Nghien Cuu Cnsx Sua Gao Lut

5/21/2018 Nghien Cuu Cnsx Sua Gao Lut

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B CNG THNG

TRNG I HC CNG NGHIP THC PHM TP. HCM

KHOA CNG NGH THC PHM

KHA LUN TT NGHIP

ti:NGHIN CU CNG NGHSN XUT SA GO LT

GVHD: Th.s VNH LONG

SVTH:Trn Th Hng 3005090125

H Th Loan 3005090274

Th Thanh Trc 3005090680

Nin kho 2009 - 2012TP.HCM, NM 2012


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BCNG THNG

TRNG I HC CNG NGHIPTHC PHM TP. HCH MINH

KHOA CNG NGHTHC PHM

CNG HA X HI CHNGHA VIT NAM

c lpTdoHnh phc

LI CAM KT

Nhm sinh vin thc hin ti: Nghin cu cng nghsn xut sa go lt

cam kt ni dung v sliu trong bi bo co l do chng ti tnghin cu v a

vo chkhng sao chp tbt kcng trnh nghin cu no khc.

TP.HCh Minh, ngy 25 thng 06 nm 2012

Nhm thc hin ti


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NHN XT CA GIO VIN HNG DN

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TP.HCh Minh,ngy ..thng ..nm 2012Gio vin hng dn


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NHN XT CA GIO VIN PHN BIN

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TP.HCh Minh,ngy ..thng ..nm 2012Gio vin phn bin


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NHN XT CA HI NG

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.......................................................................................................................................TP.HCh Minh,ngy ..thng ..nm 2012

Hi ng


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GVHD: Th.s Vnh Long

- i-

LI CM N

Chng em xin chn thnh cm n:

Thy Vnh Long tn tnh hng dn cho chng em trong khong thi

gian lm kha lun, nhng kin ng gp, kin thc v kinh nghim qu bu ca

thy gip cho nhm chng em hon thnh tt lun vn tt nghip ny.

Nhm chng em cng thnh tht bit n:

Ban Gim Hiu trng i hc Cng Nghip Thc Phm Tp.HCM, Ban Ch

Nhim khoa cng nghthc phm, cng tt cqu thy c bmn cng nghthc

phm ging dy v hng dn cho chng em, gip chng em tch ly c nn

kin thc nh ngy hm nay, ng dng trong qu trnh lm kha lun ny.

Qu thy c ph trch phng th nghim, c bit l c Hng, qu thy c

phtrch vn phng khoa cng tt ccc bn sinh vin kha 09CDTP gip

v ng gp kin cho chng em trong thi gian hc tp v thc hin kha lun

ny.

V li cm n cui cng chng em xin c dnh cho gia nh c bit l ba

mca chng em. Nhng ngi lun bn cnh ng h, lo lng v lun to iu kin

tt nht cho chng em hc tp cho chng em c c ngy hm nay.

Tp. HCh minh, ngy 25 thng 06 nm 2012

Nhm sinh vin:

Trn ThHng

HThLoan

ThThanh Trc


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GVHD: Th.s Vnh Long

- ii -

TM TT KHA LUN

Go lt l sn phm tla, mt trong nhng cy lng thc cxa nht ca

tri t. Go lt l sn phm thc phm dng lm thc n chnh ca gn mt nadn sthgii. im khc nhau gia go v go lt c thtrnh by n gin nh

sau: go lt l sn phm tht la nhng trong qu trnh chbin chbc vtru

ri sdng m khng qua ch xt, lm trng nh ht go nn vn cn nguyn lp

vcm bao quanh, y chnh l mt thnh phn ht sc quan trng ca go lt, bi

v n cn c gi trvdinh dng, c tc dng phng v cha bnh rt c o i

vi ngi n chay v n king.

Txa xa, go lt c ttin ta dng lm mt thc phm ngn nga bnh

tt ht sc hiu quv c y hc c truyn phng ng xem nh l mt dc

liu qu gi. T n nay phng php dng go lt phng v cha bnh vn

tip tc pht trin v lan rng khp th gii (Nht, Trung Quc.n cc nc

phng Ty nh: Php, Anh, M) v mt tr thnh mt phng php thc

dng macrobiotic c t chc Y t th gii (WHO) cng nhn. Tuy nhin,

nhng cng dng trn ca go lt cn hn chv nhiu ngi cm thy go lt theo

cch chbin thng thng rt kh n, khng c tnh hp dn,

Xut pht t nhng l do trn chng ti chn ti: Nghin cu cng

nghsn xut sa go ltnhm to ra sn phm mi cho thtrng thc phm

trong nc, p ng yu cu ca ngi tiu dng.

Ni dung nghin cu chnh bao gm cc phn sau:

- Tng quan vgo lt.

- Kho st cc loi nguyn liu trong quy trnh sn xut sa go lt.

- Xy dng quy trnh cng nghsn xut sa go lt.

- Kho st chthanh trng cho sn phm.

- Xy dng tiu chun cho sn phm.


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GVHD: Th.s Vnh Long

- iii -

Kt qukho st thu c nh sau:

- Loi nguyn liu c s dng: go lt Huyt Rng, sa ti tit trng

khng ng Vinamilk, ng tinh luyn Bin Ha, bt kem Nestle.

- Rang go lt nhit 130oC trong khong 45 pht.

- Xay tlcm: nc l 1:4.

- ng ha huyn ph: 10000vng/pht, 10pht.

- Thanh trng t hiu quti u: 950C trong 15 pht.

- Tlphi ch:

+ Dch go: 72%

+ Sa ti tit trng khng ng: 15%

+ ng: 10%

+ Bt kem: 3%.

- Lng phgia sdng: 2.08%.


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GVHD: Th.s Vnh Long

- iv -

MC LC

LI CM N............................................................................................................. i

TM TT KHA LUN ......................................................................................... ii

MC LC ................................................................................................................. iv

DANH MC CC BNG ...................................................................................... viii

DANH MC CC HNH ......................................................................................... xi

CHNG 1. MU .............................................................................................. 1

1.1.TVN...................................................................................................... 11.2.MCCH.......................................................................................................... 2

1.3.PHMVINGHINCU .................................................................................... 2

1.4.NGHAKHOAHCVTHCTIN ........................................................... 2

CHNG 2. TNG QUAN ....................................................................................... 4

2.1.TNGQUANVCYLA(THC) ................................................................ 4

2.1.1. Ngun gc v lch spht trin ........................................................................ 4

2.1.2. Phn loi ............................................................................................................ 5

2.1.3. Cu to ht la ................................................................................................... 8

2.1.3.1. V................................................................................................................... 9

2.1.3.2. Lp aleuron .................................................................................................... 9

2.1.3.3. Ni nh........................................................................................................... 9

2.1.3.4. Phi .............................................................................................................. 10

2.1.3.5. Ht go ......................................................................................................... 102.1.4. Thnh phn ha hc ca ht la ...................................................................... 10

2.1.5. Gi trdinh dng ca la go ........................................................................ 14

2.1.5.1. Tinh bt ........................................................................................................ 14

2.1.5.2. Protein .......................................................................................................... 14

2.1.5.3. Lipid, vitamine, v cc thnh phn khc ...................................................... 17

2.1.5.4. Cc thnh phn khng c li cho dinh dng ............................................ 17

2.1.6. Tnh hnh sn xut v tiu thla go trn thgii v Vit Nam .................. 19


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GVHD: Th.s Vnh Long

- v -

2.1.6.1. Tnh hnh sn xut v tiu thtrn thgii ................................................. 19

2.1.6.2. Tnh hnh sn xut v tiu thVit Nam .................................................. 21

2.2.TNGQUANVGOLT ............................................................................ 22

2.2.1. Tn gi ............................................................................................................ 22

2.2.2. Thnh phn dinh dng ca go lt ................................................................ 23

2.2.3. Gi trdinh dng ca go lt ........................................................................ 24

2.2.4. Mt ssn phm tgo lt ............................................................................. 25

2.3.NGUYNLIUPHTRONGSNXUTSAGOLT .......................... 26

2.3.1. Nc ................................................................................................................ 26

2.3.2. ng .............................................................................................................. 272.3.3. Sa ti tit trng v bt kem ......................................................................... 28

2.3.4. Phgia n nh cu trc .................................................................................. 30

2.3.4.1. Pectin ............................................................................................................ 30

2.3.4.2. Gelatin .......................................................................................................... 31

2.3.4.3. Carrageenan .................................................................................................. 31

2.3.4.4. Xanthan gum ................................................................................................ 34

2.3.4.5. CMC (carboxymethylcellulose) ................................................................... 35

CHNG 3: NGHIN CU THC NGHIM ...................................................... 37

3.1.PHNGTIN ................................................................................................. 37

3.1.1. Thi gian v a im nghin cu ................................................................... 37

3.1.2. Dng c, thit b.............................................................................................. 37

3.2.NGUYNLIU ................................................................................................. 38

3.2.1. Nguyn liu chnh ........................................................................................... 383.2.2. Nguyn liu ph.............................................................................................. 39

3.2.2.1. Nc ............................................................................................................. 39

3.2.2.2. ng ........................................................................................................... 39

3.2.2.3. Sa ti tit trng v bt kem ...................................................................... 40

3.2.2.4. Phgia n nh cu trc ............................................................................... 41

3.3.QUYTRNHCNGNGHSNXUTSAGOLT .............................. 41


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GVHD: Th.s Vnh Long

- vi -

3.3.1. Quy trnh sn xut ........................................................................................... 41

3.3.2. Thuyt minh quy trnh ..................................................................................... 43

3.3.2.1. La chn nguyn liu go lt ....................................................................... 43

3.3.2.2. Lm sch ...................................................................................................... 43

3.3.2.3. Xl trc khi nu ...................................................................................... 43

3.3.2.4. Hha .......................................................................................................... 43

3.3.2.5. Xay ............................................................................................................... 44

3.3.2.6. Lc ................................................................................................................ 44

3.3.2.7. ng ha ...................................................................................................... 44

3.3.2.8. Phi ch........................................................................................................ 453.3.2.9. Rt chaighp np ...................................................................................... 45

3.3.2.10. Thanh trng ................................................................................................ 46

3.3.2.11. Lm ngui .................................................................................................. 46

3.3.2.12. Dn nhn .................................................................................................... 46

3.3.2.13. Bo qun ..................................................................................................... 46

3.4.PHNGPHPNGHINCU ...................................................................... 47

3.4.1. S nghin cu ............................................................................................. 47

3.4.2. Tin hnh th nghim ...................................................................................... 49

3.5.PHNGPHPPHNTCH .......................................................................... 61

3.5.1. Phng php xc nh tnh cht vt l ca ht go lt ................................... 61

3.5.1.1. Kch thc .................................................................................................... 61

3.5.1.2. Hnh dng ..................................................................................................... 62

3.5.1.3. Mu sc ca go ........................................................................................... 62

3.5.2. Cc phng php kim tra vi sinh sn phm .................................................. 62

3.5.3. Phng php nh gi cm quan sn phm .................................................... 63

CHNG 4: KT QUNGHIN CU V BN LUN .................................... 64

4.1.KHOSTNGUYNLIU ............................................................................ 64

4.1.1. Chiu di ht go lt ....................................................................................... 64

4.1.2. m .............................................................................................................. 64


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GVHD: Th.s Vnh Long

- vii -

4.2.KTQUKHOSTQUTRNHXLNGUYNLIU ....................... 65

4.2.1. La chn phng php xl go lt .............................................................. 65

4.2.2. Kho st qu trnh rang ................................................................................... 69

4.3.KHOSTQUTRNHHHA ................................................................. 75

4.4.KHOSTTLPHICH......................................................................... 77

4.4.1. Kho st tlphi chsa v dch go lt..................................................... 77

4.4.1.1. Kho st tlphi chsa: dch go lt ..................................................... 77

4.4.1.2. Kho st tlphi chdch go lt: sa ..................................................... 77

4.4.2. Kho st tlbt kem bsung ....................................................................... 78

4.4.3. Kt qukho st hm lng ng bsung ................................................... 794.4.4. Kt qukho st cc cht n nh cu trc ..................................................... 79

4.5.KTQUKHOSTCHTHANHTRNG ......................................... 82

4.6.KTQUKIMTRACHTLNGSNPHM ....................................... 84

4.7.XYDNGTIUCHUNCSCHOSNPHM. .................................. 84

4.7.1. Yu cu kthut .............................................................................................. 85

4.7.1.1. Cc chtiu cm quan .................................................................................. 85

4.7.1.2. Cc chtiu gi trdinh dng ..................................................................... 85

4.7.1.3. Cc chtiu vi sinh vt ................................................................................. 86

4.7.1.4. Hm lng kim loi nng............................................................................. 86

4.7.2. Thnh phn cu to ......................................................................................... 87

4.7.3. Thi hn sdng ............................................................................................. 87

4.7.4. Hng dn sdng v bo qun ..................................................................... 87

4.7.5. Cht liu bao b v quy cch ng gi............................................................ 87

4.8.TNHTONSBGITHNHSNPHM .............................................. 89

CHNG 5: KT LUN V KIN NGH............................................................ 91

5.1.KTLUN ........................................................................................................ 91

5.3.KINNGH........................................................................................................ 97

TI LIU THAM KHO ......................................................................................... 98

PHLC .................................................................................................................. 99


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GVHD: Th.s Vnh Long

- viii -

DANH MC CC BNG

Bng 2.1. Mi ging la lai trng phbin nht Vit Nam .................................. 8

Bng 2.2. Thnh phn trung bnh (% khi lng) ca la go ................................. 10

Bng 2.3. Tl% cc loi protein trong la go ...................................................... 12

Bng 2.4. So snh khnng tiu ha ca protein go vi cc thc phm khc (ht

c nu trong nc si 30 pht) ............................................................................. 15

Bng 2.5. So snh khnng tiu ha ca protein cc ging la khc nhau .............. 15

Bng 2.6. Hm lng cc acid amin trong la go so vi gi tr thng chun (ttrng g) .................................................................................................................... 17

Bng 2.7. Stn tht cc thnh phn trong ht ........................................................ 19

Bng 2.8. Sliu vstn tht cc thnh phn qua qu trnh sn xut ................... 19

Bng 2.9. Dbo mc tiu thgo thtrng thgii ......................................... 21

Bng 2.10. Thnh phn dinh dng ca ng cc chnh cho 100 g ht n c

m 14%. ..................................................................................................................... 23

Bng 2.11. Tiu chun nc trong sn xut nc gii kht (TCVN 50421994) .. 26

Bng 2.12. Tiu chun cht lng cm quan ng tinh luyn ............................... 27

Bng 2.13. Yu cu chtiu l ha ng tinh luyn ............................................... 27

Bng 2.14. Cc chtiu cm quan ca sa ti tit trng......................................... 28

Bng 2.15. Cc chtiu lha ca sa ti tit trng ........................................... 28

Bng 2.16. Hm lng kim loi nng ca sa ti tit trng .................................. 29

Bng 2.17. Cc chtiu vi sinh vt ca sa ti tit trng ...................................... 29

Bng 3.1. Thnh phn chtiu ng tinh luyn Bin Ha ...................................... 39

Bng 3.2. Gi trdinh dng sa ti tit trng khng ng Vinamilk ................ 40

Bng 3.3. Thng tin dinh dng ghi trn bao b bt kem Nestle .............................. 41


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GVHD: Th.s Vnh Long

- ix -

Bng 3.4. Kho st nh hng ca nhit v thi gian rang ................................. 51

Bng 3.5. Kho st tlphi chsa:dch go ........................................................ 54

Bng 3.6. Kho st hm lng sdng cc cht n nh cu trc ........................... 57

Bng 3.7. Kho st nh hng ca thi gian v nhit thanh trng ...................... 59

Bng 3.8. Phn loi hnh dng cc tiu chun ht go .............................................. 62

Bng 4.1. Kt quchiu di ca 50 ln o 50 ht ..................................................... 64

Bng 4.2. Kt quca 3 ln o m mu .............................................................. 64

Bng 4.3. Du hiu cm quan go xl trc khi hha ................................... 66

Bng 4.4. Cm quan trng thi go(cm) v thi gian hha ................................. 66

Bng 4.5. Du hiu cm quan dch go lt ............................................................... 67

Bng 4.6. Cm quan go rang cc nhit trong thi gian 5 pht ........................ 70

Bng 4.7. Cm quan go rang cc nhit trong thi gian 10 pht ...................... 70

Bng 4.8. Cm quan go rang cc nhit trong thi gian 15 pht ...................... 71

Bng 4.9. Cm quan go rang cc nhit trong thi gian 5 pht ........................ 71

Bng 4.10. Cm quan go rang cc nhit trong thi gian 10 pht .................... 72

Bng 4.11. Cm quan go rang cc nhit trong thi gian 15 pht .................... 72

Bng 4.12. Kt qucm quan cm go lt nhit nu khc nhau ...................... 75

Bng 4.13. Kt qukho st tlphi chsa: dch go lt ................................... 77

Bng 4.14. Kt qukho st tlphi chdch go lt: sa ln 1 .......................... 77

Bng 4.15. Kt qukho st tlphi chdch go lt: sa ln 2 .......................... 78

Bng 4.16. Kt qukho st tlbt kem bsung .................................................. 78

Bng 4.17. Kt qukho st tlng bsung ..................................................... 79

Bng 4.18. Kt qukho st n nh cu trc sn phm ..................................... 79

Bng 4.19. Kho st nh hng ca nhit thanh trng (thi gian 15 pht) ......... 83


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GVHD: Th.s Vnh Long

- x -

Bng 4.20. Kho st chthanh trng 95oC vi thi gian khc nhau ................ 83

Bng 4.21. Cc chtiu cm quan sa go lt .......................................................... 85

Bng 4.22. Cc chtiu gi trdinh dng ca sa go lt ...................................... 85

Bng 4.23. Cc chtiu vi sinh vt ca sa go lt .................................................. 86

Bng 4.24. Hm lng kim loi nng ti a cho php............................................. 86

Bng 4.25. Tnh gi thnh trn 1000ml sn phm .................................................... 90

Bng 5.1. Cc loi nguyn liu dng trong nghin cu ............................................ 93


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GVHD: Th.s Vnh Long

- xi -

DANH MC CC HNH

Hnh 2.1: Cu to ht la ............................................................................................. 8

Hnh 2.2: Ht go c xt trng ......................................................................... 10Hnh 2.3: Go lt ....................................................................................................... 22

Hnh 2.4: Mt ssn phm tgo lt ....................................................................... 25

Hnh 3.1: Quy trnh sn xut sa go lt .................................................................. 42

Hnh 3.2: S nghin cu thc nghim ................................................................. 48

Hnh 3.3: S btr th nghim kho st tlgo: nc ...................................... 53

Hnh 3.4: S btr th nghim kho st tlbt kem bsung ............................ 55

Hnh 3.5: S btr th nghim tlng bsung ............................................. 56

Hnh 5.1: Quy trnh sn xut sa go lt .................................................................. 92

Hnh PLB.1: My xay sinh t .................................................................................100

Hnh PLB.2: My ng ha huyn ph ..................................................................100

Hnh PLB.3: Chit quang k ...................................................................................100

Hnh PLB.4: Cn in t .........................................................................................100

Hnh PLB.5: Ni hp ...............................................................................................100

Hnh PLB.6: My o pH .........................................................................................100

Hnh PLB.7: Sn phm sau thanh trng ..................................................................100

Hnh PLB.8: Sn phm khng t...........................................................................100
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GVHD: Th.s Vnh Long

- 1 -

CHNG 1. MU

1.1. T VN Trong tnhin khng c sn phm thc phm no m thnh phn dinh dng

li kt hp mt cch hi ha nh sa. Chnh v thm sa v cc sn phm tsa,

c mt ngha c bit i vi dinh dng ca con ngi, nht l vi trem, ngi

gi v ngi bnh. Sa t lu c xem nh l mt thc ung ton din, cung

cp y cc thnh phn cho nhu cu dinh dng ca con ngi nh protein, lipid,

glucid, vitamine, mui khong,v hm lng cc thnh phn cng kh cn i.

Chu u v cc nc pht trin trn thgii, ung sa l thi quen v khng th

thiu trong khu phn n hng ngy. Tuy vy, Chu v cc nc ang pht trin

trong c Vit Nam, mt sngi li khng thch ung sa hoc khng thung

c nhiu sa v c th l do s thch, thi quen, d ng,mt s ngi th b

ngn. Vi mong mun to ra c nhiu sn phm mi, nhm p ng sthch, ci

thin thi quen ung sa v gim bt snhm chn khi ung sa khng, th mt s

nh sn xut sng to hn khi kt hp sa vi nhiu loi thc phm khc nhnc tri cy, to ra mt loi thc ung hi ha, va thm ngon li va cung cp

y cht dinh dng, tt cho sc khe m li trnh c cm gic ngn khi ung

sa bnh thng. Xut pht tnhng nhu cu , chng ta khng ngng nghin cu

v pht trin sn phm mi nhm a dng ha cc sn phm sa.

V vy, nhm chng ti thc hin ti: Nghin cu cng nghsn xut

sa go ltvi mc tiu xy dng c quy trnh cng nghsn xut sa go lt,

lm a dng ha sn phm sa trn thtrng. Nhng quan trng hn, nhm chng

ti mun sdng trit gi trm go lt mang li v lu nay mi ngi chbit

n go lt nh l mt mn n dng trbnh, m khng hngh rng n c th

c chbin thnh sa hoc cc loi thc ung khc vi hm lng dinh dng

cao. Vi mong mun th sc mnh to ra sn phm mi l, bt mt c gi tr

dinh dng p ng nhu cu tiu dng ngy cng nng cao ca ngi Vit Nam.

V hy vng trong mt tng lai khng xa sc nh u t quan tm n vn ny,


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mrng sn xut ra khng chvi sn phm sa go lt m cn nhiu sn phm

khc t go lt. iu , khng nhng gip nh sn xut tng thm li nhun,

ngi tiu dng c sn phm mi ngon v dinh dng, ngi nng dn c thm thu

nhp, gp phn pht trin t nc v quan trng l gip mi ngi c cch nhn

khc, a dng , phong ph hn vgi trm go lt mang li.

Tuy nhin cho n nay cc sn phm tgo lt rt hn chvmu m, cha

a dng vchng loi, tnh hp dn cha cao nn cn t ngi sdng. Mt khc

nhc im ca go lt l kh ngm nc hn go trng, nu lu tn thi gian v

nguyn liu, go t n, cm cng khi n phi nhai lu nn nh hng n kh

nng tiu th, c bit l i vi nhng ngi cha quan tm sdng go lt. Xut

pht tnhng phn tch trn, chng ti chn ti: Nghin cu cng nghsn

xut sa go lt l hon ton hp l, c ngha khoa hc, thc tin v kinh tht

sc r rng.

1.2. MC CH

Tin hnh a ra sn phm sa go lt c gi trdinh dng v mang li hiu

qukinh t.

1.3. PHM VI NGHIN CU

- Tng quan vgo lt.

- Kho st cc loi nguyn liu trong quy trnh sn xut sa go lt.

- Xy dng quy trnh cng nghsn xut sa go lt.

- Kho st chthanh trng cho sn phm.

- Xy dng tiu chun cho sn phm.

1.4. NGHA KHOA HC V THC TIN

- Vi nguyn liu go lt giu dinh dng chng ti kho st v nghin cu

to ra mt loi thc ung giu dinh dng v tt cho sc khe. Kt quca


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ti l nn tng cho nhng nghin cu su hn hon thin thc ung ny, nhm

gp phn xy dng mt dng sn phm mi cho thtrng thc phm trong nc.

- To ra hng pht trin tiu thmi cho nguyn liu go lt.

- To ra mt hng mi tngun nguyn liu go lt, lm phong ph a dng

cc mt hng sa c ngun gc kt hp tthin nhin trn thtrng p ng nhu

cu ngy cng cao vthhiu ngi tiu dng.


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CHNG 2. TNG QUAN

2.1. TNG QUAN VCY LA (THC)

2.1.1. Ngun gc v lch spht trin

H(Family):Poaceae/Gramineae(Ha Tho)

Phn h(Subfamily): Oryzoideae

Tc (Tribe): Oryzeae

Chi (Genus): Oryza

Loi (Species): Oryza sativar L.

Cy la l mt trong nhng cy trng lu i nht trn thgii. Tnhng cy

la hoang mc cc vng m ly ven sng, con ngi dn dn thun ha v to

nn cy la trng ngy nay. Tn ti rt nhiu kin, nhng hc thuyt khc nhau v

sxut hin ca cy la. Vi nhiu kt qunghin cu, cc nh khoa hc trn th

gii thng nht lun im vngun gc cy la. Nhiu kin cho rng cy la

c ngun gc tChu v xut hin vo khong thi gian cch y 8000 nm.

Ngi ta tm thy du vt ca ging la c ti 3 a im l: ng Nam ; vng

Assam (n ); vng bin gii Thi Lan Myanmar v vng trung du Ty Bc

Vit Nam. Tuy nhin, gn y cc nh kho cTrung Quc tm thy nhng ht

la nguyn thy cng cc nng ccc nin i khong 9000 nm.

u tin, la c trng Chu . Sau nhng ngi du mc Rp mang

chng n Hy Lp ci, ty Alexander i mang chng n n v btu i khp thgii.

C mt s kin khc vngun gc cy la Chu , xut tvng Assam (n

), ging la O. sativagn tin ha thnh ging O. sativa Indicathch ng c

kh hu kh hn c trng ca kh hu vng ny. Sau , ging ny pht tn dn v

pha ng Bc qua Nepan, Myanmar, di chuyn theo b bin ln h lu sng


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Dng Tv tin ha thnh ging la O. sativa Japonica. Ging la mi thch nghi

vi kh hu lnh vng a l ny.

Tngun gc ging la cO. sativa, theo thi gian, tin ha phn chia thnh2 ging ln l: O. sativa Indicav O. sativa Japonicav mt sging khc nh: O.

sativa Sinica,O. sativa Javanica Tuy nhin, hu ht cc ging la ngy nay u

c pht trin tO. sativa Indicav O. sativa Japonica.

Cy la trng pht trin Chu c pht tn trn khp thgii bng nhiu

con ng khc nhau. La O. sativa Indicatn pht tn qua cc nc Trung

ng, Bc Phi v pht trin ti Chu u (thi im khong 1000 nm trc cng

nguyn). Tmt con ng khc, la Chu tn pht tn n vng ng

Phi. Cy la trng Ty Phi ngy nay li khng xut pht trc tip tChu m

li nhn tcc ging la pht trin Chu u. Cy la n vi vng Nam Mnh

ngi Chu u , nhng ngi Bo Nha v Ty Ban Nha em cc ging la

Chu u n cho ngi Nam M. Sau ny, cy la c du nhp vo nc Mmt

cch c chn lc tcc nc thuc vng Nam v ng .

Ngy nay, cy la pht trin trn mt bnh din rng khp thgii vi khong

100 quc gia trng la. Vng trng v tiu thla chnh vn l Chu , l ni m

go ng mt vai tr khng ththay thtrong i sng hng ngy. Vit Nam, la

c trng cba min vi nhiu ging khc nhau, phbin nht l ging la lai

nng sut cao, khng su bnh tt. Vng trng la ln nht Vit Nam l ng bng

sng Hng v ng bng sng Cu Long.[5]

2.1.2. Phn loiC nhiu kin khc nhau vvic phn loi chi Oryza. V d: Rohevits R.U

(1931) chia chi Oryzara lm 19 loi, Chaherjee (1948) chia lm 23 loi, Richharia

R. (1960) chia thnh 18 loi v Vin nghin cu la quc tIRRI (1963) chia thnh

19 loi. Trong , chc loi Oryza sativa L. l loi la c trng nhiu nht

lm lng thc. Do tnh phbin ca la go nn la c rt nhiu ging v c nhiu

cch phn loi khc nhau. Tuy nhin, cc cch phn loi ny cng chc tnh cht


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tng i v cng vi spht trin ca khoa hc, ngy cng c nhiu cc ging la

lai p ng nhu cu ca con ngi. Sau y l mt vi cch phn loi loiOryza

sativa L.

Phn loi theo iu kin sinh thi:Kato (1930) chia la trng thnh 2

nhm ln l:Japonica(la cnh) vIndica(la tin).

- La tin: cy cao, l nhmu xanh nht, bng xe. Ht la tin di, t l

chiu di so vi chiu rng ht vo khong t3.0/1.03.5/1.0, vtru mng. Go

cho cm kh v nnhiu. Cy phn bcc vng v thp nh n , Nam

Trung Quc, Vit Nam, Indonesia. Cy c nng sut khng cao, nhng c th

trng thgii rt a chung.

- La cnh: cy thp, l to mu xanh m, bng chm. Ht la cnh ngn, hi

bu, tlchiu di so vi chiu rng ht vo khong t1.4/1.01.9/1.0, vtru di.

Go cho cm do v t n. Cy phn bcc vng v cao nh Nht Bn, Triu

Tin, Bc Trung Quc, v mt scc nc chu u. La cnh thch nghi vi iu

kin thm canh v cho nng sut cao.

inh Dnh (1958) cho rng la cnh bt ngun tTrung Quc nn gi l Sino

Japonica. Goutchin li chia ra lm 3 loi phIndicaJaponica vBrevis.

Ngy nay, c kh nhiu cc ging la lai gia la tin v la cnh nhm p

ng nhu cu ngi sn xut nhNng nghip I ph hp cho vh thu Trung B,

VN10 chu rt tt ph hp cho vchim xun min Bc.

Theo thi gian sinh trng:cn cvo thi im gieo trng hay thi gian

khi thu hoch c thphn loi cc ging la nh sau:

- Roxburg chia cc ging la trng n thnh ging la chn sm v

ging la chn mun.

- Watt chia thnh la thu v la ng.

- Vit Nam chia thnh la chim v la ma.


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Cc ging la lai ngn ngy ang c lai to hay nhp khu trng tng v,

tri v, v tng nng sut la. Cc ging ny phn ng trung tnh vi nh sng nn

trng rng ri vo cc vxun, h thu, ng xun Nam B.

Theo iu kin ti v gieo cy: qu trnh thun ha cy la din ra trong

thi gian di, cy la thch nghi dn tmi trng nc ln mi trng trn cn.

La cn l la trng cn l la trng ti cc vng i nng, khng cn nc trn

mt t. La c thchu nc su vi mc ngp nc l 1m v cging la ni

chu ngp n 34m.

Theo cu to ht:

- Theo thnh phn ha hc:

+ La np (O. sativa L.var glutinosa Tanaka) c thnh phn tinh bt chyu

l amylopectine.

+ La t(O. sativa L.var untilissima A.camus) c tlamylose t1335%.

- Theo hnh dng ht thc:

+ Ht rt di: chiu di ht trn 7,5cm.

+ Ht di: chiu di ht t6,67,5cm.

+ Ht trung bnh: chiu di ht t5,56,5cm.

+ Ht ngn: chiu di ht ngn hn 5,5cm.

Cc ging la Vit Nam:

Hin nay, cc ging la lai c trng hu ht din tch ng rung Vit Nam.Ty theo kh hu, c tnh ca tng a phng, m ngi nng dn schn ging

cho thch hp. Cc ging la lai c nhng u im nh cho nng sut cao (cao sn),

ngn ngy (trong vng 4 thng), cht lng tt (ht my, t ht lp), thnh phn dinh

dng cao v c khnng khng bnh tt Vi nhng u im nh th, ging la

lai c ngi nng dn sdng nhiu. Mt s ging la lai (tn ging c k

hiu bng nhng k hiu chuyn ngnh hoc c t tn do n v to ra) trng

nhiu Vit Nam nh: C-70, CN-2, CR-203, OMCS-94, VN-10, X-20[5]


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Bng 2.1. Mi ging la lai trng phbin nht Vit Nam

STT Tn ging c im

1 IR 64 Nng sut cao, ngon cm, thi gian sinh trng ngn

2 OM 1490 Thp cy, nng sut cao, ngn ngy

3 OMCS 2000 Ngn ngy, t bc bng, nng sut cao

4 KDM 105 Thm, ngon cm, cao cy, phm cht tt

5 V 20 Nng sut cao, ngn ngy, thm, ngon cm, ht ngn

6 Jasmine 85 Nng sut cao, ngn ngy, thm, ngon cm

7 OM 3536 Nng sut cao, ngn ngy, thm, ngon cm, protein cao

8 OM 4392 Giu vitamine, nng sut cao (do chuyn gen tIR 64)

9 Teqing Loi hnh japonica khnng tip hp rng. Nng sut cao

10 Hoa Li Ngon cm, thm nh, di ngy

(Ngun: Trn ThThu Tr, 2007)

2.1.3. Cu to ht la

Hnh 2.1: Cu to ht la


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Ht la gm nhng phn chnh sau:

2.1.3.1. V

Vht la gm nhng thnh phn sau:

V tru: l bphn gicho phi v ni nh khi b tc ng c hc cng

nh ha hc tbn ngoi. Thnh phn ca vchyu l cellulose v hemicellulose,

lignin, khng c cht dinh dng nn trong qu trnh chbin cng tch vtrit

th gi trdinh dng ca go cng cao. c bit trong v tru c tlsilic tng

i cao, v vy thng gy mi mn cc thit bvn chuyn, chbin.

V qu: l lp mng cht x bc ht go lt, thng c xem nh l mtlp da bc. Thng thng, vqumv hi xm, c nhiu ging vqukhng

trong mm li nu sm hay hi th ngi ta quy vgo . Vquc xem

nh thuc vht go lt nhng li ddng bbc i trong qu trnh xt trng go.

Vht:bn trong vqul vht. Vht gm mt lp mng tbo c cha

nhiu cht bo v protein nhng t tinh bt.

2.1.3.2. Lp aleuron

Ngncch gia lp vht v ni nh l lp aleuron. Trong tbo aleuron c

cha cht khong, vitamine nhm B v cc git cht bo. Chiu dy lp aleuron

ph thuc vo loi, ging ht v iu kin canh tc. la nng lp aleuron dy

hn la nc.

2.1.3.3. Ni nh

L thnh phn chyu ca ht, l ni dtrcht dinh dng ca ht. Thnh

phn chyu ca ni nh l tinh bt v protein, ngoi ra cn mt lng nhcht

bo, khong v vitamine.

Cc tbo tinh bt ngoi cng c dng thon di v c sp xp nm ngang,

i xng qua tim ht, v th thng lm tng khnng rn nt ca ht trong qu

trnh chbin.


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Cng i su vo tm ht, hnh dng tbo chuyn dn tthon di thnh hnh

lc gic, v thli ht go c bn vng hn.

2.1.3.4. Phi

Phi l phn pht trin thnh cy non khi ht ny mm, v thtrong phi cha

nhiu cht dinh dng dtiu ha.

Cht dinh dng trong phi gm: protein 35%, cc glucid ha tan 25%, cht

bo 15%. phi cn tp trung lng ln vitamine v enzyme ca ht.

2.1.3.5. Ht go

Ht go chnh l phn nhn ht pha bn

trong vtru.

c c ht go tiu chun phn

phi cho ngi tiu dng th sau khi bc v,

ht go cn c bc cm, xoa bng go, loi

nhng ht khng t tiu chun.

2.1.4. Thnh phn ha hc ca ht la

Thnh phn ht la ni chung bao gm glucid, protein, cellulose, lipid,

vitamine, khong v c, cc enzyme v nc. S phn b cc cht dinh dng

trong cc phn ca ht khng ging nhau v c biu din trong Bng 2.2.

Bng 2.2. Thnh phn trung bnh (% khi lng) ca la go

(mu c m 14%)

Thnh phn La Go lt Go xt Cm Tru

Glucid (g) 6473 73 - 87 7789 34 - 62 2234

Cellulose (g) 7,210,4 0,61,0 0,20,5 7,011,4 34,545,9

Protid

(gNx5,95)

5,87,7 7,18,3 6,37,1 11,314,9 2,02,8

Hnh 2.2: Ht go c xt trng


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Lipid (g) 1,52,3 1,62,8 0,30,5 15,019,7 0,30,8

Tro (g) 2,95,2 1,01,5 0,30,8 6,69,9 13,221,0

Ca (mg) 1080 1050 1030 30120 60130

P (g) 0,173,11 0,170,43 0,080,15 1,12,5 0,030,07

Fe (mg) 1,46,0 0,25,2 0,22,8 8,643,0 3,99,5

Zn (mg) 1,73,1 0,62,8 0,62,3 4,325,8 0,94,0

Phytin P (g) 0,180,21 0,130,27 0,020,2 0,92,2 0


Cc thnh phn ha hc ny thay i theo ging, chcanh tc, trng trt,

-Nc: Lng nc nh hng n cng nghbo qun v chbin la go.

Nc c xem l thnh phn quan trng ca la. Ht la cng chn vng trn cy,

m ca ht cng gim. Khi ht giai on chn sa, lng nc chim gn 70%

khi lng ht, khi ht giai on thu hoch th m khong 1628% ty thuc

iu kin thi tit khi thu hoch. Lng nc trong ht 2 dng l tdo v lin kt.

- Glucid: Bao gm tinh bt, ng, dextrin, cellulose v hemicellulose. Hm

lng glucid cc phn khc nhau ca ht la rt khc nhau.

+ Tinh bt: L thnh phn chyu ca ht la, chim n 90% lng cht kh

ca ht go xt. Tinh bt tn ti di 2 dng l amilose v amilopectin c tlthay

i ty thuc vo ging la. Tinh bt quyt nh gi tr cm quan ca go. Hm

lng amilose trong go quyt nh do ca cm. Nu thnh phn tinh bt trong

go c 1018% amilose th cm c xem l mm, do; t2530% th cm c

xem l cng. Cc loi go Vit Nam c hm lng amilose thay i t18 45%

amilose. Go np c thnh phn tinh bt chyu l amilosepectin (xp x100%),

cm rt do v t n. Ht tinh bt ca la go c hnh dng a gic c trng, kch

thc thay i t2 10 m. Kch thc ny nhnht trong scc ht lng thc.

Nhit hha tinh bt go trong khong 6570oC.


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+ ng: Trong la go, ng tn ti dng chyu l saccharose, ngoi ra

cn c mt t ng glucose, fructose, rafinose. Trong ht la ny mm, tn ti

ng maltose.

- Protein: Trong ht la, protein tn ti 3 dng l cc ht cu protein ln nm

c2 vng gn lp aleurone (subaleurone) v trung tm ht. Cc ht cu protein ny

c ng knh t1 - 2m. Cc ht cu protein nhchyu nm vng subaleurone,

c ng knh 0,5 0,7m. Trong cc ht cu, cc si protein sp xp thnh cc

vng ng tm hay tia hng tm. Cng gia ht cu th mt protein cng cao.

Dng th3 l dng tinh th c ng knh t2 - 3m cng chtn ti trong lp

subaleurone. Phng php t m xc nh hm lng nit Kjeldahl vn

thng c dng xc nh hm lng protein trong go. Tuy nhin h s

chuyn i tnit sang protein l 5,95. Hsny da trn hm lng nit trong

glutelin cu go. Trong go, hm lng protein khng cao. Ty thuc ging la,

iu kin canh tc m hm lng protein thay i trong mt khong kh rng. Theo

cc sliu ca Vin nghin cu la quc t(IRRI) th trong s17.587 ging la lu

giti Vin, hm lng protein thay i t4,318,2%. Mc protein trung bnh l

9,4%. Thng thng th trong khong 7 10%. Trong cc ging la th cc ging

Japonica c hm lng protein cao hn cc ging khc. Hm lng protein trong

cc ging la trng vo ma kh cng hi cao hn ging trng ma ma. Cc ging

la Vit Nam c hm lng protein trong khong t5,2610%.[5]

Protein go cng gm 4 loi, trong glutelin hay cn c tn ring l oryzenin

chim a s, cc protein cn li l albumin, globulin v prolamin (oryzin). Phn b

cc loi protein trong cc phn khc nhau ca ht c trnh by trong Bng 2.3.

Bng 2.3. Tl% cc loi protein trong la go

(n vtnh: % lng protein tng)

Thnh phn Albumin Globulin Prolamin Glutelin

Go lt 5 - 10 610 3 - 6 7080


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Phi 24 14 8 54

Cm 37 36 5 22

Go xt 5 9 3 83


Bng 2.3. cng cho thy trong phi v go lt c nhiu glutelin cn trong cm

c nhiu cc protein albumin v globulin. Thnh phn protein ca la go c 20

loi acid amin khc nhau. Nu xt trn cc acid amin khng thay thth protein go

c gi trsinh hc cao hn ca ng v la m. Thnh phn cc acid amin tham gia

to nn cc nhm protein khc nhau th khc nhau. Phn bcc acid amin ti cc

phn khc nhau ca ht cng khng ging nhau.

- Lipid: Trong la go, hm lng cht bo rt nh, chkhong 1,5 2,3%.

Lipid tn ti di dng cc git cht bo c kch thc < 0,5m trong lp aleurone,

< 1m trong lp subaleurone v < 0,7m trong phi v cc phn khc ca ht.

Trong ht thc, lipid c thdng cc triglyceride n gin, acid bo tdo,

glycolipid, cc phosphatid v mt s cc lipid c bit nh oryzanol, glycosyl

glyceride, sphingolipid, tocol,

- Cht khong: Cc cht khong v c tp trung lp vht la. Cht khong

nhiu nht trong ht la l photpho. Trong lp vtru, cht khong c hm lng

cao nht l silic. Trong phi ht, cht khong c hm lng cao l photpho, kali,

magie. Lng photpho trong ht la a s tn ti dng phytin (83%) v dng

acid nucleic (13%).

- Vitamine: Trong la go, thnh phn vitamine gm cc loi B1, B2, B5, PP,

B12, v vitamine E. Phn ln lng vitamine tp trung lp vht, lp aleurone

v phi ht. Phn ni nh ht cha lng vitamine rt t. Vitamine l thnh phn d

mt trong qu trnh chbin la go.

Thnh phn vitamine ca la go ch yu l nhm B, trong vitamine B1

chim mt hm lng kh ln. Trong qu trnh chbin la go, cc vitamine nm


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trong phn cm. Hm lng vitamine trong cm nhiu hn trong thc v trong go

xt rt nhiu.

- Cc thnh phn khc: Trong la go c nhng cht dbay hinhNH3, H2S,cc acetaldehyde. c bit, hp cht 2-acetyl-1-pyroline to hng thm c trng

cho cm. Tuy nhin, khi bo qun ht khng tt, thnh phn lipid trong go bphn

hy to ra nhng mi kh chu nh thnh cc aldehyde, hexanal v cetone,[5]

2.1.5. Gi trdinh dng ca la go

Ngoi tinh bt ra, go cn c cc cht dinh dng khc nh protein, cht bo,

cht khong, sinh t, go l mt trong nhng loi ng cc c sinh nng lngkh cao. Mt kg go c thcung cp khong 3600Kcal, nh vy nu mi ngy n

khong 450g go v mt sthc n na l c thscalo cn thit cho c thmt

ngi lao ng bnh thng.

2.1.5.1. Tinh bt

L ngun chyu cung cp nng lng. Cu trc ca tinh bt quyt nh kh

nng ng ha tinh bt ca c thcon ngi, ng ha tinh bt go c thtc 95,9%.

2.1.5.2. Protein

La go tng i tt hn cc loi lng thc khc. Tn ti y 20 loi

acid amin trong thnh phn protein, la go cung cp 10 loi acid amin khng thay

thcho c thcon ngi.

Mt khc, protein la go dhp thvo c th. Khnng tiu ha protein lago trong c thl 8492%, cao hn so vi cc loi lng thc khc (la m 81

90%; ng 8990%,).

Tuy nhin, lng protein trong go khng cao, thp hncc loi lng thc

khc nh la m, ng.[5]


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Bng 2.4. So snh khnng tiu ha ca protein go vi cc thc phm khc

(ht c nu trong nc si 30 pht)

TD BV

NPU

Ht Go thng Go Go thng Go Go thng Go

i mch 84,6 84,8 77,5 72,4 65,3 61,4

Yn mch 89,9 94,4 77,5 79,1 69,7 74,4

La m 90,7 93,2 68,2 66,5 61,8 63,7

Mch en 79,4 78,3 74,3 78,7 58,9 61,6Ng 95,7 93,8 62,4 61,4 59,7 57,6

Cao lng 87,3 88,1 48,4 48,1 42,5 42,4

(Ngun: Eggum, 1973)

TD: Lng protein tiu ha (% N tiu th)

BV: Gi trsinh hc (% N hp th)

NPU: Lng protein thc sc thsdng (% N tiu th).

Bng 2.5. So snh khnng tiu ha ca protein cc ging la khc nhau

Mu go xay Protein th

(%N x6.25)

Lysine

(g of N)

Acid amin

(%)

TD

(%)

BV

(%)

NPU

(%)

Intan 6,0 4,1 74 100 75 75

Commercial 6,7 3,4 61 56

IR8 7,7 3,6 65 96 73 70

IR8 (0 N)c 8,1 3,6 65 99 70 69

IR8 (120 N)c 9,9 3,4 62 98 69 68

IR480-5-9 (0 N)c 9,9 3,5 64 100 71 71


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IR22 10,0 3,9 70 98 70 69

IR480-5-9 11,0 3,2 58 63(56)d

IR480-5-9 (60 N)c 11,4 3,4 62 101 68 69

IR1103-15-8 11,6 3,6 66 96 74 71

IR480-5-9 11,8 3,3 58 94 68 64

IR480-5-9 (90 N)c 13,0 3,3 60 100 68 68

BPI-76-1 15,2 3,2 58 94 70 66

(Ngun: Eggum v Juliano, (1973, 1975) v Murata et al, 1978)

TD: Lng protein tiu ha (% N tiu th)

BV: Gi trsinh hc (% N hp th)

NPU: Lng protein thc sc ths dng (% N tiu th)


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Bng 2.6. Hm lng cc acid amin trong la go so vi gi trthng chun

(ttrng g)

n v: g/16gN

Acid amin Gi trchun Go

Lysin 4,2 3,1

Tryptophan 1,4 1,2

Phenylalanine 2,8 9,3

Methionine 2,2 4,5Threonine 2,8 3,0

Valine 4,2 2,2

Leucine 4,8 7,9

Izoleucine 4,2 3,4

(Ngun: FAO)

2.1.5.3. Lipid, vitamine, v cc thnh phn khc

Hm lng lipid trong go cao hn la mch v la m, nhng thp hn ht k,

ng, ht yn mch.

La go cung cp vitamine nhm B l ch yu. Tuy nhin, hm lng

vitamine ca la go khng nhiu, thp hn cc loi lng thc khc.

So vi cc loi ht khc, la go c t cellulose hn (tri mch) v c phnkhong v c cao hn.

2.1.5.4. Cc thnh phn khng c li cho dinh dng

Trong thnh phn ht c nhng hp cht tc ng khng tt cho c th con

ngi. Cc thnh phn c hi trong dinh dng go tp trung phi v lp aleuron,

bao gm typhin, antitrypsin, hemagglutinin (lectin) v oryzacystain. Trphytin, tt

ccc thnh phn ktrn u c bn cht protein nn dbin tnh nhit cao.


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Phytin:L mui mezo inositolahexaphosphat, tn ti trong phi v lp

aleuron di dng mui K v Mg. Phytin chim khong 40% tng cc mui

phosphat ca go xt v n 90% tng mui phosphat ca cm go. Nhm phosphat

ca phytin to phc vi cc cation Ca, Zn, Fe v vi protein gy trngi cho vic

hp thu cht khong.

Cht anti trypsine:c phn lp tcm go, c bn cht protein, thuc

nhm albumine. Antitrypsine giu cc acid amin khng thay th nh lysine,

arginine v trytophane, ngoi ra cn c cc acid amin khc nh aspatic acid,

glutamic acid, proline v cystine. Phn t lng ca antitrypsine vo khong

14500vC v pI l 8.07, bn pH acid v trung tnh, gi c 50% hot tnh

900C sau 30 pht. Xl cm go bng hi nc trong 6 pht v 1000C sv hot

c cht antitrypsine nhng nung 1000C trong 30 pht n vn khng b nh

hng. Antitrypsine khng km hm hot ng ca chymotrypsine, peptin, v

papain, nhng 1mol anytitrypsine c thkm hm hot ng ca 2mol trypsine.

Hemagglutinin: L protein thuc nhm globulin c khnng kt hp vi

tbo ca ng vt c v v lm kt ta cc polysacaride. c tnh ca hp chtny bt ngun tkhnng to lin kt c bit vi mng nhy rut non ti cc im

hp thu cacbonhydrat lm cn trhp thcc cht dinh dng qua thnh rut. Hp

cht ny bn 750C trong 2ginhng nhanh chng mt hot tnh 800C trong 30

pht hoc 1000C trong 2 pht.

Oryzacystain:Cht ny c khnng c ch enzyme cystein protease c

trong phi go lm gim khnng tiu ha cystein trong go. Hp cht ny rt bn,

khng b phn hy nhit 100oC trong 30 pht v ch gim 45% hot tnh

nhit 120oC. Thm ch, cht ny c ch cc enzyme khc nh papain, ficin,

chymopapain, cathepsin C. Tuy nhin, hp cht ny li khng c tc dng vi cc

enzyme serin protease nh trypsin, chymotripsin, subtilisin v pepsin.[5]


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Vn dinh dng ca cng vic chbin la go:

La c thu hoch tcnh ng qua mt qu trnh chbin sn xut thnh

go thnh phm. Trong qu trnh sn xut, hm lng cc cht dinh dng trong htbtn tht rt nhiu.

Bng 2.7. Stn tht cc thnh phn trong ht

n v: % lng cht ban u

Cht bmt Lipid Khong Vitamine

B

Cellulose Protein Tinh bt

% bmt 86 75 70 82 15 6


Stht thot ny do cc tc ng c hc trong qu trnh xay xt. Stn tht

ny phthuc vo mc xay xt.

Bng 2.8. Sliu vstn tht cc thnh phn qua qu trnh sn xut

n v: % khi lng ht trc

Hm lng (% cht kh)

Protein Lipid Tinh bt Tro Cellulose

Go lt 8,6 10,1 1,5 2,0 76,8 82,5 1,32 1,7 0,86 1,6

Xt ln 1 8,1 9,9 1,4 1,9 78,4 85,8 1,2 1,4 0,6 1,2

Xt ln 2 7,9 9,6 1,3 1,6 80 87,1 1,1 1,26 0,5 1,1

Xt ln 3 7,8 9,4 1,0 1,1 83 88 0,98 1,14 0,4 0,8

Xt ln 4 7,7 9,3 0,7 0,9 84,5 89 0,7 0,98 0,2 0,5

Xt ln 5 7,6 9,2 0,5 0,6 90,8 0,48 0,72 0,1 0,4

(Ngun: L Ngc T, 2004)

2.1.6. Tnh hnh sn xut v tiu thla go trn thgii v Vit Nam

2.1.6.1. Tnh hnh sn xut v tiu thtrn thgii

Tnh hnh sn xut:


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C quan t chc Nng lng thc th gii (FAO) Rome nh gi nm2011, sn lng la t n 721 triu tn hay 481 triu tn go, tng 3% hay 24triu tn so vi 2010. S gia tng cn do din tch trng la th gii tng ln 164,6

triu ha hay tng 2,2% v nng sut bnh qun cng tng nh ln mc4,38 tnhatc tng 0,8% trong hn 1 nm.

Chu sn xut 651 triu tn la (435 triu tn go) hay tng 2,9% so vi2010. S giatng ln ny ch lc do n v Trung uc, vi s tham gia mc thp hn t Bangladesh, Hn uc, Nht Bn, Pakistan v Vit Nam.

n thuhoch 154,5 triu tn la hay tng 11 triu tn so vi nm2010.Trung uc sn xut n 203 triu tn la hay tng 3%, t c mc tiu t tctrong sut thp nin qua. Thi Lan b ngp lt nng cnh ng trung tm lm thit

hi 1,6 triu ha tng ng 4 triu tn la, sn xut nm2011 khong32,2 triutn la, thp hn 7% so vi nm 2010 (34,5 triu tn).

Chu Phi sn xut lakhong 26 triu tn la(17 triu tn go), cao hn 3%nm 2010 Nam M v Caribbean phc hi sn xut la t n 29,6 triu tnlahay 19,8 triu tn go so vi st gim 12% so vi nm trc .

Hoa K sn xut la gn 8,5 triu tn, gim 21% so vi nm 2010 (11 triu tn)do kh hu khng thun li v din tch trng thu hp. l mc sn xut thp nhtk tnm 1998 ca Hoa K.

Sn xut la c Chu tng n 800.000 tn, gp 4 ln so vinm2010 (0,2triu tn. Sn xut la chu u tng thm 0,2 triu tn, t n 4,6 triu.

Tnh hnh tiu th:

Trong nm 2011, lng go giao dch thng mi trn thgii ln 8% t con

sklc 34,5 triu so vi 31,5 triu tn nm 2010. Tt ccc ni ngoi trNam

M u c nhu cu mua go tng nh chu (Bangladesh, Trung Quc v

Indonesia) v chu Phi (Ai Cp, Ghana, Nigeria, Senegal). Nhng nc xut khu

tng bao gm n , Thi Lan; t klc c Argentina, Brazil v Vit Nam. Trili xut khu go ca Trung Quc, Ai Cp, Pakistan v Mgim, do gi go trong

nc tng cao hay do sn lng thp.

D bo sang nm2012, giao dch thng mi ch cn 32,8 triu tn, gim 5%,

do nhu cu nhp khu go cc nc chu gim. Mt khc, cc nc xut khu

d tha go cung ng ra th gii. Nhng nc nhu cu nhp go gim l

Bangladesh, Indonesia, Nepal, Nigeria v Philippines. Gi go cao trong nc


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hn ch kh nng xut khu ca Thi Lan, nhng ngun cung thp cng gy tr

ngi cho Argentina, Brazil, Min in, M v Uruguay. Kh khn u ra c th lm

Vit Nam xut khu gim t sau klc nm 2011, nht l cnh tranh go cp thp

vi n , Cambodia, Trung uc, v Pakistan d bo tng xut khu.

Bng 2.9. Dbo mc tiu thgo thtrng thgii

n vtnh: triu tn

Khu vc 09/2008 10/2010 11/2011 12/2012Trung Quc 131 134,5 133 134n 93,2 90,5 93 95

Indonesia 37,4 37,8 38,3 38,8Cc nc ng v Nam khc 117,3 117,8 119,3 121Chu Phi 21,6 22,3 23,3 24Chu MLatinh 18,3 18,2 18,7 19,1Cc nc khc 18,8 18,9 18,7 19,1Tng 437,5 440 444,9 451,6

% thay i 2,4 0,6 1,1 1,5

2.1.6.2. Tnh hnh sn xut v tiu thVit Nam

Tnh hnh sn xut:

Nm 2011, Vit Nam xut khu 7,35 triu tn go mang vkhong 3,5 tM

kim. Xut khu go vt mc 7 triu tn vt mc klc 6,8 triu tn (nm 2010).

Go thm tr thnh mt nhn tquan trng trong c cu xut khu go ca

Vit Nam. Nm 2010, xut khu go thm ca Vit Nam tng kh, v Vit Nam

cnh tranh mnh vi Thi Lan th trng go HongKong. Nm 2011, xu hng

ny cng c y mnh khi go Thi Lan gim nng lc cnh tranh do gi tng.

Nm 2012, trong bi cnh u nm cn nhiu m m, th trng chu Phi bn

v Pakistan cnh tranh quyt lit th go thm l mt trong nhng hy vng quan

trng ca Vit Nam.

Nm 2011, Vit Nam ch trng tng cng sn xut v 3 tng sn

lng. Theo Cc Trng trt kt qu sn xut la vba nm 2011 vi din tch

xung ging t 671.763/602.400 hc ta theo k hoch, cao hn cng k 2010


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(511.535 hc ta) l 160.228 hc ta; nng sut bnh qun c 4,92 tnhc ta, tng

0,28 tn/hc ta so cng k; sn lng c t 3.300.000 tn, tng 930 ngn tn so

vi v3 nm trc.

Tnh hnh tiu th:

Trong nhng nm gn y th tnh hnh tiu thla go khng c nhiu bin

ng ln, mc d quy m dn svn ngy cng tng cao v go vn c coi l

ngun lng thc thit yu, trong khi nhu cu la go cho nhng nhu cu khc nh

lm thc n chn nui cng tng ln rt ln. Nguyn nhn l do i sng ngi dn

ngy c nng ln nn lng go trong khu phn ca mi gia nh gim xung.

Chnh nhsn nh vtiu thgo trong nc sto iu kin cho nhng

doanh nghip trong nghip trong nc yn tm u t cng ngh, nng cao cht

lng go, tch cc tm kim thtrng xut khu, nng cao thng hiu go Vit

Nam trn trng quc t.

2.2. TNG QUAN VGO LT

2.2.1. Tn gi

Tuy c nhiu tn gi nhng thc t th go lt, go lc, go rn hay golt u l gi chung cho loi go chxay bvtru, cha c xt blpcm go.

Go lt gm c ba loi: go lt tht di (long grain brown rice), go lt tht trn (short-grain brown rice), v go lt np (sweet brown rice). Tt cgo ltu bdng, nn cn c n trong cc ba n hng ngy.

Hnh 2.3: Go lt
http://vi.wikipedia.org/w/index.php?title=C%C3%A1m&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=C%C3%A1m&action=edit&redlink=1


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2.2.2. Thnh phn dinh dng ca go lt

Cng vi cc loi ng cc khc th go lt cng cha nhiu thnh phn dinh

dng cn thit cho con ngi, c gii thiu Bng 2.10.

Bng 2.10. Thnh phn dinh dng ca ng cc chnh cho 100 g ht n c

m 14%.

Tnh cht Go lt La m Bp La min K

Nng lng (j) 1400 1360 1460 1340 1490

Protein th (g) 7,3 10,6 9,8 8,3 11,5

Cht bo th (g) 2,2 1,9 4,9 3,9 4,7

Tro th (g) 1,4 1,4 1,4 2,6 1,5

Tng cng cht si (g) 3,3 10,5 9,0 13,8 8,0

Cht si c thha tan

(g)

(1,3) (2,7) (1,3) (2,7) (2,3)

Carbohydrate (g) 71,1 61,6 60,9 57,4 64,6

Tinh bt (g) 69,1 61,8 59,3 50 60

Phitic acid (g) 0,9 1,0 0,9 1,0 0,5

Tannin (g) 0,01 0,4 0,4 1,6 0,6

Vitamine A (mg retinol) 0 0,02 0,045 0 0

Thiamin (mg) 0,40 0,43 0,37 0,22 0,40

Riboflavin (mg) 0,04 0,11 0,19 0,13 0,27

Niacin (mg) 4,2 5,5 3,3 2,8 4,4

Pantothenic acid (mg) 1,4 0,93 0,91 1,2 0,80

Pyridoxin (mg) 0,5 0,32 0,60 0,60 0,38

Folate (ug) 19 40 18 20 80


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Vitamine C (mg) 0 0 0 Vt nh 0

Vitamine E (mg) 0,65 1,42 0,72 0,17 0,17

Calcium (mg) 32 27 7 28 8

Iron (mg) 3 4 3 4 3

Magnesium (g) 137 124 122 147 107

Phosphorus (mg) 320 306 208 272 268

Potassium (mg) 214 347 275 331 184

Sodium (mg) 7 2 34 6 5

Zinc (mg) 2 3 2 2 2

(Ngun: Juliano, 2003)

2.2.3. Gi trdinh dng ca go lt

Trong cc loi go th go lt cn gili mt phn vcm bn ngoi ht go

trong qu trnh chbin.

go trng qua qu trnh xay, gi, 67% vitamine B3, 80% vitamine B1, 90%

vitamine B6, mt na lngmangan v hu ht cht x bmt i.

Trong thc t, go lt c th s dng nu cm n hng ngy, tuy nhin

thng thy nhng mn n ung sdng go lt, thuc nhm thc phm chc

nng dng cha tr mt s loi bnh. Theo ng y, go lt rt b v c tnh

thanh nhit, an thn, trn kinh, trphin. C khnng ngn sxut tit ca ddy

v i trng nn c tc dng tt trong iu trcc bnh ng rut. ng y dng

cho go lt phng nga v trbnh t, l, cm mhi. Nhng nghin cu khc

cho thy go lt c bit tt i vi phn, lm gim nguy c ung th v rut kt,

gim cholesterol v tt cho htim mch ca phnsau mn kinh. ng thi, vi

ngun cht x di do, go lt gip chng li bnh x va ng mnh, ung th v,

thm ch gim nguy c mc bnh tim, ung th v bnh tiu ng.
http://vi.wikipedia.org/wiki/Manganhttp://vi.wikipedia.org/wiki/Mangan


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Go lt mui m (mui vng), bao gm cm nu go lt v vng rang gi

mui, l thc n trong h thngm thc Oshawa, do bc sSakurazawa

Nyoichi ngi Nht sng to ra sauTh chin 2. Go lt mui m l "thc

dng", c th cha trmt s chng bnh nan y nh u bu, ung th, vim i

trng co tht, tiu ng, suy dinh dng.

Go lt rang v un nc ung c tc dng thanh lcgan rt tt. Nc go lt

rang c th ung nh ung hng ngy, cng c th kt hp vicanh dng

sinh lm tngu bng,nm shitake vcci trng.

2.2.4. Mt ssn phm tgo lt

Vi nhng gi trdinh dng cao, go lt c khuyn khch sdng thng

xuyn. V vy, go lt c chbin thnh nhiu sn phm khc nhau, kt hp vi

mt sthc phm, gip ngi tiu dng c thla chn sn phm ph hp.

Hnh 2.4: Mt ssn phm tgo lt
http://vi.wikipedia.org/w/index.php?title=%E1%BA%A8m_th%E1%BB%B1c_Oshawa&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=%E1%BA%A8m_th%E1%BB%B1c_Oshawa&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=%E1%BA%A8m_th%E1%BB%B1c_Oshawa&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=%E1%BA%A8m_th%E1%BB%B1c_Oshawa&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=%E1%BA%A8m_th%E1%BB%B1c_Oshawa&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=%E1%BA%A8m_th%E1%BB%B1c_Oshawa&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Sakurazawa_Nyoichi&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Sakurazawa_Nyoichi&action=edit&redlink=1http://vi.wikipedia.org/wiki/Chi%E1%BA%BFn_tranh_Th%E1%BA%BF_gi%E1%BB%9Bi_th%E1%BB%A9_2http://vi.wikipedia.org/wiki/Chi%E1%BA%BFn_tranh_Th%E1%BA%BF_gi%E1%BB%9Bi_th%E1%BB%A9_2http://vi.wikipedia.org/wiki/Chi%E1%BA%BFn_tranh_Th%E1%BA%BF_gi%E1%BB%9Bi_th%E1%BB%A9_2http://vi.wikipedia.org/wiki/Chi%E1%BA%BFn_tranh_Th%E1%BA%BF_gi%E1%BB%9Bi_th%E1%BB%A9_2http://vi.wikipedia.org/wiki/Chi%E1%BA%BFn_tranh_Th%E1%BA%BF_gi%E1%BB%9Bi_th%E1%BB%A9_2http://vi.wikipedia.org/wiki/Ganhttp://vi.wikipedia.org/w/index.php?title=Canh_d%C6%B0%E1%BB%A1ng_sinh&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Canh_d%C6%B0%E1%BB%A1ng_sinh&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Canh_d%C6%B0%E1%BB%A1ng_sinh&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Canh_d%C6%B0%E1%BB%A1ng_sinh&action=edit&redlink=1http://vi.wikipedia.org/wiki/Chi_Ng%C6%B0u_b%E1%BA%A3nghttp://vi.wikipedia.org/wiki/Chi_Ng%C6%B0u_b%E1%BA%A3nghttp://vi.wikipedia.org/wiki/Chi_Ng%C6%B0u_b%E1%BA%A3nghttp://vi.wikipedia.org/w/index.php?title=N%E1%BA%A5m_shitake&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=N%E1%BA%A5m_shitake&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=N%E1%BA%A5m_shitake&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=C%E1%BB%A7_c%E1%BA%A3i_tr%E1%BA%AFng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=C%E1%BB%A7_c%E1%BA%A3i_tr%E1%BA%AFng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=C%E1%BB%A7_c%E1%BA%A3i_tr%E1%BA%AFng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=C%E1%BB%A7_c%E1%BA%A3i_tr%E1%BA%AFng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=C%E1%BB%A7_c%E1%BA%A3i_tr%E1%BA%AFng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=C%E1%BB%A7_c%E1%BA%A3i_tr%E1%BA%AFng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=C%E1%BB%A7_c%E1%BA%A3i_tr%E1%BA%AFng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=C%E1%BB%A7_c%E1%BA%A3i_tr%E1%BA%AFng&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=N%E1%BA%A5m_shitake&action=edit&redlink=1http://vi.wikipedia.org/wiki/Chi_Ng%C6%B0u_b%E1%BA%A3nghttp://vi.wikipedia.org/w/index.php?title=Canh_d%C6%B0%E1%BB%A1ng_sinh&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Canh_d%C6%B0%E1%BB%A1ng_sinh&action=edit&redlink=1http://vi.wikipedia.org/wiki/Ganhttp://vi.wikipedia.org/wiki/Chi%E1%BA%BFn_tranh_Th%E1%BA%BF_gi%E1%BB%9Bi_th%E1%BB%A9_2http://vi.wikipedia.org/w/index.php?title=Sakurazawa_Nyoichi&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=Sakurazawa_Nyoichi&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=%E1%BA%A8m_th%E1%BB%B1c_Oshawa&action=edit&redlink=1


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2.3. NGUYN LIU PHTRONG SN XUT SA GO LT

2.3.1. Nc

Yu cu u tin ca nc l phi trong sut, khng c mi vl, khng cha

cc vi sinh vt gy bnh. Ngoi ra, nc phi tha mn cc chtiu vcng,

kim, oxy ha, cn v chsvi sinh.

Bng 2.11. Tiu chun nc trong sn xut nc gii kht (TCVN 50421994)

Chtiu Tiu chun

Chtiu vt l

Mi v Khngtrong (ng Dienert) 100ml

Mu sc (thang mu coban) 5

Chtiu ha hc

pH 67,8

cn cnh (t 6000C) 75150mg/l

cng ton phn


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Zn 5,0mg/l

F 0,30,5mg/l

Chtiu vi sinhTng vi sinh vt hiu kh


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- 28 -

4. Sgim khi lng khi sy nhit 1050C trong 3h, %

khi lng (m/m), khng ln hn

0,05

5. mu (n vICUMFA), khng ln hn 30

2.3.3. Sa ti tit trng v bt kem

Bt kem thm vo sn phm gip tng hm lng cht bo trong sn phm,

lm cho sn phm c vngon hn.

Sa c bsung vo sn phm nhm tng gi trdinh dng, to hng v

thm ngon cho sn phm. Sa c bsung l sa ti tit trng v phi t cc

ch tiu cht lng theo tiu chun TCVN 7028: 2009Sa ti tit trngquy

nh kthut.

Bng 2.14. Cc chtiu cm quan ca sa ti tit trng

Chtiu Yu cu

1. Mu sc Mu c trng ca sn phm

2. Mi, v Mi, vc trng ca sn phm, khng c mi, vl

3. Trng thi Dch thng nht

Bng 2.15. Cc chtiu lha ca sa ti tit trng

Tn chtiu Mc yu cu

1. Hm lng cht kh,% khi lng, khng nhhn 11,5

2. Hm lng cht bo, % khi lng, khng nhhn 3,23. Ttrng ca sa 20oC, g/ml, khng nhhn 1,027

4. axit, oT 14-18


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Bng 2.16. Hm lng kim loi nng ca sa ti tit trng

Tn chtiu Mc ti a

1. Antimon, mg/kg 1.0

2. Asen, mg/kg 0,5

3. Ch, mg/kg 0,02

4. Cadimi, mg/kg 1,0

5. Thungn, mg/kg 0,05

6. ng, mg/kg 30

7. Km 40

Bng 2.17. Cc chtiu vi sinh vt ca sa ti tit trng

Tn chtiu Mc cho php

1. Tng svi sinh vt hiu kh, skhun lc trong 1 ml

sn phm

102

2. Coliform, skhun lc trong 1 ml sn phm Khng c c

3.E.Coli, skhun lc trong 1 ml sn phm Khng c c

4. Salmonella, skhun lc trong 25 ml sn phm Khng c c

5. Staphylococcus aureus, skhun lc trong 1 ml sn

phm

Khng c c

6. Listeria monocytogenes, s khun lc trong 25 ml

sn phm

Khng c c


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2.3.4. Phgia n nh cu trc

2.3.4.1. Pectin

Pectin l thnh phn c tnhin bn trong qu, c hnh thnh do s thy

phn protopectin trong qu trnh qu chn hoc khi qu cha chn c nu ln.

Pectin ht nc v rt dtan trong nc, khng tan trong ethanol.

Pectin l polysaccharide, mch thng, cu to tslin kt gia cc phn t

acid D-galacturonic (C6H10O7) bng lin kt 1,4- glycoside. Trong mt s gc

acid c cha nhm th methoxyl (-OCH3). Chiu di ca chui acid

polygalacturonic c thbin i tvi n vti hng trm n vacid galacturonic.Pectin c xem l mt trong nhng phgia thc phm an ton v c chp

nhn nhiu nht, ADI cho php l khng xc nh.

Pectin thng mi lm tvcam qut v to, thng dng lng hoc c

sy kh thnh dng bt ddng bo qun.

Khnng ng tca pectin phthuc vo nguyn liu v phng php lm

ra chng, do chng c gi trkhc nhau. Khnng to gel ca pectin quthayi theo qu trnh pht trin ca cy, chn ca qucng nh khi bo qun v ch

bin chng.

Cc pectin v acid pectinic c cc nhm hydroxyl (-OH) nn c kh nng

hydrat ho cao. Cc phn tpectin mang in tch m nn chng c khnng y

ln nhau, do lm gin mch v lm tng nht ca dung dch. V vy, khi lm

gim tch in v hydrat ho slm cho cc phn tpectin xch li gn nhau

v tng tc vi nhau to nn mt mng li 3 chiu rn cha pha lng bn trong.

ng dng rng ri trong sn xut mt tri cy v mt ng, cng nghip ch

bin sa, cng nghsn xut bnh nng, sn xut ko mm, cng nghip sn xut

nc gii kht, chto mng bao b n c. [1]


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2.3.4.2. Gelatin

Gelatin l polypeptide cao phn tthu nhn tcollagen ca m lin kt ng

vt, bao gm xng, da v gn.

Phn tgelatin bao gm:

8590% protein

0,52% mui khong

813% nc

Thnh phn acid amin trong gelatin c gn y cc loi acid amin, ngoi

trtrytophan v cystein chi khi tm thy dng vt. Tlgia cc acid amin c

thkhc nhau, phthuc vo nguyn liu v phng php sn xut.

Gelatin l cht rn dng ming, vy, bt hoc ht, khng mi, khng v, trong

sut, c mu t vng nht n mu trng. nhit thng v m thng,

gelatin cha t912% m v c ttrng ring t1,31,4.

Cc ht gelatin rn khi ngm trong nc sht nc v trng n. Gelatin c

thhp thu mt lng nc gp 510 ln khi lng ca n. Khi gia nhit, gelatin

hydrat ha snhanh chng chuyn thnh dng dung dch.

Gelatin tan trong cc polyol nh glycerin, propylen glycol, sorbitol, manitol,

khng tan trong cn, aceton, CCl4, benzen, ether v cc dung mi hu c khc.

Cc mui phosphat, citrat, sulfate nng thp cng lm gelatin trong dung

dch nng cao kt ta.

Gelatin c coi l mt thc phm. Gelatin cn l phgia thc phm khng

c gii hn sdng.[1]

2.3.4.3. Carrageenan

Carrageenan c chit xut t to bin. Carrageenan l mt dng phc hp

ca nhiu polymer khc nhau.

C ba loi carrageenan chnh c sn xut:


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- Kappa: to gel chc, do c mt ion kali, thng sdng cho sn phm tsa.

c sn xut chyu ttoEucheuma cottonii.

- Iota: to gel mm, c shin din ca ion calci. c sn xut chyu ttoEucheuma spinosum.

- Lambda: khng to gel, do c shin din ca ion natri, c sdng nh

cht lm c. c sn xut chyu tto Gigartinatrng ti Nam M.

Tt ccc carrageenan u l cc polysacchharide c khi lng phn tln,

c to bi cc galactose v cc 3,6 anhydrogalactose (3,6 AG), c cloi c gc

sulfite v khng c gc sulfite. Cc phn t ny c ni vi nhau qua lin ktglycosidic 1,4.

Skhc nhau vtnh cht gia cc kappa, iota v lambda carrageenan l s

lng v vtr ca cc nhm ester vi sulfate c lp li trn cc phn tgalactose.

C nhiu ester sulfate trong cu trc th c nhit cn khi ha tan thp hn v to

gel yu hn, n mt mc no sc chqu trnh to gel.

Tt c cc carrageenan u ha tan trong nc nng, nhng ch lambdacarrageenan ha tan trong nc lnh. Thuc tnh ca cc polymer sulfate ny ph

thuc ch yu vo cc cation lin kt. Carrageenan phn ng h tr vi cc gum

khc trong thc phm, ng ch l gum ht cy keo (locust bean gum), trong

ph thuc vo nng , carrageenan gia tng sc keo, do. Ti nng cao,

carrageenan gia tng vng ca gum; nhng ti nng thp, n lm gim tnh

nht. Tnh gim nht xy ra khi carrageenan c cho vo dung dch gum ghati,

gum tragacanth, alginate, pectin. Carrageenan c dng trong hthng thc phmc thnh phn sa v nc n nh sl lng.

D cho c tnh thng mi, carrageenan l mt hn hp nhiu loi, khong 60%

(keo) v 40% (khng keo). Polymer ny n nh khi pH 7, gim nhtrong pH t

vng 57, v phn gii nhanh ti pH 5. Mui kali ca K- carrageenan l keo tt

nht, nhng keo ny dvv thin vhtr. Xu hng dvc thgim khi cho

mt t gum ht cy keo (locust bean gum) vo. Kh nng ca carrageenan n


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nh sa ph thuc vo s v v tr cc nhm sulfate trong carrageenan. Anion

carrageenan phn ng vi protein to thnh phc hp proteincarrageenan c th

tn ti trong hphn tn nh cht keo n nh.

Tchc FDA ca M xp carrageenan vo danh mc cc cht an ton i

vi cc sn phm thc phm. Tnh phbin ca carrageenan c thhin bn

c im sau:

- Tham gia nh mt cht to ng i vi mt ssn phm nh: kem , sa, b,

phomat.

- Lm bn nh tng, gip cho dung dch trng thi nh tng cn bng vinhau m khng btch lp.

- C th thay i kt cu ca sn phm vi tnh cht ha l, c hc mong

mun, to ra cc sn phm ng c c bn dai.

- Gip n nh cc tinh thtrong cc sn phm bnh, ko, ngn chn ng v

nc bkt tinh.

Nhc cc tnh cht vt l v ha hc c bit ca carrageenan m n c sdng rt rng ri trong cng nghip thc phm v phi thc phm lm cht ng

ha, n nh, to gel, to nht, to kt cu, Carrageenan l mt trong nhng

phgia tt nht trong cng nghip thc phm v cc ngnh cng nghip khc, danh

mc cc ng dng ca carrageenan l v cng ln.

Ngy nay trn th trng c khong 4000 sn phm hng ha c s dng

carrageenan, trong cng nghthc phm sdng nhiu nht.[1]

Mt sng dng ca carrageenan:

- Carrageenan c khnng lin kt vi protein ca sa, lm cho ht nh tng

sanc bn vng. Sa nng c cha carrageenan c lm lnh sto gel, gi

cho nh tng ca sa vi nc c bn vng, khng bphn lp. Tc nhn chnh

trong qu trnh to gel l do lin kt gicc ion sulfat vi cc ui mang in ca

cc phn tprotein v cc cation Ca2+, K+c mt trong sa.


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Mc to gel ca carrageenan vi sa cng khc nhau: -carrageenan v -

carrageenan khng tan trong sa lnh, - carrageenan tan trong sa lnh. Chnh v

vy, - carrageenan c ng dng nhiu hn trong cng nghchbin sa. Trong

qu trnh bo qun sa, sn nh ca sa lin quan n vic duy tr hthixotropic.

Khi gia nhit, bmt cu trc ca carrageenan c thphn ng vi nhau hay vi

mixen casein ca sa hnh thnh gel thixotropic. H gel ny chng vic hnh

thnh ng kem trong sn phm bng cch lm gim qu trnh ng tv phn

tch cc ht cu bo.

- Trong cng nghip chbin tht, carrageenan gip tng kt cu sn phm

khin sn phm dct lt, tng cm gic ngon ming; tng khnng ginc trong

qu trnh chbin; n nh ha hnh tng ca hn hp protein v cht bo trong

tht; chng sphn tch, tng skt dnh ca tht.

Carrageenan oligosaccharid, khi lm phgia ch bin, bo qun thc phm,

lm tng cng gi, tinh bt v c chspht trin vi sinh vt trn sn phm m

vn gic mu sc v mi vca sn phm. Carrageenan vi hm lng thch

hp l 0,5%, Carrageenan oligosaccharid vi hm lng thch hp l 0,3% cho hiung chbin v bo qun tng ng vi hn the 0,5%.[1]

2.3.4.4. Xanthan gum

Xanthan gum l mt loi polysacchride ngoi bo c tng hp bi loi

Xanthomonas campestris.

Trong nc lnh, xanthan gum c thha tan c ddng, hnh thnh nn

mt dung dch c nht cao nng rt thp (khong 1%w/w). V vy, xanthangum c tnh cht nh mt cht to nht cho hu ht cc dng thc phm dng

lng v c gi l cht gido (pseudoplastic).

Xanthan gum cha D-glucose v D-mannose l cc ng hexote ch yu,

ngoi ra cn c acid D-glucuronic v acid pyruvic. Cc D-glucose lin kt vi nhau

qua lin kt -1,4 v do c cu to ging nh phn tcellulose. Mt nhnh gm


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3 trisaccharide trong c 1 acid glucuronic gia 2 phn tng mannose v

nhnh ny ni vi mi phn tng glucose vtr s3.

Sa dng vtnh cht ca xanthan gum trong cc iu kin khc nhau, lmcho n trthnh mt trong rt t cc sn phm c tc ng y trong nc tri

cy.

Xanthan gum khng sdng nh mt thnh phn ring l, n thng c s

dng kt hp vi cc tc nhn to cu trc khc nh: pectin, locust bean gum, guar

gum.[1]

2.3.4.5. CMC (carboxymethylcellulose)Cellulose l sn phm to thnh tvi khun, nh Gluconacetobacter hansenii

(cn gi l Acetobacter xylinus). Carbonxymethylcellulose (CMC): l chphm ca

dng bt trng thu c do tc dng ca Cacboxymethylnatri (-CH2-COONa) vi

cc nhm hydroxyl ca cellulose, c phn tlng t40.000 n 200.000. CMC d

phn tn trong nc lnh, nc nng v trong ru, mui natri ca CMC cng l

cht to ng, n c khnng to ng thnh khi vng chc vi m rt cao (ti

98%).

-Ngng sdng: ADI 025mg/kg.

- Liu dng: 25 mg/kg thtrng.

- Cc ch phm c nhng tnh cht nh CMC l: methylcellulose,

hydromethylcellulose, hydroxypropylmethylcellulose.

chc v tc to ng phthuc vo nng CMC, nht ca dungdch v lng nhm axetat thm vo to ng. Nng ti thiu CMC to

ng l 0,2% v ca nhm axetat l 7% so vi CMC.

Ngi ta sdng CMC nh tc nhn to gel, lm dy, lm phng, lm n nh,

lm chm skt tinh ng trong sn xut cc sn phm bch quy, sa, tht, hp,

m n lin.


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ha tan: ha tan khc nhau vi trng lng phn t

carboxymethylation. Ni chung, carboxymethylation cellulose ha tan trong nc,

sucrose v chlorua natri v ethanol; nhng ha tan t trong du thc vt v glycol

propulene. ha tan gim khi trng lng phn tv nng ngy cng tng,

methyl ha gim.

Carboxyl methyl cellulose c ha tan trong nc nng v nc lnh

hydrate ha cc polysaccharide, gip ct cc polymer trng lng phn tcao thnh

polymer trng lng phn t thp lm gim nht. nht ca carboxy

methyl cellulose l tng i gia pH = 4 v 10.

Tc dng trn nht ca cc loi CMC ty thuc vo phng php thm vo.

CMC c thddng kt hp vi cc thnh phn ha hc thc phm nh: ng,

protein, tinh bt v hu ht cc polymer trung tnh.

Cellulose v cc dn xut tcellulose c sdng nhiu trong chbin thc

phm hn 10 nm nay. Hin ti vic sdng khng ngng khng nhng ci thin

tnh cht sn phm m cn gp phn vo vic sng to cc sn phm mi. Tnh cht

tan ca dn xut cellulose trong nc l nguyn nhn lm thay i tnh cht lu

bin hc ca thc phm, kt qu l ci thin c cu trc, to dng cho sn

phm,

Ty thuc vo iu kin sdng, cc dn xut cellulose c thc cc chc

nng sau: ginc, to c, n nh sn phm, trphn tn, V vy dng dn

xut cellulose cho mt sn phm c mt cng dng hoc nhiu cng dng c th

pht huy cng lc. Liu lng thng sdng mc nhhn 1% (thng 0,10,5%). Dn xut cellulose s dng nhiu trong cng nghip sn xut nc ung,

bnh, sn phm sa, m si,

Nhn chung, CMC l mt hp cht c vai tr quan trng trong cng nghip

thc phm, vic pht trin v ci thin tnh cht ca CMC gp phn quan trng

trong vic pht trin cng nghip sn xut thc phm.[1]


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CHNG 3: NGHIN CU THC NGHIM

3.1. PHNG TIN3.1.1. Thi gian v a im nghin cu

Cc th nghim ca ti c thc hin trong hai thng tngy 14 thng 4

n 20 thng 6 nm 2012, ti phng th nghim phn tch thc phm ca c s1

Trng i Hc Cng Nghip Thc Phm thnh phHCh Minh. a ch: 54/12

Tn KTn u, phng Tn Sn Nh, qun Tn Ph, thnh phHCh Minh.

3.1.2. Dng c, thit b

DNG C

STT Tn dng c Quy cch n vtnh Slng Ghi ch

01 Ni inox nh 1.5 lt Ci 03

02 Thau nha Ci 06

03 My nghin Ci 01

04 Khay inox Ci 03

05 Mung inox Ci 02

06 Cc thy tinh 250ml Ci 02

07 a tre i 01

08 Cn ng h 1kg Ci 01

09 Bp ga mini Ci 02

10 Bx k0 - 30 Ci 01

11 Ry nha Ci 03

12 Nhit k100oC Ci 01

13 Cho Ci 01


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14 Cc nha 1 lt Ci 03

15 ng ong 250ml Ci 01

16 Buret 25ml + gi

17 Bnh nh mc 250ml 01

18 Qubp cao su+

bnh tia

19 Bnh tam gic 250ml 02

THIT B

STT Tn thit b Quy cch n vtnh Slng Ghi ch

01 Cn in t2 sl Ci 01

02 My ng np Ci 01

03 My xay sinh t Ci 01

04 My ng ha Ci 01

05 My tit trng Ci 01

06 My o pH Ci 01

07 Tlnh Ci 01

3.2. NGUYN LIU

3.2.1. Nguyn liu chnh

Go lt l nguyn liu chnh c hai loi: Loi go lt Huyt Rng v go lt

thm Ti Nguyn c mua chSn K, qun Tn Ph. Nguyn liu sau khi mua

phi c bo qun ni kh ro, trnh m mc, su mt,

Yu cu i vi go lt l:

- Khng btp cht.


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- Khng bsu mt.

- Khng c mi l(mc, hi,).

- Khng tn d ha cht bo vthc vt.

3.2.2. Nguyn liu ph

3.2.2.1. Nc

Vi quy m phng th nghim, nc sdng trong nghin cu gm 2 ngun:

-Nc ct: Ly tmy nc ct trong trung tm th nghim thc hnh, dng

pha chha cht v dng trong qu trnh phn tch.

-Nc chbin: Sdng nc ung tit khun do phng th nghim cung cp

xay cm, phi trn v ha tan nguyn liu.

3.2.2.2. ng

ng sdng l ng tinh luyn RE ca cng ty ng Bin Ha dng

iu vv lm tng hm lng cht kh. ng c mua ti siu thBig C Hong

Vn Th, qun Tn Bnh. Bo qun nguyn liu ng ni kh ro, khng cntrng xm nhp.

Bng 3.1. Thnh phn chtiu ng tinh luyn Bin Ha

Thnh phn chtiu Gi tr(%)

Hm lng ng saccharose 99,8

m 0,05

Hm lng tro 0,03

Hm lng ng kh 0,03

(Ngun: ng tinh luyn Bin Ha)


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