SU938151A1 - Method of determination of cocoa powder in drinks - Google Patents

Description

one

The invention relates to methods intended for analyzing the quality of catering products, and can be used in food laboratories to quickly and accurately determine the completeness of investing cocoa powder in beverages, which fully characterizes the quality of cocoa drinks.

The known method for determining the copyright of cocoa powder in beverages containing sugar and milk does not provide for the determination of the completeness of the inclusion of cocoa cocoa powder in them.

The purpose of the invention is to increase the point of determination.

The pschl-avpenna goal is achieved by the fact that, according to the method for determining the amount of cocoa powder in beverages containing sugar and milk, the product is centrifuged, followed by eco-fat and protein deposition, and the optical density of the solution is measured. visible area

at a wavelength of 43O-45O nm or in the ultraviolet region of the spectrum at a wavelength of nm, and with a decrease in the amount of cocoa powder in our samples with a measured optical density according to the calibration curve of the cocoa powder.

FIG. 1 shows a calibration graph and analysis in the visible region of the spectrum; in fig. 2 - the same in the uttratraviolet region of the spectrum.

The method is carried out using the following procedure.

A sample of cocoa drink containing sugar and milk is cooled to room temperature, carefully moved. Pechenos t in a centrifuge tube and centrifuged at 1OOv-2OOO / miv for 5-7 min in a laboratory centrifuge. Then a layer of fat is removed from the surface and a pipette is taken of 5 mp de trifuatat over the sediment. In a separating -bbpOHicy with a capacity of m, 10 ml of water, 5 ml of centrifugate, 1O ml of hexane or petroleum ether and iO ml of a 30% aqueous solution of tichloroacetic acid are introduced. The mixture was vigorously shaken for 1015 seconds. After settling for 1O min, the lower (aqueous) layer is pink (filtered through a double paper filter into a dry tube. For the analysis in the visible spectral range, the optical density D of the resulting pink filtrate is measured at a wavelength of 430-45 O nm (blue light filter FEC-M or FEC-56 or FEC-56-M photoelectric colorimeter; 1 cm cuvette; The filtrate of the blank experiment is placed in comparison cuvettes. The blank experiment is carried out as follows. Mix 5 O ml of water and 5 O ml of milk and pacTBCpsnoT in the mixture South of sugar. 5 m are added to the separatory funnel l of this mixture, 10 ml of water, 10 ml of hexane or petroleum ether and 10 ml of ZO% trichloroacetic acid. The mixture is shaken, settled, and 4 as described above. The filtrate is placed in a comparison cell of a photoelectric hydrometer with a second meter. Calibration graph is constructed as follows. For the same sample as the beverage in question, it is prepared with cocoa drinks, from 1 to 6 g cocoa powder, respectively, in 200 ml of drink. Each such beverage is analyzed according to the above procedure and the optical density D is determined. A calibration graph is plotted, plotting the number of cocoa powder on the abscissa axis, and the value of the optical density on the axis of the ointment. For analysis in the ultraviolet region. Spectrum 2 ml of pink 4ytrate, obtained by npoie filtration of the lower (water) layer of separating pigment, is diluted with water to a volume of .50 ml in a volumetric flask and the optical density D of the solution is measured at 270–280 nm at a spectrophotometer SF-4A Osh SF-16, or Syekord VIZ; cuvette 1 cm, in a cu vette compare - a solution of the filtrate of the blank: 2 ml of the filtrate are made up to 50 ml in a volumetric flask. The amount of cocoa powder in the beverage is determined by the potassium calibration curve. The graph is constructed similarly as above, but the pink fvstrat of the drink and the filtrate of the blank experiment are diluted in volumetric flasks in correlation of 2 ml of vial with 5 O ml of solution. The optical density is determined;) the resulting aqueous solutions at a wavelength of 270-28 O nm and a graph of the dependence of the bird density on the amount of cocoa powder is plotted. For the analysis, 20 O ml of cocoa drink with sugar and milk, prepared according to a standard recipe, is obtained. The beverage is brought to room temperature and mixed thoroughly with a glass rod. The mixture is transferred to a 10 ml centrifuge tube and centrifuged for 5 minutes at 10,000 rpm in a laboratory centrifuge. Then, a layer of fat is removed from the surface of the plant with a glass rod and a 5 ml centrifugate is collected by pipette. In a separating funnel with a capacity of 15O ml, add 10 ml of distressive water, 5 ml of centrifugate, 10 ml of hexane and 10 ml of ZO% trichloroacetic acid. The funnel is closed with a small iron and shaken energetically throughout the US. After 10 minutes of settling, the lower (aqueous) layer of pink color is filtered through a double paper filter into a dry tube. The pink filtrate is analyzed in the visible or ultraviolet regions of the spectrum. Analysis of fstrasht in the visible region of the spectrum. The pink filtrate is transferred to a 1 cm FEC-56-M photocell and an optical signal is measured, and with a No. 4 optical filter (transmission area of 43 O-45 Ohm), B comparison cells mark the single filtrate of a single image. Measurement result; D o, 256; The amount of cocoa powders in a preprocessing process is determined from a calibration graph. Implementation of idle experience. In a flask, 50 ml of distilled water, 5 O ml of milk are mixed and 10 g of sugar is dissolved in the mixture. To a 150 ml separatory funnel, add 5 ml of this mixture, 10 ml of distilled Vbdy, 10 ml of hexane and 10 ml of 30% trichloro acid. Soda | The funnel jars are shaken vigorously for 10 seconds and, after settling, they are filtered through a double paper sample into a dry sample. The filtrate is placed in a cell equivalent FEK-56-M. . Construction of the calibration schedule. In six dry flasks with a capacity of 500 ml of BHOCSIT, weighed amounts of cocoa powder, taken at the same scale, g: in the first flask - 1 | the second - 2, the third - 3, on the fourth, 4, the fifth - 5, the sixth century. Then, in each flask, 200m of cocoa beverage with sugar and milk is prepared according to a standard recipe and the resulting beverages are analyzed as described above. According lupuchenholm optical measurement results. density (table) build a calibration graph (Fig. 1). The result of the analysis will explore the drink. Measured with the D density “D,“ O, 256. According to the calibration graph (Fig. 1), this corresponds to a content of 2.91 g of cocoa powder in 2OO ml of naphtha, which corresponds to the standard p туре ptura} off aeeshe O, O9 g. The analysis of fluorescent in the ultraviolet spectrum. 2 ml of a pink filtrate 2S is brought up with volume of water to a volume of 5 O ml in a volumetric flask. In the same lpsporofk dilute the filhlret idle experience. The optical density of the Psnuch solution was measured for a spectroso photo system at a wavelength of {275 nm {K1 rapaca cuvette 1 cm), and in the case of Yuofeff, a solution of the idle spat filtrate. Result iamerenn: D Oh, 5OO. The ccc quality of the cocoa powder in a drink is determined by a cap-and-drop chart (Fig. 2). Build a calibration graph. Pipette 2 ml of filtrates. Past casual drinks prepared from precise quantities of cocoa powder; and bring the volume of diagonal water to BO ml in six volumetric flasks. The optical density of these solutions on the SF-16 on a 275 nm bus was measured against the filter blank solution as described above. According to the obtained results of measurements of D (table), a KalnbOEOF graph is constructed (4EEg, 2). The result of the analysis of the beverage. Measured optical density D at 0.50 °. According to the gauge graph (Fig. 2), this corresponds to co. 5,88 g of cocoa powder held in 2OO ml of tincture, which corresponds to the standard recipe; displacement - 0.12 g. Thus, the proposed method allows you to quickly determine the amount of cocoa powder in beverages, quickly and with minimal effort.

Claims (1)

Invention Formula Determining the amount of cocoa cocoa in beverages, soderisapsh sugar and milk, characterized by; that, in order to increase accuracy, about centrifuppuccinate product, followed by extraction of fats and precipitation of proteins, and measuring gas flow density. solution in a region of mine with a larger wavelength of 430–450 nm. In the ultraviolet region of the spectrum, PRV 7 & 5S No. L3SKe is 27 ° -28O m, and the oredegey of the cocoa powder in beverages is taken into account in terms of the measured optical density from: the alibroic dependence of the cocoa powder on the amount of cocoa juice. and / 4 0.20 and 1 Sources of information taken in the jtpu examination I. Razeeva V. A. and Aleinikova L. M. On the color of cocoa products. - Bread-making and confectionary industry, 1974 ,. №6, with. 25 a 16 0.12 g 5 5 f 1 Powder iakao ko. 200 m drink, g AT 0.6 flJ 0.2 / g 5 f Iacao powder for 2oone drink, l FIG. 2 6