{"id":1781,"date":"2022-10-27T16:24:48","date_gmt":"2022-10-27T12:24:48","guid":{"rendered":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/?p=1781"},"modified":"2022-11-17T10:56:35","modified_gmt":"2022-11-17T06:56:35","slug":"aqprfa-121-the-vert-sucre","status":"publish","type":"post","link":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2022\/10\/27\/aqprfa-121-the-vert-sucre\/","title":{"rendered":"AQPrFa 121 : th\u00e9 vert sucr\u00e9"},"content":{"rendered":"\n<p><strong><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/11\/AQPrFa-121-V2-the-vert-sucre-SP4.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">Ouvrir en pdf<\/a><\/strong><\/p>\n\n\n\n<p>On veut pr\u00e9parer environ 20 L de th\u00e9 vert aromatis\u00e9 et sucr\u00e9.<\/p>\n\n\n\n<p><strong><u>1- Formulation pour 1 litre de th\u00e9 vert aromatis\u00e9&nbsp;peu sucr\u00e9 :<\/u><\/strong><\/p>\n\n\n\n<p><em>(La formulation ci-dessous donne 984g de solution apr\u00e8s filtration, soit environ 970 cl, mais on consid\u00e8re pour simplifier les calculs que cela correspond en fait \u00e0 1 litre)<\/em><\/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>Th\u00e9 vert en poudre<\/td><td>16 g<\/td><\/tr><tr><td>Sirop aromatis\u00e9 (Citron vert ou autre)<\/td><td>50 g<\/td><\/tr><tr><td>Eau<\/td><td>934 g<\/td><\/tr><tr><td>Conditionnement&nbsp;:<\/td><td>Bouteille de 0,75L<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Pour obtenir une boisson davantage sucr\u00e9e, l\u2019ajout de sucre se fera en fonction du taux de sucre du premier m\u00e9lange.<\/p>\n\n\n\n<ul><li>Faire les calculs des masses \u00e0 peser de chaque mati\u00e8re premi\u00e8re pour la quantit\u00e9 de produit fini demand\u00e9e. On pr\u00e9parera&nbsp;<strong>15 litres de solution<\/strong>.&nbsp;<\/li><li>V\u00e9rifier la disponibilit\u00e9 de toutes les mati\u00e8res premi\u00e8res (articles de conditionnement compris).<\/li><\/ul>\n\n\n\n<p><strong><u>2- Protocole de fabrication&nbsp;:<\/u><\/strong><\/p>\n\n\n\n<p><strong><u>INFUSION&nbsp;:<\/u><\/strong><\/p>\n\n\n\n<ul><li>Dans une cuve thermostat\u00e9e&nbsp;<strong><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/13\/aqprma-59-cuve-thermostatee\/\" target=\"_blank\" rel=\"noreferrer noopener\">AQPrMa 59<\/a><\/strong>, introduire le volume d\u2019eau.<\/li><li>R\u00e9gler la cuve \u00e0 45\u00b0C et faire chauffer l\u2019eau.<\/li><li>Introduire le th\u00e9 et le sirop dans la cuve contenant l\u2019eau et laisser infuser 30 minutes sous agitation constante.<\/li><\/ul>\n\n\n\n<ul><li><em>Pendant l\u2019infusion, laver les bouteilles (voir section embouteillage)<\/em><\/li><\/ul>\n\n\n\n<ul><li>Mesurer le degr\u00e9 Brix du m\u00e9lange, not\u00e9 D<sub>1<\/sub><\/li><li>Calculer la masse de sucre \u00e0 ajouter pour obtenir un degr\u00e9 Brix D2 = 9&nbsp;<\/li><\/ul>\n\n\n\n<p><em>M<sub>t<\/sub><\/em><em>\u00a0= masse du premier m\u00e9lange <\/em><\/p>\n\n\n\n<p><em>M<sub>s<\/sub><\/em><em>&nbsp;= masse de sucre \u00e0 ajouter<\/em><\/p>\n\n\n\n<p><em>D<sub>1<\/sub>&nbsp;= \u00b0Brix du premier m\u00e9lange\/100.&nbsp;&nbsp;(Ex&nbsp;: si \u00b0Brix = 4&nbsp;; D1 = 0,04)<\/em><\/p>\n\n\n\n<p><em>D<sub>2<\/sub>&nbsp;= \u00b0Brix souhait\u00e9 (0,09)<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"448\" height=\"178\" src=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/10\/Fa-121-im-1.png\" alt=\"\" class=\"wp-image-1784\" srcset=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/10\/Fa-121-im-1.png 448w, https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/10\/Fa-121-im-1-300x119.png 300w, https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/10\/Fa-121-im-1-150x60.png 150w, https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/10\/Fa-121-im-1-250x99.png 250w\" sizes=\"(max-width: 448px) 100vw, 448px\" \/><\/figure>\n\n\n\n<ul><li>Peser puis ajouter la masse de sucre calcul\u00e9e<\/li><li>M\u00e9langer pendant 5 minutes.<\/li><li>Mesurer le degr\u00e9 Brix, et s\u2019assurer qu\u2019il est proche de D<sub>2<\/sub><\/li><\/ul>\n\n\n\n<p><strong><u>CLARIFICATION&nbsp;:<\/u><\/strong><\/p>\n\n\n\n<ul><li>Pr\u00e9filtrer la suspension en vidant la cuve au travers d\u2019un tamis (chinois ou passoire) vers un seau.<\/li><li>Pr\u00e9parer le filtre \u00e0 plaque selon&nbsp;<strong><a rel=\"noreferrer noopener\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/15\/aqprma-68-filtre-a-plaques\/\" target=\"_blank\">AQPrMa 68<\/a>&nbsp;<em>(voir aussi <a href=\"https:\/\/tube-enseignement-professionnel.apps.education.fr\/w\/ri3SAmCvHM92DGQNSKu3rF\" target=\"_blank\" rel=\"noreferrer noopener\">capsule vid\u00e9o Ma68<\/a>)<\/em><\/strong> avec&nbsp;4 plaques filtrantes.<\/li><\/ul>\n\n\n\n<ul><li>Transvaser la solution de th\u00e9 depuis le seau vers la cuve du syst\u00e8me de filtration.&nbsp;<\/li><\/ul>\n\n\n\n<ul><li>D\u00e9marrer la filtration. Jeter le 1<sup>er<\/sup>&nbsp;litre de filtrat puis r\u00e9cup\u00e9rer la suite. Filtrer jusqu\u2019\u00e0 vidange compl\u00e8te de la cuve (ou colmatage \u00e9ventuel).<\/li><li>Peser le filtrat r\u00e9cup\u00e9r\u00e9, not\u00e9 mF<\/li><\/ul>\n\n\n\n<p><strong><u>EMBOUTEILLAGE&nbsp;:<\/u><\/strong><\/p>\n\n\n\n<ul><li>S\u00e9lectionner 18 bouteilles en verre de 0,75L et faire&nbsp;<strong><a rel=\"noreferrer noopener\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/16\/aqprecf-02-controle-de-masse-des-articles-de-conditionnement\/\" target=\"_blank\">AQPrECF 02<\/a><\/strong>&nbsp;sur ces articles de conditionnement.<\/li><li>Laver les bouteilles \u00e0 l\u2019aide de la laveuse selon&nbsp;<strong><a rel=\"noreferrer noopener\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/13\/aqprma-55-laveuse-de-bouteilles\/\" target=\"_blank\">AQPrMa 55<\/a><\/strong>.<\/li><li>Mettre \u00e0 s\u00e9cher les bouteilles sur le portoir.<\/li><li>Capsuler les bouteilles selon <a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/13\/aqprma-56-capsuleuse\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>AQPrMa 56<\/strong><\/a><\/li><li>Refroidir \u00e0 la cellule de refroidissement selon&nbsp;<strong><a rel=\"noreferrer noopener\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/12\/aqprma-21-cellule-de-refroidissement\/\" target=\"_blank\">AQPrMa 21<\/a><\/strong>&nbsp;(cycle&nbsp;Max).&nbsp;<\/li><li>\u00c9tiqueter le produit.<\/li><\/ul>\n\n\n\n<ul><li>Nettoyer tous les appareils et les locaux.<\/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>Contr\u00f4le du pH&nbsp;<strong><a rel=\"noreferrer noopener\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/30\/aqprpf-06-controle-du-ph\/\" target=\"_blank\">AQPrPF 06<\/a><\/strong>.<\/li><\/ul><ul><li>Contr\u00f4le de la densit\u00e9&nbsp;<strong><a rel=\"noreferrer noopener\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/31\/aqprpf-11-mesure-de-densite\/\" target=\"_blank\">AQPrPF 11<\/a><\/strong>.<\/li><\/ul><ul><li>Contr\u00f4le uniformit\u00e9 de masses des articles conditionn\u00e9s.&nbsp;<strong><a rel=\"noreferrer noopener\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/31\/aqprpf-12-controle-de-luniformite-de-masse-des-articles-conditionnes\/\" target=\"_blank\">AQPrPF 12<\/a>.<\/strong><\/li><\/ul><ul><li>Contr\u00f4le organoleptique selon&nbsp;<strong><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2022\/10\/27\/aqprpf-316-analyse-sensorielle-dun-the\/\" target=\"_blank\" rel=\"noreferrer noopener\">AQPrPF 316<\/a>.<\/strong><\/li><\/ul><\/li><\/ul>\n\n\n\n<ul><li>Conclure sur la conformit\u00e9 du produit&nbsp;:<ul><li>Compl\u00e9ter la fiche conformit\u00e9 (fiche contr\u00f4les produit fini en pr\u00e9cisant les valeurs des r\u00e9sultats obtenus),<\/li><\/ul><ul><li>D\u00e9finir la DLUO de 2 semaines.<\/li><\/ul><ul><li>Si besoin faire une fiche de refus de lot.<\/li><\/ul><\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ouvrir en pdf On veut pr\u00e9parer environ 20 L de th\u00e9 vert aromatis\u00e9 et sucr\u00e9. 1- Formulation pour 1 litre de th\u00e9 vert aromatis\u00e9&nbsp;peu sucr\u00e9 : (La formulation ci-dessous donne 984g de solution apr\u00e8s filtration, soit environ 970 cl, mais on consid\u00e8re pour simplifier les calculs que cela correspond en&#8230; 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