Uporaba kontrolnih analitskih metod za zagotavljanje kakovosti čokoladnih polizdelkov

Pezdirec, Ana (avtor), Pogačnik, Lea (mentor)

Za ustrezno kakovost čokolade je poleg kontrole surovin in končnih izdelkov nujno potrebna tudi kontrola polizdelkov. Imenujemo jo procesna kontrola. Čokoladni polizdelek je kakovosten, če izpolnjuje predpisane zahteve glede vsebnosti določenih snovi in glede fizikalnih lastnosti. Zato smo se v okviru diplomskega dela odločili, da bomo s kontrolnimi analitskimi metodami v Gorenjkinih čokoladnih polizdelkih (čokoladna masa za jedilno čokolado, kakav kremna masa, mlečni obliv za sladoled in čokoladni obliv) določali masni delež maščob, saharoze in vode ter ovrednotili njihovo viskoznost. Vsebnost maščob smo določili z merjenjem lomnega količnika filtrata maščobe, ekstrahirane s topilom 1-bromnaftalenom. Vsebnost vode smo določili z metodo sušenja vzorca v sušilniku do konstantne mase. Vsebnost saharoze smo ovrednotili tako, da smo saharozo najprej ekstrahirali iz vzorca, nato pa smo s polarimetrom določili sučni kot raztopine vzorca pred inverzijo in po njej. Masni delež posamezne snovi v čokoladnem polizdelku smo izračunali s pomočjo formul. Za optimizacijo proizvodnje čokolade in njenih polizdelkov je zelo pomembno spremljanje reoloških parametrov, predvsem merjenje viskoznosti. V laboratoriju smo viskoznost vzorcev merili z rotacijskim viskozimetrom. Ugotavljali smo, ali so omenjeni parametri skladni s specifikacijami, ki jih predpisuje Plan kontrole tovarne Gorenjka. Ugotovili smo, da so si nekateri polizdelki med seboj podobni, vsi pa so ustrezali predpisani kakovosti.

• Jezik: Slovenski jezik
• Ključne besede: kakav, čokolada, čokoladni polizdelki, prelivi, kakovost, kontrolne analitske metode, vsebnost maščob, vsebnost saharoze, vsebnost vode, viskoznost
• Vrsta gradiva: Diplomsko delo/naloga
• Tipologija: 2.11 - Diplomsko delo
• Organizacija: BF - Biotehniška fakulteta
• Kraj izida: Ljubljana
• Založnik: [A. Pezdirec]
• Leto izida: 2021
• PID: 20.500.12556/RUL-129567
• UDK: 663.91:543.2/.9
• COBISS.SI-ID: 74881539
• Datum objave v RUL: 05.09.2021

PEZDIREC, Ana, 2021, Uporaba kontrolnih analitskih metod za zagotavljanje kakovosti čokoladnih polizdelkov [na spletu]. Diplomsko delo. Ljubljana : A. Pezdirec. [Dostopano 4 maj 2025]. Pridobljeno s: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=slv&id=129567

Sekundarni jezik

• Jezik: Angleški jezik
• Naslov: Use of control analytical methods to ensure the quality of chocolate intermediate products

Izvleček

In addition to the control of raw materials and finished products, the control of intermediate products is essential to ensure the quality of chocolate. This is called process control. A chocolate intermediate product is of high quality if it meets the prescribed requirements regarding the content of certain substances and physical properties. And for this reason, we have decided to determine the amount of fat, sucrose and water in Gorenjka's chocolate intermediate products (chocolate mass for fine bitter chocolate, cocoa cream mass, milk ice cream coating and chocolate coating) and evaluated their viscosity, using control analytical methods. The amount of fat was determined with measuring the refractive index of the fat extract, extracted with the solvent 1-bromonaphthalene. The amount of water was determined with drying samples until they reached a constant final mass. The amount of sucrose was determined with extracting the sucrose from the sample and then using a polarimeter to determine the angle of rotation of polarized light passing through the solution. The mass fraction of each substance in the chocolate intermediate product was calculated using suitable formulas. Rheological parameters are the most suitable for optimizing the production of chocolate and its intermediate products. The viscosity of the samples was measured with the rotary viscometer. We determined whether the mentioned parameters complied with the specifications, prescribed by the Gorenjka Process Control Plan. We found out that some intermediate products were similar to each other. All of them fullfiled the required quality values.

• Ključne besede: cocoa, chocolate, chocolate intermediate products, coatings, quality, control analytical methods, amount of fat, amount of sucrose, amount of water, viscosity