B O
TRNG I HC M TP.H
SINH HC
N TT NGHIP
Tên đ tài:
CH BIC ST T QU M
THC PHM
GVHD : Th.S M
SVTH : NGUYN TH YN NGC
MSSV : 1053010499
K : 2010 2014
B4.
LI C
Trong sut thi gian thc hi bic st
nh s c gng ca bc nhiu s
t i li c
n:
Cha m ng di, tu
kic hc tp, tii cui, vi thi nh
h t nhiu sc
khi c a cha m.
Thy Mng d
em hc hu kin thn kinh nghim cuc sng.
ng ngh
sinh hi hc M H t nhiu kin thc
v sinh hc phm.
u
ki c tm.
Cuc bi
thc ph t
nhic hi t nghip.
c hin
Nguyn Th Yn Ngc
DANH MC BNG
Bng 1.1:
[19]
5
Bng 1.2: ng trc tip t i gia v 10
Bng 2.1: Dng c t 24
Bng 2.2 nh ch 30
Bng 2.3: B m 1 31
Bng 2.4: B m 2 33
Bng 2.5: B m 3 34
Bng 2.6: B m 4 36
Bng 2.7 c phi trn gia v n 37
Bng 2.8: B m phi trn me 38
Bng 2.9: m m 39
Bng 2.10: B m da 40
Bng 2.11: B m phi trng 41
Bng 2.12: B m phi trn mui 43
Bng 2.13: B m phi trn t b 44
Bng 2.14: B m phi trn ti 45
Bng 2.15: Gii hn ti hn cm 50
Bng 2.16: i vi sn ph
52
Bng 2.17: i vi sn phm 53
Bng 2.18: B cc, m ca sn
phn t 1-5) 54
Bng 3.1: Ma trn kt qu ca viu th ng 67
Bng 3.2: Kt qu khm u 68
Bng 3.3. Hiu sut thu hi dch qu x nhi
nhau 69
Bng 3.4. Hiu sut thu hi dch qu x 71
Bng 3.5. Hiu sut thu hi dch qu x th
nhau 72
Bng 3.6. Hiu sut thu hi dch qu x
nhau 74
Bng 3.7: ng ca t l n v chua sn phm 76
Bng 3.8: ng ca t l dn v chua sn phm 77
Bng 3.9: ng ca t l n v ngt sn phm 78
Bng 3.10: ng ca t l mun v mn sn phm 79
Bng 3.11: ng ca t l t bn v cay sn phm 80
Bng 3.13: ng ca t l tinh bt bi n phm 82
Bng 3.14: ng ca t l xanthan gum t n phm 83
Bng 3.15: ng ca nhi n chng sn
phm 84
M 86
Bng 3.17: ng cm quan m i vi sn phm 86
Bng 3.18: ng cm quan m i vi sn phm 87
DANH M
Qa m 2
m 3
t 11
13
C ca xanthan gum 15
n phm chuy tinh bt 18
n phm 19
n xut s 21
m 23
u 25
bic sm d kin 26
b m phi trn me 38
b m phi trn da 40
b m phi trng 41
b m phi trn mui 42
b m phi trn t 44
phi trn ti 45
b m t l tinh bt bi 46
b ghin phm sm 48
tim 49
b n phc sm 51
Sn phc s qu m 53
s d 57
c st 57
Anh/ ch c s 58
Loc st t 59
Anh/ ch c st vi nh 59
c st v t 60
m cc s 60
M loc s 61
M n chc st 61
c st 62
V cay nng cc s 62
V chua cc s 63
c s 63
Dng cc s 63
V c st 64
V c sng 64
Mi quan h gia v 64
Nhu cu s dng nc st 65
Nc chng 65
tui 65
Gi 66
Ngh nghip 66
Thu nh 66
Bi th hin s ng ca nhi n hiu sut thu h
n ch i enzyme 70
Bi th hin s ng ca nhi n hiu sut thu h
n ch i enzyme 71
Bi th hin s ng ca thn hiu sut thu h
nng ch i enzyme 73
Bi th hin s ng cc b sung
n hiu sut thu h ch i
enzyme 74
th th hin ng t l n v chua sn phm 76
th th hin ng t l dn v chua sn phm 77
th th hin ng t l n v ngt sn phm 78
th th hin ng t l mun v mn sn phm 79
th th hin ng t l t bn v cay vi sn phm 80
th th hin ng t l tng tn phm 81
th th hin ng t l tinh bt bi n phm 82
th th hin ng t l xanthan gum t n phm 83
th th hin ng th nhau
n m i vi sn phm 85
th th hin m i vi sn phm 87
th th hin m m cm quan v vi sn phm
n 88
t b L
ng L
MC LC
T V 1
NG QUAN 2
1.1 LIU TM 2
1.1.1 Gii thiu chung v m
[12]
2
1.1.2 Ngun gc xut x
[3]
2
1.1.3 i
[19],[20]
3
1.1.4 3
1.1.5 Mt s ging Vit Nam
[12]
4
1.1.6 5
1.2.1 Lch s ngun gc ca sn phm 7
1.2.2 Gii thiu chung v c st
[17]
7
1.3.1 Gii thiu v gia v 9
1.3.2 i gia v 9
1.3.3 Cha gia v 10
1.3.4.1 t. 11
1.3.4.2 Ti 12
1.3.4.3 H 13
1.3.4.4 Qu 13
1.4 PH GIA TO CU CHO SN PHM
[6], [7], [9], [10]
14
1.4.1 Xanthan gum 14
1.4.2 Tinh bt bi 17
1.5 GII THIU QUY SN XUT C ST CHUA
[17]
20
1.5.1 c s 20
1.5.2 n xuc s
[17]
21
T LIU 23
2.1 A M THI GIAN THC HIN 23
2.2 VT LIU, DNG C CHT S DNG 23
2.2.1 t liu 23
2.2.2 Dng c t s dng 24
2.3 NI DUNG CU 25
2.3.1 u 25
2.3.2 bic sm d kin 26
2.3.3 Thuy 27
2.4 NGHIM 29
2.4.1 Kh hii vi sn phc st 29
2.4.2 Khu 29
2.4.3 m kh 30
2.4.3.1 m 1: Khng ca nhi n hiu sut thu hi dch
qu m 30
2.4.3.2 m 2: Khng cn hiu sut thu hi dch qu
m 32
2.4.3.2 im 3: Khng ca thi gian n hiu sut thu hi dch
qu m
33
2.4.3.4 m 4: Khn hiu sut thu
hi dch qu m 35
2.4.4 m kh l phi ch 37
2.4.4.1 m khi trn t l me : 37
2.4.4.2 m khi trn t l da 39
2.4.4.3 m khi trn t l ng 41
2.4.4.4 m khi trn mui 42
2.4.4.5 m khi trn t 43
2.4.4.6 m khi 45
2.4.4.7 m khi trn tinh bt bixanthangum 46
2.4.5 m 4: kh n cht
i gian bo qun sn phm: 49
2.4.5.1 nh mnh vi sinh vt ch th: 49
2.4.5.2 Kh n phm 50
2.4.6 n phm cui: 52
T QU O LUN 54
3.1 KT QU KHO TH NG C ST HIN NAY 55
3.1.1: u 55
3.1.2: t kt qu u 55
3.1.3: t 57
3.1.4: Kt lun 67
3.2 KT QU KHO LIU BAN U 68
3.3 KT QU KHO NH NG CA ENZYME PEXTINEX UTRAL
L N HIU SUT THU HI DCH QU 69
3.3.1 m 1: Khng ca nhi n hiu sut thu hi dch
qu m: 69
3.3.2 m 2: Khng cn hiu sut thu hi dch qu
m: 71
3.3.3 m 3: Khng ca thn hiu sut thu hi dch
qu m: 72
3.3.4 m 4: Khng cn hiu sut thu
hi dch qu u m: 74
3.4 KT QU NGHIM PHI TRN 76
3.4.1 Kt qu phi trn me: 76
3.4.2. Kt qu phi trn da: 77
3.4.3 Kt qu phi trng 78
3.4.4. Kt qu phi trn mui: 79
3.4.5 Kt qu phi trn t: 80
3.4.6 Kt qu phi trn ti: 81
3.4.7. Kt qu phi trn tinh bt bi 82
3.4.8. Kt qu phi trn xanthangum 83
3.5 KT QU THANH 84
3.6 SN PHM 85
85
m quan 86
T LUN NGH 89
4.1 KT LUN 89
4.2 KIN NGH 90
U THAM KHO 91
PH LC 1
n tt nghip GVHD: Th.S M
SVTH: Nguyn Th Yn Ngc - MSSV: 1053010499 Trang 1
T V
rc Morus nigra. L i thc vt gn lin vi
ngh m ci Vi d
nhi r ng bi
c s dt loi
th a bnh. acid ellagique trong qu
m s ng ca nhng mng khi u, chng l
bhc vin De La Grasa (mt phn ca hi
u qu- c thc
vt thui hn
t s ng
nh tim m
hop 2 ln so vu lupine
[22]
.
i ta s d c gin
t v c s
mt loc s n cho nhi c s d
dn thit cho vic
ng ca lo
thc s loi qu i mong mun to ra mt sn
phc s p v n cho
nhii b ng nhu cu ca
nh thc hi : Xây dng quy trình ch bin nc st
t qu dâu tm tii quy v ngu
li xuc ch bic st d kin ch bin
n chi gian bo qun. T
xuc ch bin v tu chng sn
phm to ra mt sn phm s p v sinh.
n tt nghip GVHD: Th.S M
SVTH: Nguyn Th Yn Ngc - MSSV: 1053010499 Trang 2
TNG QUAN
1.1 M
1.1.1 Gii thiu chung v m
[12]
c: Morus nigra. L
Plantae
Spermatophyta
Lp: Angiospermae
Lp ph: Dicotyledoneae
B: Urticales
H: Moraceae
Chi: Morus
Nigra
m
1.1.2 Ngun gc xut x
[3]
(Black mulberry, Morus nigra
a Trung H
Tn t nh
i dc ca bc ca n
vy, m biu hin qu vi nh,
tr
n tt nghip GVHD: Th.S M
SVTH: Nguyn Th Yn Ngc - MSSV: 1053010499 Trang 3
i
[19],[20]
c nhi gi
i ln:
(Morus alba trung
Morus rubra
(Morus nigra
- -20 cm
t s
bi thay th-
m
-
m
n tt nghip GVHD: Th.S M
SVTH: Nguyn Th Yn Ngc - MSSV: 1053010499 Trang 4
1.1.5 Mt s ging Vit Nam
[12]
ng 165 gim c ng mi lai to
ng nhp nc trng kh a
chn hin nay ph bin tr
Ging dâu Hà Bc
Thu thc c, hic trng nhiu
ng g ng dm Vii gian sinh
ng 280 -
- 25
t ng chu tt vi bnh g st, vi khun, ng
c trng bng hom nhng.
Ging dâu Qu
Ch yu trng c thuc
lot 35-40 tn/ha.
Ging dâu ngái
Trng ph bin ng, nhn
t 15 20 tn/ha.
Ging dâu lai VH13:
m.
VH13 hu nh t thun l
40 t
n tt nghip GVHD: Th.S M
SVTH: Nguyn Th Yn Ngc - MSSV: 1053010499 Trang 5
B
[19]
c
ng
T l pha RDA
ng
43 Kclo
2%
Carbohydrat
9.80 g
7.5%
Protein
1.44 g
2.5%
Tng s ch
0.39 g
2%
Cholesterol
0 mg
0%
Ch
1.7 g
4.5%
vitamin
Folate
6 mg
1.5%
Niasin
0.620 mg
4%
Pyridoxine
0.050 mg
4%
Riboflavin
0.101 mg
8%
Vitamin A
25 IU
1%
Vitamin C
36.4 mg
61%
Vitamin E
0.87 mg
6%
Vitamin K
7.8 mg
6.5%
n
Natri
10 mg
0.75%
Kali
194 mg
4%
t
Canxi
39 mg
4%
ng
60 mg
6.5%
Iron
1.85 mg
23%
Magie
18 mg
4.5%
Selen
0.6 mg
1%
Km
0.12 mg
1%
Phyto- chng
Carotene -
9 mg
-
Carotene
12 mg
-
Lutein, zeaxanthin
136 mg
-
n tt nghip GVHD: Th.S M
SVTH: Nguyn Th Yn Ngc - MSSV: 1053010499 Trang 6
Ngt ngt, chua chua l i chng (ch
a mng lp cht phenolic, bao gm:
otenoids. ng cht ch
m loi b c t o v
sa khc tc chng minh:
[1], [14]
ng s
76%.
[1], [14]
i qu tuyt v
t cht chnh m
loi thc ph chng l
bnh, ch n dp gc t i.
Zea xanthin chi t carotenoidquan trng trong
vic bo v c.
t ngun tuyt vi ca s
chng min dch,
chuy
1.1.7 ng dng trong thc phm
t jam, jelly.
t tr
Kt qu t
u
ch bin mm.
ng s ch bi
m gi.
n tt nghip GVHD: Th.S M
SVTH: Nguyn Th Yn Ngc - MSSV: 1053010499 Trang 7
TANG Hu Ya u v t ch bin
1.2 TNG QUAN V C ST
1.2.1 Lch s ngun gc ca sn phm
St chua ngt ph bin Bc M n ca
m thc Trung Hoa. Thc tt ngun t Trung Quc. Theo truyn thng Trung
Quc s ng hoc mt ong trn vi mt cht l
gim g Trung Qu
c s t ch c s
bin t c
dc st chua ng
ng thc st hay s dc s
mt ch bic nu
u s dc st to v chua ngon cho sn ph
bi
1.2.2 Gii thiu chung v c st
[17]
c sn cho nhi
i vy phi s dc si
n phc bic chun b c st
c ct c
loc st ph
c s
c sn- c s
c s- c s
c sc- c st ngui
n tt nghip GVHD: Th.S M
SVTH: Nguyn Th Yn Ngc - MSSV: 1053010499 Trang 8
1.2.2.1. c s
c si cht lc s
mn. sn m vi bu vi
nhau, vin hp bt- m i s
Loi st nâu trong:
ch si ng
n hp s
chuyn t c.
St màu vàng nht:
ch st veloutes, sng
magarine,du thc vt bi loi sc
s hn hc st trc s
St màu nâu:
ch s u thc vt bc
t cho ti vi hn h s
c dn tc
s khin cho m i hn h mc
c st.
1.2.2.2. c s
c s trc l
l c lc qua
vt s ph ling.
c sbc dung dch gi
trng.
1.2.2.3 c sc
Nhiu lo c s ng cho
t s c st s c nh
n tt nghip GVHD: Th.S M
SVTH: Nguyn Th Yn Ngc - MSSV: 1053010499 Trang 9
c st nc s
c st n
bm).
1.2.2.4 c st ngui
c s st Mayonnaise, d gia,
p.
Mt s loc st ngu
c st b- i tht cu
c st qut- i thc thng.
1.3 TNG QUAN V GIA V
[5], [8]
1.3.1 Gii thiu v gia v
Gia v a ng loi thc
phu) hop ch
to nhc nh
i. Gia v c thng
n thc phm d ng th ch bin theo
nhi vi thc phc bit.
1.3.2 i gia v
1.3.2.1. Gia v n gc t thc vt
- Ct qu
- i qu: chanh, i, tho qu, kh chua, qu me
- i ht: h
- i c: c s, ri, c ki
- i thc vi hc ct
d
- i gia v c ch bin, phi trn hn h
c vt, mt s loi s
n tt nghip GVHD: Th.S M
SVTH: Nguyn Th Yn Ngc - MSSV: 1053010499 Trang 10
- Mt s rau mui chua, mt s loi thuc bc t
thi rau ng
1.3.2.2. Gia v n gc t ng vt
- M m cua
ng, m
- c m
- Tinh dng, t ca mt s ng vt, m heo, sa,
ng vt, d
- Mt s loi thng vt ly cht ng
- Gia v t ong.
1.3.2.3. Gia v t: m, giu tr
1.3.2.4. Gia v n g(gia v seasoning)
Gia v n gm: acid citric (to chua, thay th cho chanh),
mung th
1.3.3 Cha gia v
i gia v c s dng trong thc ph
t ch
khuc ph
m mui, gii thin kt cu chc
chn cho thc phm.
Bng trc tip t i gia v
ng trc tip
p
ngon ming
V
m cm quan
Ci thin kt cu
ng chng nm
Bo qun
Chng khun
Ch
n tt nghip GVHD: Th.S M
SVTH: Nguyn Th Yn Ngc - MSSV: 1053010499 Trang 11
u mt s gia v n phc st t
tm
[18]
1.3.4.1 t.
a) i
t him
t s
t ki p trong dp t
t
i.
b)
t him.
c : Capsicum fructescen Lin.
t ch
Thuc h
t hiu nhn, p
cup. hoa mc k
m.
– Thi v : c
t su sn xut st)
– c:Ccapsicum annum conoidis Lin.
– t su nh
cay
– t sng,v rt cay,.
– Thi v
c) ng ca t
Gia v : ng tc thng kh
c mi c
Làm thuc :
n tt nghip GVHD: Th.S M
SVTH: Nguyn Th Yn Ngc - MSSV: 1053010499 Trang 12
– thu n
ng bnh cm .
– i ch, chg
thp kh
–
t tc thi chng lnh c
Kháng khun và sát trùng bo qun thc phm.
Ccapsicine ng c ch i vi Bacillus cereus v Bacillus subtilis
i vi Staphylococus aureus Bacillus coli i vi
Mycobacterium tuberculosis ng c ch rt nh.
1.3.4.2 Ti
a) i
Ti v
Ti v trng
b)
Ti v c : Allium sativum L. i
i mi, ki
Thuc hi.
To mc h chia nhiu mui g
ng ni mt. Hoa mt trc
tr t
ng, cu ng u.
V i my, s (6-c ti c
to kh
sm.
Ti v trng:
T ng, v cay nh -i
n tt nghip GVHD: Th.S M
SVTH: Nguyn Th Yn Ngc - MSSV: 1053010499 Trang 13
So vi ti v trng chn v non trng , v cay nh
h mui ti ging.
c) ng
Gia v
Kháng khun, kháng nguyên trùng, kháng nm
1.3.4.3 H tiêu
a) i:
p
ng
Gia v c s dng cho nhinhng
u ca mt s long v
t r
Công nghip hng liuc
1.3.4.4 Qu
a)
nh, cao 10 -
-
.
i
n tt nghip GVHD: Th.S M
SVTH: Nguyn Th Yn Ngc - MSSV: 1053010499 Trang 14
b)
- Trong thc phm:
7878).
- Trong y hc:
Qu c
ch s dc hong ph ho
d ng c
1.4 PH GIA TO CN PHM
[6], [7], [9], [10]
1.4.1 Xanthan gum
1.4.1.1
c rXanthomonas
sn xut ra nhng khi sn st.
ng cm 5 gc lp li, mi cm gm 2 gc
ng D glucose, 2 gng D mannose, 1 gng D
gc acetate, pyruvate vi s i.
n tt nghip GVHD: Th.S M
SVTH: Nguyn Th Yn Ngc - MSSV: 1053010499 Trang 15
Mi c ca mchu
1,4 glycoside. Yu t ng vi ca cellulose.
Mm 1 gc glucoronate nm git vi 2 gc mannose. V
nht ca gc D t vi v hai ca 1 gc D mannose,
a gc D t vi v nht ca mt gc
Mt vi mi v c cellulose ca mch
nhc mannose ca m
Khong mt na s gc mannose cu
ketal ti v c mannose.
Gt vi mt acetyl ti v 6.
m
Mch thng xon cht vi nhau tng bn cht.
dng c: Hoa K
S
ca xanthan gum