Laboratory work№8. Studying of the main processing behavior of emulsifiers, geleobrazovatel, thickeners definition of their quality and ways of introduction to food

METHODICAL INSTRUCTIONS

to perform laboratory classes

in discipline «Food and Biologically Active Additives »

Shymkent 2016

 

 

MINISTRY OF EDUCATION AND SCIENCE OF THE REPUBLIC

OF KAZAKHSTAN

M.AUEZOV SOUTH KAZAKHSTAN STATE UNIVERSITY

 

Chair " Technology of food productions"

 

 

Kanseitova E.

 

 

METHODICAL INSTRUCTIONS

to perform laboratory classes

in discipline «Food and Biologically Active Additives »

for the students of 3^rd course of specialty 050727 - Technology of food products

The form of training: full-time

 

 

Shymkent 2016

UDK

 

Authors: Kanseitova E.

Methodical instructions to perform laboratory classes in discipline « Food and Biologically Active Additives » are intended for the students of specialty 050727 «Technology of food products». - Shymkent: SKSU, 2013.

 

Methodical instructions are composed according to syllabus and standard program of discipline

«Food and Biologically Active Additives » and include all information needed on carrying out of practicum course subjects.

Methodical instructions are developed for the students of specialty 050727 «Technology of food products»

 

Reviewers: Urazbayeva K.A., the Candidate of Chemical Science, associated professor

Chair " Technology of food productions", SKSU

Zarpullayev Sh.N., Doctor of agricultural sciences, professor. Chief scientific collaborator of South-West scientific research institute of cattle breeding and plant growing.

 

Discussed and approved for publication at the chair “Technology of food productions” meeting (Minutes № __«__» _. 2016) and by theFaculty of Light and Food industry methodical Board (Minutes № _ «__» _. 2016)

Recommended by session of Methodical council of M. Auezov South Kazakhstan State University (№ «___» ______2016)

 

© M. Auezov South Kazakhstan State University, 2016

Responsible for publication are

 

 

CONTENT

 

Introduction

 

Laboratory work№1. Calculation of the compounding, preparation and analysis natural food dye (caramel colour) E 150 AND

Laboratory work№2. Studying of technology of sugar dye preparation. Methods of assessment quality

Laboratory work№3. Calculation of the formulation and preparation of protein cream with food additives usage

Laboratory work№4. Determination of vitamin c content in beverages as a biologically active additives

Laboratory work№5. Determination of benzoic acid

Laboratory work№6. The calculation of the formulation and preparation of non-alcoholic beverage with the use of food additives

Laboratory work№7. Studying of technological properties of dyes and fragrances

Laboratory work№8. Studying of the main processing behavior of emulsifiers, geleobrazovatel, thickeners definition of their quality and ways of introduction to food

Laboratory work№9. Studying of the main processing behavior of preservatives, preparation of solution of the given concentration

Laboratory work№10. Reactions of detection of vitamins in food products

 

 

 

Introduction

 

 

In Kazakhstan, the quality problems and all the issues related to the establishment of the national quality management system, now become extremely relevant. Economic recovery in Kazakhstan is impossible without the creation of conditions to ensure high quality and safety of domestic products, increase their competitiveness, protection of the rights of consumers in the domestic and global markets.

Nutritional supplements - natural, identical to natural and synthetic substances intentionally introduced into food raw materials, semi-finished or finished products for the purpose of maintaining or impart desired properties. The history of the use of food additives has several millennia (acetic acid, salt, etc.). However, only the twentieth century, especially in its second half, they started to pay attention and they have taken a stable position, and widely used in the food industry as the most important food ingredients. Widespread food additives required for their classification, hygienic, technology development of production and application.

Methodical instructions include 10 laboratory works under which students on the basis of a comprehensive assessment of products give opinion on their compliance with the standards

Every laboratory work is formatted in view report with shortly description of theoretical information, work sequence, results of experiment and conclusion.

LABORATORY WORK № 1

Check list

 

1. What main ways of receiving and scope caramel color (Е 150)?

2. What reaction is the cornerstone of formation of a sugar color?

3. What products are formed as a result of caramelization

sugars?

 

 

LABORATORY WORK № 2

STUDYING OF TECHNOLOGY OF SUGAR DYE PREPARATION.

LABORATORY WORK № 3

LABORATORY WORK № 4

Control questions

1. What is biologically active additives? Classification and the value in the creation of modern food products.

2. The role of vitamin supplements when you create food.

3. What form of ascorbic acid is important from the point of view of biological value of the product?

4. What is the mechanism of action of antioxidants?

5. What qualitative reactions for ascorbic acid?

6. What is the method of determination of vitamin C in pitch?

7. What factors can affect the destruction of vitamin C in the product during storage?

 

LABORATORY WORK № 5

Control questions

1. The essence of the method of determination of benzoic acid.

2. The solutions used for the deposition of proteins.

3. Than extracted the benzoic acid from the aqueous extract?

4. What is the HCl solution?

5. What dissolve the residue of benzoic acid?

6. The principle of action of preservatives.

7. The purpose of the introduction of preservatives into food products.

 

LABORATORY WORK № 6

 

Brief information

Despite the rich assortment of alcoholic and non-alcoholic beverages and a variety of packaging design, the main role for consumers when choice is the quality of the drink. The drink lived up to its name and in demand, it should have a high organoleptic properties, i.e. harmoniously combine color, taste and aroma. In the manufacture of beverages widely used food colorants, flavourings and acidity regulators.

To give the product taste and flavor used food flavourings. Apply them not only to create a wide range of drinks, different aromatics and taste characteristics, but also for the stabilization of these indicators of product, recovery of flavor and aroma lost during processing (particularly during pasteurization), enhancing natural taste and aroma, giving a pronounced sensory indicators tasteless drinks (alcoholic and non-carbonated soft drinks, mineral water); disposal of beverage unpleasant to the consumer tastes, such as aspartame in diet drinks.

In a large assortment of flavors for soft drinks production we can distinguish four main groups: citrus, berry, tropical and others, including the fancy flavors and spices. The undisputed leaders among the flavors are citrus: lemon, lime, orange, tangerine and grapefruit. Flavorings for soft drinks produced in the form of liquids and powders that must be dissolved in the water.

The flavor is a mixture of individual components, including natural aromatics (aldehydes, acetone, ketones, acids, alcohols and other compounds). It is not that other, as essential oils are not soluble in water. Therefore, liquid flavorings, depending on the methods of obtaining easy to use forms of oils are divided into solutions and emulsions. The solutions obtained by deletion or modification of insoluble substances, and then distribute the oil in a food acceptable solvent. The quality and durability of flavor to a large extent are determined by the solvent.

The solvent used is ethanol, isopropyl alcohol, propylene glycol. When using propylene glycol increases the stability and quality of the flavors, 2 to 2.5 times increased shelf life, by reducing volatility reduces the consumption of fragrant substances. The greatest application in the manufacture of soft drinks got the flavorings in the form of emulsions, which combine color, taste and aroma.

Emulsion is a system consisting of one or more liquids (oil, water) dispersed in another liquid medium in the form of fine particles whose size must be from 1 to 2 µm (with larger particles of the emulsion may delaminate When choosing the flavor must be considered the beverage's characteristics (density, acidity). The name of the flavoring is only partially characterizes its aroma, so the smell is usually evaluated by " sniff", and the flavor by tasting flavored sugar syrup. The flavorings in the production of alcoholic and non-alcoholic beverages, not complicates the process. The fragrances in small doses (0.05 to 0.2 %) are introduced together with sugar syrup. After the introduction of flavoring the drink should be mixed thoroughly.

 

LABORATORY WORK № 7

 

Control questions

1. Why extraction by b-Carotinum from carrots is carried out by a tetrachlormethane, but not water?

2. What potassium hypermanganate solution decolorization observations at interaction by b-Carotinum testify to?

3. On the basis of the made experiment draw a conclusion on the relation of dyes to change рН solution.

4. Why it is impossible to dissolve natural dyestuffs in hard water?

5. What caused a volatility of terpenes with steam?

6. What structural component of terpenes provides potassium hypermanganate solution change? Write the reaction equation on the example of a limonene.

7. Write the equations of reactions of the corresponding reactions of receiving flavors.

8. What role is carried out by sulfuric acid in the given reactions?

 

LABORATORY WORK № 8

Food emulsifiers, foamers and stabilizers of foam represent the organic compounds having bathotonic properties. Their molecules have a difilnoyestroyeniye, that is contain hydrophylic and hydrophobic atomic groups. On the phase boundary difilny molecules are guided energetically in the most favorable way: hydrophylic groups - towards polar (usually water) phase, hydrophobic - towards non-polar (gas or oil) phases. Thus, the interfacial boundary layer thanks to which the interfacial tension decreases and becomes possible is formed or formation of emulsions is facilitated.

Experimental technique. Work course. In 5 test tubes to bring on 20 drops, in the 1st - distilled water, in the 2nd - biles, in the 3rd - emulsifier (lecithines, glycerin air, polysorbates, etc.), in the 4th - 1% soap solution, in the 5th - 10% solution of sodium carbonate. To flow 2 drops of vegetable oil in all test tubes and to shake up intensively. In all test tubes the spontaneous emulsion is formed. To trace the speed of its stratification in different test tubes, in the protocol to note and explain the revealed distinctions.

Observations:

Conclusions:

 

Experience No. 2. Detection of hydroperoxide compounds in oils and fats

At storage food fats, oils, and also fat-containing products are exposed to oxidation by molecular oxygen with formation of unsaturated hydroperoxide compounds, and then products of their disintegration (aldehydes, ketones, acids).

Oxidation rate of aliphatic and acid components of lipids significantly increases with increase in their nonsaturation: oleinic acid is oxidized by 100 times quicker, than stearin and at 10-12 times more slowly, than linoleic.

As criteria of oxidation level of food products two indexes - peroxide and acid numbers use. Hydroperoxide compounds find on potassium iodite oxidizing reaction to an iodine.

Experimental technique. Bring 3-5 drops of sunflower-seed, peach-kernel, piririma or soybean oil in several test tubes, then add to everyone on 10 drops of mix of an ice acetic acid in chloroform (2: 1) and 5 of drops 2% of an aqueous solution of an iodide of a potassium. Stir up 1-2 min. Then add 1-2 drops of 0, 5% of solution of Amylum which gets blue coloring at interaction with an iodine. Note intensity of coloring in each test tube.

Observations:

Conclusions:

 

Experience No. 2. Way of preparation of gelatin

Gelatin is a studneobrazovatel of an animal origin. Receive gelatin from the raw materials containing a collagen or an ossein (skins, sinews, cartilages and bones of animals). Commodity forms of gelatin - granules or the thinnest transparent plates. In cold water and weak acids gelatin bulks up, absorbing water in the quantity by 10 - 15 times exceeding its characteristic weight. Gelatin is easily dissolved in hot water, forming jelly when cooling. Studneobrazuyushchy ability of gelatin in 5... 8 times are weaker than an agar and pectin.

Way of preparation of gelatin:

a) Granulouse gelatin - the tablespoon of gelatin is filled in with a glass of cold boiled water, maintained 40-60 minutes for swelling, then heated, without bringing to boiling, at the continuous stirring. After gelatin disolution solution is filtered, add to it 2-3 glasses of broth or syrup and cooled.

b) b) Gelatin plates - 2 plates to wet in cold water for 5 minutes. It is necessary to put them not everything at once, and separately, at first to drown one, then another from above. Then to wring out and put on a water bath. To stir slowly before the complete disolution. Then connect the received gelatin solution to other products, following the recipe of the prepared dish. When swelling gelatin increases in weight by 6-7 times. For receiving qualitative jelly, it is necessary to keep a proportion:

- 20 g of gelatin on 1 liter of liquid – we receive " shivering" jelly.

- 40-60 g of gelatin on 1 liter of liquid – we receive jelly which can be knifed.

Observations:

Conclusions:

Experience No. 3. Preparation of solution of xanthane gum Xanthane gum widely apply as an istabilizator thickener by production bakery and confectionery, fruit jelly, jams, jelly, sauces, juice and drinks. Xanthane gum well disperse s and bulks up in cold and hot water with formation of viscid colloidal solutions. Ксантановя gum well a rastvorima in the presence of sodium chloride and sugar.

Way of preparation: 0, 01 g of xanthane gum bring when hashing in a glass from 10 ml of cold water, then warm up solution on a water bath.

Observations:

Conclusions:

Control questions:

1. Whether it is possible to judge by intensity of coloring of solution about oxidation level of the studied exemplars of oils?

2. Primary oxidates of unsaturated compounds are a-hydroperoxide compounds the zhirnokislotnykh of components of oils. Write the equations of reactions of detection of a - hydroperoxide compounds on the example of oxidation of oleinic acid.

3. Compare gel-forming ability of gelatin and xanthane gum.

Questions for self-preparation:

1. A total characteristic of the substances promoting increase in periods of validity of products.

2. Preservatives, total characteristic

3. Antioxidants and protective gases, total characteristic.

4. Sealant, total characteristic.

5. Moisture-holding agents, total characteristic.

6. The anti-cakeing agents, a total characteristic.

7. Film-formers, total characteristic.

8. Indexes of quality, defining a food products period of validity.

9. Characteristic of an index " activity of water".

10. Physical methods of use of preservative.

11. Biological methods of use of preservative.

12. Chemical methods of use of preservative.

13. Lyaystner's theories – a range of application.

14. Preservatives, application.

15. Necessary requirements when developing a compounding of an importation

preservative.

16. Antioxidants, application.

17. Concept of a synergy of use of mix of antioxidants.

18. Criteria of oxidation level of food products.

19. Application of moisture-holding agents.

20. Application of the anti-cakeing agents.

 

LABORATORY WORK № 9

 

LABORATORY WORK № 10

 

METHODICAL INSTRUCTIONS

to perform laboratory classes

in discipline «Food and Biologically Active Additives »

Shymkent 2016

 

 

MINISTRY OF EDUCATION AND SCIENCE OF THE REPUBLIC

OF KAZAKHSTAN

M.AUEZOV SOUTH KAZAKHSTAN STATE UNIVERSITY

 

Chair " Technology of food productions"

 

 

Kanseitova E.

 

 

METHODICAL INSTRUCTIONS

to perform laboratory classes

in discipline «Food and Biologically Active Additives »

for the students of 3^rd course of specialty 050727 - Technology of food products

The form of training: full-time

 

 

Shymkent 2016

UDK

 

Authors: Kanseitova E.

Methodical instructions to perform laboratory classes in discipline « Food and Biologically Active Additives » are intended for the students of specialty 050727 «Technology of food products». - Shymkent: SKSU, 2013.

 

Methodical instructions are composed according to syllabus and standard program of discipline

«Food and Biologically Active Additives » and include all information needed on carrying out of practicum course subjects.

Methodical instructions are developed for the students of specialty 050727 «Technology of food products»

 

Reviewers: Urazbayeva K.A., the Candidate of Chemical Science, associated professor

Chair " Technology of food productions", SKSU

Zarpullayev Sh.N., Doctor of agricultural sciences, professor. Chief scientific collaborator of South-West scientific research institute of cattle breeding and plant growing.

 

Discussed and approved for publication at the chair “Technology of food productions” meeting (Minutes № __«__» _. 2016) and by theFaculty of Light and Food industry methodical Board (Minutes № _ «__» _. 2016)

Recommended by session of Methodical council of M. Auezov South Kazakhstan State University (№ «___» ______2016)

 

© M. Auezov South Kazakhstan State University, 2016

Responsible for publication are

 

 

CONTENT

 

Introduction

 

Laboratory work№1. Calculation of the compounding, preparation and analysis natural food dye (caramel colour) E 150 AND

Laboratory work№2. Studying of technology of sugar dye preparation. Methods of assessment quality

Laboratory work№3. Calculation of the formulation and preparation of protein cream with food additives usage

Laboratory work№4. Determination of vitamin c content in beverages as a biologically active additives

Laboratory work№5. Determination of benzoic acid

Laboratory work№6. The calculation of the formulation and preparation of non-alcoholic beverage with the use of food additives

Laboratory work№7. Studying of technological properties of dyes and fragrances

Laboratory work№8. Studying of the main processing behavior of emulsifiers, geleobrazovatel, thickeners definition of their quality and ways of introduction to food

Laboratory work№9. Studying of the main processing behavior of preservatives, preparation of solution of the given concentration

Laboratory work№10. Reactions of detection of vitamins in food products

 

 

 

Introduction

 

 

In Kazakhstan, the quality problems and all the issues related to the establishment of the national quality management system, now become extremely relevant. Economic recovery in Kazakhstan is impossible without the creation of conditions to ensure high quality and safety of domestic products, increase their competitiveness, protection of the rights of consumers in the domestic and global markets.

Nutritional supplements - natural, identical to natural and synthetic substances intentionally introduced into food raw materials, semi-finished or finished products for the purpose of maintaining or impart desired properties. The history of the use of food additives has several millennia (acetic acid, salt, etc.). However, only the twentieth century, especially in its second half, they started to pay attention and they have taken a stable position, and widely used in the food industry as the most important food ingredients. Widespread food additives required for their classification, hygienic, technology development of production and application.

Methodical instructions include 10 laboratory works under which students on the basis of a comprehensive assessment of products give opinion on their compliance with the standards

Every laboratory work is formatted in view report with shortly description of theoretical information, work sequence, results of experiment and conclusion.

LABORATORY WORK № 1

1234Следующая ⇒

Поделиться: