.wikipedia.org/wiki/Caffeinhttp://vi.wikipedia.org/wiki/Caffein


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02000 2005 2010

2000

4000

6000

8000

10000

12000

14000

16000 Din tchch c

nc (ha)

Sn lngch kh

(tn)

Sn lngxut khu

(tn)

Bng 1.3: Nhng iu kin cn thit cho ssinh trng ca ch

iu kin ngoi cnh Yu cu

Lng ma 3000 mm/nm

Nhit 1520 oC

m t 7080%

pH t 4.55.5

Hnh 2.4:Din tch sn lng ch khtrong cc nm gn y

Hnh 2.3:i tr xanh


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SV: L Th QunhNh Trang 10

Nhng vng t tha mn cc iu kin trn l:Na pha Nam tnh Vn Nam (Trung Quc).Bc Vit Nam.Bc Min in, Thi Lan v Lo.Vng ni pha ng bang Assam ca n .

Vit Nam: Lm ng l tnh c din tch trng ch ln nht Vit Nam(25.000 ha). Ti Lm ng cy ch c trng tp trung ch yu Bo Lc, BoLm, Di Linh. Do cy ch c trng t nhng nm 20 ca th k trc nnnhiu din tch ch ni y gi ci, nng sut thp. Trong nhng nm qua, nhtl tnm 2002 n nay trong cc chng trnh, d n h trpht trin cy ch, tnh tp trung mrng din tch va y mnh cuc cch mng ging, ci to vnch t nng sut, cht lng cao v tng bc xy dng vng nguyn liu ch an

ton, ch sch. n nay din tch ch ging mi trong ton tnh chim t l 32%,vi 6.340 ha ch cnh nng sut cao v 2.075 ha ch cnh Long cht lng caoca iLoan. V theo n pht trin vng nguyn liu ch n nm 2020 nng

tng din tch ch ln 28.000 ha, trong cc ging ch nng su t, cht lng caochim 55%, ng thi trin khai nhiu d n ci to vn ch.

Nc ta c lch s trng trt v ch bin ch t rt lu i, trc tin ch c vng H Giang, sau c Ph Thvo nm 1825 v pht trin mnh vo nm

1930, ring vng Kom Tum cao nguyn min Ty Nam Trung b th ch c

nhiu vo nm 1923 nhng ni chung th ch vo nhng nm ny u nm trong tayt bn Php, a ch, ch 1 s t thuc v nng dn.

u th k XIX, Vit Nam c 2 vng ch tp trung: vng ch ti v vngch rng cho tiu dng ni a l ch yu. Sau khi Php chim ng ng Dng c thm vng ch cng nghip tp trung hin i xut khu (1923 - 1925).

n nm 2000 c 3 loi vn ch gm: ch ti hgia nh, ch rng,ch cng nghip tng ng vi 3 vng a l: ng bng, trung du v min ni.

Nm 2000 c 90.000 ha ch (kinh doanh, kin thit c bn v trng mi), xut

khu sang hn 30 th trng th gii nh: Trung Cn ng, Nga, Ba Lan, Nht,Anh, cV tn gi, trong ting Vit c hai tch v tr. Ch l t thun Vit,

c dng ch c cy trng, ln sn phm ti v sn phm ch bin (cy ch,ch ti, ch en, ung ch). Ch cn c mrng ngha ra chnc ung t

cc loi l cy khc (ch vi, ch nhn trn), chmn n ngt nu bng cc chtbt, ht, c vi ng mt (n ch u en, ch thp cm). Tr l t mn t

ting Hn, chdng ch sn phm qua ch bin m thi (ung tr, tr tu, trsen).


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Nu tnh rng cy ch c ngun gc tng Nam ci, th c th thyrng ch ting Vit l t c ngun gc t ting ng Nam c, c qu trnh tnti lu i, nn c phm vi s dng v cng rng ri (c dng ch c cytrng, c sn phm, c cc loi nc ung cc mn n ngt khc). T ting ng

Nam c, ch thm nhp vo ting Hn, bin thnh tr, ri sau ny tr tingHn quay tr li Vit Nam. Thnh ra ting Vit ngy nay c c hai t ch vtr, v v xut hin sau nn tr ch gii hn trong phm vi ngha ch sn phm,trong khi ch v c trc nn mang lun c nt ngha ca tr.

b. c im sinh ha ca cy chThnh phn ha hc:

Nc:

Thnh phn ln nht bp ch c vai tr quan trng mt cng ngh, lthnh phn khng th thiu c duy tr s sng trong c th sinh vt, s sinhtrng ca cy ch v l mi trng phn ng ha hc lin quan n s chuyn hacc cht giai on ch bin v bo qun ch sn phm. Hm lng nc trong cct ch ti thng chim khong 75-82%. Nc tham gia trc tip vo nhiu phnng thy phn, oxi ha kh.

Hp cht Polyphenoltanin:

Tanin ch hiu theo ngha rng l mt hn hp phc tp ca cc phenol thcvt bao gm cc cht polyhydroxylphenol n gin v cc cht polyphenol a phnt, bn cnh chng cn km theo cc hp cht phenol thc vt phi tanin c mu vc v rt ng. Tanin ch l thnh phn ha hc quyt nh n cc tnh cht musc, hng v ca cc loi ch sn phm do chnh chng to ra hoc do nhng bini ha hc ca chng em li. Hm lng tuyt i (theo cht kh) ca tanin chcng cao th cht lng ch cng tt nhng khng phi lc no cng ph hp thunchiu vi cht lng ca ch sn phm.

Tanin b phn hy nhit cao (180-200oC)

Theo kt qu nghin cu cc ging ch, thnh phn t hp ca tanin trongnguyn liu ch ti gm c:

Nhm cht catechin (tin cht ca tanin) n phn t (thuc nhm chtpolyhydroxylphenol-monomer) chim khong trn 80% tng lng tanin ch, c vcht ng mnh hn so vi tanin c bit.

Nhm tanin c bit: Chnh l polyphenol a phn t, chng to thnh muv v cht nh cho ch.


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Nhm cht phi tanin: Nhm ny gm 7 catechin khc nhau l Epicatechin(EC), Epigalocatechin (EGC), Galocatechin (GC), Epicatechingalat (ECG),

Epigalocatechingalat (EGCG), Galocatechingalat (GCG) v catechin.

Trong nhm cht phi tanin th EGCG c vng c trng, cn EC, EGC v

CG c v cht du. Nhm cht phi tanin c vng dng glucozit v c mu thuch flanovol. Hp cht polyphenol thng chim khong 24-34% cht kh trongch.

Hp cht Ankaloid:

Nhm hp cht alcaloit trong ch c nhiu nhng vhm lng th ch ccafein c ch nht sau l teobromelin v teofelin, xantin, adenin, cholin,

tetrametyluricCafein l dn xut ca purine c tn v gi theo cu to l 1,3,5-trimethylxanthine, chim khong 3-4% tng lng cht kh trong l ch ti.

Tc dng sinh l ca cafein nh sau:Kch thch h thn kinh trung ng lm cho tinh thn minh mn, tng cng

slnh hi ca b c.Kch thch c nng v tng cng hot ng ca tim nh gip cho c th

chng mt mi, tng sc do dai v hiu sut lm vic.

Hnh 2.: Cng thc cu toEGCG trong tr xanh

Hnh 2.6: Cng thc cu to Cafeintrong tr xanh


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LUN VN TT NGHIP


Kch thch hot ng ca thn v tng cng slu thng mu. N gip choc th nhanh chng thi ra ngoi nhng sn phm d tha ca strao i cht, litiu v tng cng s hp thu ca O2.

Cafein v hm lng quy nh ca n li l mt ch tiu cht lng ha hckim tra cht lng chng lm ch gi.

Teobromin v teofelin l cht kch thch thn kinh yu nhng c tc dngkch thch bi tit mnh.

Cafein l cht kch thch thn kinh gy nghin, c khnng tn ti kh lutrong mu, cafein bthng hoa nhit 180oC nn t b tn tht nhiu khi sy.

Cafein c khnng lin kt vi tanin v cc sn phm oxy ha ca tanin tonn cc mui tanat cafein. Cc mui ny tan trong nc nng, khng tan trong nclnh v to nn hng thm, mu sc nc ch xanh, gim vng v nng cao cht

lng thnh phm.

Protein v cht cha nit

Trong t ch ti c cha mt lng ln cc hp cht cha nit. Ch ringprotein chim khong 25-30% cht kh ca ch nhng n ch yu dng tantrong kim nh glutelin v mt lng kh ln c tnh tan trong nc, trong ru

hoc trong axit.Ngy nay, ngi ta tm thy 17 acid amin c trong ch. Trong 10 acid

amin c bn l: theanine, phenylalanine, leucine, isoleucine, valine, tyrosine,glutamine, serine, glutamic, aspartic. Cc acid amin ny c th kt hp vi ng,tanin to ra cc hp cht aldehyde, alcol c mi thm cho ch en, v chng cnggp phn iu v cho ch xanh.

Cc hp cht gluxit:

Trong t ch ti c cha hu ht cc loi gluxit khc nhau nhng cn ch 2 im sau:

+ Tng lng gluxit khng cao, n chim khong 20% cht kh trong ch

non.+ Cha rt t cc gluxit ha tan, trong ng monoza (nh glucoza, fructoza)

chim khong 1-2% cht kh v saccaroza chim khong 0,5-2,5% cht kh.Nu thy tng lng gluxit cao c ngha l phn gluxit khng tan (nh xenlluloza,licnhin, hemixenlluloza) tng ln lm cht lng ca ch gim xung. Khi l chcng gi th hm lng gluxit cng cao.

Mc d vy, vi hm lng tuy nhnhng cc gluxit ha tan vn c nghaln trong vic iu vcho nc ch. Cc ng kh tham gia vo vic to mu, to

mi cho sn phm di tc dng ca nhit cao.


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LUN VN TT NGHIP


Cc cht bo v sc t:

Trong l ch, cht bo chim khong 5-6% cht kh v cc cht mu ha tan

trong cht bo nh clorofin (c mu xanh), caroten (c mu vng), xantofin (c mu

da cam), antoxianidin (c mu hng) chim khong 0,3% cht kh.Cht bo c nh hng n cht lng ch, n tham gia vo s hnh thnh

hng thm do trong thnh phn cht bo cng c mt s cu tc mi thm hocdi tc dng ca nhit s chuyn thnh cht thm. Cht bo c tnh hp ph

mi v gi mi, tnh cht ny ca cht bo gip cho qu trnh p. Clorofin v cccht mu km theo ho tan trong cht bo ca ch l nhng cht c vai tr khcnhau i vi cy ch v ch bin cc loi ch.

Trong ch bin ch xanh, caroten v xantofin to mu xanh ti hoc xanh

vng t nhin cho nc ch nhng trong ch bin ch en, clorofin nh hngkhng tt n mu nc v b ch thng c mu xm. Clorofin tn ti tt v chomu xanh, cn trong mi trng axt th cho mu vng do nhn Mg ca clorofin bmt i v bin thnh feofitin c mu xm tro.

Vitamin v khong:

Trong bp ch cha hu ht cc loi vitamin nh: A, B1, B2, PP, c bit VitaminC c rt nhiu trong ch, cao gp 3- 4 ln so vi cam, chanh. Hm lng Vitamin Ctrong ch xanh thng cao gp 10 ln so vi ch en.

Trong ch thnh phn khong ch yu l kali, chim gn 50 % tng lng khong.Enzyme:

Trong l ch non c cha hu ht cc loi men, hai nhm men quan trngnht i vi cng ngh ch bin ch l nhm men thu phn v nhm men oxy ho-

kh.Glucosidaza: cc men ny u gi vai tr quan trng trong s phn gii cc

hp cht phc tp, a phn t, khng ho tan thnh cc cht c phn t thp, hotan. Lm tng cht ho tan trong ch. Hn na, cc cht ny cn l tin cht cn

thit cho s to thnh cc cht mi, to hng vc trng cho ch sn phm sauny, c thnh sau:

Nhm men thy phn trong l ch gm c proteaza, pectinaza, amylaza,invectaza: Pectinaza thy phn protopectin thnh pectin ha tan.

Amilaza thu phn tinh bt khng tan thnh ng, cc ng kh ny vac vai tr to v, va tham gia vo cc phn ng to cht thm, cht mu cho ch.Proteaza phn gii protein thnh cc axit amin, cc axit amin ny trc tip tham giavo to vcho ch v c bit l chng tham gia vo cc phn ng to hng thm

nh to cc aldehyt thm mi hoa qulm tng mi hp dn ca ch.


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LUN VN TT NGHIP


Invectaza thuphn ng saccaroza thnh glucoza v fructoza. Nhm menoxi ha kh trong ch gm c catalaza, peroxydaza, polyphenoloxydaza: Trong ,men catalaza tn ti c hai trng thi l t do v lin kt, n xc tc cho phn ng

phn gii cc hydroperoxyt to ra cc nguyn txi (O) gp phn y mnh tcdng ca men peroxydaza v polyphenoloxydaza.

Men peroxydaza cng tn ti c hai trng thi t do v lin kt, n xc tccho phn ng phn gii cc hp cht polyphenol (nhng ch s dng c O gii

phng ra do s phn gii H2O2 nhmen catalaza m khng s dng trc tip cO2 trong khng kh) to thnh cc sn phm ngng t khng tan, khng c mu vv. nhng l ch non, phn men peroxydaza ho tan chim khong 50%, nhng l ch gi n chuyn sang trng thi khng ho tan.

Men polyphenoloxydaza xc tc cho phn ng phn gii cc hp cht

polyphenol to sn phm ngng tc mu c trng, n cng tn ti c hai trngthi l t do v lin kt.

Vai tr ca men polyphenoloxydaza v peroxydaza trong qu trnh chuynho tanin ch to mu cho cc sn phm ch.

Hp cht Pectin

Pectin l hp cht thuc nhm gluxit. Trong ch, cc hp cht pectin tn ti cc trng thi l ho tan trong nc, ho tan trong axit oxalic v ho tan trong

amon-oxalat. Hm lng pectin trong ch chim khong 2% cht.Do , tnh dnh ca l ch tng ln, nh l ch cun chc li giai on

v hay giai on to hnh cnh ch v s lm cho c khi ch bn thnh phm bmcht vo nhau, di tc dng ca lc p khi sn xut ch bnh m sn phm s theohnh dng ca khun p.

Pectin cn c tc dng lm tng nht ca nc ch v lm cho cc ncch snh, hp dn, ng thi pectin cng lm cho v ch d chu hn. Pectin cng ctnh ht m mnh, v vy trong bo qun ch d ht m v lm tng m ca chsn phm.

Nhm cht thm

Hng thm ca ch trc ht ph thuc vo thnh phn v hm lng cccu t tinh du c trong nguyn liu v c to mi trong qu trnh ch bin ch(nh i t cht nha), t phn ng ca cc cht khc nhau (nh ng, axt amin,

polyphenol...). Hm lng cht thm trong l ch khong 0,02-0,2% cht kh.

Ngoi cc cu t tinh du hng thm ca ch cn lin quan n cc cht c tnhhp ph v gihng trong thnh phn ca ch lm cho sn phm bn hn.


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LUN VN TT NGHIP


Cc axt hu c v nha

Trong thnh phn ha hc ca ch c cha cc axt hu c nh a.malic (c

trong qu to), a.limonic (c trong qu chanh), a.xucxinic v a.fumaric.

Cht nha cng vi nhm cht tinh du v cc hp cht khc c trong gi vaitr quan trng trong qu trnh to nn hng thm c trng cho ch. V cu toha hc, cht nha gn ging nh nhm cht tinh du ngha l n l mt hn hp

phc tp ca nhiu cu t thuc cc nhm hp cht hu c nhng c tnh to keo

dnh v c phn thnh cc nhm nh sau:Axt nhaRu, rezenol v phenol khng c tnh thuc daPhenol c tnh thuc da

Rezen khng tan trong kim.Khi pha ch bng nc si, hng thm ca ch to ra mnh hn, c mi d chuhn khi ngi mi ch kh c lin quan n tc dng ca nhit cao nh hng nnhm cht nha v cc cht to hng ca ch. Hm lng cht nha trong chchim khong 3-6% cht kh.

Tc dng dc l ca cy ch: [8][12]

Tr xanh v bnh ung th

Nh nghin cu Giancun (M) v cc ng nghip cho bit, trong tr xanh c

mt cht lm c ch Urokinaza - mt loi enzim quyt nh trong vic pht trinbnh ung th. Nhm nghin cu ny tm thy cht EGCG trong tr xanh, hotng chng li enzim Urokinaza, loi thng gp vi slng ln trong bnh ungth ngi. Cht EGCG bm vo Urokinaza, ngn cn cht ny xm nhp vo cct bo v hnh thnh cc khi u, sngn cn hot ng ca enzym Urokinaza c thlm gim mc ung th.

Tr xanh v bnh AIDS

Cc nh khoa hc ca i hc Tokyo (Nht Bn) pht hin cht EGCG ctrong tr xanh tn cng nhanh chng vo virut AIDSph hy cc tbo c th.Vi rt HIV thng xm nhp vo t bo CD4T thng qua vic s dng phn

t CD4 bng cch lin kt vi phn t CD4 trc tin, EGCG sngn chn mtcch c hiu qu s ly lan ca virut HIV. Kt qu nghin cu cho thy hp chtEGCG thu ht 80% phn t CD4 sau 5 pht, gn nh thu ht tt c cc phn tny sau 30 pht. Pht hin ny l c s tin hnh nhiu nghin cu xa hn, chomt loi thuc mi t hp cht EGCG trong tr xanh chng li HIV.


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LUN VN TT NGHIP


Tr xanh v bnh vim khp

Tin s Tariq cng tc ti trng i hc Western Reverve Cleveland, Ohio

(M), cng nhm nghin cu tm hiu tc ng ca polyphenol i vi bnh

vim khp tin trin tng dn vi cc triu chng: vim sng, au nhc, thoi hokhp.

Nhng con chut trong phng th nghim cho ung: hoc l nc tr xanhvi liu lng tng ng 4 tch mi ngy ngi hoc l ung nc l. Sau

chng c th nghim btim collagen vo nhm mc ch gy ra bnh vimkhp tin trin tng dn ngi. Kt qu nghin cu cho thy con chut ung trxanh t b vim khp hn so vi con chut ung nc l.

C mt nhn xt th v rng cc quc gia nh n , Trung Quc, Nht

Bn nhng ni c xem tr l thc ung sc khe hng ngy th bnh vim khpgim hn so vi ni khc trn th gii.

Tr xanh v bnh tim

Thng 5/2002, tp ch "Circulation" ca Hi tim mch M cng b nghincu cho thy, tr xanh nu c ung thng xuyn s gip ch cho nhng bnhnhn mc bnh tim mch. Kenneth J.Mukamal - mt bc s kim thc s, cng tc tiTrung tm y khoa Beth Israel Deaconess - cho bit: " Nhng li ch sc khe lnnht ca tr xanh c tm thy nhng bnh nhn b bnh tim mch".

Mukamal cng cc cng s khm ph ra, rng sau khi pht cn au tim,nhng bnh nhn "nghin" tr xanh cnng c t l tvong t hn 44% so vi bnh

nhn khng ung tr. Cn nhng bnh nhn ung tr xanh mc va phi c tl tvong t hn 28% so vi ngi khng ung tr. Cha kha cho tnh nng bo v

sc khe ca tr xanh chnh l cc flavonoid. Flavonoid hin din c trong tr xanh,tr en, mt s loi rau tri nh to, hnh, bng ci - c kh nng ngn nga

cholesterol xu LDL khng b oxy ha, chng t mu, chng x cng ng mch.

Tr xanh c cng nng dit khun E-coli O-157

Thng 8/1996, gio s T.Shimamura, cng tc ti trng H Y khoa Showa(Nht Bn), c cng trnh din thuyt "vtc ng dit khun E-coli 157" ti hitho chuyn cng tc dit khun ca tr xanh.

Catechin - hp cht to nn vng ca tr xanh - c cng dng tiu dit huhiu hu ht nhng loi vi khun gy ngc thc phm v gii trlun c t dovi khun tit ra, c thy l c t veratoxin ca E-coli-157. Nn ung tr xanhtrong v sau ba n, spht huy c c ch cht catechin tiu dit t bo bnngoi ca vi khun. Khi hm vi nc nng, cht catechin c gii phng nhiu

hn, nn tc ng dit khun cng c ci thin.


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LUN VN TT NGHIP


Ngn nga nguy c bnh tiu ng

Theo mt nghin cu mi nht ca tin s Zhuo Fu (2010), EGCG h thp lngng trong mu nhng con chut n thc n c b sung EGCG. Hn na,

EGCG cn chng li s ph hy tbo mt loi tbo c bit lm nhim vsn xut insulin.

Gip xng chc khe, gim cc chng vim khp

Theo Tin s Chwan-Li Shen (2010) cng cng s ti Trung tm Khoa hc v y ti hc Texas M, cng vi vitamin D, EGCG gip tng mt v duy tr cu trcca xng, gim ng k cc yu t ngoi t khi u TNF - (mt trong nhng

nguyn nhn gy ra cc bnh vim xng khp).

Mt s hp cht ha hc v li ch sc khe khc ca tr xanh [12]

Catechin: Gim nguy c t bin gen; gim cholesterol, cao huyt p, ng mu,dit virut cm, nga su rng, hi thhi.Caffeine: gip bn tnh to, gim mi mt, bun ng, dng nh cht li tiu.Vitamin C: gim stress, nga cm cm.Vitamin B complex: tng cng s chuyn ha thc n.Acid Gamma - Amino Butyric (GABA): h huyt p.Flavonoid: tng cng sc khe thnh ng mch, nga hi ming.Polysaccharide: nga tng ng mu.Fluoride: nga su rng.Vitamin E: nh l cht chng oxy ha, duy tr tui thanh xun.Theanine: tng cng khu v.

c. Phn loiDi y gii thiu phn loi ca Cohen Stuart (1919). Cch phn loi ny cnhiu ngi chp nhn. Tc gi chia Camellia sinensis L lm 4 th (varietas):

Ch Trung Quc l nh (Camell ia sinensis var. Bohea):

Cy bi thp phn cnh nhiu.L nh, dy nhiu gn sng, mu xanh m, l di 3,5 - 6,5 cm.C 6 - 7 i gn l khng r, rng ca nh, khng u.Bp nh, hoa nhiu, nng sut thp, phm cht bnh thng.Khnng chu rt nhit -12oC n -15oC.Phn b ch yu min ng, ng Nam Trung Quc, Nht Bn v mt s vngkhc.


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LUN VN TT NGHIP


Ch Trung Quc l to (Camelli a sinensis var. macrophyl la):

Thn g nhcao ti 5m trong iu kin sinh trng t nhin.

L to trung bnh chiu di 12 - 15 cm, chiu rng 5 - 7 cm, mu xanh nht, bng,

rng ca su khng u, u l nhn.C trung bnh 8 - 9 i gn l r.

Nng sut cao, phm cht tt.Nguyn sn Vn Nam, T Xuyn (Trung Quc).

Ch Shan (Camelli a sinensis var. Shan):

Thn g, cao t6 n 10 m.

L to v di 15 18 cm mu xanh nht, u l di, rng ca nh v dy.Tm ch c nhiu lng t, trng v mn trng nh tuyt, nn cn gi l ch tuyt.

C khong 10 i gn l.C khnng thch ng trong iu kin m v m, a hnh cao, nng sut cao,

phm cht thuc loi tt nht.Nguyn sn Vn Nam - Trung Quc, min Bc ca Min in v Vit Nam.

Ch n (Camell ia sinensis var. atxamica):

Thn g cao ti 17 m phn cnh tha.L di ti 20 - 30 cm, mng, mm, thng c mu xanh m, dng l hnh bu dc,

phin l gn sng, u l di.C trung bnh 12 - 15 i gn l.Rt t hoa qu.

Khng chu c rt hn.Nng sut, phm cht tt.

Trng nhiu n , Min in, Vn Nam (Trung Quc) v mt s vng khc.

d. Gi trca cy ch trong i sng [12]Tr l mt thc ung ph bin vo hng th hai trn th gii (chsau nc

ung). Ngoi ra trong y hc Trung Quc ci, tr xanh l mt trong nhng loitho dc c ngha rt quan trng trong vic duy tr sc khe tt ca c th.

Hin nay, c khong 115 nc vi na s dn trn th gii s dng tr lm nc ung. Tr khng ch s dng lm nc ung, lm dc liu m bn thntr cn l mt loi thc phm tt. Tr c dng trong cng nghip bnh ko nh

bnh ch, ko ch, bch quy ch, tht ln nu vi ch Tht vy, do c tnh cht bdng nn tr c s dng rng ri vo cc mn n hng ngy v trong cngnghip thc phm.

Ngoi vic gii kht v gi trdinh dng, tr c nng ln tm vn ha vinhng nghi l ca tr o (Nht Bn). chu u, chu Mnc tr c dng


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LUN VN TT NGHIP


trong ba n hng ngy. Sn phm tr c nhiu loi rt a dng nh tr xanh, tren, tr , tr vng, tr trng, tr ha tan, tr long, tr bnh, tr hng

Nhng mi loi sn phm u c hng vc trng ring bit, cht lngcng khc nhau v c tnh sinh hc cng khc nhau. Tr thc s l loi thncgii kht mang tnh gii nhit cao, chng c lnh, khc phc s mt mi ca hthn kinh, c tc dng kch thch vi no ca h thn kinh trung ng, lm tinhthn sn khoi, nng cao nng lc hot ng c bp v tr c con ngi.

Ngoi ra Cy ch cn c nhiu li ch kinh tnh:

Cy ch l cy c gi tr kinh tcao c bit vi cc nc ang pht trin nhVit Nam nn c ng v nh nc ta coi l mt trong nhng cy xo i gimngho cc tnh trung du v min ni pha Bc.

Ch thu ht mt slng ln lao ng, gp phn gii quyt vic lm.Vic trng ch mrng din tch t canh tc ng thi gp phn ph xanh

t trng i ni trc to sn nh cn bng h sinh thi vng .Ch cng l mt hng xut khu to ngun thu ngoi t cho ngn sch ca

nh nc.

e. Chtiu c bn ca ch[12]Tiu chun ny p dng cho ch t ti dng lm nguyn liu ch bin trong cngnghip. t ch em phn loi l t non c bp (tm) hoc khng c bp (t m)

c ln phn bnh t hi cy ch. Cn cvo hm lng bnh tc xc nhtheo TCVN 1053-71, chia ch t ti ra lm 4 loi nh quy nh trong bng sau:

Bng 2.1: Hmlng bnh ttheo TCVN 1053-71

Loi Hm lng bnh t (tnh bng % khi lng)

1 T0 n 10

2 T10 n 20

3 T20 n 30

4 T30 n 45

Mi l ch t ti khi giao nhn phi: ti, sch, khng b dp nt i ngt. Trckhi giao nhn, trong l ch nu c nc bm vo mt ngoi t ch th phi tr btkhi lng nc y, phng php xc nh theo TCVN 1054-71; nu c cc vt lnh c, rc, si, t.... th phi tr vo l hng mt khi lng ca cc vt ly.


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LUN VN TT NGHIP


2.1.2. Chanha. Gii thiu

Chanh l loi cy c trng lu

i khp mi min t nc, cho ququanh nm, rt c gi tr. Cn c vo gi

trdinh dng v tc dng dc l, chanhc t chc Plants for a Future xpvo nhm 54 cy thuc c gi tr dcliu cao nht trong mt danh mc gmhn 7.300 loi thc vt lm thuc hoclm thc n.

Quchanh c s dng lm thc phm trn khp th gii - ch yu dngnc p ca n, thnhng phn cm (cc mi ca chanh) v v(zest) cng c sdng, ch yu l trong nu n v nng bnh. Nc p chanh cha khong 5%(khong 0.3 mol/lt) axit citric, iu ny gip chanh c vchua, v pH ca chanht 2-3. C th s dng chanh thay axt cho cc th nghim khoa hc trong gio dc.Bi v c v chua, nhiu thc ung v ko c mi v xut hin, bao gm cncchanh. Chanh cn l v thuc v n cung cp vitamin C v nhng cht chng oxy

ha thuc nhm Flavonoids c chc nng gii c, bo v thnh mch, tng cngh min nhim v lm chm s lo ha.

b. c im sinh ha ca cy chanhThnh phn ha hc:

Cy chanh c tn khoa hc l Citrus Limonia Osbeck, thuc h cam qutRutaceae. Chanh cao t 1 - 3m. Thn c gai, l hnh trng, di t 5,5 - 11cm, rng3,5 - 6cm, mp l c hnh rng ca. Hoa trng, mc n hay tng chm. V qu c

mu xanh v chuyn dn sang vng khi qu chn.Trong 100g qu chanh c 90% nc, protein 0.8g, cht bo 0.5g,

carbohydrate 8.2g, cht x 0.6g, calcium 33mg, phosphor 15mg, st 0.5mg, sodium3mg, potassium 137mg, thiamin (B1) 0.5mg, riboflavin (B2) 0.02mg, niacin 0.1mg

v vitamin C 52 mg. Ngoi ra, lp v ngoi ca qu chanh v l chanh c chanhiu tinh du c mi thm d chu. Tinh du chanh l mt hp cht c chalimonene, a pinen, b phelandren, camphen v atecpinen.

Hnh 2.7: u chanh


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LUN VN TT NGHIP


Tc dng dc l:

Theo Tin s Elzbieta Kurowska thuc Cng ty Dc KGK Synergize (M)

trong l hoc v chanh c cha lng polymethoxylated flavones (PMF) nhiu gp

20 ln so vi cc loi rau qu thng thng. PMF l cht chng oxy ha thucnhm Flavonoids. L chanh hoc phn v ngoi ca qu chanh khng nhng c thkch thch tiu ha, trung ha bt v bo ca thc n gip ngon ming, m cn ctc dng tng cng chuyn ha lm gim lng cholesterol xu trong c th.

Kt qu nghin cu ca nhng nh khoa hc Nht Bn cho bit chanh c thlm gia tng 19% lng mu lu thng trong h thng cc tnh mch, mao mch vlm gim nguy c ng mu.

Dch qu chanh c v chua, tnh mt c tc dng ch kht, thanh nhit, li

tiu, gii c.Chanh khng nhng c dng lm thuc (Cha cm cm, ho, vim hng,

au u, hcholesterol, cn trng t) m cn c dng lm m phm. Cnhnon v l c tinh du thm mt dng sn xut nc hoa, kem bi da (Gi u bngchanh thm mt tc, sch gu, tr rm sy, tr da nhn, mn trng c).

Ngoi ra, chanh cn c chc nng lm thanh khit mi trng. Dng quchanh (nht l loi c mi thm) trong phng vi qu s c tc dng iu titkhng kh. v chanh trong t lnh cng khc mi hi.

V quchanh phi kh c th dng lm thuc xua ui cn trng.

Chanh l mt loi qu rt giu vitamin C v c tc dng lm p hng u.Ngoi ra trong chanh cn c mt s cht gip gim bo rt hu hiu.

Chanh c tc dng thanh lc qu trnh ha tan lng md tha, thi c

cho gan, thn, lc mu, ci thin cht lng mu, thc y trao i cht, phc hi htiu ha, tng cng hp thv iu chnh s cn bng trong tiu ha.

Chanh cn c thngn nga cc bnh rng ming nh sng li, chy muchn rng, lm trng rng.

c. Phn loiCy chanh thuc h Cam qut l cy qu rt ph bin nc ta v trn th

gii. Chanh c 2 loi chnh: chanh nm v chanh v mng.Chanh nm: tn khoa hc l Citrus limon gc min Trung v Ty Bc n

. Qu hnh tri xoan, v dy, c nm pha ui nn gi l chanh nm. Chanhny c trng nhiu vng ven bin Xixin (), Hy Lp, Ty Ban Nha, NamCalifonia. cc vng ny chanh nm mi c cht lng cao: chn vng, thm,

nhiu nc.


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Chanh v mng: nhng vng nng, ma nhiu m khng kh cao nhcc vng min Nam n , bn o ng Dng. Ging ny cy nh, nhiu gai,qu thng nh, v mng hnh trn hoc hnh tri xoan, nhiu nc, rt chua.Chanh v mng l ging ph bin nc ta, min Bc qu to hn, v thngxanh.

d. Gi trca quchanh trong i sngChanh l loi thc n, nc ung rt ph bin, qu v l chanh l gia v ht

sc thn quen ca nhiu dn tc.Nc chanh ng l thc ung gii nhit rt hiu qu nht l trong nhng

ngy h nng bc.Dng l chanh n km vi cc loi tht ng vt c nhiu cht bo (c bit

v quen thuc nht l l chanh n km vi tht g, con g cc tc l chanh) l mtmn n rt c o ca x ta.

V l mt loi tri cy thuc h cam qut nn qu chanh c th gip chngnhim trng. Chanh c tc dng t nhin ny nhkhnng gip sn xut cc t bo

bch cu v khng th trong mu, to iu kin cho c th chng li cc bnh nhimtrng.

Ngn nga v cha vim xng khp.L loi qu cha cc cht chng oxy ha, chanh cng gip kim sot bnh

nhng th, bnh tim mch v t qu

Qu chanh cn gp phn kim sot mc HDL (cholesterol xu), gip gihuyt p n nh.

Hnh 2.8: Chanh nm Hnh 2.9: Chanh v mng


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Chanh c tc dng chng li cc bnh nghim trng nh ung th v, rut ktv tuyn tin lit nhs hin din ca cht chng gy ung th. Nc chanh s gicho ln da ti sng, loi b np nhn.

e. Chanh mui vtc dng dc l [12]Gii thiu v chanh mui.

Chanh l mt loi nguyn liu tng i r v ph bin, ngy nay sn phmttri chanh ti c thni l cha a dng cho lm. Vi s kt hp ngu nhin tnguyn liu n gin nh mui, chanh v mt t phn chua th chng ta to nnmt sn phm bdng, c li cho sc khe l chanh mui. Chanh mui khngch ngon m cn l thc ung rt tt gii kht ngy h. Quy trnh ch bin thn gin, khng tn nhiu thi gian v ai ai cng c thlm c.

Tc dng dc l:

Chanh mui c tc dng lm gim nhng rc ri thng gp d dy nh bunnn, nng, tiu dit nhng vi khun gy hi. Nu duy tr thi quen ung ncchanh u n, cn c th loi trnguy c b to bn.

Tt cho da

Trong chanh mui c nhng cht gip lm lnh cc tn thng trn da v ngn

nga nguy cnhim trng.

Mt cc nc chanh mui c lng vitamin C cn thit, l thnh phn thit yu

cho ln da, gip da lun ti tr, mn mng v sng bng.

Chm sc rng ming

Vic phng trnh su rng hoc nhng tn thng vng nu, chanh mui c thkh mi hi kh chu trong rng ming.

Tr vim hng

Vim hng thng do vi khun gy ra. C thdng nc chanh mui v na ccnc m, ngm vi ln trong ngy, tnh trng vim hng sc ci thin.

Gip gim cn

Nu bo ph hay tha cn nn duy tr thi quen ung mt cc nc chanh mui mi

ngy kt hp cng chn ung khoa hc v tp luyn u n.

Khng ch chng cao huyt p

Bnh nhn cao huyt p thng c cc bc s khuyn s dng nc chanh mui.

Nc chanh mui c khnng lm h huyt p, ci thin chng hoa mt, chng mtv bun nn.


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2.1.3. Nc [12]a. Vai tr

Nc chim khong 70% trng lng c th, 65-75% trng lng c, 50%

trng lng m, 50% trng lng xng.Nc l mt nguyn liu c bn khng th thiu trong sn xut hu ht trong

cc loi nc gii kht khc.Nc l thnh phn quan trng cc phn ng ha hc v strao i cht

din ra khng ngng trong c th. Nc l mt dung mi, nh tt c cc chtdinh dng c a vo c th, sau c chuyn vo mu di dng dungdch.

Thiu nc s lm suy gim chc nng thn, thn khng m ng c

nhim v, kt qul trong c thtch ly nhiu cht c hi. Nhng ngi thngxuyn ung khng nc da thng kh, tc d gy, xut hin cm gic mt mi,au u, c th xut hin to bn, hnh thnh si thn v ti mt.

Trong iu kin bnh thng, trong mt ngy c th cn khong 40mlnc/kg cn nng, trung bnh 2-2,5 lt nc/ngy.

b. Cc chtiu c bn ca nc [10][12]Ch tiu cm quan:

Trong sut, khng mu, khng c mi v l.m bo tnh cht vi sinh nh ch sE.coli khng ln hn 3.L loi nc mm, hm lng cc mui.

Ch tiu ha hc:

pH = 6 7

L loi nc mm, hm lng cc mui, kim loi phi tha mn ti thiu phi tha

mn cc ch tiu trong bng di y:


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Bng 2.2 : Quy nh chung v thnh phn ho hc ca nc dng tr ong sn xutnc gii kht

Ch tiu vi sinh:

Tng s vi sinh vt hiu kh: di 100 con/ml.Ch sE.coli: di 20 con/ml.

Chun sE.coli: trn 50 con/ml.Vi sinh vt khng gy bnh: khng c.

2.1.4.

ng Saccharose [10][12]a. Gii thiu

Saccharose c bit n vi ci tn thtrng l ng knh, c tinh ch ch yut ma hoc cc loi thc vt c ngt khcnh c ci ng (ph bin Chu u), p lync. ng s dng trong thc phm lng tinh luyn RE. ng tinh luyn l

ng saccharrose c tinh ch v kt tinh c Pol trn 99,8% (trn 99,8% l ngsaccharose). Mc ch thm ng nhm to vngt cho sn phm.

Ch tiu Hm lng yu cu n v cng chung 7 mg/l

Hm lng H2SO4 80 mg/l

Hm lng Cl2 0,5 mg/l

Hm lng As 0,05 mg/l

Hm lng Pb 0,1 mg/l

Hm lng F 3 mg/l

Hm lng Zn 5 mg/l

Hm lng Cu 3 mg/lHm lng Fe 0,3 mg/l

oxi ha 2 mg O2/l

Hnh 2.10:ng


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b. Cc chtiu c bn ca ngBng 2.3: Chtiu cm quanng sacchrose theo TCVN 6958-01

Ch tiu Yu cu

Ngoi hnhTinh th mu trng, kch thc tng i ng u, tikh, khng vn cc.

Mi vTinh thng hoc dung dch ng trong nc c vngt, khng c mi v l.

Mu scTinh th trng ng nh. Khi pha vo nc ct cho dung

dch trong sut.

Bng 2.4: Cc chtiu l-ha cang tinh luyn

Cc ch tiu Cht lng ng tinhluyn RE

n v

Pol, khng nhhn 99,80 (oZ)

Tro dn in, khng ln hn 0,03 %

S gim khi lng khi sy150oC trong 3h, khng lnhn

0,05 %

Hm lng ng kh,

khng ln hn

0,03%

mu, khng ln hn 30 ICUMSA

D lng SO2, ppm, khng ln hn 7.

Bng 2.5: Cc cht nhim bn, mc ti a

Tn kim loi Mc ti a n v

Asen (As) 1 mg/kg

ng (Cu) 2 mg/kg

Ch (Pb) 0,5 mg/kg


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2.1.5. Mui [10][12]a. Gii thiu

Mui l mt gia v quan trng hng u

cho con ngi, c s dng trong vic chbin tt ccc mn n thng ngy v cng

nghip. Ngoi cng dng to v cho thc n,mui n cn l cht c ch vi sinh vt khi cnng cao, khng c c tnh c bit nnc th s dng theo lng ty thch. Nng mui trong sn phm tng ln lm cho lngnc tdo trong mi trng gim i, vi sinh

vt kh tn ti v pht trin.Ngy nay, mui thng c dng kt

hp vi ng.

b. Cc chtiu c bn ca muiBng 2.6 : Cc chtiu cm quan ca mui theo TCVN 5647:92, TCVN 6431:98

Tn ch tiu Mui It tinh ch Mui It phi nc Mui It phi

ct

Mu sc Trng trong Trng

Trng Trng c nh mu

Trng thi bnngoi

Kh ri, sch, khng c tp cht l.

Tng i ng u theo cht yu cu cho tng loi mui

Mi v Khng mi, v mn ca mui n.

Hnh 2.11: Mui


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Bng 2.7: Cc chtiu ha l ca mui It

Tn ch tiu Mui It tinh chMui It phi

ncMui It phi

ct

Cht, mm, khng

ln hn0,8 2,5

Hm lng NaCltnh theo % khilng cht kh,

khng nhhn.

96 95 92

Hm lng kaliiodat tnh theo mg

It/1kg mui It.

20-50

m, tnh theo%, khng ln hn.

5 10 13

Hm lng cc iot, tnh theo % khi lng cht kh, khng ln hn.

Ion Ca++ 0,4 0,45 0,65

Ion Mg++ 0,6 0,7 1,3

Ion SO4- 1,2 1,8 2,7

Hm lng chtkhng tan trong

nc tnh theo %khi lng chtkh, khng ln

hn.

0,3 0,4 0,3


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2.1.6. Ph gia [7]a. Acid Citri c (E330)

Gii thiu:

Bng 2.8: Cc c tnh ca acid citr ic

c tnh

Cng thc phn t C6H8O7

Phn t gam 192.123 g/mol

B ngoi Cht rn kt tinh mu trng

im si Phn hu175oC

im nng chy 153oC

T trng 1.665g/cm3

ho tan trong nc 133g/100ml (20oC)

acid pKa1 = 3.15pKa2 = 4.77

pKa3 = 6.40

Cng thc cu to:HOOC-CH2-C(COOH)-CH2-COOHTn chun: 2-hydroxypropane-1,2,3-tricarboxylic acidTn thng : Axit chanh

Axt citric hay axt xitric l mt axt hu c yu. N l mt cht bo qun tnhin v cng c s dng b sung v chua cho thc phm hay cc loi ncngt. Trong ha sinh hc, n l tc nhn trung gian quan trng trong chu trnh axtcitric v v th xut hin trong qu trnh trao i cht ca gn nh mi sinh vt. N

cng c coi l tc nhn lm sch tt v mt mi trng v ng vai tr ca chtchng xi ha.

Axt citric tn ti trong mt lot cc loi rau qu, ch yu l cc loi qu ca

chi Citrus. Cc loi chanh c hm lng cao axt citric; c th ti 8% khi lngkh trong qu ca chng (1,38-1,44 gam trn mi ao x nc qu). Hm lng caaxt citric trong qu cam, chanh nm trong khong t 0,005 mol/l.

Tnh cht:

Axit Citric mang tnh axt l do nh hng ca nhm carboxyl -COOH, mmi nhm carboxyl c thcho i mt proton to thnh ion citrat. Cc mui citratdng lm dung dch m rt tt hn ch sthay i pH ca cc dung dch axt.Cc ion citrat kt hp vi cc ion kim loi to thnh mui, ph bin nht l muiCanxi Citrat dng lm cht bo qun v gi v cho thc phm. Bn cnh ion


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Citrat c th kt hp vi cc ion kim loi to thnh cc phc dng lm cht boqun v lm mm nc.

nhit phng th axt citric tn ti dng tinh th mu trng, dng bthoc dng khan hay l dng monohydrate c cha mt phn tnc trong mi

phn t ca axt citric. Dng khan thu c khi axt citric kt tinh trong nc nng,tri li dng monohydrate li kt tinh trong nc lnh. nhit trn 74C dngmonohydrate s chuyn sang dng khan.

V mt ha hc th axt citric cng c tnh cht tng t nh cc axtcarboxylic khc. Khi nhit trn 175C th n phn hy to thnh CO2v nc.

Bng 2.9:Cc chtiu ca Acid Citri c

Ch tiu Tn ch tiu Yu cu

Cmquan

Dng bn ngoi, mu sc

Mi

VCu trc

Tp cht ha hc

Tinh th khng mu hay bt trng khngvn cc. Dung dch trong nc ct 20g/l

phi trong sut

Dung dch 20g/l phi khng c miChua, khng c v l.Ri v khKhng c c

Ha hc A.citric

monohydat(C5H8O7),%

99,5

Tro, % < 0,1(thng hng) - 0,3(hng 1)

H2SO4 t do, %As, %

< 0,01(thng hng) - 0,03(hng 1)< 0,00007

ng dng trong thc phm:

Trong vai tr ca mt ph gia thc phm, axt citric c s dng nh lchtto hng vv cht bo qun trong thc phm v ung, chng hin tng li

ng trong dch siro, c bit l cc loi ung nh. c k hiu bng mt s El E330. Cc mui citrat ca cc kim loi khc nhau c s dng chuyn giaocc khong cht ny dng c th s dng c v mt sinh hc trong nhiu cht

bsung dinh dng.Cc tnh chtm ca cc citrat c s dng kim sot pH trong cc cht

ty ra dng trong gia nh v trong dc phm. Ti Hoa K, tinh khit ca axtcitric cn thit lm ph gia thc phm c nh ngha bi Food ChemicalCodex (FCC), c cng b trongDc in Hoa K(USP).
http://vi.wikipedia.org/wiki/Ph%E1%BB%A5_gia_th%E1%BB%B1c_ph%E1%BA%A9mhttp://vi.wikipedia.org/wiki/Ph%E1%BB%A5_gia_th%E1%BB%B1c_ph%E1%BA%A9mhttp://vi.wikipedia.org/wiki/Ph%E1%BB%A5_gia_th%E1%BB%B1c_ph%E1%BA%A9mhttp://vi.wikipedia.org/wiki/Ph%E1%BB%A5_gia_th%E1%BB%B1c_ph%E1%BA%A9mhttp://vi.wikipedia.org/wiki/Ph%E1%BB%A5_gia_th%E1%BB%B1c_ph%E1%BA%A9mhttp://vi.wikipedia.org/wiki/Ph%E1%BB%A5_gia_th%E1%BB%B1c_ph%E1%BA%A9mhttp://vi.wikipedia.org/wiki/Ph%E1%BB%A5_gia_th%E1%BB%B1c_ph%E1%BA%A9mhttp://vi.wikipedia.org/wiki/Ph%E1%BB%A5_gia_th%E1%BB%B1c_ph%E1%BA%A9mhttp://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_t%E1%BA%A1o_h%C6%B0%C6%A1ng_v%E1%BB%8B&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_t%E1%BA%A1o_h%C6%B0%C6%A1ng_v%E1%BB%8B&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_t%E1%BA%A1o_h%C6%B0%C6%A1ng_v%E1%BB%8B&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_t%E1%BA%A1o_h%C6%B0%C6%A1ng_v%E1%BB%8B&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_t%E1%BA%A1o_h%C6%B0%C6%A1ng_v%E1%BB%8B&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_t%E1%BA%A1o_h%C6%B0%C6%A1ng_v%E1%BB%8B&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_t%E1%BA%A1o_h%C6%B0%C6%A1ng_v%E1%BB%8B&action=edit&redlink=1http://vi.wikipedia.org/wiki/Th%E1%BB%B1c_ph%E1%BA%A9mhttp://vi.wikipedia.org/wiki/Th%E1%BB%B1c_ph%E1%BA%A9mhttp://vi.wikipedia.org/wiki/Th%E1%BB%B1c_ph%E1%BA%A9mhttp://vi.wikipedia.org/wiki/Th%E1%BB%B1c_ph%E1%BA%A9mhttp://vi.wikipedia.org/wiki/Th%E1%BB%B1c_ph%E1%BA%A9mhttp://vi.wikipedia.org/w/index.php?title=%C4%90%E1%BB%93_u%E1%BB%91ng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=%C4%90%E1%BB%93_u%E1%BB%91ng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=%C4%90%E1%BB%93_u%E1%BB%91ng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=%C4%90%E1%BB%93_u%E1%BB%91ng&action=edit&redlink=1http://vi.wikipedia.org/wiki/S%E1%BB%91_Ehttp://vi.wikipedia.org/wiki/S%E1%BB%91_Ehttp://vi.wikipedia.org/wiki/S%E1%BB%91_Ehttp://vi.wikipedia.org/wiki/Kim_lo%E1%BA%A1ihttp://vi.wikipedia.org/wiki/Kim_lo%E1%BA%A1ihttp://vi.wikipedia.org/wiki/Kim_lo%E1%BA%A1ihttp://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_b%E1%BB%95_sung_dinh_d%C6%B0%E1%BB%A1ng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_b%E1%BB%95_sung_dinh_d%C6%B0%E1%BB%A1ng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_b%E1%BB%95_sung_dinh_d%C6%B0%E1%BB%A1ng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_b%E1%BB%95_sung_dinh_d%C6%B0%E1%BB%A1ng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_b%E1%BB%95_sung_dinh_d%C6%B0%E1%BB%A1ng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_b%E1%BB%95_sung_dinh_d%C6%B0%E1%BB%A1ng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_b%E1%BB%95_sung_dinh_d%C6%B0%E1%BB%A1ng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_b%E1%BB%95_sung_dinh_d%C6%B0%E1%BB%A1ng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=T%C3%A1c_nh%C3%A2n_%C4%91%E1%BB%87m&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=T%C3%A1c_nh%C3%A2n_%C4%91%E1%BB%87m&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=T%C3%A1c_nh%C3%A2n_%C4%91%E1%BB%87m&action=edit&redlink=1http://vi.wikipedia.org/wiki/PHhttp://vi.wikipedia.org/wiki/D%C6%B0%E1%BB%A3c_ph%E1%BA%A9mhttp://vi.wikipedia.org/wiki/D%C6%B0%E1%BB%A3c_ph%E1%BA%A9mhttp://vi.wikipedia.org/wiki/D%C6%B0%E1%BB%A3c_ph%E1%BA%A9mhttp://vi.wikipedia.org/wiki/D%C6%B0%E1%BB%A3c_ph%E1%BA%A9mhttp://www.usp.org/fcc/http://www.usp.org/fcc/http://vi.wikipedia.org/wiki/D%C6%B0%E1%BB%A3c_%C4%91i%E1%BB%83n_Hoa_K%E1%BB%B3http://vi.wikipedia.org/wiki/D%C6%B0%E1%BB%A3c_%C4%91i%E1%BB%83n_Hoa_K%E1%BB%B3http://vi.wikipedia.org/wiki/D%C6%B0%E1%BB%A3c_%C4%91i%E1%BB%83n_Hoa_K%E1%BB%B3http://vi.wikipedia.org/wiki/D%C6%B0%E1%BB%A3c_%C4%91i%E1%BB%83n_Hoa_K%E1%BB%B3http://vi.wikipedia.org/wiki/D%C6%B0%E1%BB%A3c_%C4%91i%E1%BB%83n_Hoa_K%E1%BB%B3http://vi.wikipedia.org/wiki/D%C6%B0%E1%BB%A3c_%C4%91i%E1%BB%83n_Hoa_K%E1%BB%B3http://www.usp.org/fcc/http://www.usp.org/fcc/http://vi.wikipedia.org/wiki/D%C6%B0%E1%BB%A3c_ph%E1%BA%A9mhttp://vi.wikipedia.org/wiki/PHhttp://vi.wikipedia.org/w/index.php?title=T%C3%A1c_nh%C3%A2n_%C4%91%E1%BB%87m&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_b%E1%BB%95_sung_dinh_d%C6%B0%E1%BB%A1ng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_b%E1%BB%95_sung_dinh_d%C6%B0%E1%BB%A1ng&action=edit&redlink=1http://vi.wikipedia.org/wiki/Kim_lo%E1%BA%A1ihttp://vi.wikipedia.org/wiki/S%E1%BB%91_Ehttp://vi.wikipedia.org/w/index.php?title=%C4%90%E1%BB%93_u%E1%BB%91ng&action=edit&redlink=1http://vi.wikipedia.org/wiki/Th%E1%BB%B1c_ph%E1%BA%A9mhttp://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_t%E1%BA%A1o_h%C6%B0%C6%A1ng_v%E1%BB%8B&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Ch%E1%BA%A5t_t%E1%BA%A1o_h%C6%B0%C6%A1ng_v%E1%BB%8B&action=edit&redlink=1http://vi.wikipedia.org/wiki/Ph%E1%BB%A5_gia_th%E1%BB%B1c_ph%E1%BA%A9m


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b. CMC (E466) [7]Gii thiu:

CMC c s dng ngy cng rng ri bi nhng chc nng quan trng ca

n nh: cht lm c, n nh nh tng, cht kt dnh,L mt ph gia thc phm, n c E466.Carboxymethyl cellulose (CMC) l mt polymer, l dn xut cellulose vi

cc nhm carboxymethyl (-CH2COOH) lin kt vi mt s nhm hydroxyl ca cc

glucopyranose monomer to nn khung sn cellulose, n thng c s dngdi dng mui natri carboxymethyl cellulose.


CMC c s dng trong khoa hc thc phm nh cht sa i nht hoc

cht lm c, cht n nh nh ha trong cc sn phm khc nhau bao gm kem. Ncng l mt thnh phn ca nhiu sn phm phi thc phm, chng hn nh cht bitrn c nhn, kem nh rng, thuc nhun trng, thuc gim cn, cht ty ra, dt,v cc sn phm giy khc nhau.

CMC cng c s dng trong dc phm nh mt cht lm dy, v trongngnh cng nghip khoan du nh mt thnh phn ca dung dch khoan, ni m nhot ng nh cht sa i nht v l tc nhn ginc.

Trong thc phm, CMC c s dng nh cht n nh ca ung chua do

cht lng v c im vt tri khc thng ca n, bao gm cc c im sauy:

Do vng ngt khc thng khi n ha tan, n lm cho thc ung hngv ngon v ngt mt.

Hn na, CMC c s dng trong kem lm cho nc, b nhn, proteinto thnh mt hn hp n nh v phn tn u. ng thi, n c mi v, mn v

c th to hnh tt.c s dng trong bnh m v bnh ngt, CMC c th kim sot nht v

tng cng khnng ly v ginc.c s dng trong m n lin, n lm tng dai. N cng c s dng

trong bnh quy v bnh ngt, gip cho vic to hnh tr nn tt hn, sc nt vthm hn, c s dng trong mn rn n lin nh u phng, bt ht m v bnhgo hn hp. Khi lm thc n thp nhit, c th s dng CMC v n khng thu

nhit.


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c. Xanthangum [7]Gii thiu:

Xanthangum l mt polysaccharide ngoi bo c tng hp bi chng

Xathomonas campestric v mt s loi vi sinh vt khc trn mi trng chaglucose, NH4Cl, acid amin v khong cht cn thit. Xanthangum c tch khimi trng nhisopropanol khi c mt KCl.

Xanthangum c th c coi l mt dn xut ca cellulose. Mch

xanthangum cha cc lin kt 1,4 ca -glucopyranose. C cch mt gc ng, tiv tr C3 ca ng glucose tip theo li gn vi mt on mch nhnh trisaccharidec cu trc -D-Manp-(1-4)--D-GlcpA(1-2)--D-Man. Gc ng Manose ni vimch chnh b acetyl ha C6, cn khong 50% ng manose u cui ca

on mch nhnh ny lin kt vi pyruvat thnh 4,6-O-(1-Carboxy-ethylidene)-D-mannopyranose. Trng lng phn t ca xanthangum >106 Da, tuy nhin n tan

kh tt trong nc. Dung dch c nht cao th hin tnh cht ca mt cht lnggi do (pseudoplastic) v gi tr nht ph thuc rt nhiu vo nhit . Ccdung dch, hnh tng hay gel khi c mt xanthangum u rt bn khi chuyngia 2 trng thi lnh ng v tan gi.


ng dng thc t quan trng ca xanthangum da trn khnng lm bn nh

tng v n nh khnng l lng ca cc ht nh. Do c tnh bn nhit cao nnxanthangum c s dng nhiu trong cc loi hp. Khi thm vo cc gel tinh

bt, xanthangum gip ci thin ng k bn ca gel trng thi lnh ng.Xanthangum cng c s dng trong bnh pudding n lin.

Tnh cht ca h gi do (c to nn do s lin kt ni phn t bn trongcc si xanthangum ring r to thnh cc cun ngu nhin random coil) c

s dng trong nc xt salad: dung dch c nht cao khi khng chu tc dngca lc (shear force) v gim nht rt nhanh thnh dng chy lng khi chu tc

dng ca lc.Ngi ta s dng xanthangum tng nht, cht lm dy, nh ha, to

bt trong thc phm,..


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Bng 2.10: Chc nng v ng dng ca Xanthangum

Chc nng ng dng

Cht kt dnh (adhesive) Kem (icing, glazes)

Tc nhn lin kt (binding agent) Thc n gia sc

Lp o bao (coating) Ko

Cht to nh Salad dressings

To vi bao (encapsulation) Hng liu dng bt

To mng (film) Mng bao thc phm (ko, sausage)

Lm bn bt Bia

Cht n nh (stabilizer) Kem, Salad dressings

Tc nhn lm phng (swelling agent) Mt s sn phm ch bin t tht

Tc nhn lm dy (thickening agent) Jam, sauces, syrup


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d. Pectin [7]Gii thiu:

Pectin l Pectin l hp cht gluxit cao phn t, ph gia thc phm thuc nhm ph

gia to gel, to c. K hiu l: Da.Pectin: Tn tin

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