Determination of extractives
Materials and equipment: Refractometer RPL-3 or IGF-M, Kohler, distilled water, filter paper, glass rod.
The technique of definition. A few drops of colorant is placed between the illuminating and measuring prisms of the Refractometer, and the stick should not touch the prism. Take readings, if necessary, take into account a correction for temperature. Immediately after determining the prism surface is wiped with filter paper and then washed with distilled water.
Color detection
Materials and equipment: laboratory balance, glass beaker, graduated pipette, colour, a solution of iodine molar concentration of the equivalent 0,1mol/dm3 distilled water.
The technique of definition. Color sm 100% solution of colorant is equivalent to taking the color of the iodine solution the molar concentration of the equivalent 0,1mol/dm3.
A sample of the caramel (about 1 g) was dissolved in 99 cm3 of distilled water, 50 cm3 of the resulting solution introduced into the cylinder or colorimetric glass; 47 48 cm3 of distilled water is poured into another cylinder or colorimetric glass, are added dropwise, using a graduated pipette 1 cm3 capacity with constant stirring, a solution of iodine to color alignment in both vessels.The chromaticity of the color is determined by the formula
where C is the color of caramel, cm3 0.1 mol/dm3 solution of I 2; And – the volume of a titration solution of iodine molar concentration of the equivalent 0,1 mol/dm3, cm3.
The entry in the workbook: - The volume of a titration solution of iodine molar concentration of the equivalent 0,1 mol/dm3(A), cm3; -the color of colorant (C), cm3 0.1 mol/dmaster I2; - mass fraction of extractives color , %; Conclusion.
Laboratory work № 3 calculation of the formulation and preparation of protein cream with food additives usage
Objective: to learn how to support the choice of nutritional supplements for specific products and to find the optimal dosage of flavoring and dye for making a protein cream. Summary Protein cream is used as a finishing semi-finished product for confectionery, and for decorating cocktails, fruit salads or cakes. In the manufacture of protein cream is often used in flavorings and food dyes that enhance the flavor and add fragrance. Flavors better to add in liquid form, but it is possible to employ powder, such as vanilla. Bring the flavors into the cream at the end of cooking. To give protein cream color using only natural and synthetic water soluble dyes. Synthetic dyes are used as 1 % solution and added to the cream at the rate of 0.5 to 1 ml per 100 g mass. To introduce dyes in protein cream follows along with the flavors. Some recipes use cream of citric acid that must be added at the rate of 0.5 g per 100 g of protein mass. In many recipes to enhance the structure in the cream may include gelatin or agar. The order of execution of work: 1) calculate the recipe for cream preparation (tab. 6); 2) to prepare a flavor – vanilla powder; 3) to produce protein cream; 4) pick the colorings and flavorings and their dosage; 5) perform the analysis of protein cream. Options: fabrication of protein cream with the addition of different flavors and colors ("Apple", "Orange", "cherry", "Strawberry", etc.).
Table 2 Calculation of the working formulation of protein cream
Raw
|
ThecontentofDS, % |
The consumption of raw materials in nature |
|
on 1 t, kg |
on 300 g, |
||
Powderedsugar |
99,85 |
649,77 |
Tocalculate |
Egg |
12,00 |
324,88 |
Tocalculate |
Vanillapowder |
99,85 |
24,37 |
Tocalculate |
Total |
- |
999,02 |
Tocalculate |
Output |
70,00 |
1000,00 |
300,00 |