Kokybės vadybos sistemos pritaikymas išrūgų vyno gėrimo kūrimui

Valuntaitė, Brigita

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Kokybės vadybos sistemos pritaikymas išrūgų vyno gėrimo kūrimui

Valuntaitė, Brigita

URI: http://dspace.kaunokolegija.lt//handle/123456789/764

Data: 2018-06

Santrauka:

Baigiamojo darbo tikslas pritaikyti kokybės vadybos sistemą išrūgų vyno gėrimo gamyboje. Darbo objektas varškės ir išrūgų vyno gėrimo gamybos cechai. Išanalizavus literatūrą ir mokslinius straipsnius sužinota, kad išrūgos naudingos žmogaus organizmui bei gali būti naudojamos gėrimų gamyboje. Numatytas išrūgų vyno gėrimas susideda iš išrūgų, vandens, cukraus ir vyno mielių. Išanalizuota varškės ir išrūgų vyno gėrimo srauto diagrama. Parengta RVASVT analizė bei nustatyti svarbiausi rizikos veiksniai. Numatyta varškės ir išrūgų vyno gėrimo gamybos ceche žaliavų, procesų, produktų ir aplinkos kontrolė. Parinkta naudojama įranga ir apskaičiuotas cecho plotas. Atliktas finansinis-ekonominis išrūgų vyno gėrimo gamybos įvertinimas. Atliktas tyrimas dėl vyno mielių reikšmės išrūgų vyno gėrimo savybėms, nustatyta, kad skirtingos vyno mielės turi įtakos vyno gėrimo juslinėms ir cheminėms savybėms

Description:

Brigita Valuntaitė. Application of Quality Management System for the Development of Whey Wine Drink. The final paper. Scientific advisor: assist. prof. dr. Ernesta Trečiokienė; Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas, 2018. The purpose of the paper: to apply the quality management system for the production of whey wine drink. The object of the paper: production department of curd and whey wine drink. The structure of the paper. Introduction, theoretical part, safe planning and realization of curd and whey wine drink production, financial and economic evaluation of whey wine drink, conclusions / recommendations and suggestions, literature and other sources of information, supplements. The results of the paper. Whey can be beneficial to the human body, it can be used in the production of beverages with various juices, vitamins, different types of yeast and other various additives also. Submitted whey wine drink consists of whey (milk and lactic acid leaven), water, sugar and wine yeast. The flow chart of the production of curd and whey wine drink was analyzed: receiving and storage of raw materials, milk separation (34 – 40 °C), pasteurization (78 ± 2 °C), culturing (26 – 32 °C), clarification of whey (up to 95 ° C , ~50 min), preparation of whey wine drink, fermentation (13 – 26 °C, 4 weeks), gestation (8 to 25 °C, 2 weeks) and storage (8 – 25 °C). The CCP 1B and 1C were indentidied in receiving of milk, CCP 2B – milk pasteurization and CCP 1F – whey wine drink bottling. The raw materials, processes, products and environment of curd and whey wine drink production are controlled: thirteen factors are determined at the time of milk receiving. Three factors have to be checked during pasteurization. In the case of whey wine drink, five factors have to be determined. Used equipment: pasteurizer OKL, culturing reservoir Serap 1500, whey boiler Serap 1000, vacuum bottling machine EnolMatic, the electric filter Mini Jet, the fermentation capacity AISI 304. Calculated production department area – 438,22 m2. Financial-economic evaluation of the production of whey wine drink: a prime cost of whey wine is 2.25 EUR / for 1 liter. The research of the importance of wine yeast for characteristics of whey wine drink was carried out. It was found that different wine yeasts have an impact on the characteristics for whey wine drink. The highest acidity was found with yeast Wild & pure F3 Erbslöh, the highest alcoholic strength of wine with Oenoferm® Freddo yeast. The biggest color intensity was found in wine with – LittoLevure CHA Erbslöh. The results of the sensory analysis showed that consumers liked the wine and wine drink with yeast of Wild & pure F3 Erbslöh because of the sweetness and pleasant smell. The volume of the paper. The paper includes 71 pages, 15 tables, 7 illustrations, 66 literature sources and 4 appendixes. Keywords: curd, whey wine drink, wine yeast, alcohol content.

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