{"id":158090,"date":"2021-07-14T08:42:23","date_gmt":"2021-07-14T08:42:23","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/zasladite-najsladji-dan-u-godini-worldchocolateday\/"},"modified":"2023-03-23T07:59:19","modified_gmt":"2023-03-23T07:59:19","slug":"zasladite-najsladji-dan-u-godini-worldchocolateday","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/sr\/zasladite-najsladji-dan-u-godini-worldchocolateday\/","title":{"rendered":"Zasladite najsla\u0111i dan u godini #WorldChocolateDay"},"content":{"rendered":"\t\t
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Industriju \u010dokolade u velikoj meri obele\u017eava proizvodnja kakaa. Kakao je jedna od poljoprivrednih kultura, koja se mo\u017ee profitabilno gajiti samo u oblasti tropske klime. Klima za uzgoj kakaa mora biti topla, vla\u017ena tropska klima. Zemlji\u0161te mora biti vla\u017eno i rastresito, bogato kalijumom, kalcijumom, fosforom i gvo\u017e\u0111em. Najbolje uspeva na temperaturi od 25 do 32 \u00b0C i na nadmorskoj visini do 600 m.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Nakon berbe kakao zrna se prekrivaju listovima ili granama banane i ostavljaju na gomili 2-6 dana. Tako po\u010dinje fermentacija kakao zrna i traje 5-10 dana. Tokom fermentacije dolazi do anaerobne fermentacije i hidrolize pulpnog pektina.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Za to vreme pH padne oko 3,6 i temperatura raste (nastaje spontana fermentacija na temperaturi od 45-52\u00b0C<\/strong>). Fermentacija tako\u0111e proizvodi sirc\u0301etnu kiselinu, koja je klju\u010dna za uni\u0161tavanje i inaktivaciju klica u zrnu kakaoa.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Za prac\u0301enje temperature Hanna Instruments ima jednostavno re\u0161enjeHI148 vodootporni datalogger.<\/strong> <\/p>\n

Od skladi\u0161tenja do isporuke, va\u017eno je pratiti temperaturu va\u0161ih proizvoda kako biste bili sigurni da se \u010duvaju u optimalnim uslovima. Brzi za postavljanje, jednostavni za upotrebu, HI148 termolozi su idealni za prac\u0301enje temperature u aplikacijama kao \u0161to su prerada hrane, transport, muzeji i hortikultura.<\/p>\n

Udeo vode u sirovom zrnu kakaoa nakon fermentacije je 55-60%<\/strong>, a mora se smanjiti na 5-7%<\/strong> da bi se smanjilo delovanje enzima i podstaklo stvaranje boje, ukusa i mirisa bilo kog zrna. Zbog toga se vr\u0161i su\u0161enje kakaoa na suncu ili u su\u0161arama. Nakon su\u0161enja potrebno je proveriti koli\u010dinu vode u zrnu.<\/p>\n

U daljoj tehnologiji kakao zrna, pe\u010de se u pr\u017eionicama i drobi, odvajajuc\u0301i zrna od ljuske. Pe\u010denje je termi\u010dka obrada kakao zrna sa ciljem da se kiselost i gor\u010dina, te sadr\u017eaj vode u zrnu smanje na 1-2%<\/strong>, a krajnji cilj je oblikovanje arome i ukusa kakaoa i smanjenje ja\u010dine zrna.
U ovoj fazi proizvodnje tako\u0111e je potrebno kontrolisati koli\u010dinu vode.<\/p>\n

Hanna Instruments ima idealno re\u0161enje za ovu aplikaciju.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Za nau\u010dnike i profesionalce kojima je potrebno ta\u010dno odre\u0111ivanje sadr\u017eaja vode od 0,01 do 100%, na\u0161a nova generacija volumetrijskog Karl Fischer Titrator je projektovana da bi se zadovoljila ili prelazila va\u0161ih tehni\u010dkih zahteva tokom isporuke ni\u017ee tro\u0161kove vlasni\u0161tva. Sa najsavremenijim karakteristikama upakovanim u kompaktan dizajn, ovaj titrator daje ta\u010dne rezultate i zahteva manje prostora u laboratoriji. Sa najsavremenijim karakteristikama upakovanim u kompaktan dizajn, ovaj titrator daje ta\u010dne rezultate i zahteva manje prostora u laboratoriji. Dizajniran za modernu laboratoriju, titrator HI933 Karl Fischer savr\u0161eno odgovara va\u0161em okru\u017eenju za testiranje.<\/p>\n

Nakon proizvodnje kakao mase i kakvog putera, po\u010dinje proizvodnja \u010dokolade.<\/p>\n

Sme\u0161a se priprema dodavanjem svih bitnih komponenti (kao \u0161to su \u0161ec\u0301er u prahu, kakao masa, kakao puter, mleko u prahu i drugi aditivi). Sme\u0161a \u010dokoladne mase se zatim valja, nakon \u010dega se formira sirova \u010dokoladna masa koja zatim ulazi u proces betoniranja i formira se \u010dokoladna masa.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Prilikom kon\u0161iranja smanjuje se sadr\u017eaj vode (sa 1,6% na 0,6-0,8%<\/strong>), ali i svih nepo\u017eeljnih materija kao \u0161to su sirc\u0301etna kiselina i aldehidi. Nakon kon\u0161iranja sledi va\u017ean proces u proizvodnji \u010dokolade, a to je temperiranje. Tokom kaljenja, centri \u010dvrstih kristala masti u topljenju se transformi\u0161u u \u017eeljeni stabilni kristalni oblik. Proces temperiranja<\/strong>podrazumeva zagrevanje mase na 50\u00b0C<\/strong>, zatim hla\u0111enje na 29\u00b0C<\/strong> i ponovno zagrevanje na 32\u00b0C<\/strong>. Poslednji zna\u010dajan proces u proizvodnji \u010dokolade je hla\u0111enje u kalupima gde dolazi do o\u010dvr\u0161c\u0301avanja u konstantan oblik.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Za merenje temperature tokom proizvodnje \u010dokolade mo\u017eete je izmeriti termometrom Foodcare Thermistor \u30fb HI93501<\/p>\n

Dizajniran imajuc\u0301i u vidu korisni\u010dku funkcionalnost i performanse, HI93501 je vodootporni termometar sa termistorom koji meri temperaturu od -50,0 do 150,0\u00b0C (-58,0 do 302,0\u00b0F). Uklju\u010dene baterije obezbe\u0111uju do 4500 sati neprekidne upotrebe. CAL Check\u2122 i sistem za prevenciju gre\u0161aka baterije (BEPS) obezbe\u0111uju najvi\u0161i nivo ta\u010dnosti i pouzdanosti. Sonda je zamenljiva i radi sa asortimanom specijalizovanih sondi. Ovaj mera\u010d mo\u017ee biti sertifikovan kao sledljiv prema NIST standardima na zahtev.<\/p>\n

Veoma \u010desto se u \u010dokoladi mere ukupne rastvorljive \u010dvrste materije (\u0161ec\u0301eri). Daju nam vrednosti \u0161ec\u0301era u \u010dokoladi, odnosno govore o ukusu koji c\u0301e preovladati u \u010dokoladi. Gorka \u010dokolada c\u0301e imati ni\u017eu Brix vrednost, \u0161to je pokazatelj ukupnih rastvorljivih \u010dvrstih materija.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Za merenje Brix vrednosti u \u010dokoladi koristite Hanna Instruments HI96801 digitalni refraktometar za Brix analizu u hrani.<\/p>\n

Za merenje suve materije u va\u0161em proizvodu koristite digitalni refraktometar za Brix analizu u hrani HI96801 je robustan, prenosivi digitalni refraktometar za prehrambene proizvode dizajniran da prijavi sadr\u017eaj \u0161ec\u0301era u vodenim rastvorima kao % Brix. HI96801 izve\u0161tava o rezultatima sa ta\u010dno\u0161c\u0301u od \u00b10,2% Brix Rad mera\u010da je pojednostavljen sa samo dva dugmeta: jedno dugme slu\u017ei za kalibraciju destilovanom ili dejonizovanom vodom, a drugo za merenje. Sva o\u010ditavanja se automatski kompenzuju za temperaturne varijacije u skladu sa standardom ICUMSA Methods Book i prikazuju se u roku od 1,5 sekunde. Zape\u010dac\u0301ena prizma od opti\u010dkog stakla i mesto za uzorke od ner\u0111ajuc\u0301eg \u010delika se lako \u010diste. Samo obri\u0161ite mekom krpom u pripremi za sledec\u0301i uzorak.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Industriju \u010dokolade u velikoj meri obele\u017eava proizvodnja kakaa. Kakao je jedna od poljoprivrednih kultura, koja […]<\/p>\n","protected":false},"author":17,"featured_media":155540,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[365],"tags":[],"class_list":["post-158090","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana"],"yoast_head":"\nZasladite najsla\u0111i dan u godini #WorldChocolateDay - Hanna Instruments Srbja<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.hannaservice.eu\/sr\/zasladite-najsladji-dan-u-godini-worldchocolateday\/\" \/>\n<meta property=\"og:locale\" content=\"sr_RS\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zasladite najsla\u0111i dan u godini #WorldChocolateDay - Hanna Instruments Srbja\" \/>\n<meta property=\"og:description\" content=\"Industriju \u010dokolade u velikoj meri obele\u017eava proizvodnja kakaa. 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