Cng ngh sn xut m n lin1. Tng quan v m n lin. Nm 1958 ng Momofuku Ando pht minh ra m n lin. Sn phm m n lin u tin c tn l Chicken Ramen. tng sn xut m n lin n vi ng rt tnh c khi chng kin cnh ngi dn xp hng trong m lnh ch mua nhng vt m ti ti mt ca hng khng lu sau chin tranh th gii II Tnh hnh pht trin m n lin mt s quc gia - T nm 1970 n nay m n lin khng ngng c ci tin v pht trin v sn lng v cht lng. Cng ngh sn xut m n lin lun c nng cao - Hin nay tiu th ti Nht ln n 5,3 t gi/nm - M n lin thm nhp vo min nam Vit Nam vo u nhng nm 70 - T Trung Quc n Vit Nam, hin tng m n lin ang pht trin mnh. Th trng ny ln n 6 t USD/nm - Hin nay th gii mi nm tiu th 50 t gi m v s pht trin n 100 t gi vo u nm 2010 - Cn trong nm 2005, trung quc vn chim v tr hang u v tiu th m n lin vi 44,3 t gi bn ra. Indonesia ng th 2 vi 12,4 t gi v Nht bn th 3 vi 5,4 t gi. Hn quc l nc tiu th nhiu m n lin nht tnh theo u ngi vi trung bnh 69 gi mt ngi mt nm. Tip theo l Indonesia 55 gi v Nht bn 42 gi Tnh hnh pht trin m n lin Vit Nam Hin nay, ti Vit Nam cc sn phm m n lin c s dng rng ri trong mi tng lp nhn dn v tnh tin dng v gi tr dinh dng ca chng. C th ni sn phm m n lin ngy nay phn no i vo i sng ca ngi dn, tr thnh mt sn phm c a thch rng ri. Trc nhu cu to ln ca th trng, ngnh cng nghip m n lin v ang c nhng bc phat trin mnh m, c bit l khi nn kinh t nc nh chuyn sang c ch th trng. Cc cng ty quc doanh nh MILIKET, COLUSA, cng nh cc lin doanh nh VIFON ACEOOK, A-ONE, khng ngng nng cao sn lng v cht lng sn phm, a dng ha chng loi v mu m p ng nhu cu th hiu ca ngi tiu dng. Gi tr dinh dng v tnh tin dng:

Sn phm m n lin c s a chung ca ngi s dng v n c cc u im ni bt sau: ng v kha cnh dinh dng, y l loi sn phm c gi tr dinh dng cao do c ch bin t bt m (l ngun tinh bt tt) v ph gia c cha cc cht dinh dng nh protein, lipit, vitamin, khong. Nh vy, v c bn sn phm m n lin c cha tng i y cht dinh dng c bn. trung bnh 100gr m cung cp 359 calo. Vitamin Khong B1 B2 PP Ca P Fe 0.1 0.04 1.1 3,4 97 1.5 Bng 1: hm lng vitamin v khong trong m n lin (mg / 100g) 2. Nguyn liu: M n lin c sn xut t ngun nguyn liu chnh l bt m v nc. bn cnh ty theo yu cu dinh dng c th m c thm cc ph gia: trng, tm, bt, c chua, bt ngt, hnh tiu t, ng, mui Bt m: Bt m c ch bin t ht la m. La m c hai loi l la m en v la m trng, do , ngi ta cng chia bt m thnh hai loi: + Bt m en: ch bin t ht la m en, thng dng lm bnh m bng cch ln men lactic, c v chua, ch thch hp cho mt s khu v ca mt s vng trn th gii. + Bt m trng: ch bin t ht m trng. ty theo cht lng bt ta chia thnh cc loi bt: thng hng, loi mt, loi hai, nghin ln. bt m c cc thnh phn sau: - Cht v c chim t 15 -17%, ch yu gm nc v mui khong. - Cht hu c chim t 83 87% gm gluxit, lipit, protit, sc t, enzyme, vitamin Loi bt Thng hng Loi I Loi II Bt cm Ht T l tro Cellulose Tinh bt Protein Lipid Pentose 10,5 0,47 0,13 80,16 10,28 0,25 1,59 22,4 0,53 0,22 77,84 11,15 1,20 1,84 47,5 1,20 0,48 75,52 14,80 2,02 3,44 18,4 5,40 8,35 13,8 16,17 4,77 22,02 100 1,74 1,51 68,99 15,51 2,06 6,42

3. Quy trnh sn xut m n lin Nguyn liu Nho trn bt Cn, ct si Hi nc Hp chn Ct nh lng Nc lo Nhng nc lo Vo khun Shortening Chin Lm ngui Phn loi Nc ngng

M vn b Gi gia v V bao Vo kho M th phm

M nguyn vt ng gi Bo qun M chnh phm Gi gia v

Thuyt minh quy trnh: 1. Chun b nguyn liu: Chun b bt - Khi chun b cc loi bt phi ring v ghi k hiu r rng. - Nguyn liu chnh sn xut m n lin l bt m (82 84%) c sn xut theo dy chuyn cng ngh hin i, c ng bao theo khi lng nh sn. Ngoi ra cn phi trn thm tinh bt gim gi thnh sn phm v tng dai cho si m. . Chun b nc trn: + Mc ch: ha tan cc ph gia vo nc, to thnh mt dung dch ng nht, khng vn cc, khng to mng, keo vng khi trn vi bt m th chng phn tn vo nhau tt hn, tng gi tr dinh dng. Cc cht ph gia nh ng, mui, bt ngt, bt sp, cht mu, cht to dai..u c cn nh lng theo ng thc n trc khi vo bn chun b nc trn bt. Cc cu t nhiu c trn trc, t trn sau. Ly nc theo t l qui nh vo bn trn, bt cng tc cho cnh khuy lm vic ri t t cc cht ph gia trn vo. nh trn trong 15 pht ri tt cnh khuy. Ly dung dch kim tra nng . Nu dung dch dt yu cu th yn bn nc trn 2 gi trc khi em nho bt. Trc khi em dung dch i nho bt, cn btj cnh khuy tr li m bo s ng nht ca dung dch. Nc trn cho mt ca sn xut theo cng thc ca b phn k thut. Cc cht ph gia c pha vo nc trn bt gm: - Mui 2 4% so vi lng bt. - CMC 0,5 1 kg/1tn bt - Nc tro 16o Be - Bt mu thc phm - Na2CO3, K2CO3 - Cc gia v: ng, bt ngt, bt sp

+ Yu cu ca nc trn: - Ha cht phi c cn theo unhs t l. - Dung dch phi ng nht, khng vn cc, khng to mng, keo vng. Thit b

Thng cha nc mui 2. Nho trn bt: Mc ch: - Lm protein trong bt m ht nc, trng ln to gluten kt dnh cc ht tinh bt b trng n, nh to nn khi bt nho c ng nht cao v c dai, n hi. - Phn phi nc, gia v v ph gia ng u trog khi bt nho nhm tng cht lng sn phm v tng gi tr cm quan. - H tr cho cc cng ngh tip theo: c, ct si, chin... Cch tin hnh - Qu trnh trn bt c tin hnh trong my trn bt v c chia lm hai gia on: + Trn kh: ri u mt lng bt m, mt lng bt nng theo sut chiu di trc nho, cho my trn kh trong vng 3-5 pht nhm m bo ng u ca khi bt. + Trn t: sau khi trn bt kh u, cho nc trn boottj vo t t, theo dc chiu di trc nho. Tip tc bt my hot ng, tin hnh nho tip trong 15-20 pht. - Qu trnh nha trn ch cn m bo cc cu t trn u nhau, nu ko di thi gian trn s c nhiu khng kh vo khi bt gy hin tng d nt khi cn v gluten hn ch trng n. C ch to khi bt nho - Trong bt m ngoi cc protein ca cc gluten (gliadin v glutenin) cn c cc ht tinh bt, cc pentozan, cc lipid c cc v khng cc v cc protein ha tan. Tt c nhng cht ny u to ra mng li ca bt nho.

- Khi bt c thm nc trn v tin hnh nho trn, cc protein ca gluten s hp th nc, nh hng, sp xp li thnh hng v gin mch tng phn s lm pht sinh cc tng tc a bo v hnh thnh cu disulfua mi. Mt mng protein 3 chiu c tnh nht n hi c thit lp, dn dn nhng tiu phn gluten ban u bin thnh nhng mng mng bao ly xung quanh tinh bt v nhng hp phn khc c trong bt m v khi bt tr nn n hi. - Thi gian trn bt kh: 2 3 pht. - Thi gian trn bt t: 20 - 25 pht -T l nc trn: 30 - 32 lit/100 kg bt. T l bt v nc thay i theo tng loi bt. Yu cu ca khi bt sau khi trn: - m: 30 - 31 % - t ng u cao, khng vn cc ln, trng thi bi ri khi nm nh bt trong tay, m tay ra bt khng ri rc, dnh tay, bt mm do. Cc s c xy ra trng qu trnh nho trn bt - Khi trn bt bao gi cng c mt lng khng kh ln vo bt nho. Lng khng kh ny s nh hng xu ti s trng n gluten, lm cho si m b t khi to hnh bng my p n. - Bt nho b nho: bt s kh cn, bng trn vt m kht, du khng ngm u khi chin, lm cho vt m b m. Cch khc phc: cho bt vo thm v kt hp vi nh trn cho n khi bt va. - Bt nho b kh: lm cho bt d b dt khi cn. Do cn phi thm nc trn bt kt hp vi nh trn. - nh bt lu lm bt d bn cc: cn lim tra bt thng xuyn xc ddunhj ng thi im kt thc qu trnh. - Cn thiu cc ph gia: sn phm s khng t yu cu v mu sc, n xp...Do , cn cn chnh xc hm lng cc cht ph gia khi pha nc trn bt. - Ph gia khng tan ht do khi pha nc trn bt khuy khng u: lm cho khi bt nho khng ng nht. Khc phc: cn khuy nc trn bt trc khi s dng m bo s ng nht cho dung dch. Thit b

My trn bt

Cu to: Thng trn nm ngang bng inox, trong c gn hai trc cnh khuy. Hai trc chuyn ng ngc nhau nh c cu truyn ng ai xch. Mi trc c 12 cch trn c b tr lch nhau, chiu di cnh trn 30cm, cnh trn hnh dt. Thng trn nm ngang, c 2 trc quay v chuyn ng ngc chiu nhau. Trn mi trc c 24 cnh trn. my hot ng gin on, nng sut khong 90-110 kg bt/ m. 3. Cn bt Bt sau khi nho trn c x ci trn xung thng cha sau c a n h thng cn nhm cn bt ra thnh cc l bt. Mc ch - Cn bt to ra nhng l bt c kch thc theo yu cu. - ng ha khi bt nho tng dai. - Gim bt lng khng kh ln vo khi bt nho. - To iu kin tt cho cc cng on sau: ct si, hp, chin... Cch tin hnh: Qu trnh cn bt c thc hin qua 3 giai on: cn th, cn bn tinh, cn tinh.

- Cn th: bt nho t thng phn phi c a xung 2 cp trc th c ng knh 300mm. Vn tc trc cn th nh, to lc nn ln p bt thnh tm a sang cn bn tinh v cn tinh. - Cn bn tinh: gm 4 cp trc, tm bt qua cp trc 4 dy khong 4,0-4,5 mm, qua cp trc 5 dy khong 3,5-4,0 mm, qua cp trc 6 dy khong 3,0-3,5 mm, cp trc 7 dy khong 2,5- 3,0 mm. -Cn tinh: gm 3 cp trc, tm bt qua cp trc 8 dy khong 2,0-2,5 mm, qua cp trc 9 dy khong 1,5-2,0 mm, qua cp trc 10 dy khong 0,8-1,0 mm. Yu cu k thut trong qu trnh cn: - Vn tc ca l cn tinh: v= 90-130 v/ pht. - Khe h ca cc trc cn nh dn qua cc l trc. Cc s c v cc khc phc trong qu trnh cn: - Bt nho khi cn s b nng, nu bt kh khi cn d t tm do cn iu chnh khu trn. - Cc l trc chuyn ng khng u, gy ra s c b n tm bt hoc b t l bt, cn iu chnh li vn tc cc l - L bt b rch 2 bn mp cn iu chnh 2 bn - Bt dnh l cn. Yu cu ca l bt sau khi cn: - Sau khi ra khi trc cn bt cn c b mt tng i mn, dy ng u. - L bt mng, mm, xp, khng rch, khng b lm m (do c ln bt kh vo) - Khng c l xp, b mt lng u, trng ng. - Kch thc ca l bt mng dn khi qua cc trc cn, l bt qua trc cn tinh dy khong 0,8 1,2 mm. Thit b

My cn phc hp tra nguyn liu

4. Ct si Mi mt sn phm khng ch c nh gi cht lng bn trong m cn ph thuc rt ln vo hnh dng, kch thc bn ngoi nn vic to hnh cho si m l rt cn thit. Mc ch: - To hnh dng, kch thc c trng cho si m. n lin. - Kt hp vi bng ti hng si m to dng sng cho si m lm tng gi tr cm quan ca vt m. Cch tin hnh: Tm bt m ra khi h thng cn tinh t yu cu, c a vo khe h gia 2 trc dao ct v c ct thnh si nh cc rnh trn trc dao. Cc si m to thnh c g ra khi cc rnh nh b phn lc t st vo b mt trc dao, trnh lm chp m, ri si. Do tc m i ra khi dao ct ln nhng tc ca bng chuyn li nh, lm cho si m b n li, to thnh cc gn sng, gi l to bng cho si m. Yu cu si m sau khi ct - Si m lng, khng b rng ca. - Si m ri, to thnh gn sng vwois khong cch gn u nhau. - B mt si m lng, mn - Si m c ng knh d= 0,8 1mm S c v cch khc phc: - Chp si v ri si m: do b phn lc khng t st vo b mt trc dao. - Gn si m thp: do chnh lch vn tc m ra khi dao ct v vn tc bng chuyn nh. Khc phc: gim tc bng chuyn hoc tng tc dao ct. - M khng dt hn: do khe h gia 2 trc dao nh hn khng nhiu so vi l bt, c th khc phc bng cch iu chnh khe h. - S m khng bng, cn kim tra li cc rnh trn dao ct. Thit b

My ct v n si 5. Hp v lm ngui Mc ch: - Lm chn si m v c nh cu trc ca si m sau khi ct. - H ha b mt si m, bin tnh protein gim v nt ca si m, tng dai ca si m trong nc si. - Tng bng lm cho si m vng hn, rt ngn li thi gian chin. - V hot mt s enzyme v c ch, tiu dit vi sinh vt. Cch tin hnh - M sau khi ct si s theo bng ti vo bung hp. - Bung hp c h thng khng ch hi nc, p sut(0,7-1kg/cm2), nhit phn on khin lp m c chn u (100-120oC), tng dai v bng b mt, si m chn u 80%-90%, do trnh c hin tng si m dnh li v dnh dao trong cng on ct t v phn hng, bo m ngay ngn u n v trng lng chnh xc khi ct. - Thi gian hp l 2 - 3 pht, sau khi hp xong si m phi chn, mm mi, n tay xung khng bit, khng t mt di hoc nho, khng b dnh tay. Yu cu: - Si m chn u khong 80 90%. - M sau khi hp phi c dng bng gn sng ri u; chn hi trong, mm, dai; mu vng nht; c mi thm c trng ca bt hp, v lt, khng c mi v l; m trong khong 32 40%. Thit b

Thit b hp bng hi nc Cu to phng hp: Hnh hp ch nht bng inox. Phng hp c hai lp, gia c lp vt liu cch nhit. Trong phng hp c b tr cc ng dn hi c c l, h thng bng chuyn chy bn trn. Phng hp c np c th m ln c lm v sinh nh k. Hai u phng hp c hai ng thot hi th ra ngoi. ng thot hi th cao hn mi nh hi nng c th thot ra ngoi m bo vic thng thong v v sinh khu vc phng hp. 6. Ct nh lng Mc ch: - m bo ng khi lng - Chiu di si m ng quy nh Cch tin hnh: M sau khi thi ngui theo bng chuyn n dao nh hng. Dao chuyn ng trn to theo hng vung gc v bng ti v ct m thnh cc on bng nhau ,c th iu chnh tc ca dao ct theo tng loi m 35-40vng/pht c cc on m c kch thc 2025cm. V m sau khi lt vo khun ,ti v tr ny ngi cng nhn dng tay iu chnh cho vt m nm lt vo khun chun b vo cng on chin. Yu cu: - Ty theo mc ch m si m c kch thc 20-25cm - Chiu di v trng lung m sau khi ct phi m bo ng u v ng quy nh Thit b

H thng ct v phn hng + Vn hnh: - i vi m vt trn: khi m xung dao ct, qua hp tay quay v ri xung chn. Dng tay a vt m ln cn ng h kim tra trng lng vt m t. Nu trng lng cha t phi iu chnh tc li trung gian ti m n dao ct. - i vi m vt vung: - Khi m qua hp n phng thi ngui xong, dng que nha di m a qua ngang tm dao ct m khng b cun vo l v ct ngay ngn. - Dng cn ng h cn kim tra trng lng vt m trc khi qua nc lo. Nu tronhj lng cha ng th iu chnh vn tc dao ct tng hoc gim v c li hp cho ph hp vi chiu di vt m va khun v va trng lng. 7. Nhng nc lo Mc ch - To hng v c trng v gi tr dinh dng cho sn phm. - To cho si m c cht lng cao hn. - Lm cho cc si m ti, khng dnh vo nhau, khng b chai cng. Cch tin hnh: Sau khi hp v thi ngui m c xu hung ho nc, li dng iu ny ngi ta a si m qua cc cht ph gia trong thi gian 15-20 giy tng v ngt v mn cho thch hp. Sau khi nhng nc lo, vt m c thi ro sau gp i li v cho vo khun. + Nhc im ca phng php: - Cht lng khng u (u th m , sau th nht dn). - Nguy him ( do thit b h)

- Khng v sinh (rui, gin...) + khc phc ngi ta thng dng phng php phun - Cht lng phun u - Khng b nhim bn. Yu cu: - Nc lo phi ngm u trong vt m - Sau khi qua nc lo, si m phi mm ,khng b bin dng. Thit b

Thit b nhng gia v 8. Vo khun Trc khi c cho vo khun m s c bng ti a qua h thng qut thi gim nhanh m ca si m, lm cho si m kh hn trc khi cho vo giai on chin. Mc ch:

- To hnh dng, kch thc nht nh cho vt m. - M sau khi c vo khun th ti y ngi cng nhn s dng tay chnh cho m nm gn vo khun chun b chin. Yu cu: si m phi bong ln lm du d len vo khi chin, vt m vung v u n. Thit b

Bng ti lm mt v vo khun 9. Chin Mc ch

Thit b to khun

- Nhm thun li cho qu trnh bo qun m (do qu trnh chin tiu dit phn ln vi sinh vt, loi bt nc). - Thay th mt phn nc bng mt lng cht bo thch hp nhm lm tng gi tr dinh dng to mu, mi thm, v c trng cho vt m. Ngi ta thng s dng du Shortening chin m n lin l v: - Nhit nng chy cao, nhit thng du dng rn v bm cht vo vt m to cm quan tt. - Bn nhit v l cht ti nhit tt. - t b i ha, kh nng bo qun tt. Cch tin hnh - Bng ti khun m va i vo cho chin lin c bng ti np khun tng t y li c nh vt m trong qu trnh chin. Vt m i qua du chin c nhit t 150-179 C trong thi gian 125-130 giy. - Dng du shorterning chin (v nhit si cao hn du -> rt ngn thi gian, sau khi chin to s kh ro cho m. Yu cu ca vt m: - Vt m sau khi chin c m