Food concentrate technologies "together with the drawin

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CONTENT
INTRODUCTION 3
1. OUTPUT 9
2. REQUIREMENTS OF REGULATORY DOCUMENTS FOR THE QUALITY OF RAW MATERIALS 12
3. COMPARATIVE CHARACTERISTICS OF NATURAL ROASTED COFFEE PRODUCTION METHODS 14
4. SELECTION AND JUSTIFICATION OF THE PARAMETERS OF THE TECHNOLOGICAL PRODUCTION PROCESS OF THE SPECIFIC TYPE OF PRODUCTS 19
5. RATIONALE OF THE CHOICE OF THE EQUIPMENT AND TECHNOLOGICAL SCHEME 22
6. DESCRIPTION OF THE TECHNOLOGICAL PROCESS OF NATURAL Roasted Coffee Production 25
7. CALCULATION OF THE RATE OF COST OF RAW MATERIALS FOR PRODUCTION OF 1 T NATURAL ROASTED COFFEE 27
CONCLUSIONS 28
REFERENCES 30

Additional information

The relevance of the topic is due to the fact that the economic importance of the confectionery industry is determined by the importance of the food industry as a whole - one of the largest industries, the efficiency of which determines the level of prices for food products. The confectionery industry ranks fourth among the food industries (followed by baking, dairy and fishing). it accounts for 10% of the employment of the entire food industry. Productivity growth in the confectionery industry will contribute to productivity growth of the entire food industry and, consequently, to the level of economic development of the country and the standard of living of the population. [2]
 Food concentrates are products that have undergone initial and culinary treatment with subsequent drying. These mostly multicomponent mixtures have several advantages over other foods. Using them, it is possible to prepare food quickly and with minimal labor costs. In their composition, at low volume and weight, many nutrients are concentrated, which are more fully absorbed by the human body.
 Food Concentrates - Dry food kits prepared for consumption after short-term heat treatment. Food concentrates are made from high quality raw materials and contain all the necessary ingredients to ensure the nutritional and taste properties of the resulting dishes according to their layout, have high nutritional value. The range of food concentrates includes a variety of first, second and third courses, dietary dishes, milk and cereal mixes for baby food, etc. The table shows the chemical composition and caloric content of some food concentrates. Food concentrates can be in the form of briquettes, sealed in packages, jars, etc., which usually indicate the composition of food concentrates, shelf life and method of preparation. Due to the low moisture content, food concentrates are resistant to storage- yes, legume soups can be stored for up to 12 months, cereals (10% fat) - up to 6 months. Most often, spoilage is exposed to fat, which, when oxidized, impairs the taste of food concentrates. Production of food concentrates without fat or with a minimum amount of fat allows to extend their shelf life. During the sale of food concentrates it is necessary to control the terms of their storage, and in case of exceeding these terms, allow the sale only after conducting the appropriate analysis.
 Food concentrates are products that are ready for use or require little heat treatment. Their distinguishing features are low moisture content (from 4 to 12%), which promotes long-term storage of the product without reducing the quality, high concentration of nutrients and good absorption. 330-550 Kcal per 100 g of product. Concentrates are intended for cooking in derivatives (for example, on expeditions), but also at home.
 In recent years, the expansion of the range and increase the production of concentrates, the improvement of technology through the widespread introduction of sublimation drying, the use of new packaging materials. The nutritional value of concentrates is determined by the composition of raw materials, which may be significantly increased by the rational selection of products, the introduction of the formulation of concentrates, as well as technological processing, which allows to increase the absorption of concentrates. Raw materials, past cooking and drying are used to make them: boiled-dried cereals or legumes, dried vegetables and potatoes, pasta, various types of flour; from food of animal origin - dried meat, fish, egg powder and dairy products (whole milk skimmed or skimmed, whey powder, cuttings), providing a more complete composition of concentrates. In order to improve the taste and nutritional value of protein concentrates, salt, sugar, spices, citric acid, fruit and berry extracts and dried grapes, dried mushrooms or powder of dried mushrooms, tomato paste and others are introduced into the formulation of lunch concentrates.
 The main stages o

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