{"id":1382,"date":"2021-08-24T18:33:19","date_gmt":"2021-08-24T14:33:19","guid":{"rendered":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/?p=1382"},"modified":"2021-09-29T16:07:52","modified_gmt":"2021-09-29T12:07:52","slug":"aqprfa-69-bts-jus-frais","status":"publish","type":"post","link":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2021\/08\/24\/aqprfa-69-bts-jus-frais\/","title":{"rendered":"AQPrFa 69 BTS : jus frais"},"content":{"rendered":"\n<h4>Documents associ\u00e9s (pdf) :<\/h4>\n\n\n\n<p><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2021\/09\/AQPrFa-69-BTS-V2-jus-de-fruit-frais-SP4.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">AQPrFa 69 BTS<\/a><\/p>\n\n\n\n<figure class=\"wp-block-embed-wordpress wp-block-embed is-type-wp-embed is-provider-peertube\"><div class=\"wp-block-embed__wrapper\">\n<iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" title=\"AQPRFa69 Jus de pommes frais\" width=\"560\" height=\"315\" src=\"https:\/\/tube-outremer.beta.education.fr\/videos\/embed\/5187484b-aafe-4578-a957-54b60dca48c2#?secret=lgtppNX62Q\" data-secret=\"lgtppNX62Q\" frameborder=\"0\"><\/iframe>\n<\/div><figcaption>Fabrication d&rsquo;un jus de pommes frais<\/figcaption><\/figure>\n\n\n\n<p><strong>Objectifs&nbsp;:<\/strong><\/p>\n\n\n\n<p>&#8211; R\u00e9aliser une \u00e9tape de broyage<strong><\/strong><\/p>\n\n\n\n<p>&#8211; R\u00e9aliser extraction par pression.<\/p>\n\n\n\n<p>&#8211; D\u00e9finir le brunissement enzymatique.<strong><\/strong><\/p>\n\n\n\n<p>&#8211; Caract\u00e9riser un produit alimentaire<strong><\/strong><\/p>\n\n\n\n<p>On veut pr\u00e9parer environ 5 litres de jus de fruits frais.<\/p>\n\n\n\n<p>Les fruits utilis\u00e9s seront d\u00e9finis en d\u00e9but de fabrication.<\/p>\n\n\n\n<p><strong><u>1- Formulation en pourcentage&nbsp;:<\/u><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>Produits<\/strong><\/td><td><strong>Quantit\u00e9<\/strong><\/td><\/tr><tr><td>Fruits<\/td><td>100%<\/td><\/tr><tr><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td>Conditionnement&nbsp;:<\/td><td>Bouteilles en verre de 1L ou 0,75 L<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<ul><li>Faire le calcul de la masse de fruits minimum \u00e0 peser sachant que le rendement moyen de la fabrication d\u2019un jus de fruits est voisin de 50 L de jus \/ 100 Kg de fruits frais.<\/li><\/ul>\n\n\n\n<p><strong><u>2- Protocole de fabrication&nbsp;:<\/u><\/strong><\/p>\n\n\n\n<ul><li>Peser les fruits.<\/li><li>Laver les fruits manuellement \u00e0 l\u2019eau. La laveuse industrielle est surdimensionn\u00e9e pour la quantit\u00e9 demand\u00e9e.<\/li><li>Dans le cas des ananas, les \u00e9t\u00eater (enlever la t\u00eate), puis les couper grossi\u00e8rement en 4 morceaux.<\/li><li>Broyer les fruits au <a rel=\"noreferrer noopener\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/12\/aqprma-54-broyeur-a-couteaux\/\" target=\"_blank\">broyeur \u00e0 couteaux GM<\/a>.<\/li><li>Extraire le jus de la pulpe obtenue \u00e0 <a rel=\"noreferrer noopener\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/13\/aqprma-52-presse-a-paquets\/\" target=\"_blank\">la presse \u00e0 paquet<\/a> selon.<\/li><li>R\u00e9cup\u00e9rer le jus dans des bouteilles en verre \u00e0 l\u2019aide d\u2019un entonnoir.<\/li><li>Boucher ou <a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/13\/aqprma-56-capsuleuse\/\" target=\"_blank\" rel=\"noreferrer noopener\">capsuler les bouteilles<\/a> selon le mod\u00e8le choisi.<\/li><li>Refroidir les bouteilles dans la cellule de refroidissement pendant 15 minutes sur r\u00e9glage \u00ab&nbsp;cong\u00e9lation&nbsp;\u00bb<\/li><li>\u00c9tiqueter.<\/li><li>Stocker \u00e0 4\u00b0C<\/li><li>Effectuer les contr\u00f4les sur le produit fini.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/li><\/ul>\n\n\n\n<p><strong><u>3- Contr\u00f4les produit fini&nbsp;:<\/u><\/strong><\/p>\n\n\n\n<ul><li>Appliquer les proc\u00e9dures de contr\u00f4les PF suivantes&nbsp;:<ul><li><a rel=\"noreferrer noopener\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/08\/03\/aqprpf-04-controle-de-viscosite\/\" target=\"_blank\">Mesure de la viscosit\u00e9<\/a><\/li><\/ul><ul><li><a rel=\"noreferrer noopener\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/30\/aqprpf-06-controle-du-ph\/\" target=\"_blank\">Mesure du pH<\/a><\/li><\/ul><ul><li><a rel=\"noreferrer noopener\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/30\/aqprpf-06-controle-du-ph\/\" target=\"_blank\">Mesure de la densit\u00e9<\/a>&nbsp;<\/li><\/ul><ul><li>Mesure du taux de sucre \u00e0 l\u2019aide du <a rel=\"noreferrer noopener\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/30\/aqprpf-06-controle-du-ph\/\" target=\"_blank\">r\u00e9fractom\u00e8tre<\/a><\/li><\/ul><ul><li><a rel=\"noreferrer noopener\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/31\/aqprpf-20-analyse-sensorielle-dun-jus-frais\/\" target=\"_blank\">Analyse sensorielle d\u2019un jus<\/a>&nbsp;<\/li><\/ul><\/li><\/ul>\n\n\n\n<ul><li><strong><u>Compte-rendu<\/u><\/strong><\/li><\/ul>\n\n\n\n<ol type=\"1\"><li>Remplir le dossier de fabrication.<\/li><\/ol>\n\n\n\n<ul><li>Expliquer le brunissement enzymatique<\/li><li>Expliquer l\u2019int\u00e9r\u00eat de proc\u00e9der \u00e0 un refroidissement rapide.<\/li><li>Ce produit a une dur\u00e9e de conservation de 24 heures \u00e0 4\u00b0C. Justifier ce d\u00e9lai par la nature du produit.<\/li><li>Indiquer un proc\u00e9d\u00e9 qui permettrait de conserver plus longtemps le produit, en indiquer ses inconv\u00e9nients.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Documents associ\u00e9s (pdf) : AQPrFa 69 BTS Objectifs&nbsp;: &#8211; R\u00e9aliser une \u00e9tape de broyage &#8211; R\u00e9aliser extraction par pression. &#8211; D\u00e9finir le brunissement enzymatique. &#8211; Caract\u00e9riser un produit alimentaire On veut pr\u00e9parer environ 5 litres de jus de fruits frais. Les fruits utilis\u00e9s seront d\u00e9finis en d\u00e9but de fabrication. 1-&#8230; <a class=\"continue-reading-link\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2021\/08\/24\/aqprfa-69-bts-jus-frais\/\"> Continue reading <span class=\"meta-nav\">&rarr; <\/span><\/a><\/p>\n","protected":false},"author":473,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_links_to":"","_links_to_target":""},"categories":[26],"tags":[381,213,121,241,228],"_links":{"self":[{"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts\/1382"}],"collection":[{"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/users\/473"}],"replies":[{"embeddable":true,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/comments?post=1382"}],"version-history":[{"count":3,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts\/1382\/revisions"}],"predecessor-version":[{"id":1400,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts\/1382\/revisions\/1400"}],"wp:attachment":[{"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/media?parent=1382"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/categories?post=1382"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/tags?post=1382"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}