Maisto saugos ir kokybės plano sudarymas proteininių keksiukų miltų mišinio gamybai

Aleksandravičiūtė, Ieva

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Maisto saugos ir kokybės plano sudarymas proteininių keksiukų miltų mišinio gamybai

Aleksandravičiūtė, Ieva

URI: http://dspace.kaunokolegija.lt//handle/123456789/624

Data: 2018-06

Santrauka:

Baigiamajame darbe pateiktas maisto saugos ir kokybės planas proteininių keksiukų miltų mišinio kokybei ir saugai užtikrinti, analizuojama literatūra ir moksliniai straipsniai apie saldiklius bei žaliavas, pateikiami žaliavų skaičiavimai, aprašoma proteininių keksiukų miltų mišinio gamybos technologija. Parengtas RVASVT planas, būtinosios programos, būtinosios veiklos programos proteininių keksiukų miltų mišinio gamybai bei atlikti finansiniai-ekonominiai skaičiavimai

Description:

Ieva Aleksandravičiūtė. Preparation of Food Safety and Quality Plan for Flour Mix Production of Protein Cupcakes. The final paper. Scientific advisor: Inga Pupelienė; Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas, 2018. The purpose of the paper: to preparate food safety and quality plan the document for flour mix production of protein cupcakes The object of the paper: Flour mix production of protein cupcakes production. The structure of the paper. Basic parts: introduction, theoretical part, safe food products and production planning and realization, financial-ekonomic project rating, conclusions. The results of the paper: Literature and scientific analysis revealed that arficial sweeteners damage the human‘s body if they are used to much. So, people who are doing sports and have diabetes, need to look for better alternatives. The results of sensory test show that people who are not used to sweet products, chose better alternative – inulin. The documents of raw materials and materials, help to control product safety and quality. Legislation helps to determine biological, chemical and physical index: mycotoxins, metals, humidity, fats, proteins, ashes and other indicator quantities. A technological process diagram was made for HACCP and this helped to indentify imporant ctitical control points – 1F (revise X-ray detector). Each package was checked for magnetic and nonmagnetic metals, plastic, metal, iron, steel and pieces of rubber. The company plan was created by considering the raw materials, devices, packaging and disinfectant areas. Total area of the company is 213 m2. The polution zones were estimated: low – there is no product (administrative, staff room), medium – product is, but he has no danger (raw materials, finished product storage), high risk zone – product is open (production apartmen). Company has raw material control, checking documents and sends samples to accredited laboratories. The control of raw material and production storage was created (temperature and air humidity were measured). Financial-economic calculations are presented: main raw materials and materials; price for one kilogram is 12,40 Eur. Direct wage and social insurance 0,36 Eur, indirect costs 2,25 Eur. Total product price is 15,01 Eur for one kilogram flour mix of protein cupcakes. The volume of the paper. The paper includes 44 pages, 23 tables, 2 illustrations, 62 literature sources and 4 appendixes. Keywords: sweeteners, inulin, protein, cupcakes, flour.

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