Ph gia thc phm

Jan. 17
1
1. Hng liu nhn to (artificial flavoring) l sn phm:
a. c tng hp ha hc
b. C thnh phn hp cht tng t hng liu t nhin
2. Seasoning thng c dng trong cc dng sn phm no sau y:
Sn phm mi v mn
3. Thng thng liu lng s dng hng liu trong thc phm l khong:
0.05-0.3%
4. Mc ch chnh khi s dng hng liu trong thc phm nhm:
To mi v hp dn
5. Khi s dng hng liu trong thc phm cn lu :
a. Nhit ca qu trnh ch bin
b. Liu lng s dng theo khuyn co ca nh SX hng liu
c. Liu lng s dng theo khuyn co ca nh SX TP
d. Trng thi vt l ca hng liu
e. pH ca SP
6. Cht ngt nhn to c bn cht H
2
l:
a. Monosaccharide
b. Disaccharide
c. Polysaccharide
d. a,b,c u sai
7. Cht ngt nhn to no b cm sd ti VN trc y nhng hin nay.
???
8. Nng lng (calories) do cht ngt nhn to to ra l:
Ko to or to rt t nng lng
9. Cht ngt nhn to c s dng ch yu cho cc i tng:
Ngi b bo ph, tiu ng
10. Hp cht to ngt trong cy c ngt stevia c ngt
Cao gp 300 ln saccharose
11. Cht ngt nhn to thng c sd trong cc nhm sp:
Bnh ko, nc gii kht, mt ng
12. Trong SX SP ko cng ko ng (sugar free) bng cch sd isomalt thay th
cho sucrose m bo ngt sp ko thay i so vi sp lm t 100%
sucrose th nh sx nn sd h
2
cht to ngt no sau y theo t l thch hp:
Isomalt + Acesulfam kali
13. Hy sp xp cc loi cht ngt ng sau theo th t gm dn v kh nng
lm tng ng huyt:
a. Sucrose
b. Glucose
c. Isomalt
d. Maltitol
Ph gia thc phm


Jan. 17
2
b > a > d > c
14. Loi acid iu v c dng ph bin nht l:
Acid citric
15. Loi acid iu v thng dng cho sp mayornaise l:
Acid axetic
16. Loi acid iu v c ch yu trong cc sp ln men carbohydrate l:
Acid lactic
17. Ngi ta ko chn acid v c to v chua cho TP l do:
V chua ko ph hp vi v chua t nhin ca TP
18. Loi acid c th c dng trong cc sp c hng v tri cy l:
a. Acid citric
b. Acid malic
19. Ngoi vic to v chua cho TP cc acid hu c cn c vai tr:
a. Gp phn bo qun
b. iu chnh pH
20. Vi mc ch iu v, cc loi acid hu c chnh thng dng l:
Acid malic, lactic, acetic, citric
21. V chua hi cht c trng ca acid malic thng c trong:
???
22. Trong quy trnh SX ko c hng v tri cy, ngi ta phi b sung acid
iu v vo qu trnh nu sirup l nhm:
Trnh s thy phn ca saccharose
23. Khi b sung acid iu v vo 1 sp c t
0
> 70% c th xy ra hin tng:
a. Thy phn protein
b. Thy phn sacchorose
c. Thy phn tinh bt
24. Bt ngt thng c vit tt l:
MSG
25. Bt ngt l mui sodium ca loai acid amin no sau y:
Acid Glutamic
26. Hin nay Who khuyn co nn sd bt ngt 1 cch thn trng cho nhng i
tng no sau y:
Tr em < 5 tui
27. Cc cht iu v c bn cht h
2
l:
Acid amin
28. Loi cht iu v thng c gi l siu bt ngt l loi hp cht no sau
y:
Hn hp inosinate v guanylate
29. Cht iu v c sd ch yu vi mc ch:
Tng hng v cho cc sp mn
Ph gia thc phm


Jan. 17
3
30. Ngi ta thng sd siu bt ngt cng vi bt ngt nhm m:
a. Tng v ngt
b. Tng v ngt hp dn
c. Gim gi thnh
31. Hin nay gii KH CM c tc hi ca bt ngt v sk ngi trng
thnh khi dng bt ngt thng xuyn cha:
Cha c bng chng c th
32. Nhng nc no sau y cm sd bt ngt trong TP:
???
33. Trong TP bt ngt c sd lm tng v no sau y:
V Umami
34. Nhm cht mu sd ph bin nht trong CNTP l:
Cht mu tng hp
35. Hp cht to mu TiO
2
c th sd trong TP to mu:
Trng c
36. Cht mu tng hp c th thu nhn c t:
Tng hp ha hc
37. Hp cht mu c bn cht t nhin nhng c tng hp ha hc l:
-Carotene
38. Cc hp cht mu thng c sinh ra trong qu trnh ch bin TP c t
0
cao
c cha thnh phn ng, m l:
a. Cc hp cht caramels
b. Cc hp cht melanoidins
39. Sn phm mu th cp l sp:
???
40. Cc hp cht mu tartazine, sunset yellow, ponceau 4R l nhm cht mu:
Tng hp
41. Thut ng lakesc sd ni n:
a. Cht mu tng hp
b. Cht mu phn tn trong du
c. Cht mu c gn gc kim loi nhm
42. u im ca nhm mu t nhin l:
C mu sc t nhin, thn thin vi sk
43. Mc ch sd mu TP:
a. Gip phc hi li mu t nhin ban u ca sp
b. To mu sc hp dn hn
c. Che du mu sc xu ca tp
44. Khi mun sd mu tp trong sp cha nhiu nc, trng thi mu tp nn dng
l:
Dng bt
Ph gia thc phm


Jan. 17
4
45. Mu tp t nhin ch yu thu c t:
Nguyn liu thc vt v qu trnh ch bin tp
46. Cc yu t nh hng n s mt mu ca sp tp trong qt bo qun v lu
hnh:
Oxy trong K
2
, as mt tri, cht liu bao b
Kh CO
2
trong K
2

47. Cht mu no sau y tan tt trong du, ko tan trong nc:
-caroten
48. Cht no sau y thuc nhm cht mu carotenoid:
a. Lycopen
b. -caroten
49. Cht keo tp l:
Nhng polymer tp khi tan trong nc to thnh dung dch keo (colloidal
solution) c tnh nht
50. Kch thc cu t ha tan ca d
2
keo l:
???
51. Qu trnh ng t:
a. To s b vt l trong cc cu t ha tan ca h keo kt li vi nhau
to thnh cc khi ht
b. L qu trnh ha l trong cc cu t ha tan chuyn pha t lng sang
rn
52. nht ca d
2
keo ph thuc vo cc yu t:
Nng , nhit , hnh dng phn t, lc ion
53. Loi cht keo no sau y c ngun gc t VSV:
Xanthangum, curcumin, dextran, gellan gum
54. Mt s ng dng ca cht keo:
a. n nh nh
b. n nh huyn ph
c. n nh bt
d. To mng trong bq tri cy
e. Gi hng
55. Cc sp no sau y cn cht keo tp to gel:
a. jam, jelly
b. Rau cu
56. S ging nhau c bn ca cht nh ha v cht n nh bt l:
C tnh cht b mt
57. Cht keo c kh nng chng kt dnh ng l do:
Chng lm gim qu trnh khuch tn phn t ca ng
58. Cht keo c kh nng n dnh huyn ph l do chng c cc tnh cht sau:
Chng lm tng nht pha lin tc
Ph gia thc phm


Jan. 17
5
59. Ngi ta ha tan 4 cht ph gia l CMC, HEC, Gum Arabic v Dextran vo
nc to thnh 1 loi d
2
keo c nng cht keo l 1%. Hy sp xp cc
d
2
trn theo th t gim dn v nht:
CMC > HEC > Dextran > Gum Arabic
60. Loi pectin no sau y ch c th to gel khi c mt ion Ca ha tr 2:
LM pectin (tr MH,ML,HM)
61. Nng d
2
ng saccharose no sau y gip cho HM pectin to gel tt
nht:
???
62. Tinh bt bin tnh c xp vo nhm ph gia:
Keo a nc
63. Trong cng on chun b, gelatin c th to h gel tt cn phi gia nhit
dch gelatin n nhit :
50
0
C
64. tng kh nng ha tan ca cht keo, cc bin php no sau y thng
c p dng:
a. Ngm nc
b. Khuy trn
c. Gia nhit
65. Trong 1 s sn phm nc tri cy, CMC c sd nhm m:
To nht
66. HM pectin c th to gel tt khong pH no sau y:
PH ?
67. Cc yu t no di y c th lm yu h gel ca a s cc gel a nc:
Gia nhit > 100
0
C kt hp vi pH < 3
68. Cht keo a nc (hydrocolloids) no thng dng ng to gel vi
protein ca sa trong SX sa chua?
Caragernan
69. Trong mi trng nc v k thch hp, cht keo a nc (hydrocolloids)
c th to ra cc tnh cht vt l no sau y:
a. To nht, to c, to c, to ng
b. To do, to mng
c. To nh
70. Cht keo a nc l nhng hp cht c cc c tnh sau:
Rt ho nc, c mc polymer ha cao
71. Qu trnh to gel ca agar bao gm cc bc sau:
Ht nc, trng n, khuy trn, gia nhit, gin mch, lm ngui, to gel
72. Protein sa ch c th to gel vi cc k:
a. C gia nhit > 60
0
C
b. C gia nhit > 60
0
C v pH < 5
Ph gia thc phm


Jan. 17
6
c. Ch cn pH < 5
73. Trong sp ko do, loi keo a nc no thng c sd:
Gelatin
74. k to gel trong sp mt ng (jam) l:
???
75. Hiu qu ca vic sd kt hp ca nhiu loi cht keo l:
Tng bn ca gel
76. Trong sa chua, cc cht ng to gel thng c sd nhm m:
a. H tr protein sa to gel
b. Thay th 1 phn sa nguyn liu
c. Gim gi thnh
77. Keo a nc (hydrocolloids) ch c SX t ngun:
Thu nhn t TV, V & VSV
78. Hy sp xp cht keo sau theo chiu gim dn ca cng gel (firmness)
a. Agar
b. Pectin
c. Gelatin
d. Carrageenan
???

Ph gia thc phm


Jan. 17
7
79. Hnh v di y l m hnh cu to ca cht keo no:



O
O P O
OH



Phn t tinh bt Phn t tinh bt
Distarch Phosphate
80. Loi tinh bt v ch phm tinh bt no sau y c tnh cht hot ng b
mt:
Tinh bt gn nhm a bo
81. t c m cng ngh ngi ta thng kt hp cc p
2
bin tnh h
2
tinh
bt theo cch sau:
a. To lk ngang (cross linking) / n nh ha (stabilization)
b. To lk ngang (cross linking) / n nh ha (stabilization) / b ha s b
(pregelatinisation)
82. Khi SX cc loi soup v nc st c qua x l nhit bng p
2
tit trng nh
SX nn sd loi tinh bt no sau y to t/c lu bin mong mun cho sp:
Tinh bt to lk ngang
83. SX cc sp soup n lin (instant soup) nh SX nn chn loi tinh bt no
sau y:
Tinh bt h ha s b
84. Cht gi m c sd ph bin hin nay l:
???
85. Kh nng gi m ca cc cht gi m l do trong phn t ca chng c cha
nhiu nhm chc:
OH