食品专业英语6食品加工工艺课件

2023/6/6模块六食品加工工艺《食品专业英语》习题参考答案2023/6/66.1肉制品的加工《食品专业英语》习题参考答案2023/6/6I、Answerquestions1.Theyarecutting,chopping,comminuting,mixing,tumbling,salting,curing,utilizationofspices,non-meatadditives,stuffing,fillingintocasingsorothercontainers,fermentationanddrying,heattreatmentandsmoking2.Meatprocessingtechnologiesincludeontheonehandpurelytechnicalprocessessuchascutting,chopping,comminuting,mixing,tumbling,stuffingandheattreatment.Ontheotherhand,chemicalorbiochemicalprocesses,whichoftengotogetherwiththetechnicalprocesses,arealsopartofmeatprocessingtechnologysuchassaltingandcuring,utilizationofspicesandadditives,fermentation,dryingandsmoking.3.Therearefivemethodsincludedincutting.4.Sodiumnitritehastheabilitytoreactwiththeredmeatpigmenttoformtheheatstableredcuringcolour.5.Themostknownundesirableeffectofsmokingistheriskofresiduesofbenzopyreneinsmokedproductswhichcanbecarcinogeniciftheintakeisinhighdosesoverlongperiods.《食品专业英语》习题参考答案2023/6/6II、Fillintheblankswiththeproperwords1.stepsprocedures2.physicalchemical3.cutting,chopping,comminuting,stuffing,heattreatment.4.slices,cubes,flakes5.1.5-3%6.pink,red7.preservation,colouring8.firm,liquid,gaseous9.Coldsmoking10.temperatures《食品专业英语》习题参考答案2023/6/6III、Translation1.肉制品的加工涉及到大量的物理和化学方法的应用，通常是多种方法结合起来使用。2.根据产品的不同，烟熏也适用于不同的温度。3.亚硝酸钠可以和肉红色素起反应从而形成稳定的固化后的红色。4.Bowlcuttersareusedtochopandmixfreshorfrozenleanmeat,fat(andedibleoffal,ifrequired)togetherwithwater(oftenusedinformofice)functionalingredients(salt,curingagents,additives)andextenders(fillersorbinders).5.Besidesaddingtoflavourandtaste,saltalsoisanimportantfunctionalingredientinthemeatindustry,whichassistsintheextractionofsolublemuscleproteins.《食品专业英语》习题参考答案2023/6/66.2乳制品的加工《食品专业英语》习题参考答案2023/6/6I、Answerquestions1.MilkpowerandYogurt2.Approximately13kgofwholemilkpowder(WMP)or9kgofskimmilkpowder(SMP)canbemadefrom100Lofwholemilk.3.Therearesixstepsinthemilkpowermanufacturingprocess4.Yes,itis.5.Therearetwostepsintheyogurtmaking《食品专业英语》习题参考答案2023/6/6II、Fillintheblankswiththeproperwords1.Wholemilk；skimmilk2.butter3.controlleddenaturation4.caking;k;lacticacidbacteria7.streptococcusthermophilus8.casein9.refrigeration10.metabolism《食品专业英语》习题参考答案2023/6/6III、Translation1.全脂牛奶通常含有大约87%的水分，而脱脂牛奶是91%。2.精切的加热控制取决于产品的类型和最终的用途。3.在准备阶段，牛奶被加热到几乎沸点（87°C）来杀死里面的有害物质。4.Milkpowdersareimmenselymorestablethanfreshmilkbutprotectionfrommoisture,oxygen,lightandheatisneededinordertomaintaintheirqualityandshelflife.5.Thefermentationofmilkisamongtheoldestknownmethodsoffoodpreservation.《食品专业英语》习题参考答案2023/6/66.3果蔬食品的加工《食品专业英语》习题参考答案2023/6/6I、Answerquestions1.Fruitjuice,vegetablepowderandpotatocrisp2.Thetechnologyoffruitjuiceprocessingwillcovertwofinishedproductcategories:juiceswithoutpulpandjuiceswithpulp.3.Itcanbeperformedbycentrifugationorbyenzymetreatment.4.First,dryingofvegetablesdowntoafinalwatercontentbelow4%followedbygrinding,sievingandpackingofproducts;andthenvegetablesaretransformedbyboilingandsievingintopuréeswhicharethendriedonheatedsurfaces(undervacuumpreferably)orbysprayinginhotair.5.Useofhighlyrefinedoilisofgreatimportanceinflavourandstabilityofthecrisps.Flavour,texture,andappearanceareaffectedbothbytheamountofoilabsorbedanditscharacteristicsasitexistsinthecrisp.《食品专业英语》习题参考答案2023/6/6II、Fillintheblankswiththeproperwords1.concentrated2.mature3.belts,tables4.temporary,continuous5.grinding,sieving,packing6.yield,absorption7.physical,chemical8.Flavour,texture,appearance9.inspected;removed10.moisture《食品专业英语》习题参考答案2023/6/6III、Translation1.把部分或全部腐烂的水果挑选出来是水果准备中最重要的步骤，来保证果汁良好的质量。2.挑选特定的重量大的马铃薯是很重要的，因为这种性质会使产量更多并且吸收的油更少。3.在任何时间马铃薯片的厚度都要均匀，这也是为了让薯片的颜色均匀。4.Fruitjuicesmustbepreparedfromsound,maturefruitonly.5.Pasteurizationofjuicecanbedonefortemporarypreservation.《食品专业英语》习题参考答案2023/6/66.4面点的加工《食品专业英语》习题参考答案2023/6/6I、Answerquestions1.WheatFlour,yeastandothermaterial.2.Itisconvenienttousedryyeastbecauseitshandlingissimpleanditspreservationeasy.3.Twosteps.4.No,therearetwofermentationprocessesintheoperation.5.Coatoneofyourfingerswithflour,thenpressitgentlyintothecenterofrisendoughtothebottom.Iftheindentationremains,thedoughisready.《食品专业英语》习题参考答案2023/6/6II、Fillintheblankswiththeproperwords1.consumed；acceptable2.whole;meal3.high;low4.warmth;food;liquid5.hard6.damp7.high-speed8.sugar9.divide;roll10.flatten《食品专业英语》习题参考答案2023/6/6III、Translation1.几乎不用强调，面包作为食品的重要性。2.全面粉可用于制作面包，但对于蛋糕和糕点来说它就显得比较粗糙并且颜色较深。3.发酵后的面团被机器手传送过来在这里成型。4.Generallyspeaking,highproteinflourisusedasabasewithmediumandlowproteinflourmixedinappropriateamounts.5.Thelackofbutter,however,meansthatchiffoncakeslackmuchoftherichflavorofbuttercakes.《食品专业英语》习题参考答案2023/6/66.5酒的酿造《食品专业英语》习题参考答案2023/6/6I、Answerquestions1.Thefollowingstepsgiveanideahowwineismade:harvest，crushing，alcoholicfermentation，malolacticfermentation，maceration，filtration，maturation，blendingandbottling.2.Whenphysiologicallyripe.3.Alcoholicfermentationistheprocesswherebythegrapesugarsareconvertedintoalcohol.AndMalolacticfermentationistheprocessduringwhichthemalicacidofwinechangesintolacticacidandcarbonicgasundertheactionofbacterialivinginthewine.4.Vinificationofwhitewineismoredelicatethanvinificationofredwine.5.Thefirstoneistousewhitegrapewhichisinfactgreenishyellow,goldenyelloworpinkishyellow.Thesecondmethodismorecomplex.Oneusesthejuiceofredgrape-variety