| Popis: |
Vinski kamen je stranski produkt pri pridelavi vina. Glavna sestavina vinskega kamna je kalijev hidrogentartrat. Uporablja se lahko v prehrani, in sicer kot stabilizator, regulator pH, protimikrobno sredstvo, pomožno tehnološko sredstvo in kot gostilo v različnih produktih. V okviru naloge smo želeli razviti učinkovit postopek prekristalizacije vinskega kamna, s pomočjo katerega bi pridobili čim večje količine čistega kalijevega hidrogentartata. Prav tako smo prekristaliziran kalijev hidrogentartrat želeli uporabiti za izdelavo sredstva za vzhajanje, ki bi bilo primerljivo s komercialno dostopnimi sredstvi za vzhajanje. Sestavo vinskega kamna smo določali s pomočjo atomske absorpcijske spektrometrije, delež kalijevega hidrogentartrata v vinskem kamnu pa s titracijo z NaOH. Merili smo volumen in hitrost izhajanja ogljikovega dioksida iz sredstev za vzhajanje, sestavljenih iz različnih razmerij kalijevega hidrogentartrata in natrijevega hidrogenkarbonata v primerjavi z dvema komercialnima sredstvoma za vzhajanje proizvajalca Gorimpex (Pecin in Pecilni prašek z vinskim kamnom). S sredstvi za vzhajanje različne sestave smo spekli biskvite in kruh ter jih senzorično ocenili. Najboljše senzorične ocene so dosegali vzorci biskvitov, pri katerih smo uporabili komercialni sredstvi za vzhajanje in v našem laboratoriju pripravljeno sredstvo za vzhajanje, kjer sta bila kalijev hidrogentartrat in natrijev hidrogenkarbonat v masnem razmerju 2:1. Izmerili smo tudi specifični volumen ter barvo skorje in sredice različnih biskvitov in kruhov. The cream of tartar or wine stone is formed as by-product during wine production. It consists mainly of potassium hydrogen tartrate. It is used in the diet, namely as a stabilizer, a pH regulator, an antimicrobial agent, an auxiliary technological and as a thickening agent in various products. Our goal was to determine efficient procedure for the recrystallization of tartar and to obtain the highest yield of pure potassium hydrogen tartrate (»wine diamonds«). Next, we wanted to use recrystallized cream of tartar for preparation of baking agents that are comparable to commercially available baking agents. The composition of “wine diamonds” and the percentage of potassium hydrogen tartrate in the ”wine diamonds” was determined by atomic absorption spectrometry (AAS) and by titration with NaOH. We measured the volume and rate of carbon dioxide release from bakery products composed of different proportions of potassium hydrogen tartrate and sodium hydrogen carbonate compared to two commercial baking agents - Pecin (Gorimpex) and Baking powder with cream of tartar (Gorimpex). Baking agents of different composition were used to bake cakes and performed sensory evaluation. The best quality cakes were prepared by using commercial baking agents and baking agent prepared in our laboratory consisting of potassium hydrogen tartrate and sodium hydrogen carbonate in mass ratio 2:1. We also measured specific volume and colour of crumb and crust of different cakes and breads. |
