{"id":5563,"date":"2024-09-05T14:57:32","date_gmt":"2024-09-05T07:57:32","guid":{"rendered":"https:\/\/vietnamcoffeeunited.com\/?p=5563"},"modified":"2024-11-09T14:02:05","modified_gmt":"2024-11-09T07:02:05","slug":"chemical-changes-during-coffee-roasting","status":"publish","type":"post","link":"https:\/\/vietnamcoffeeunited.com\/vi\/chemical-changes-during-coffee-roasting\/","title":{"rendered":"Bi\u1ebfn \u0111\u1ed5i h\u00f3a h\u1ecdc trong qu\u00e1 tr\u00ecnh rang c\u00e0 ph\u00ea"},"content":{"rendered":"

Bi\u1ebfn \u0111\u1ed5i h\u00f3a h\u1ecdc trong qu\u00e1 tr\u00ecnh rang c\u00e0 ph\u00ea<\/strong><\/h2>\n

Qu\u00e1 tr\u00ecnh rang c\u00e0 ph\u00ea<\/strong> l\u00e0 gia nhi\u1ec7t \u0111\u1ec3 bi\u1ebfn c\u00e0 ph\u00ea nh\u00e2n xanh tr\u1edf th\u00e0nh c\u00e0 ph\u00ea h\u1ea1t rang. Trong qu\u00e1 tr\u00ecnh rang c\u00e0 ph\u00ea, h\u1ea1t c\u00e0 ph\u00ea ti\u1ebfp x\u00fac v\u1edbi kh\u00f4ng kh\u00ed n\u00f3ng, l\u00e0m m\u1ea5t n\u01b0\u1edbc v\u00e0 thay \u0111\u1ed5i s\u00e2u s\u1eafc c\u1ea5u tr\u00fac vi m\u00f4, \u0111\u1ed3ng th\u1eddi g\u00e2y ra c\u00e1c ph\u1ea3n \u1ee9ng h\u00f3a h\u1ecdc tr\u00ean ph\u1ea1m vi r\u1ed9ng.\nQu\u00e1 tr\u00ecnh n\u00e0y c\u0169ng t\u1ea1o ra nh\u1eefng h\u1ee3p ch\u1ea5t c\u00f3 h\u01b0\u01a1ng v\u1ecb h\u1ea5p d\u1eabn, t\u1ea1o n\u00ean m\u1ed9t t\u00e1ch c\u00e0 ph\u00ea th\u00fa v\u1ecb. Trong b\u00e0i vi\u1ebft n\u00e0y, VCU s\u1ebd t\u00f3m t\u1eaft nh\u1eefng thay \u0111\u1ed5i x\u1ea3y ra trong qu\u00e1 tr\u00ecnh rang \u0111\u1ebfn b\u1ea1n \u0111\u1ecdc.<\/p>\n

\"Coffee
Coffee Roasting Process<\/figcaption><\/figure>\n

C\u00e1c ph\u1ea3n \u1ee9ng h\u00f3a h\u1ecdc ch\u00ednh khi rang c\u00e0 ph\u00ea<\/strong><\/h3>\n

M\u1ecdi ph\u1ea3n \u1ee9ng li\u00ean quan \u0111\u1ebfn c\u00e0 ph\u00ea trong m\u00e1y rang \u0111\u1ec1u \u0111\u01b0\u1ee3c g\u1ecdi l\u00e0 nhi\u1ec7t ph\u00e2n (endothermically). \u0110\u00e2y l\u00e0 c\u00e1c bi\u1ebfn \u0111\u1ed5i x\u1ea3y ra khi v\u1eadt li\u1ec7u h\u1eefu c\u01a1 \u0111\u01b0\u1ee3c nung n\u00f3ng, t\u1ea1o ra c\u00e1c h\u1ee3p ch\u1ea5t d\u1ec5 bay h\u01a1i, \u0111\u1ec3 l\u1ea1i t\u00e0n d\u01b0 c\u1ee7a cacbon (c\u00f2n g\u1ecdi l\u00e0 than).Trong qu\u00e1 tr\u00ecnh rang c\u00e0 ph\u00ea<\/strong>, c\u1ea7n tr\u00e1nh \u0111\u1ec3 h\u1ea1t c\u00e0 ph\u00ea qu\u00e1 n\u00f3ng, d\u1ec5 g\u00e2y ch\u00e1y. Tuy v\u1eady, ch\u00fang c\u0169ng c\u1ea7n tr\u1ea3i qua nh\u1eefng thay \u0111\u1ed5i h\u00f3a h\u1ecdc do nhi\u1ec7t ph\u00e2n \u0111\u1ec3 t\u1ea1o ra c\u00e1c h\u1ee3p ch\u1ea5t h\u01b0\u01a1ng v\u1ecb.<\/p>\n

Ph\u1ea3n \u1ee9ng Maillard<\/strong><\/h4>\n

Maillard kh\u00f4ng ch\u1ec9 l\u00e0 m\u1ed9t m\u00e0 l\u00e0 m\u1ed9t nh\u00f3m c\u00e1c ph\u1ea3n \u1ee9ng quan tr\u1ecdng \u0111\u1ec3 t\u1ea1o ra h\u01b0\u01a1ng v\u1ecb \u0111\u1eb7c tr\u01b0ng v\u00e0 m\u00e0u s\u1eafc. C\u00e1c ph\u1ea3n \u1ee9ng \u0111\u01b0\u1ee3c \u0111\u1eb7t theo t\u00ean c\u1ee7a Louis Camille Maillard, b\u00e1c s\u0129 ng\u01b0\u1eddi Ph\u00e1p l\u1ea7n \u0111\u1ea7u ti\u00ean m\u00f4 t\u1ea3 ch\u00fang v\u00e0o n\u0103m 1910. \nTrong l\u00f2 rang, qu\u00e1 tr\u00ecnh n\u00e0y b\u1eaft \u0111\u1ea7u t\u1eeb 140 \u0111\u1ed9 C \u0111\u1ebfn 160 \u0111\u1ed9 C, nhi\u1ec7t g\u00e2y ra ph\u1ea3n \u1ee9ng gi\u1eefa carbohydrat v\u00e0 axit amin trong h\u1ea1t c\u00e0 ph\u00ea. \u0110i\u1ec1u nay l\u00e0m thay \u0111\u1ed5i m\u00e0u s\u1eafc, h\u01b0\u01a1ng v\u1ecb v\u00e0 h\u00e0m l\u01b0\u1ee3ng dinh d\u01b0\u1ee1ng c\u1ee7a c\u00e0 ph\u00ea. Khi nhi\u1ec7t \u0111\u1ed9 v\u01b0\u1ee3t ng\u01b0\u1ee1ng 170 \u0111\u1ed9 C, c\u00e1c ph\u1ea3n \u1ee9ng caramen h\u00f3a b\u1eaft \u0111\u1ea7u x\u1ea3y ra, \u0111\u1ed1t ch\u00e1y h\u1ebft l\u01b0\u1ee3ng \u0111\u01b0\u1eddng c\u00f2n l\u1ea1i.<\/p>\n

S\u1ef1 thay \u0111\u1ed5i m\u00e0u s\u1eafc l\u00e0 do s\u1ea3n xu\u1ea5t melanoidin, \u0111\u00e2y l\u00e0 ph\u00e2n t\u1eed l\u1edbn kh\u00f4ng ch\u1ec9 khi\u1ebfn h\u1ea1t c\u00e0 ph\u00ea chuy\u1ec3n sang m\u00e0u n\u00e2u m\u00e0 c\u00f2n g\u00f3p ph\u1ea7n t\u1ea1o ra c\u1ea3m gi\u00e1c ngon mi\u1ec7ng. Nh\u1eefng thay \u0111\u1ed5i nh\u1ecf v\u1ec1 nhi\u1ec7t \u0111\u1ed9 v\u00e0 th\u1eddi gian trong ph\u1ea3n \u1ee9ng Maillard c\u00f3 th\u1ec3 t\u00e1c \u0111\u1ed9ng \u0111\u1ebfn th\u00e0nh ph\u1ea7n cu\u1ed1i c\u00f9ng c\u1ee7a c\u00e0 ph\u00ea.<\/p>\n

Ph\u1ea3n \u1ee9ng Maillard r\u1ea5t d\u1ec5 x\u1ea3y ra trong th\u1ef1c ph\u1ea9m \u0111\u01b0\u1ee3c x\u1eed l\u00fd nhi\u1ec7t v\u00e0 b\u1ea3o qu\u1ea3n trong th\u1eddi gian d\u00e0i \u1edf nhi\u1ec7t \u0111\u1ed9 ph\u00f2ng. H\u01a1n n\u1eefa, Maillard c\u00f2n li\u00ean quan \u0111\u1ebfn c\u00e1c ph\u1ea3n \u1ee9ng sinh h\u00f3a kh\u00e1c nh\u01b0 s\u1ef1 oxy h\u00f3a lipid. \u0110\u00e2y l\u00e0 m\u1ed9t trong nh\u1eefng y\u1ebfu t\u1ed1 l\u00e0m suy gi\u1ea3m ch\u1ea5t l\u01b0\u1ee3ng c\u00e0 ph\u00ea khi b\u1ea3o qu\u1ea3n trong th\u1eddi gian d\u00e0i.<\/p>\n

C\u00e0 ph\u00ea \u0111\u1ec3 l\u00e2u h\u01a1n trong ph\u1ea3n \u1ee9ng Maillard c\u00f3 th\u1ec3 l\u00e0m t\u0103ng \u0111\u1ed9 nh\u1edbt, v\u00e0 ng\u1eafn h\u01a1n c\u00f3 th\u1ec3 t\u1ea1o ra nh\u1eefng c\u1ea3m nh\u1eadn v\u1ec1 v\u1ecb ng\u1ecdt v\u00e0 \u0111\u1ed9 chua. Trong qu\u00e1 tr\u00ecnh rang, ph\u1ea3n \u1ee9ng Maillard t\u1ea1o th\u00e0nh Melanoidin \u2013 h\u1ee3p ch\u1ea5t c\u00f3 m\u00e0u n\u00e2u s\u1eabm, v\u1ecb rang, m\u1ea1ch nha, \u0111\u1eafng, kh\u00e9t\u2026 \u0111\u00f3ng vai tr\u00f2 quan tr\u1ecdng trong vi\u1ec7c h\u00ecnh th\u00e0nh v\u00e0 \u1ed5n \u0111\u1ecbnh l\u1edbp crema khi chi\u1ebft xu\u1ea5t Espresso.<\/p>\n

\"Roasted
C\u00e0 ph\u00ea h\u1ea1t rang<\/figcaption><\/figure>\n

S\u1ef1 tho\u00e1i h\u00f3a Strecker<\/strong><\/h4>\n

L\u00e0 qu\u00e1 tr\u00ecnh ph\u1ee5 thu\u1ed9c v\u00e0o ph\u1ea3n \u1ee9ng Maillard. C\u00e1c Axit amin ph\u1ea3n \u1ee9ng v\u1edbi ph\u00e2n t\u1eed nh\u00f3m cacbonyl \u0111\u1ec3 t\u1ea1o ra c\u00e1c h\u1ee3p ch\u1ea5t nh\u01b0 andehit v\u00e0 xeton. Nh\u1eefng h\u1ee3p ch\u1ea5t n\u00e0y \u0111\u00f3ng vai tr\u00f2 quan tr\u1ecdng trong vi\u1ec7c t\u1ea1o ra m\u00f9i th\u01a1m v\u00e0 h\u01b0\u01a1ng v\u1ecb.<\/p>\n

Ph\u1ea3n \u1ee9ng Caramen h\u00f3a<\/strong><\/h4>\n

\u1ede ng\u01b0\u1ee1ng 170 \u0111\u1ed9 C, ph\u1ea3n \u1ee9ng nhi\u1ec7t ph\u00e2n Caramen h\u00f3a s\u1ebd x\u1ea3y ra. Nhi\u1ec7t \u0111\u1ed9 cao l\u00e0m cho c\u00e1c m\u1ea1ch carbohydrate d\u00e0i, ph\u1ee9c t\u1ea1p v\u1ee1 ra th\u00e0nh h\u00e0ng tr\u0103m h\u1ee3p ch\u1ea5t m\u1edbi, nh\u1ecf h\u01a1n b\u1ed5 sung m\u1ed9t l\u01b0\u1ee3ng \u0111\u00e1ng k\u1ec3 v\u1ecb \u0111\u1eafng, chua v\u00e0 m\u00f9i h\u01b0\u01a1ng\u2026 Caramen h\u00f3a g\u00f3p ph\u1ea7n t\u1ea1o ra v\u1ecb ng\u1ecdt ng\u00e0o trong h\u01b0\u01a1ng th\u01a1m c\u00e0 ph\u00ea, ch\u1eb3ng h\u1ea1n nh\u01b0 caramel v\u00e0 h\u1ea1nh nh\u00e2n.<\/p>\n

Ph\u1ea3n \u1ee9ng n\u00e0y s\u1ebd di\u1ec5n ra li\u00ean ho\u00e0n cho \u0111\u1ebfn khi qu\u00e1 tr\u00ecnh rang c\u00e0 ph\u00ea k\u1ebft th\u00fac. M\u1ee9c \u0111\u1ed9 rang Dark s\u1ebd ph\u00e1 v\u1ee1 g\u1ea7n nh\u01b0 99% l\u01b0\u1ee3ng sucrose n\u1ed9i t\u1ea1i c\u1ee7a h\u1ea1t, trong khi \u0111\u00f3, m\u1ee9c rang Light ti\u00eau gi\u1ea3m kho\u1ea3ng 87%. K\u1ebft qu\u1ea3 ph\u00e1 h\u1ee7y \u0111\u01b0\u1eddng trong c\u00e0 ph\u00ea l\u00e0 s\u1ef1 h\u00ecnh th\u00e0nh c\u00e1c lo\u1ea1i polyme m\u1ea1ch d\u00e0i v\u00e0 c\u00e1c h\u1ee3p ch\u1ea5t d\u1ec5 bay h\u01a1i ng\u1eafn h\u01a1n c\u00f3 m\u00f9i v\u1ecb ph\u1ee9c t\u1ea1p.<\/p>\n

L\u01b0u \u00fd r\u1eb1ng, h\u00e0m l\u01b0\u1ee3ng \u0111\u01b0\u1eddng sucrose kh\u00f4ng ch\u1ec9 cho v\u1ecb ng\u1ecdt, \u0111\u1ed9 \u0111\u1eadm \u0111\u00e0 c\u1ee7a c\u00e0 ph\u00ea sau rang, m\u00e0 c\u00f2n t\u00e1c \u0111\u1ed9ng \u0111\u1ebfn t\u00ednh acid (\u0111\u1ed9 chua). V\u00ec ph\u1ea3n \u1ee9ng caramen h\u00f3a c\u1ee7a \u0111\u01b0\u1eddng s\u1ebd t\u1ea1o ra axit axetic. Do \u0111\u00f3, ch\u00fang t\u00f4i khuy\u1ebfn kh\u00edch ng\u01b0\u1eddi n\u00f4ng d\u00e2n thu ho\u1ea1ch c\u00e0 ph\u00ea ch\u00edn cao, \u0111\u1ec3 cho h\u00e0m l\u01b0\u1ee3ng \u0111\u01b0\u1eddng cao nh\u1ea5t nh\u1eb1m cung c\u1ea5p ngu\u1ed3n nguy\u00ean li\u1ec7u d\u1ed3i d\u00e0o cho nh\u00f3m ph\u1ea3n \u1ee9ng Maillard v\u00e0 Caramel.<\/p>\n

D\u00f9 v\u1eady, b\u1ea1n c\u0169ng c\u1ea7n hi\u1ec3u, m\u1ed7i lo\u1ea1i \u0111\u01b0\u1eddng c\u1ea7n m\u1ed9t nhi\u1ec7t \u0111\u1ed9 kh\u00e1c nhau \u0111\u1ec3 th\u1ea3m gia ph\u1ea3n \u1ee9ng.<\/p>\n

S\u1ef1 ph\u00e2n h\u1ee7y c\u1ee7a acid<\/strong><\/h4>\n

M\u1eb7c d\u00f9 nhi\u1ec1u ng\u01b0\u1eddi u\u1ed1ng c\u00e0 ph\u00ea cho r\u1eb1ng axit l\u00e0m cho c\u00e0 ph\u00ea \u0111\u1eafng v\u00e0 kh\u00f3 ch\u1ecbu. Tuy nhi\u00ean, th\u1ef1c t\u1ebf cho th\u1ea5y kh\u00f4ng c\u00f3 acid th\u00ec c\u00e0 ph\u00ea th\u1ef1c s\u1ef1 s\u1ebd nh\u00e0m ch\u00e1n. S\u1ef1 xu\u1ea5t hi\u1ec7n c\u1ee7a \u0111\u1eb7c t\u00ednh acid l\u00e0m cho c\u00e0 ph\u00ea c\u00f3 s\u1ef1 s\u1ed1ng \u0111\u1ed9ng, tinh t\u1ebf v\u00e0 phong ph\u00fa h\u01a1n.<\/p>\n

\"changes
changes during Coffee Roasting<\/figcaption><\/figure>\n

H\u00ecnh th\u00e0nh h\u1ee3p ch\u1ea5t d\u1ec5 bay h\u01a1i v\u00e0 kh\u00f4ng bay h\u01a1i<\/strong><\/h3>\n

C\u00e1c h\u1ee3p ch\u1ea5t d\u1ec5 bay h\u01a1i ch\u1ecbu tr\u00e1ch nhi\u1ec7m v\u1ec1 h\u01b0\u01a1ng th\u01a1m v\u00e0 h\u1ee3p ch\u1ea5t kh\u00f4ng bay h\u01a1i g\u00f3p ph\u1ea7n t\u1ea1o n\u00ean h\u01b0\u01a1ng v\u1ecb.<\/p>\n

V\u1ec1 h\u1ee3p ch\u1ea5t d\u1ec5 bay h\u01a1i<\/strong><\/h4>\n

V\u00e0i ph\u00fat sau khi qu\u00e1 tr\u00ecnh rang b\u1eaft \u0111\u1ea7u, m\u00f9i h\u01b0\u01a1ng c\u00e0 ph\u00ea ch\u00ednh th\u1ee9c \u0111\u01b0\u1ee3c h\u00ecnh th\u00e0nh. S\u1ef1 gia t\u0103ng nhanh ch\u00f3ng c\u1ee7a c\u00e1c h\u1ee3p ch\u1ea5t d\u1ec5 bay h\u01a1i x\u1ea3y ra khi \u0111\u1ed9 \u1ea9m c\u1ee7a c\u00e0 ph\u00ea gi\u1ea3m xu\u1ed1ng d\u01b0\u1edbi 5%. Khi \u0111\u00f3, c\u00e1c ph\u1ea3n \u1ee9ng Maillard, Caramel c\u0169ng nh\u01b0 nh\u1eefng chuy\u1ec3n h\u00f3a c\u1ee7a axit amin, \u0111\u01b0\u1eddng, lipid\u2026 s\u1ebd c\u00f9ng nhau g\u00f3p ph\u1ea7n v\u00e0o s\u1ef1 ph\u00e1t tri\u1ec3n c\u1ee7a h\u1ee3p ch\u1ea5t d\u1ec5 bay h\u01a1i, bao g\u1ed3m:<\/p>\n