食品工艺学I(英)》教学大纲 Food Science and Technology i) 基本信息 课程代码:1031712 学分 总课时:34 课程性质:必修课 适用专业:食品类本科专业 先修课程:生物化学、化工原理、微生物学 二、本课程教学目的和任务 食品工艺学Ⅰ是食品科学与工程专业的主要专业课,主要有乳与乳制品、肉与肉制品 蛋与蛋制品三部分的内容构成,主要讲解这三大制品的科学理论和加工工艺。通过对本门 课程的学习使学生掌握动物性食品(乳、肉、蛋)的基础理论知识和加工工艺,为今后从事 食品科学与工程的科研、管理、商贸等工作奠定必备的专业知识。 教学方法和手段 课堂讲授为主,辅以多媒体手段。 四、教学内容及要求 Part I Meat and meat products Chapter 1 Introduction Students should master: Meat and muscle The origin of meat animals: Factors influencing the growth and development of meat animals Key points: Meat animal species Chapter 2 Slaughtering of animals and inspection Students should master: Inspection before slaughtering: Slaughter technology: Inspection after slaughtering: Carcass cutting: Carcass grading Key points: Slaughter technology Chapter 3 The structure and chemical constitution of muscle Students should master: Structure of muscle: Macro-structure of muscle: The muscle fiber: Connective Tissue: Adipose and skeltol tissue: Chemical constitution of meat Key points: Structure of meat and muscle, chemical constitution of meat Chapter 4 The conversion of muscle to meat Students should master: Mechanism of muscle construction: Post-mortem glycolysis: Onset of rigor mortis: Conditioning(ageing http:/spxy.zjgsu.edu.cn
http://spxy.zjgsu.edu.cn 《食品工艺学 I（英）》教学大纲 （Food Science and TechnologyⅠ） 一、 基本信息 课程代码：1031712 学 分：2 总 课 时：34 课程性质：必修课 适用专业：食品类本科专业 先修课程：生物化学、化工原理、微生物学 二、本课程教学目的和任务 食品工艺学Ⅰ是食品科学与工程专业的主要专业课，主要有乳与乳制品、肉与肉制品、 蛋与蛋制品三部分的内容构成，主要讲解这三大制品的科学理论和加工工艺。 通过对本门 课程的学习使学生掌握动物性食品（乳、肉、蛋）的基础理论知识和加工工艺，为今后从事 食品科学与工程的科研、管理、商贸等工作奠定必备的专业知识。 三、教学方法和手段 课堂讲授为主，辅以多媒体手段。 四、教学内容及要求 Part Ⅰ Meat and meat products Chapter 1 Introduction Students should master: Meat and muscle；The origin of meat animals；Factors influencing the growth and development of meat animals Key points：Meat animal species Chapter 2 Slaughtering of animals and inspection Students should master: Inspection before slaughtering；Slaughter technology；Inspection after slaughtering；Carcass cutting；Carcass grading Key points：Slaughter technology Chapter 3 The structure and chemical constitution of muscle Students should master: Structure of muscle；Macro-structure of muscle；The muscle fiber； Connective Tissue；Adipose and skeltol tissue；Chemical constitution of meat Key points：Structure of meat and muscle, chemical constitution of meat Chapter 4 The conversion of muscle to meat Students should master: Mechanism of muscle construction；Post-mortem glycolysis；Onset of rigor mortis；Conditioning(ageing
Key points: Mechanism of rigor-mortis and aging Chapter 5 The eating quantity of meat and their evaluation Students should master: Colour: Water holding capacity and sS: Texture and tenderness Odour and taste Key points: Meat colour, tenderness, flavour, water holding capacity and their evaluation Chapter 6 The storage and preservation of meat Students should master: Microorganism associated with meat; Spoilage of meat: Methods of meat preservation; Storage above the freezing point: Storage below the freezing point Key points: Microorganisms associated with meat spoilage, refrigeration preservation of meat Chapter 7 Principle of meat processing Students should master: Ingredients for meat processing: Curing: Mixing and emulsion; Smoking: Drying: Cooking: Frying Key points: The principles of curing, smoking, drying and emulsion Chapter 8 Processing of Chinese-style meat products Students should master: Traditional products including traditional dry cured h and bacon; Sauced products: Dry products: Roasted products Key points: Technology of traditional ham and sausage Chapter9 Western-style meat products Students should master: Bacon; Sausage; Classification of sausage Technology of emulsion style sausage; Fermented sausage; Ham--Regular ham, Boneless ham, Cooked ham Key points: Technology of bacon, emulsion sausage and cooked ham Part II Milk and milk products Chapter 1 An introduction of dairy industry Students should master: Dairy animals: Milk forming and their affecting factors Key points: Dairy cows species Chapter 2 Chemical composition and characteristics of milk Students should master: Chemical composition of milk Physical properties of milk; Unusual milk Key points: Chemical composition of milk, physical properties of milk, unusual milk Chapter3 Milk reception and quality control Students should master: Microbiology of milk; Quality control of raw milk; Quality standard and evaluation Key points: Quality control of raw milk Chapter4 Market milk processing Students should master: Concept and classification of market milk: Processing of pasturized http:/spxy.zjgsu.edu.cn
http://spxy.zjgsu.edu.cn Key points：Mechanism of rigor-mortis and aging Chapter 5 The eating quantity of meat and their evaluation Students should master: Colour；Water holding capacity and juiciness；Texture and tenderness；Odour and taste Key points：Meat colour、tenderness、flavour、water holding capacity and their evaluation Chapter 6 The storage and preservation of meat Students should master: Microorganism associated with meat；Spoilage of meat；Methods of meat preservation；Storage above the freezing point；Storage below the freezing point Key points：Microorganisms associated with meat spoilage, refrigeration preservation of meat Chapter 7 Principle of meat processing Students should master: Ingredients for meat processing；Curing；Mixing and emulsion； Smoking；Drying；Cooking；Frying Key points：The principles of curing、smoking、drying and emulsion Chapter 8 Processing of Chinese-style meat products Students should master: Traditional products including traditional dry cured ham、sausage and bacon；Sauced products；Dry products；Roasted products Key points：Technology of traditional ham and sausage Chapter 9 Western-style meat products Students should master: Bacon；Sausage；Classification of sausage；Technology of emulsion style sausage；Fermented sausage；Ham——Regular ham、Boneless ham、Cooked ham Key points：Technology of bacon、emulsion sausage and cooked ham Part Milk and milk products Ⅱ Chapter 1 An introduction of dairy industry Students should master: Dairy animals；Milk forming and their affecting factors Key points：Dairy cows species Chapter 2 Chemical composition and characteristics of milk Students should master: Chemical composition of milk；Physical properties of milk；Unusual milk Key points：Chemical composition of milk, physical properties of milk, unusual milk Chapter 3 Milk reception and quality control Students should master: Microbiology of milk；Quality control of raw milk；Quality standard and evaluation Key points：Quality control of raw milk Chapter 4 Market milk processing Students should master: Concept and classification of market milk；Processing of pasturized
milk— Raw milk storage、 Raw milk clarification、 Homogenization of milk、 Standardization of milk, Heat treatment of milk; Processing of UHT milk---Basic principle of UHT, Aspetic filling systems, Quality control of UHT milk; Recombined milk and flavored milk products Key points: Technology of pasturized milk and sterilized milk Chapter 5 Condensed milk and milk powder Students should master: Evaporation of milk; Evaporated milk; Sweeted condensed milk; Drying of milk Infant formula milk Key points: Evaporation and drying processing, classification of milk powder and infant formul Chapter 6 Butter manufacture Students should master: Terms and characterization of butter; Technology of butter manufacture; AMF manufacturing processing Key points: Butter types and manufacturing process Chapter 7 Fermented milk products Students should master: Technology of yoghurt manufacture--Starter culture, Processing for set yoghurt manufacturing, Processing for stirred yoghurt manufacturing: Technology of yoghurt drink processing: Cheese manufacture----Classification of cheese, Technology of cheese processing, Processed cheese Key points: Technology of yoghurt manufacture and cheese making, preparation of starter culture classification of che PartⅢ Chapter 1 Structure and chemical composition of egg Chapter 2 Storage and preservation of pter 3 Egg prodr Key points: Structure and chemical composition of egg, Chinese traditional egg products 五、教学时数分配表 总参考时数 Introduction of animals and The eating ntity of meat and their evaluation 6 The storage and preservation of meat ocessing of Chinese-style meat products http:/spxy.zjgsu.edu
http://spxy.zjgsu.edu.cn milk——Raw milk storage、Raw milk clarification、Homogenization of milk、Standardization of milk、Heat treatment of milk； Processing of UHT milk——Basic principle of UHT、Aspetic filling systems、Quality control of UHT milk；Recombined milk and flavored milk products Key points：Technology of pasturized milk and sterilized milk Chapter 5 Condensed milk and milk powder Students should master: Evaporation of milk；Evaporated milk；Sweeted condensed milk；Drying of milk；Infant formula milk Key points：Evaporation and drying processing, classification of milk powder and infant formula Chapter 6 Butter manufacture Students should master: Terms and characterization of butter；Technology of butter manufacture；AMF manufacturing processing Key points：Butter types and manufacturing process Chapter 7 Fermented milk products Students should master:Technology of yoghurt manufacture——Starter culture、Processing for set yoghurt manufacturing、Processing for stirred yoghurt manufacturing；Technology of yoghurt drink processing；Cheese manufacture——Classification of cheese、Technology of cheese processing、Processed cheese Key points：Technology of yoghurt manufacture and cheese making、preparation of starter culture、classification of cheese Part Egg and egg products Ⅲ Chapter 1 Structure and chemical composition of egg Chapter 2 Storage and preservation of egg Chapter 3 Egg products processing Key points：Structure and chemical composition of egg, Chinese traditional egg products processing 五、教学时数分配表 章 内 容 总参考时数 1 Introduction 1 2 Slaughtering of animals and inspection 1 3 The structure and chemical constitution of muscle 2 4 The conversion of muscle to meat 2 5 The eating quantity of meat and their evaluation 2 6 The storage and preservation of meat 1 7 Principle of meat processing 3 8 Processing of Chinese-style meat products 2
10 11 Chemical composition and characteristics of milk Milk reception and quality control 13 Market milk processing 14 Condensed milk and milk powder 15 utter manufacture 17 Structure and chemical com of 0.5 18 0.5 roducts processin 六、考核方式及成绩评定标准 考核方式:以闭卷笔试为主。 成缋评定标准:期末成绩评定采用百分制:期末考试成绩占70%,平时成绩(作业 课堂回答问题、到课率)占30% 七、教材及主要参考书 References I.A.R. Lawrie, Meat Science, Sixth edition, Woodhead Publishing Ltd. England 1998 2]. Kramlich, w.E.Processed Meat. The AVI Publishing Co Inc USA 197 03. Forrest, J.C. Principles of Meat Science. W.H. Freem and and Co USA [ 4]. Ranken, M D Handbook of meat product technology. Blankwell Science Ltd. Oxford 2000 5].Tetra pak, Dairy processing handbook 1995 [6].Allan. H Varnam,etal. Milk and milk products, Chapman Hall London, 1994 [7]R K Robinson Modern Dairy Technology, Elsevier Applied Science Publisher, 1994 [8].Edgar Spreer, Milk and dairy product technology, Marcel Dekker, Inc. New York, 1998 八、其它说明 若实际课时与参考课时不符,可以对每章需要了解的内容进行取舍。 执笔人:孟岳成 http:/spxy.zjgsu.edu.cn
http://spxy.zjgsu.edu.cn 9 Western-style meat products 2 10 An introduction of dairy industry 1 11 Chemical composition and characteristics of milk 3 12 Milk reception and quality control 2 13 Market milk processing 4 14 Condensed milk and milk powder 2 15 Butter manufacture 1 16 Fermented milk products 3 17 Structure and chemical composition of egg 0.5 18 Storage and preservation of egg 0.5 19 Egg products processing 1 合 计 34 六、考核方式及成绩评定标准 考核方式：以闭卷笔试为主。 成绩评定标准：期末成绩评定采用百分制；期末考试成绩占 70% ，平时成绩（作业、 课堂回答问题、到课率）占 30% 。 七、教材及主要参考书 References [1].A.R.Lawrie, Meat Science, Sixth edition, Woodhead Publishing Ltd. England 1998 [2].Kramlich,W.E.Processed Meat. The AVI Publishing Co.Inc.USA 1975 []3.Forrest,J.C. Principles of Meat Science. W.H.Freem and and Co. USA [4].Ranken,M.D.Handbook of meat product technology.Blankwell Science Ltd. Oxford 2000 [5].Tetra pak, Dairy processing handbook 1995 [6].Allan.H.Varnam,etal.Milk and milk products, Chapman & Hall London, 1994 [7]R.K.Robinson Modern Dairy Technology, Elsevier Applied Science Publisher, 1994 [8].Edgar Spreer, Milk and dairy product technology, Marcel Dekker, Inc.New York,1998 八、其它说明 若实际课时与参考课时不符，可以对每章需要了解的内容进行取舍。 执笔人: 孟岳成
