RU2004120604A - METHOD FOR DETERMINING FAT CONTENT IN A FLOUR CONFECTIONERY PRODUCT - Google Patents

METHOD FOR DETERMINING FAT CONTENT IN A FLOUR CONFECTIONERY PRODUCT Download PDF

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Publication number
RU2004120604A
RU2004120604A RU2004120604/13A RU2004120604A RU2004120604A RU 2004120604 A RU2004120604 A RU 2004120604A RU 2004120604/13 A RU2004120604/13 A RU 2004120604/13A RU 2004120604 A RU2004120604 A RU 2004120604A RU 2004120604 A RU2004120604 A RU 2004120604A
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RU
Russia
Prior art keywords
fat content
sample
confectionery product
flour confectionery
fat
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RU2004120604/13A
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Russian (ru)
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RU2270999C1 (en
Inventor
Анатолий Алексеевич Петрик (RU)
Анатолий Алексеевич Петрик
Сергей Михайлович Прудников (RU)
Сергей Михайлович Прудников
Валентин Павлович Турков (RU)
Валентин Павлович Турков
Николай Николаевич Корнен (RU)
Николай Николаевич Корнен
Наталь Сергеевна Кравчук (RU)
Наталья Сергеевна Кравчук
Аминат Борисовна Биболетова (RU)
Аминат Борисовна Биболетова
Теймураз Ервандович Джиоев (RU)
Теймураз Ервандович Джиоев
Борис Яковлевич Витюк (RU)
Борис Яковлевич Витюк
Ирина Александровна Гореликова (RU)
Ирина Александровна Гореликова
Original Assignee
Кубанский государственный технологический университет (RU)
Кубанский государственный технологический университет
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Application filed by Кубанский государственный технологический университет (RU), Кубанский государственный технологический университет filed Critical Кубанский государственный технологический университет (RU)
Priority to RU2004120604/13A priority Critical patent/RU2270999C1/en
Publication of RU2004120604A publication Critical patent/RU2004120604A/en
Application granted granted Critical
Publication of RU2270999C1 publication Critical patent/RU2270999C1/en

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  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Claims (1)

Способ определения содержания жира в мучном кондитерском изделии, включающий отбор пробы изделия, измельчение пробы и расчет содержания жира по формуле, отличающийся тем, что пробу измельчают при температуре 23°С±0,2°С, после измельчения навеску пробы объемом 25 см3 помещают в датчик сигналов ЯМР импульсного ЯМР-анализатора, измеряют амплитуду сигнала протонов жира (Аж), затем по градуировочному графику, соответствующему линейной зависимости Рж=0,00773Аж+0,0008, определяют количество жира в граммах, содержащееся в навеске пробы (Рпр.), а расчет содержания жира (Ж) в процентах осуществляют по формулеA method for determining the fat content in a flour confectionery product, including sampling the product, grinding the sample and calculating the fat content according to the formula, characterized in that the sample is ground at a temperature of 23 ° C ± 0.2 ° C, after grinding, a sample of 25 cm 3 is placed to the NMR signal sensor of a pulsed NMR analyzer, measure the signal amplitude of the fat protons (A W ), then the calibration graph corresponding to the linear relationship P W = 0.00773 Al + 0.0008 determines the amount of fat in grams contained in the sample (P etc. ), and the calculation fat content (W) in percent is carried out according to the formula
Figure 00000001
Figure 00000001
RU2004120604/13A 2004-07-05 2004-07-05 Method for determining fat content in farinaceous confectionery product RU2270999C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2004120604/13A RU2270999C1 (en) 2004-07-05 2004-07-05 Method for determining fat content in farinaceous confectionery product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2004120604/13A RU2270999C1 (en) 2004-07-05 2004-07-05 Method for determining fat content in farinaceous confectionery product

Publications (2)

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RU2004120604A true RU2004120604A (en) 2006-01-10
RU2270999C1 RU2270999C1 (en) 2006-02-27

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Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2506572C1 (en) * 2012-08-16 2014-02-10 Федеральное бюджетное учреждение науки Государственный научный центр прикладной микробиологии и биотехнологии (ФБУН ГНЦ ПМБ) Method to determine content of solid fat according to data of nmr-relaxation, direct method
RU2506573C1 (en) * 2012-08-16 2014-02-10 Федеральное бюджетное учреждение науки Государственный научный центр прикладной микробиологии и биотехнологии (ФБУН ГНЦ ПМБ) Method to determine content of solid fat according to data of nmr-relaxation

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Effective date: 20090706