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Prezentare Sirop de Visine

Prezentare Sirop de Visine

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Published by: devilD7 on Jun 26, 2011
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07/23/2013

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PROIECT
TEHNOLOGIA OBTINERII SIROPURILOR DE VISINE
ARGUMENT
Siropurilede fructefacadevarateminunipentruorganism. Au efecttonic, echilibreazasistemulimunitarsiprevineinfectiilerespiratorii. Pentruo eficientasporitase recomandasautilizati siropurileobtinuteprinpresarela rece,cucontinutscazutde zaharsineprelucratetermic.PelangavitamineleC, E, B, sodiusicantitatimicide magneziu, visinilecontinpotasiu, mineral esentia pentrutransmitereaimpulsurilornervoase.Siropulesteobtinutdin fructeproaspetesizaharulpurdin punctde vederemicrobiologic corespunzatorcuSTAS. Suntproduseleconcentrate din fructecu zahar.Celemaiapreciatesorturide siropurisuntceleobtinutedin fructearomate: zmeura, fragi, portocale,lamaie, caise, etc. Siropuriledin fructese pregtescdin zeamafructelorstoarse. Siropurilelimpezii  frumoscoloratese obindaczeamaestefiltratiamestecatcu sarede lieînaintede a fipusla fiert. Siropurilede fructecare au peste70% zaharse autoconserva. Elese pastreazala rece, se consumadiluatecu sifonsaucu apaminerala. Siropulde visineesteun produsobtinutdin sucde visinecu un adaosde zaharsiacid citric. In plus in compozitiachimicaa acestorfructese evidentiazaflavonoizii, care previnbolileneuro-degenerative.Siropulde visinese recomandaca adjuvant in afectiuniale cailorrenalesiurinare, precumuretrite, nephrite, litiazerenale. Administratca ataresaudiluatcu apa, scadefebrasise poateutilizaintratamentulgripeisireumatismului, darare siproprietatiantidepresiveremineralizantesitonifiante.
 
M
 ATERII PRI
M
E
Visine -Viinelefacparte din categoriafructelorcu densitatecaloricmic.Visinelesunto sursabogatadevitamine-PP, A, C, E, B1, B2, carotenetc. -zaharurisiminerale: potasiu, fier, fosfor, calciu(2%),carbohidrati(4%) magneziu, cuprusizinc sifibrealimentare.Apa-Apapotabilestedefinitca fiindaceaapcare prezintcaracteristicipropriiconsumuluiicare princonsumulsunu prezintpericolpentrusntateaconsumatorului. Apafolositînproceseletehnologicealeindustrieialimentare, trebuiescorespundunorcaracteristicicare sasigurecalitatecorespunztoareaproduseloralimentare, sfie potabilisaibcaracteristiciorganolepticecorespunztoareZahar-
Zaharulesteo substantade semisintezacare se obtine, in principal, din sfeclade zaharsautrestiedezahar. Sfeclade zaharcontinepeste50 de nutrienti, in timpcezaharulnumaiunul: zaharoza. Prinrafinare, el isipierdeenzimelesicelelaltesubstantenutritive atatde necesarevietii.
M
 ATERIALELE DE A
M
BALARE SI A
M
BALAJE
STI
CLA -
S
ticlaesteun material plastic anorganicmultutilizatpentruconfectionareadeambalajedestinateproduseloralimentarelichidesipastoase.
I
n tabelulde mai jossunprezentateprincipaleleproprietatifizicesi chimiceale sticlei, avantajelesi dezavantajeleutilizariisale ca materialpentruconfectionareaambalajelorfolositein industriaalimentarasiutilizarilein industriaalimentara.Ambalareaconservelorde legume se face înrecipientemetalicesaudin sticl, de capacitidiferitecuprinseîntre0,420 -5 litri. Ambalajeletrebuiescorespundcondiiilorde calitateimpusede standardeleînvigoare.
 
V
isineSpalareSortareDivizarePresareSucBrutPreparareSiropFierbereSiropConcentratDozareCapsulareDepozitareZaharAcid(citric sautartric)SucConcentratButeliideSticlaDesulfitareSpalareButelii

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