Nhóm 22 - Maltodextrin Từ Khoai Lang

5/24/2018 Nh m 22 - Maltodextrin T Khoai Lang

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Nhom 22 1 Lp: Hc11Tp

Trng i hc Bch Khoa Tp.HCM

Khoa Kthut Ho hc

Bmn: Cng nghThc phm

Bo co mn Cng nghchbin thc phm

ti:

CNG NGHSN XUT

MALTODEXTRIN TKHOAI LANG

CBGD: PGS.TS L VN VIT MN

SVTH: Trn Ngc Huy_61101387

Hong ThYn Phng_61102647

HThQuyn_61102808

Nguyn Ngc HuTin_61103569

Nguyn ThKim Tin_61103601

Nm hc: 20132014


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i

Mu

Maltodextrin, l mt polysaccharide gm cc gc D glucose lin kt vi nhau bng

lin kt 14 glycoside, cng thc phn t(C6H10O5)n.2H2O, l sn phm tsthuphn tinh

bt khng hon ton vi chsDE nm trong khong t420.

Maltodextrin tan hon ton trong nc, c chuyn ho trong c thtng tnh tinh bt,

do maltodextrin thch hp cho bnh nhn mc bnh tiu ng. Ngoi ra maltodextrin l cht

c rt t v thm ch khng c vngt, khng c mi tinh bt v khng nh hng n mi vcc

cht khc (Morris, 1984).

V nhng c im c bit ni bt nh trn, nn hin nay maltodextrin c nghin cu v

ng dng nhiu trong ngnh cng nghthc phm.

Bng vic so snh hai qui trnh cng nghcng sn xut Maltodextrin, chn ra qui trnh

thch hp, m bo cht lng sn phm cng nh ti u vkinh t(chi ph sn xut, gi thnh

sn phm)


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ii

MC LC

I. NGUYN LIU................................................................................................................. 11. Khoai lang.................................................................................................................... 11.1. Carbohydrate .............................................................................................................. 11.2. Tinh bt ...................................................................................................................... 11.3. ng ......................................................................................................................... 51.4. Cht x....................................................................................................................... 61.5. Protein ........................................................................................................................ 61.6. Vitamin ....................................................................................................................... 71.7. Khong ....................................................................................................................... 72. Enzyme......................................................................................................................... 83. Cc nguyn liu ph.................................................................................................. 103.1. Nc ......................................................................................................................... 103.2. CaCl2, NaOH, HCl, than hot tnh ........................................................................... 11

II. QUI TRNH CNG NGH........................................................................................ 131. Qui trnh cng ngh1............................................................................................... 131.1 S ......................................................................................................................... 131.2 Thuyt minh qui trnh................................................................................................ 15

2.

Qui trnh cng ngh2............................................................................................... 31

2.1 S khi ................................................................................................................. 312.2 M tqui trnh ........................................................................................................... 323. So snh hai qui trnh cng ngh............................................................................... 38


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iii

III. SN PHM................................................................................................................. 391. Tnh cht vt l ca Maltodextrin........................................................................... 392. Cc chtiu cht lng sn phm............................................................................ 40


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Danh mc hnhHnh 1.Cu to tinh bt..................................................................................................................... 2Hnh 2.Cu trc phn tAmylose...................................................................................................... 2Hnh 3.Cu trc Amylopectin............................................................................................................ 3Hnh 4.Phn ng thy phn tinh bt.................................................................................................. 3Hnh 5.Thit bloi btp cht...................................................................................................... 15Hnh 6.Thit bra.......................................................................................................................... 16Hnh 7.Thit bct........................................................................................................................... 17Hnh 8.Thit bnghin rng............................................................................................................. 18Hnh 9.Thit bhha Jet-cooker................................................................................................... 21Hnh 10.Thng dch ha.................................................................................................................. 22Hnh 11.S hha-dch ha....................................................................................................... 23Hnh 12.Thit bty mu bng than hot tnh................................................................................. 25Hnh 13.M hnh lc khung bn...................................................................................................... 27Hnh 14.Hnh nh thc tca thit blc khung bn...................................................................... 27Hnh 15.S thit bc c ng tun hon................................................................................... 28Hnh 16.S thit bsy................................................................................................................ 30Hnh 17.C chtrao i ion............................................................................................................ 35Hnh 18.Thit btrao i ion........................................................................................................... 35Hnh 19.M hnh c c bng membrane....................................................................................... 37Hnh 20.Hthng thm thu thc ttrong cng nghip............................................................... 37
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Danh mc bngBng 1.Thnh phn ha hc ca khoai lang..................................................................................... 1Bng 2.Thnh phn Glucid ca khoai lang....................................................................................... 5Bng 3.Thnh phn acid amin khng thay thca khoai lang.......................................................... 6Bng 4.Thnh phn vitamin trong khoai lang................................................................................... 7Bng 5.Thnh phn khong trong khoai lang................................................................................... 7Bng 6.Chtiu cht lng ca chphm enzyme Termamyl........................................................... 9Bng 7.Sthay i DE theo nng enzyme sdng...................................................................... 9Bng 8.Chtiu cht lng nc..................................................................................................... 10Bng 9.Chtiu cht lng NaOH................................................................................................... 11Bng 10.Chtiu cht lng CaCl2................................................................................................. 12Bng 11.Chtiu cht lng HCl.................................................................................................... 12Bng 12.Chtiu cht lng than hot tnh..................................................................................... 13Bng 13.Chtiu cht lng bt trlc Diatomit.......................................................................... 13Bng 14.n nh ca Termamyl................................................................................................. 33Bng 15.So snh hai quy trnh cng ngh....................................................................................... 38Bng 16.So snh chung vhai quy trnh.......................................................................................... 39Bng 17.Tnh cht vt l ca Matodextrin....................................................................................... 39


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CNCB Maltodextrin t khoai lang GVHD: PGS.TS Le Van Viet Man


I. NGUYN LIU1. Khoai langThnh phn ha hc ca khoai lang

Bng 1.Thnh phn ha hc ca khoai lang

Thnh phn Hm lng (%)

Nc 68,0

Protein 0,8

Lipid 0,2

Carbohydrate 28,5

Cellulose 1,3

Tro 1,2

1.1. CarbohydrateCarbohydrat l thnh phn chyu ca cht khv chim 24-27% trng lng ti.Thnh

phn ca glucid ch yu l ng v tinh bt, ngoi ra cn c cc cht khc nh pectin,

cellulose, hemicellulose, chim slng t.

1.2. Tinh btTrung bnh chim khong 60-70% carbohydrate.

Tinh bt gm hai polysaccharide khc nhau: amylose v amylopectin trong amylose

chim khong 17-20%. Do , tinh bt khoai lang dho tan trong nc (m, nng) hn cc

loi tinh bt giu amylose khc, do c cu to cng knh nn tinh bt khoai lang khng c xu

hng kt tinh trli v do c khnng ginc ln.


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Hnh 1.Cu to tinh bt

Amylose:Cu trc phn tc dng mch thng, chui di t500-2000 n vglucose,

lin kt nhau bng lin kt glucoside. Phn tamylose gm nhiu chui xp song song

vi nhau, trong cc chui cun li thnh hnh xon c.Trong cu to ca phn tamylose c

1 u khv 1 u khng kh.

Hnh 2.Cu trc phn tAmylose

Amylopectin:Cu trc phn tc dng mch nhnh gom 600-6000 phan t glucose lin

kt vi nhau bng 2 loi lin kt -1,4 glucoside v -1,6 glucoside. Phn tamylopectin ch

c 1 u khduy nht.Mi lin kt nhnh ny lm cho phn tcng knh hn, chiu di ca

chuimch nhnh ny khong 25 30 n v glucose. Phn t amylopectin c th cha ti

100000 n vglucose.


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Hnh 3.Cu trc Amylopectin

Tnh cht ca tinh bt nh hng n qui trnh sn xut maltodextrin.

Tnh cht ho hc:

Phn ng thy phn:l qu trnh thy phn lin kt gia cc n vglucose bng acid

hoc bng enzyme. Acid v enzyme ging nhau l u thy phn cc phn t tinh bt bng

cch thy phn lin kt - D - 1,4 glucoside. c trng ca phn ng ny l nht ca dung

dch gim nhanh chng v sinh ra ng.

Hnh 4.Phn ng thy phn tinh bt

Phn ng to phc: Khi tng tc vi iode, amylase s cho phc mu xanh,

amylopectinto phc vi iode cho mu tm c trng. V vy, iode c thcoi l thuc th c


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trng xc nh hm lng amylose trong tinh bt bng phng php trc quang. phn

ng c th cc phn tamylase phi c dng xon c hnh thnh ng xon c n ca

amylose bao quanh phn tiode. Cc dextrin c t hn 6 gc glucose khng cho phn ng vi

iode v khng to c mt vng xon c hon chnh.Ngoi khnng to phc vi iode, amylose cn c khnng to phc vi nhiu cht hu

c c cc cng nh khng cc nh: cc ru no, cc ru thm, phenol, cc ceton phn t

lng thp.

Tnh hp thca tinh bt:Ht tinh bt c cu to lxp nn khi tng tc vi cc cht

bhp thth bmt trong v ngoi ca tinh bt u tham d. V vy trong qu trnh bo qun,

sy v chbin cn phi ht sc quan tm tnh cht ny. Cc ion lin kt vi tinh bt thng

nh hng n kh nng hp th ca tinh bt. Kh nng hp th ca cc loi tinh bt ph

thuc cu trc bn trong ca ht v khnng trng nca chng.

Khnng hp thnc v khnng ha tan ca tinh bt: Xc nh khnng hp th

nc v khnng ha tan ca tinh bt cho php iu chnh c t ldung dch tinh bt v

nhit cn thit trong qu trnh cng nghip, cn c ngha trong qu trnh bo qun, sy v

chbin thy nhit. Rt nhiu tnh cht chc nng ca tinh bt phthuc vo tng tc ca

tinh bt v nc (tnh cht thy nhit, shha, to gel, to mng).

Tnh cht vt l

tan ca tinh bt:Amylose mi tch ttinh bt c tan cao hn song khng bn

nn nhanh chng b thoi ha trnn khng ha tan trong nc. Amylopectin kh tan trong

nc nhit thng m chtan trong nc nng. Tinh bt bkt ta trong cn,v vy cn l

mt tc nhn tt tng hiu quthu hi tinh bt.

Strng n:Khi ngm tinh bt vo nc th thtch ht tng do shp thnc, lm

cho ht tinh bt trng phng ln. Hin tng ny gi l hin tng trng nca ht tinh bt.

tng kch thc khi ngm vo nc ca tinh bt l 28,4%.

Tnh cht hha ca tinh bt:Nhit ph vht chuyn tinh bt ttrng thi uthnh dung dch keo gi l nhit hha. Phn ln tinh bt bhha khi nu v trng thi

trng nc sdng nhiu hn trng thi tnhin. Cc bin i ha l khi hha nh

sau: ht tinh bt trng ln, tng trong sut v nht, cc phn tmch thng v nhth

ha tan v sau t lin hp vi nhau to thnh gel. Nhit hha khng phi l mt


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im m l mt khong nhit nht nh.Ty iu kin hha nh nhit , ngun gc tinh

bt, kch thc ht v pH m nhit ph vv trng nca tinh bt bin i mt cch rng

ln.

Nhit hho ca tinh bt khoai lang: 52 64o

C, so vi nhng loi tinh bt khc thnhit ny tng i thp, iu m nhiu nh sn xut lun mun c c.

nht ca htinh bt: Phn ttinh bt c nhiu nhm hydroxyl c khnng lin kt

c vi nhau lm cho phn ttinh bt tp hp li, ginhiu nc hn khin cho dung dch c

c, dnh, do v nht cao hn. Yu tchnh nh hng n nht ca dung dch

tinh bt l ng knh biu kin ca cc phn thoc ca cc ht phn tn, c tnh bn trong

ca tinh bt nh kch thc, thtch, cu trc, v sbt i xng ca phn t. Nng tinh

bt, pH, nhit , tc nhn oxi ha, cc thuc thph hy lin kt hydro u lm cho tng tc

ca cc phn ttinh bt thay i do lm thay i nht ca dung dch tinh bt.

Khnng to gel v sthoi ha gel: Tinh bt sau khi hha v ngui, cc phn t

stng tc nhau v sp xp li mt cch c trt tto thnh gel tinh bt vi cu trc mng

3 chiu. to c gel th dung dch tinh bt phi c nng m c va phi, phi c

hha chuyn tinh bt thnh trng thi ha tan v sau c ngui trng thi yn

tnh. Trong gel tinh bt ch c cc lin kt hydro tham gia, c th ni trc tip cc mch

polyglucoside hoc gin tip qua phn tnc.

Khi gel tinh bt ngui mt thi gian di sco li v lng dch thsthot ra, gi l

sthoi ha.Qu trnh ny scng tng mnh nu gel lnh ng ri sau cho tan bng.

1.3. ngSbin ng vhm lng ng tng t5-10 % trng lng khoai lang.

Yu tquan trng nh hng n hm lng ng trong ckhoai lang l ging, ngoi ra

cn c cc yu tkhc nh thi gian thu hoch, bo qun

Thnh phn ca ng gm saccharose, glucose, fructose, v mt t maltose.

Bng 2.Thnh phn Glucid ca khoai lang

Thnh phn Hm lng (%)

Saccharosse 5,16 10,95

Glucose 2,11 4,61


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Maltose 1,59 6,85

Fructose 1,16 3,561.4. Cht x

X ngvai tr quan trng trong vic phng chng mt sbnh nh ung th, tiu ng,tim mch...

X nc bao gm cc hp cht pectin, cellulose v hemicellulose. Hm lng cht x

n c trong cc ging khoai lang ca o Tonga l 4%, ca Ml 3,6%. Ngoi ra cn cha

0,4% lignin.

1.5. ProteinHm lng protein trong cc ging khoai lang l khng cao, trung bnh khong 5% cht

kh. Hm lng protein thng khng cao nhng do khoai lang c nng sut c cao, nn

protein thu c trn mt n vtrng trt l ng k, khng thua km cc loi ng cc. Ngoi

ra thnh phn cc acid amin trong protein ca khoai lang kh cn i, nht l cc acid amin

khng thay th.

Thnh phn acid amin khng thay thca ckhoai lang (tnh theo % trng lng khong

ca protein th)

Bng 3.Thnh phn acid amin khng thay thca khoai lang

Acid amin Hm lng (%)

Arginin 2,9

Histidine 1,4

Lysine 4,3

Tryptophane 1,8

Phenylalanine 4,3

Methionine 1,7

Threonine 3,8

Leucine 4,8

Isoleucine 3,6

Valine 5,6


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1.6. VitaminKhoai lang ccha nhiu loi vitamin nh C, A, B1, B2, PP, acid pentotenic. Ty vo

ging m hm lng vitamin trong khoai lang l khc nhau. V d: khoai lang nghcn cha

nhiu -caroten n 44,6 %, trong khi cng ging khoai lang trng chcha 0,5% -caroten.Bng 4.Thnh phn vitamin trong khoai lang

Thnh phn Hm lng (%)

Vitamin A 7,4

Vitamin B1 0,88

Vitamin B2 10,88

Vitamin PP 13,4

Acid pentotenic 11,1

Cc vitamin tp trung nhiu vng ngoi ca rut c.Vv phn trung tm ccha t

vitamin hn.

1.7. KhongThnh phn khong trong khoai lang bin ng tng i ln tuthuc vo loi t trng

v phn bn sdng.

Thnh phn khong chyu trong khoai lang (% so vi trng lng tro)

Bng 5.Thnh phn khong trong khoai lang

Thnh phn Hm lng (%)

Cl 2,5

K2O 58,1

Na2O 8,1

CaO 5,6

MgO 4,1

Fe2O3 0,54

Mn2O3 Vt

P2O5 16,1

SO3 2,9


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Tiu chun chn khoai lang

Cu to ckhoai lang gm 3 phn:

Vbao chim 1% khi lng c Vci chim 5-12% khi lng c Tht cLng tinh bt trong khoai lang thng dao ng t15-31%, kch thc ht tinh bt t

15-80 m.

Khng mc mm, hm lng tinh bt khng di 14%, tp cht t di 15%, dp nt

di 2%.

Nguyn liu tbi cha c xe xc a vo phu phn phi.2. Enzyme

Cng ngh thu phn tinh bt bng acid c gii thiu t th k 19 (Naegeli, 1874;

Lintner, 1886) v pht trin trong mt thi gian di. Tuy nhin cng nghny c mt snhc

im: yu cu dng cthit bphi lm bng cc vt liu chng n mn, tn nng lng cho

qu trnh gia nhit, kh khn trong vic kim sot, nh hng n mu sc sn phm, stn ti

ca cc hp cht mui sau khi trung ho v c bit l nh hng n mi trng. V nhng

nhc im ni trn nn hin nay acid khng cn c khuyn khch sdng thu phn

tinh bt, m thay vo l enzyme.

Enzyme c sdng thuphn tinh bt to sn phm c chsDE khc nhau.Trong

qui trnh sn xut, enzyme c sdng cng on dch ho (sau khi tinh bt c hho

thuphn tinh bt thnh mch ngn) v ng ho (thuphn sn phm dch ho to thnh sn

phm cho chsDE nh mong mun).

Enzyme c s dng thu phn tinh bt l enzyme amylase v hu ht cc loi

enzyme ny u c hiu vi lin kt -1,4-glucoside nhng khng c khnng ct c lin

kt -1,6-glucoside. y l mt iu kh khn trong vic sdng enzyme thuphn honton amylopectin thnh glucose.

Enzyme amylase (1,4Dglucan glucanohydrolases) l mt enzyme thuphn

c hiu vi lin kt 1,4--D-glucoside v ct mch tinh bt tvtr gia mch.


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Cc loi enzyme thng mi c s dng thu phn tinh bt trong sn xut cng

nghip c sn xut ch yu t 2 chng vi khun Bacillus amyloliquefaciens v Bacillus

licheniformis(sn xut enzyme c tn thng mi l Termamyl hay novozyme). Enzyme c

sn xut t2 chng ny c skhc bit vkhnng chu nhit, nhit 1100

C hot tnh caTermamyl bmt t hnB. amyloliquefaciens-amylase. (Martin F. Chaplin, 1990).

ti ny s dng enzyme Termamyl 120L c sn xut t Bacillus

licheniformis.Enzyme hot ng tt iu kin nng Ca2+50 70ppm, chng xc tc thu

phn tinh bt nhit rt cao 95100oC, di y l bng chtiu cht lng enzyme.

Bng 6.Chtiu cht lng ca chphm enzyme Termamyl

Tn chtiu Thng sk thut

Trng thi, mu sc Dung dch dng lng, mu nuTtrng, g/ml 1,201,25

Hot tnh, KNU/g 120

KNU (Kilo Novo alpha amylase Unit): s lng enzyme ph hu5,26 g tinh bt/gi

(theo phng php Novozyme xc nh alphaamylase).

Dng nhit v hot enzyme sau dch ho m bo DE cho sn phm.

La chn nng enzyme

Bng 7.Sthay i DE theo nng enzyme sdng

STTNng enzyme

so vi tinh bt (%)Bx DE nht

1 0,04 20 7,67 5,48

2 0,06 20 9,20 4,98

3 0,07 20 10,46 3,76

4 0,08 20 11,86 3,12

5 0,1 20 12,30 2,58

6 0,12 20 14,91 2,47

7 0,14 20 17,21 2,26


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8 0,16 20 18,56 2,15

Nng enzyme tng th tt phn ng tng ln. Nng enzyme Termamyl 120L t

0,081,0% th DE thay i t11,8612,30. Trong khong ny nng enzyme 0,08% tuy nht c cao hn so vi nht nng 0,1% nhng ti 0,08% cho hiu qukinh tcao hn.

V thta chn nng enzyme Termamyl 120L 0,08%.

3. Cc nguyn liu ph3.1. Nc

Nc sdng trong sn xut phi p ng c cc yu cu v cht lng theo QCVN

01:2009/BYT quy chun kthut quc gia vcht lng nc n ung, cth: khng c mi, v

l, pH Trong khong 6,5-8,5, slng Coliform tng s/100ml nc l 0, slng E.coli hoc

Coliform chu nhit/100ml l 0, di y l bng mt schtiu ca nc n ung.

Bng 8.Chtiu cht lng nc

Mu sc(*) TCU 15

Mi v(*) - Khng c mi, vl

c(*) NTU 2

cng, tnh theo CaCO3(*) mg/l 300

Tng cht rn ho tan (TDS)(*) mg/l 1000

Hm lng Nhm(*) mg/l 0,2

Hm lng Amoni(*) mg/l 3

Hm lng Antimon mg/l 0,005

Hm lng Asen tng s mg/l 0,01

Hm lng Bari mg/l 0,7

Hm lng Bo tnh chung cho c Borat vAxit boric

mg/l 0,3

Hm lng Cadimi mg/l 0,003

Hm lng Clorua(*) mg/l 250


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300(**)

Hm lng Crom tng s mg/l 0,05

Hm lng ng tng s(*) mg/l 1

Hm lng Xianua mg/l 0,07

Hm lng Florua mg/l 1,5

Hm lng Hydro sunfur(*) mg/l 0,05

Hm lng St tng s(Fe2++ Fe3+)(*) mg/l 0,3

Hm lng Ch mg/l 0,01

Hm lng Mangan tng s mg/l 0,3

Hm lng Thungn tng s mg/l 0,001

Hm lng Niken mg/l 0,02

Hm lng Nitrat mg/l 50

Hm lng Nitrit mg/l 3

Hm lng Selen mg/l 0,01

Hm lng Natri mg/l 200

Hm lng Sunpht(*) mg/l 250

Hm lng Km(*) mg/l 3

(*): l chtiu cm quan

3.2. CaCl2, NaOH, HCl, than hot tnhChtiu cht lng NaOH (TCVN: 3793-83)

Bng 9.Chtiu cht lng NaOH

Tnchtiu Thng sk thut

Dng bn ngoi v mu scDung dch trong sut hoc c mu tm

xanh nht

Hm lng natri hidroxit (NaOH), % 40

Hm lng natri cacbonatt (Na2CO3), % 0,6

Hm lng natri clorua (NaCl), % 0,05

Hm lng st chuyn ra st III oxit (Fe2O3), % 0,015


18/47



Hm lng natri clorat (NaClO3), % 0,01

Hm lng sunfat (SO42+), % 0,03

Hm lng canxi (Ca); magi (Mg), % 0,006

Hm lng kim loi nng thuc nhm hydrosunfua (H2S) chuyn ra ch, %

0,003

Hm lng axit silixic (H2SiO3), % 0,01

Hm lng nhm chuyn ra nhm oxit (Al2O3), % 0,01

Hm lng thungn (Hg), % 0,00125

Bng 10.Chtiu cht lng CaCl2

Tn chtiu Thng sk thutHm lng CaCl2, % 95%

Hnh dng, mu sc Cht bt tinh thmu trng

Ttrng 250C, g/ml 2,15

Tnh tan Tan hon ton trong nc

pH ca dung dch nng 100g/lt 10

Bng 11.Chtiu cht lng HCl

Tn chtiu Thng skthut

Trng thi, mu sc Dung dch khng mu hoc vng nht

HCl, % 31,5

Clo tdo, % 0,004

Fe, % 0,001

Ttrng, g/ml 1,151,16


19/47



Bng 12.Chtiu cht lng than hot tnh

Tn chtiu Thng sk thut

Hnh dng Dng ht khng nh hnh

Mu sc Mu en c trng ca than

Ttrng 250C, g/ml 0,440,6

Tnh tan trong nc v dung mi khc Khng

m, % 10

Tro, % 3

cng, % 95

pH 911

im chy,0

C 450mn qua sng 0,076 mm tnh bng, % 80

Bng 13.Chtiu cht lng bt trlc Diatomit

Thng sha l Diatomit ( kch thc 1300 m)

Thnh phn 86% SiO2, 5% Na, 3% Mg, 2% Fe

Ngun gc Tto bin

Cht lng tnhin Bcanxi ha nhTtrng kh (g/l) 320 - 480

Ttrng nc (g/l) 290 - 4000

xp 84 - 90

II. QUI TRNH CNG NGH1. Qui trnh cng ngh11.1 S


20/47



Nghin

Thy phn

Ty mu

Termamyl120L

Phi trn

CaCl2

Cht chnh pH

Nc thi

Nc

C c chn khn

Sy phun

Bao gi

Maltodextrin

Lc

Than hot tnh

Tp cht

Tp cht

V hot enzyme

Lm sch s b

Khoai lang

Ra

Ct khc

Lm ngui

Nc


21/47



1.2 Thuyt minh qui trnh1.2.1 Lm sch s b

Mc ch cng ngh: chun bcho qu trnh nghin.Cc bin i:

Vt l: khi lng ca cgim ty thuc vo mc tp cht.

Ha sinh: c thbsm mu cc vt tn thng c hc.

Thit bvthng scng ngh

Cu to ca thit bgm nhng thanh st song song vi nhau thnh trtrn rng c cc

khe hbi t, tp cht ri ra ngoi. Khi ng c quay thit bquay theo do nh

lc ma st gia cvi c, gia cvi thn my t ri ra ngoi, cn khoai tip tc i

qua thit bra. C nghing nht nh t1520o.

Hnh 5.Thit bloi btp cht

1.2.2 RaMc ch cng ngh:chun bcho qu trnh nghin.

Cc bin i

Vt l: sau khi ra stch c 95-97% tp cht ra khi c, khi lng chung gim cn

93-94,5% so vi ban u.


22/47



Ho hc: din ra khng ng k.

Ho sinh: shot ng ca enzyme oxi ho lm en cc vt try xc trn bmt vt

liu.

Thit bvthng scng ngh:

Hnh 6.Thit bra

Sdng nc phun ttrn xung vi p lc cao ln bmt c. Dng cnh khuy dng trc vis vi tc dng va o trn mnh va y cvpha trc.

ng thi to ma st gia cvi c, v cvi thit btng khnng lm sch.

Dng mt bm, bm nc theo chiu ngc chiu vi trc vis nhm m bo nc bnskhng nhim li vo c sch.

Chiu di ca thng ra c tnh ton sao cho khi cc y ra n ca thot liuchng c ra sch lp vt ct .Tp cht nng sc lng xung v tho qua l

y thng.

1.2.3 Ct khcMc ch

Chun b: Ct nhnguyn liu qu trnh nghin tip theo t hiu sut cao hn.

Cc bin i ca nguyn liu


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Bin i vt l: Gim kch thc, ban u tckhoai ban u (15-20 cm) xung cn nh

hn 3cm.

Bin i ho sinh: Shot ng ca cc enzyme oxi ho lm bin i mu khoai nhng

chbct, nhng khng ng k.Thit bvthng scng ngh

Thit bdng hnh hp chnht thng y. Cho nguyn liu i vou trn, di tc

dng ca hthng cc dao ct c gn trn mt trc, trc quay nhng c ngoi thit b, s

ct nhnguyn liu v ri xung bng ti.

Hnh 7.Thit bct

1.2.4 NghinMc ch cng ngh: chun bcho qu trnh thy phn.

Cc bin i ca nguyn liu :

Vt l: kch thc ca nguyn liu sgim i, din tch bmt ring stng ln lm tng

tc phn ng oxi ho do tip xc vi oxi nhiu hn.

Trong qu trnh nghin, di tc dng ca cc lc, nhit ca vt liu stng ln lm

xut hin mt sbin i vcu trc.

Ho sinh: mt vi sinh vt trn vt liu stng ln v cc phn ng c xc tc bi

enzyme s d dng hn, enzyme oxi ho kh nh polyphenol oxidase s lm sm mu sn

phm.


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Thit b:

Hnh 8.Thit bnghin rng

1. Vmy 2. Trc quay 3.Tang quay

4. Rng 5. y t l 6.Cn iu chnh

Nguyn tc hot ng:

Nguyn liu c np vo ca pha trn do schuyn ng ca tang quay 3, nguyn

liu c ko vo khe hgia vmy v tang quay, nhma st ca cc dao 4 gn trn tang

quay v sma st ca nguyn liu vi vmy m tbo tinh bt ca ckhoai bph v, pha

di c y c l5, y ny cho cc sn phm nghin mn lt qua, cn phn cha mn li tiptc nghin cho n khi c nghin mn, cn iu chnh 6 dng iu chnh khong cch

gia tang quay v vmy ( iu chnh khi nghin). Rng c chiu cao tnh tbmt tang quay

l 12 mm. Trong qu trnh nghin cn thm nc nc a bt nghin ra ngoi thng qua

lli.

Thng skthut:

Cng sut ng c: 5,5 kWh Tng quay c ng knh 50cm. Trn c rnh theo chiu dc gn li dao hay

li ca. Ty theo yu cu m c t1012 rngca, khong cch gia cc li dao

l 5mm.

Vn tc quay: 1000 v/p Nng sut lm vic: 10 tn c/ ngy.


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Kch thc sau nghin: 535 m.1.2.5 Phi trn

Mc ch cng ngh

Chun bnhm tng phn tn ca dch huyn ph, chun bcho qu trnh thy phntip theo.

Cc bin i :

Vt l Sphn tn ca tinh bt trong nc tng dn n ng nht ca nguyn liu

tng.

Hsdn nhit tng.

Thtch ht tinh bt tng do shp thnc lm ht tinh bt trng ln. Ho l:

Ht tinh bt hp thu mt lng nhnc (25-50 % nc) nhng cha trng n. Trng thi ca nguyn liu sau khuy trn dng huyn ph. Tng khnng tip xc gia ht tinh bt v nc.

Cm quan ng nht ca nguyn liu.

Cc yu tnh hng:

Thnh phn ho hc ca nguyn liu. Tlphi trn ca nguyn liu nh hng n thi gian khuy trn. Tc phi trn ca thit b.


Thit b c dng hnh trng, c cnh khuy c kt ni vi 1 motor, xungquanh bn trong thit bc cc tm chn, tng hiu sut khuy trn. C van x

y ni vi h thng bm ly tm bm dch vo thit bhho, cnh khuy

c m vi tc 400 vng/pht. Nn khi ng cnh khuy trc khi bm

dch tinh bt vo.

Phi trn nhit thng Phi trn nguyn liu vi nc t hm lng cht kh khong 20 - 25%.


26/47



Chnh pH ca hn hp v 7 l pH ti thch ca -amylase s dng trong quytrnh.

B sung CaCl2 nng Ca2+t 70 ppm duy tr hot ng ca amylasetrong qu trnh thuphn.

Bsung enzyme amylase (Termamyl) vi liu lng 0,08% so vi hm lngtinh bt.

1.2.6 Thy phnMc ch cng ngh

Thy phn gm 2 qu trnh l hha v dch ha. Mc ch cng nghl chbin.

Cc bin i ca nguyn liu Vt l: Trong qu trnh hha, huyn ph tinh bt sc gia nhit lm nhit khi huyn ph tng, ht nc chuyn ng xm nhp vo ht tinh bt, ht tinh bt

trng n, thtch dung dch tng do tinh bt trng n, thtch tng ht tng dn n

tng thtch dung dch. Sau ht tinh bt bph vcu trc to ra cc si amylose v

amylopectin, nht tng cc i giai on hha.

Ho l: Khi tng nhit trong giai on hha, mc hp phnc ca tinh bttng theo. Huyn ph tinh bt schuyn sang dng khi paste khi kt thc qu trnh h

ha. Nu tng nhit cao hn thc hin tip giai on dch ha, khi cho sha

lng.

Ha sinh: Chphm enzyme ct mch tinh bt vtr - 1- 4 glucoside vtr giamch to ra sn phm chnh l dextrin, ngoi ra cn c oligosaccharide.

Ha hc: Phn ng Maillard xy ra do cc axit amin c trong nguyn liu v ngsinh ra trong qu trnh thy phn tinh bt, tuy nhin phn ng khng ng k v hm

lng axit amin c trong nguyn liu rt thp, thi gian lu ca qu trnh hha l kh

thp.

Sinh hc: Enzyme, vi sinh vt c trong tinh bt gim do btiu dit bi nhit cao.Thit bvthng scng ngh


27/47



Hho

Hnh 9.Thit bhha Jet-cooker

Cu to: thit bgm mt ng huyn ph tinh bt v mt ng hi giao nhau qua mt khe

hnh cn, hi c phun trc tip vo huyn ph tinh bt, lng hi c iu chnh bi van

qua hthng kh nn.

Nguyn tc hot ng: huyn ph tinh bt c phun cng bc vo thit bv tip xc

trc tip vi hinc, hi nc khi tip xc vi tinh bt c nhit thp hn sngng tmt

phn nhng hu ht hi nc vn cn p sut cao nn vn cung cp nhit lng nng nhit

nhm hho tinh bt.Thi gian lu trong thit bJetcooker rt ngn.

Lng tinh bt c hho mt phn sbng qua mt dy cc ct lu cao p duy tr

nhit 95 100oC. Thi gian lu: 5 10 pht. Tnh ton bo n, tn tht nhit khi i qua

cc ct lu sao cho khi i ti thit bdch ha, nhit ca khi cho hcn 90 95oC ph

hp vi nhit xc tc ti uca enzyme.


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Dch ho

Hnh 10.Thng dch ha

Cu to: thit bl thng kn ni 2 v, c vo iu nhit, trong thng chia lm nhiu

ngn, mi ngn c cnh khuy ni chung vi mt trc c dn bi ng c.

Nguyn tc hot ng: dung dch i ttrn xung qua mi ngn theo ng trung tm. Do

vy dung dch sc lu mt thi gian cnh trong thng, o iu nhit pha ngoi nhm

ginhit dch ho m bo 95oC.

Tc cnh khuy: 150 - 200 vng/pht.

Thi gian lu ca khi tinh bt trong thit bt10 20 pht. Sau tng khong thi gian

nht nh, ta ly mu ra kim tra chsDE.


29/47



Hnh 11.S hha-dch ha

1.2.7 V hot enzymeDng tc nhn nhit.

Mc ch cng ngh

Mc ch y l hon thin. Nhit kim hm hot ng enzyme l lm cho gi tr

DE ca maltodextrin n nh, khng b thay i trong qu trnh sn xut, n nh cht lng

u ra ca sn phm.

Cc bin i xy ra

Ho sinh: khi nng nhit ln cao, qu trnh trao i cht ca enzyme bnh ch, bt hot

enzyme, ngng qu trnh thuphn tinh bt.

Ha hc: cc phn ng nh maillard hoc caramen c th din ra, nhng do thi gian

nhanh v nng cc cht tham gia thp, nn khng ng k.

Thng svthit bcng ngh

Xl nhit bng hi bo ha nhit t120 - 125oC.Thi gian v hot t: 5-10 pht.

Thit b: thc hin bng thit btruyn nhit dng bn mng.


30/47



1.2.8 Lm nguiMc ch cng ngh: chun bcho qu trnh ty mu.


Thit b: thit btrao i nhit dng bn mng.Sau khi v hot enzyme, hn hp dch phi lm ngui dch bng nc lnh (5 - 10oC),

bng mt thit btrao i nhit dng bn mng, nhit sau khi lm ngui l 65 - 700C. Sau

c bm vo thit b ty mu. Mc ch ca vic ny l lm tng khnng hp phca

than hot tnh, nhit cng thp, khnng hp phca than cng cao.

1.2.9 Ty muMc ch cng ngh

Hon thin: dung dch sau thy phn dxy ra phn ng maillard do trong dung dch vn

cn st mt lng nhcc axit amin sphn ng vi ng khlm dung dch bsm mu,

ngoi ra ty mu cn loi mt stp cht khc sinh ra trong qu trnh phn ng (cc cu t

protein bin tnh, cc cht keo t).


Ho l: Cht mu v mt stp cht trong dch thy phn shp phtrong mao dn ca

ht than hot tnh.

Cc bin i khc khng ng k.



31/47



Hnh 12.Thit bty mu bng than hot tnh

Thit bc hnh trdng ng, y cu, bn trong thit bc cnh khuy, bn ngoi phn

y c vo iu nhit.

Sn phm sau khi ty mu c tho ra qua ca y.

Hm lng than hot tnh sdng khong xp x0,75% lng cht kh trong dch thy

phn.Ngi ta schun bhuyn ph than hot tnh vi nng 15%, sau a vo thit b

qua ca nh, trong khong thi gian ny o trn lin tc.

Nhit xl: 65 - 70oC.

Thi gian xl khong: 25-30 pht.

Tc cnh khuy: 200 vng/pht.

1.2.10 LcMc ch cng ngh

Hon thin: qu trnh lc gip ci thin mt schtiu cht lng ca sn phm (trong

ca dch maltodextrin).

Khai thc: phn ring huyn ph, gili cu tcn thit, thu hi maltodextrin, loi bcc

tp cht (protein, cellulose, tinh bt cha thy phn) v than hot tnh.

Cc bin i


32/47



Vt l: do xy ra sphn ring hai pha, pha phn tn bao gm cc tp cht, cn bn bln

trong dung dch thuphn, pha lin tc l dch maltodextrin c tinh sch nn mt sch

tiu vt l ca dch lc s thay i so vi huyn ph ban u nh khi lng gim, t trng

gim, trong tngHa l: C sphn ring hai pha: pha phn tn bao gm cc ht than hp phcc cht

mu v mt stp cht bln trong dung dch thy phn, pha lin tc l dch maltodextrin.

Sinh hc: qu trnh lc khng gy ra nhng bin i sinh hc. Tuy nhin nu thi gian

lc qu di th hvi sinh vt c sn trong huyn ph hoc cc vi sinh vt tmi trng bn

ngoi c thbnhim vo huyn ph spht trin.

Ho sinh: qu trnh lc khng gy ra nhng bin i ho sinh.

Ho hc: qu trnh lc khng gy ra nhng bin i ho hc ng k.

Cm quan: trong ca dung dch tng.


Thit b: lc khung bng vi mng lc vi c phmt lp bt trlc diatomite.

Thit blm vic bn lin tc. Vic np v tho dch lc ra khi thit bc ththc hin

lin tc trong mt khong thi gian, tuy nhin vic tho b lc phi c thc hin gin on.

Thit bgm hai bphn chnh vi tit din hnh vung. Khung c chc nng cha b lc v l

ni bm huyn ph vo. Cn bn lc c chc nng to nn bmt lc vi cc rnh dn dch

lc.

Nguyn l:mt my lc khung bng bao gm cc khung v bng gn vi nhau bng cc

tm giy lc ph c 2 pha ca bng. Sau khi cc khung v bng c p st nhau, khong

khng gia cc khung sl ni cha huyn ph bt trlc v dung dch cn lc. Lp o bt tr

lc sc phln bmt vi lc, dung dch c lc si qua cc tm bng ra ngoi.

Nguyn tc ca qu trnh lc l khi va bt u lc ln thnht cn bsung nc nng

hoc hi nng hm nng my lc trong khong thi gian 10 pht trnh trng hp nhit

chnh lch t ngt c thlm bin dng khung bng, lm tc cc bb v dch lc. Sau mi iu chnh tng dn dn tc cp dch lc vo my lc.

Trong qu trnh lc, nu thy bt k dch lc ca khung bng no mang theo b , dch thu

c bc chng tvi lc ca khung y b rch hoc lp khng ng, cn kim tra li h

thng.


33/47



n mt thi gian nht nh trong khung lc c y b, lm tng trlc v tc lc

sthay i rt nhanh, nu tip tc lc slm tng thi gian lc. Do cn phi tho my p lc

thu hi b lc.

Hnh 13.M hnh lc khung bng

Hnh 14.Hnh nh thc tca thit blc khung bng

My lc khung bng c bmt lc t20 - 400 m2, hiu sut ca my c tht 200 -

400L/m2.h .

Thng scng ngh:p sut lc: 25 bar.

Nhit : 60 - 650C.

Kch thc li lc: 0,010,05 mm.


34/47



1.2.11 C cMc ch cng ngh

Chun b: cho qu trnh sy gip qu trnh sy din ra ddng v tit kim chi ph nng

lng trong ton bquy trnh sn xut.Khai thc: lm bay hi nc, tng nng cht kh trong dung dch.


Vt l: Nhit dung dch tng, nng cht kh tng, nht tng, ttrng tng, nhit

ca dung dch tng theo thi gian c c.

Ho l: C schuyn pha ca nc.

Ho hc: nu cc acid amin hoc peptide cha c loi bhon ton trong qu trnh tinh

sch trc th chng scng vi mt t ng khtham gia phn ng Maillard lm cho dch

thnh phm sm mu nhng khng ng k.


Hnh 15.S thit bc c ng tun hon

Nguyn l hot ng

Thit bc c ng tun hon, pha trn gn vi thit bto chn khng nhm gim nhit

si ca dung dch gip cho dch maltodextrin khng bsm mu.

Nguyn l lm vic ca ni c c: phn di ca thit bl bung hi gm c cc ng

truyn nhit. Dung dch c mt hthng phn vo cc ng theo c chchy mng trong ng,


35/47



hi t si trong khong khng gian pha ngoi ng. Khi lm vic, dung dch trong ng trao

i nhit vi hi pha ngoi ng, hi nc trong dung dch sbc hi v dn ra ngoi. Dch c

c srt xung v c bm tun hon li cho n khi t Bx theo yu cu.

Kt qul trong thit bc chuyn ng tun hon tnhin ttrn xung trong ng tunhon. Sn phm c xra pha ca y.

Thng sthit b:

Nng cht kh sau khi c c: 45-50 0Bx. Nhit c c: 700C p sut hi t: 1,25 atm chn khng ca bung bc: 0,30,4 at.

1.2.12Sy phun

Mc ch cng ngh

Khai thc: qu trnh sy tch bt nc ra khi nguyn liu, do hm lng cc cht kh

c trong 1 n vkhi lng sn phm stng ln.

Bo qun: qu trnh sy lm gim gi trhot nc trong nguyn liu nn c chhvi

sinh vt gip ko di thi gian bo qun sn phm. Trong qu trnh sy, nhit ca nguyn

liu kh cao lm mt svi sinh vt trong nguyn liu bv hot.

Hon thin: sn phm thu c dng bt dho tan.


Vt l: xut hin gradient nhit trong nguyn liu, ttrng ca sn phm gim, m

nguyn liu gim.

Ho l: c schuyn pha ca nc tlng thnh hi.


H thng thit bsy phun dng u phun kh ng: gm cc bphn chnh: caloriphe

gia nhit tc nhn sy, c cu phun sng, bung sy v hthng thu hi sn phm.

Nguyn tc sy gm 3 giai on:Giai on 1: chuyn dch maltodextrin thnh dng sng m nhc cu phun sng kh

ng. Kch thc cc ht sng 10-200 m.

Giai on 2: ha trn sng m vi dng tc nhn sy trong bung sy.


36/47



Giai on 3: Tch sn phm ra khi dng tc nhn sy bng cch s dng h thng

cyclone thu hi sn phm theo c chlng xoy tm.

Hnh 16.S thit bsy

Thng scng ngh

Nhit tc nhn sy vo: 350oC p sut bm cao p: 15 - 20 bar.

m sn phm: khng qu 5-6% Thi gian sy: 5-7s.

1.2.13 Bao giMc ch cng ngh

Bo qun: trnh tip xc vi mi trng khng kh. i vi maltodextrin dng bt, m

5-6% rt dht m trli, gim chtiu vho l cm quan... Do cn bao gi sau sy.

Hon thin: to thun tin cho ngi tiu dng.

Bin i nguyn liu: hu nh khng c bin i no ng k

Vt l iu cu to: ti nha polyetilen dy t5060 m.

Thit bv thng scng ngh:

- Bao gi v ht chn khng.


37/47



2. Qui trnh cng ngh22.1 S khi

Khoai lang

Lm sch s b

Ra

Nghin

Phi trn

Thy phn

Lc

Trao i ion

C c membrane

Sy phun

Tp cht

H2O

Tp cht

Maltodextrin

Ct ltNc thi

V hot enzymeHCl

EnzymeTermamyl 120L CaCl2

Cht chnh pH

Nc

Nc


38/47



2.2 M tqui trnh2.2.1 Lm sch s b2.2.2 Ct khc2.2.3 Nghin2.2.4 Phi trn2.2.5 Thy phn2.2.6 V hot enzyme

Sdng tc nhn nhit kt hp vi HCl

Mc ch cng ngh

Hon thin: di tc dng HCl, enzyme bv hot, lm cho gi trDE ca maltodextrin

n nh, khng bthay i trong qu trnh sn xut, n nh cht lng u ra ca sn phm.

Cc bin i

Ha hc: xy ra cc phn ng thy phn nhng khng ng k.

Ha sinh: cc enzyme bv hot.


Thc hin trong cng thit bdch ha.

Nng HCl 0,1N.

pH v hot l 4,25,7.

Nhit : 95oC

Thi gian: 510 pht.

Tc cnh khuy: 200 vng/ pht.


39/47



Bng 14.n nh ca Termamyl

2.2.7 Lc- Sdng thit bging quy trnh 1- Thng sthit b: Nhit lc: 85900C. Kch thc li lc: 0,05 mm. p sut: 25 bar.

2.2.8 Trao i ionMc ch cng ngh:hon thinHon thin cht lng sn phm, loi b cc cht khng tt cho sn phm. Dch

maltodextrin trong hn.

Cc cht c mu, c mi, protein, cc tp cht tch in sbgili trn cc cationit v

anionit, 95% cht khong, 70% cc hp cht c cha nitv 80% cc cht mu sb tch ra

trong qu trnh ny. Cht lng cm quan ca sn phm tt hn.

Cc bin i

Bin i ho hc: ti cc ct xy ra cc phn ng trao i ion

Ti ct cationit c cc ht nha polystyrene - divinylbenzen c gn mt s iondng, nh H+, -SO3H, -COOH, c tc dng chuyn cc mui trong dung dch

thnh cc acid tng ng:

RSO3H + NaClRSO3Na +HCl


40/47



RSO3H +CaSO4(RSO3)2Ca + H2SO4

Ti ct anionit c cc ht nha trn nhng gn vo 1 nhm bazo yuNR3, c tcdng hp thcc acid mnh, cc cht hu c, cht mu

NR3+ HClNR3HClNR3+H2SO4(NR3)2H2SO4

Ngoi tnh cht trao i ion dng v m (tp cht) trong dung dch, cc cht traoi ion dng trong cng nghip ny cn c tnh hp ph, hp ph tt cc

aminoacid, furrurol, cc hp cht hu c khc, khnng tch mu tng ln.

Bin i vt l: Sau khi i qua ct cationit, pH dung dch sgim xung rt thp (pH =2).

Tuy nhin sau khi c a qua ct anionit, pH ca n s tng ln cao hn (pH=5 hoc cao

hn).

Bin i cm quan: 80% cht mu cng cc tp cht c tch bnn dch maltodextrin

strng v trong hn.

Bin i ho l: khng gy ra sbin i vpha.

Bin i sinh hc v ho sinh: khng gy ra nhng bin i vsinh hc v ho sinh.


Bn cht ca phng php l stng tc gia dch maltodextrin v pha rn c cha sn

cc ion, c thi chvi cc ion c trong ngun dch cn xl (Ca2+, Na+, Cl-, Mg2+, SO42-,

mt scht hu c)

Thit b: thit btrao i ion.


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Hnh 17.C chtrao i ion

Hnh 18.Thit btrao i ion

y l thit bdng hnh tr, c y a, chu c p lc. Chiu cao tng nha t1-

1,5m.

Gm 2 ct hnh tr, mi ct c cha mt loi nha trao i ion. Ct thnht gm cationit loi acid mnh, c nhm chc -SO3H. Ct thhai gm anionit loi kim yu, c nhmNR3.

Nguyn tc: dung dch c bm vo ct 1 loi cation sau a qua ct 2 tip tc

loi anion v iu chnh pH cho dung dch. Hng chuyn ng ca dung dch ttrn xung,


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nha nh l mt tm m, cch n gin nht tng nha l y ct vo y ca thng.

ng thi lp ct ny c chc nng hn chschy tri ca cc ht nha trao i ion theo

dng ra ca dch maltodextrin quaxl. Sau khi lp nha ny ht tc dng c thti sinh

trli. a cationit v dng ban u, cho dung dch HCl 2- 4% chy qua ct 1. V a

anionit vdng ban u bng cch cho dung dch NaOH 2- 4% qua ct 2.

Nhit tin hnh: 70 - 750C.

2.2.9 C c bng membraneMc ch cng ngh: chun bv khai thc

Chun b: qu trnh c c bng membrane nhm chun bcho qu trnh sy, gip lm

gim mt lng nc kh ln trc khi a vo sy, gim nng lng v thi gian cho qu

trnh sy.

Khai thc: qu trnh phn ring bng membrane gip tch bt nc ra khi dch

maltodextrin, lm tng nng cht kh ln.

Cc bin i

Bin i vt l: nht dung dch, khi lng ring, t trng v nng cht kh ca sau c c tng.

Bin i ho hc:- Cc vitamin trong nc b tht thot. Bin i sinh hc:- c ch v tiu dit cc vi sinh vt do nng cht kh cao.Thit bvthng scng ngh

Thit b: sdng thit bc c membrane.


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Hnh 19.M hnh c c bng membrane

Nguyn l hot ng:

Mng lc NF (Nano Filltration) hot ng trn c chchuyn ng ca cc phn tnc

nhp lc nn ca my bm cao p to ra mt dng chy mnh y cc phn tnc chuyn

ng mnh v chui qua lmng, khi ta thu c dng dch maltodextrin c. Tin hnh

hon lu nu nng dch ra cha t yu cu k thut.

Thng scng ngh:

Bdy: 150m Kch thc l: 5 nm.

Hnh 20.Hthng thm thu thc ttrong cng nghip


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M hnh: dng nhiu ng ng. p sut qu trnh: 40 bar. Nhit : 550C. Nng cht kh: 30 - 35 %.

2.2.10 Sy phun- Thit bging quy trnh 1.Thng scng ngh

Nhit tc nhn sy vo: 350oC p sut bm cao p: 10 - 15 bar. m sn phm: khng qu 5-6% Thi gian sy: 10 - 15s.

2.2.11 Bao gi3. So snh hai qui trnh cng ngh

Bng 15.So snh hai quy trnh cng ngh

Cc chtiu Quy trnh 1 Quy trnh 2

Qu trnh ty

mu

Than hot tnh l cht dkim,

rtin.

Nha c gn cht trao i ion vi

dch maltodextrin t tin hn.

Qu trnh lcSau khi ty mu bng than hot

tnh phi c qu trnh lc tch

than v tp cht.

Khng cn c qu trnh lc sautrao i ion nhng cn lc trc

khi vo ct trnh tc nghn.

Qu trnh v hot

enzyme

Sdng nhit cao. Cn thm

thit btrao i nhit bn mng

nng nhit c chhot ng

ca enzyme.

Tn chi ph nng lng.

Sdng cht ho hc acid HCl.

V hot enzyme trong chnh thit

bdch ho.

Khng tn thm nng lng cho

v hot enzyme nhng cn thit btrao i ion loi bHCl d.

Thit bn mn.


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Bng 16.So snh chung vhai quy trnh

c im Quy trnh 1 Quy trnh 2

Thit b Thit bn gin hn Thit bphc tp hn

Din tch nh xng t chim hn Nhiu hn

Vsinh thit bDhn Kh hn

Nng lng Tiu tn hn t hn

III. SN PHM1. Tnh cht vt l ca Maltodextrin

Bng 17.Tnh cht vt l ca Matodextrin

Maltodextrin(C6H10O5)n.H2O

KLR (g/cc) DE pH Tnh cht

0,3-0,5 4-20 4,0-7,0

Bt mu trng, d sy kh, tht mKhng ngt hoc t ngt, tan tttrong cho dung dch khng mu.

Maltodextrin l sn phm thy phn tinh bt khng hon ton bi enzyme hoc acid, l

hn hp cc polyme c n vl D glucose c ng lng dextrose DE di 20.

Tu theo DE l bao nhiu m sn phm bt Maltodextrin c sdng cho nhng mcch cng nghkhc nhau. qui trnh ny sn xut Maltodextrin c DE = 9-12.

Maltodextrin c DE = 9-12 ng dng trong:

Cng nghip sn xut ung, c bit l ung cho trem.

Qu trnh c c

Dng tc nhn nhit, sn phm

dbnh hng cht lng cm

quan (mu sm). Nng cht

kh cao hn.

Thit bc c membrane n

gin, dvn hnh, nng sut ln,

tit kim chi ph nng lng. Tuy

nhin, nng cht kh thp vchim din tch nh xng cao


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ung v thc n king cho cc ng vin ththao: dtiu ho, dho tan, tnggi trdinh dng cho sn phm.

Lm cht trsy, cht gihng, yu tto hnh.2. Cc chtiu cht lng sn phm

Sn phm t ngt, t ht m, hm lng glucose 0.8%, maltose 2.9% cht kh.

Chtiu cm quan: bt mn, mu trng.

Chtiu ho lho hc:

m: 5% pH: 6,5 - 7 tan: 98%

mn: 99.6% (qua lry 150 mm) DE: 912 Tro: 0.3% Hm lng kim loi nng: khng c.

Chtiu vi sinh

Tng svi khun hiu kh: < 3000 Cfu/g Coliform: < 30 Cfu/100g E.coli: 0 Samolnella: 0


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TI LIU THAM KHO

1. L Vn Vit Mn v cng s(2004). Cng nghchbin sa v cc sn phm tsa.Tp.HCh Minh,NXB i Hc Quc Gia Tp. HCh Minh.

2. L Vn Vit Mn v cng s(2011). Cng nghchbin thc phm, ti bn ln 2.Tp. HCh Minh,NXB i Hc Quc Gia Tp. HCh Minh.

3. L Ngc T & cng s. (2002).Ho sinh cng nghip.H Ni, Khoa hc v kthut.4. JohnM.deMan. (1999). Principle of food chemistry, third edition. United States ofAmerica, Aspen Publishers.

5. Martin F. Chaplin, C. B. (1990). Enzyme Technology. New York: The press syndicate ofthe University of Cambridge.

6. Wang, Y.; Wang, L.; Starch. 2000, 52, 8.7. Storz, E.; Steffens, K.; Starch. 2004, 56, 1.8. Williams, P. C.; Kuzina, D. F.; Hlinka, I.; Cereal Chem. 1970, 47, 1979. Mazurs, E. G.; Schoch, T. J.; Kite, F. E.; Cereal Chem. 1957, 34, 3.10. Leach, H. W.; McCowen, L. D.; Schoch, T. J.; Cereal Chem. 1963, 36, 6.11. Whistler, R. L; Paschall, E. F.; Starch: Chemistry and Technology, 2th ed., Academic Press:N.Y., 1984, p. 1-718

12. Franco, L. M. C.; Ciacco, F. C.; Starch. 1988, 40, 113. J. Scott Smith; Y.H Hui; Food ProcessingPrinciples and Applications.14. UNIFEM.1988. Cereal Processing. 3stfood cycle technology source book. New york, NY10017 USA, 1988, printed by photosystem, S.r.l in Rome, Italy.

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Nhóm 22 - Maltodextrin Từ Khoai Lang