《食品工艺学(英)》教学大纲 Food Science and Technology 基本信息 课程代码:1040413 学分:3 总课时:51 课程性质:选修课 适用专业:食品类本科专业 先修课程:生物化学、微生物学 二、本课程教学目的和任务 食品工艺学是食品质量与安全专业的主要专业课,主要有乳与乳制品、肉与肉制品、软 饮料加工、焙烤糖果加工等四部分的内容构成,主要讲解乳与乳制品、肉与肉制品、软饮料 产品、焙烤糖果类产品的加工理论和加工工艺。通过对本门课程的学习使学生掌握乳制品、 肉制品、软饮料和焙烤糖果的基础理论知识和加工工艺,为今后从事食品质量与安全的科研、 管理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 Key points: Meat animal species, factors influencing the growth and development of meat Chapter 2 Slaughtering of animals and inspection Key points: Slaughter technology, inspection of pre-slaughtering and after slaughtering Chapter3 The structure and chemical constitution of muscle Key points: Structure of meat and muscle, structure of myofibril and collagen fiber, chemical constitution of meat Chapter 4 The conversion of muscle to meat Key points: Mechanism of rigor-mortis and aging, chemical and biochemical changes during conditioning Chapter 5 The eating quantity of meat and their evaluation Key points: Meat colour, tenderness, flavour, water holding capacity and their evaluation Chapter6 The storage and preservation of meat http:/spxy.zjgsu.edu.cn
http://spxy.zjgsu.edu.cn 《食品工艺学（英）》教学大纲 （Food Science and Technology） 一、基本信息 课程代码：1040413 学 分：3 总 课 时：51 课程性质：选修课 适用专业：食品类本科专业 先修课程：生物化学、微生物学 二、本课程教学目的和任务 食品工艺学是食品质量与安全专业的主要专业课，主要有乳与乳制品、肉与肉制品、软 饮料加工、焙烤糖果加工等四部分的内容构成，主要讲解乳与乳制品、肉与肉制品、软饮料 产品、焙烤糖果类产品的加工理论和加工工艺。通过对本门课程的学习使学生掌握乳制品、 肉制品、软饮料和焙烤糖果的基础理论知识和加工工艺，为今后从事食品质量与安全的科研、 管理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 Key points: Meat animal species, factors influencing the growth and development of meat animals Chapter 2 Slaughtering of animals and inspection Key points：Slaughter technology, inspection of pre-slaughtering and after slaughtering, carcass cutting and grading Chapter 3 The structure and chemical constitution of muscle Key points：Structure of meat and muscle, structure of myofibrile and collagen fiber, , chemical constitution of meat Chapter 4 The conversion of muscle to meat Key points：Mechanism of rigor-mortis and aging, chemical and biochemical changes during conditioning Chapter 5 The eating quantity of meat and their evaluation Key points：Meat colour、tenderness、flavour、water holding capacity and their evaluation Chapter 6 The storage and preservation of meat
Key points: Microorganisms associated with meat spoilage, refrigeration preservation of Chapter 7 Principle of meat processing Key points: The principles of curing, smoking, drying and emulsion, purpose for nitrite use in curing chemical composition of smoking, main technology of curing, smoking, drying and emulsion Chapter8 Processing of Chinese-style meat products Key points: Technology of traditional dry cured ham processing. Technology of Chinese style dry sausage. Technology of dried meat products Rougan and Rousoon. Technology of roasted Chapter9 Western-style meat products Key points: Technolog emulsion style sausage and fermented sausage. Technology of cooked ham Part I Milk and milk products Chapter 10 An introduction of dairy industry Key points: Dairy cows species. Milk forming and their affecting factors Chapter 11 Chemical composition and characteristics of milk Key points: Chemical composition of milk, physical properties of milk, unusual milk Chapter 12 Milk reception and quality control Key points: Microorganism associated with milk spoilage. Quality control of raw milk of raw milk and evaluation Chapter 13 Market milk processing Key points: Concept and classification of market milk. Processing of pasturized milk including raw milk storage, raw milk clarification, homogenization of milk, standardization of milk and heat treatment of milk. Processing of UHT milk and its quality control. Technology of recombined milk and flavored milk products processing Chapter 14 Condensed milk and milk powder Key points: Principles of evaporation and drying processing, evaporated milk and condensed milk manufacture, classification of milk powder and infant formula. Technology of milk powder manufacture Chapter 15 Butter manufacture Key points: Butter types and manufacturing process, AMF manufacturing processing Chapter 16 Fermented milk products on of starter culture, processing for set yoghurt and stirred yoghurt manufacturing, classification of cheese, technology of Chedder cheese making and processed cheese Part Il Beverage technology http:/spxy.zjgsu.edu.cn
http://spxy.zjgsu.edu.cn Key points：Microorganisms associated with meat spoilage, refrigeration preservation of meat Chapter 7 Principle of meat processing Key points：The principles of curing、smoking、drying and emulsion, purpose for nitrite use in curing ,chemical composition of smoking, main technology of curing、smoking、 drying and emulsion Chapter 8 Processing of Chinese-style meat products Key points: Technology of traditional dry cured ham processing. Technology of Chinese style dry sausage. Technology of dried meat products Rougan and Rousoon. Technology of roasted products Chapter 9 Western-style meat products Key points: Technology of bacon processing, classification of sausage. Technology of emulsion style sausage and fermented sausage. Technology of cooked ham Part Milk and milk products Ⅱ Chapter 10 An introduction of dairy industry Key points：Dairy cows species. Milk forming and their affecting factors Chapter 11 Chemical composition and characteristics of milk Key points：Chemical composition of milk, physical properties of milk, unusual milk Chapter 12 Milk reception and quality control Key points: Microorganism associated with milk spoilage. Quality control of raw milk. Quality standard of raw milk and evaluation Chapter 13 Market milk processing Key points: Concept and classification of market milk. Processing of pasturized milk including raw milk storage、raw milk clarification、homogenization of milk、standardization of milk and heat treatment of milk. Processing of UHT milk and its quality control. Technology of recombined milk and flavored milk products processing Chapter 14 Condensed milk and milk powder Key points：Principles of evaporation and drying processing, evaporated milk and condensed milk manufacture, classification of milk powder and infant formula. Technology of milk powder manufacture Chapter 15 Butter manufacture Key points：Butter types and manufacturing process, AMF manufacturing processing Chapter 16 Fermented milk products Key points：Preparation of starter culture、processing for set yoghurt and stirred yoghurt manufacturing、classification of cheese, technology of Chedder cheese making and processed cheese Part Ⅲ Beverage technology
Chapter 17 Introduction of beverage industry Key points: Definition and classification of drinks Chapter 18 Soft drinks Key points: Principles of formulation and carbonation. Processing of soft drinks Chapter 19 Fruit and vegetable drinks Key points: Extraction and clarification of juice Processing technology such as deaeration homogenization mixing, pasturization and filling Chapter 20 Milk drinks Key points: Processing technology of sweet milk drink, fermented milk drink and acidified milk drink Chapter 21 Plant protein drink Key points: Processing technology of soybean milk, almond and cocanut milk and the factors affected the drink quality Chapter 22 Bottled water Key points: Processing technology of mineral water and purified water chemical indexes of mineral water Chapter 23 Tea beverage and functional drinks Key points: Processing technology of tea drinks. Mechanism of the form tea deposit Chapter 24 Ice cream Key points: Formulation design of ice cream Processing technology of ice cream Part Iv Bakery technology Chapter 25 Ingredients for bakery products Key points: Properties of wheat flour, shortening, emulsifier and leavening agents Chapter 26 Bread making technology Key points: Six steps for dough mixing, microbiological and chemical changes during fermentation of dough Chapter 27 Technology of cake making Key points: Processing technology of cake such as blending, whipping, sugar-shortening or Chapter 28 Technology of cookie making Key points: Classification of cookie, properties of doughs used for different types of cookie ysical and chemical changes during baking Chapter 29 Candy and chocolate Key points: Main ingredients for candy and chocolate making- processing technology of hard candy, caramelized candy, soft candy and chocolate 五、教学时数分配表 http:/spxy.zjgsu.edu.cn
http://spxy.zjgsu.edu.cn Chapter 17 Introduction of beverage industry Key points：Definition and classification of drinks Chapter 18 Soft drinks Key points: Principles of formulation and carbonation. Processing of soft drinks Chapter 19 Fruit and vegetable drinks Key points: Extraction and clarification of juice. Processing technology such as deaeration、 homogenization mixing、pasturization and filling Chapter 20 Milk drinks Key points：Processing technology of sweet milk drink、fermented milk drink and acidified milk drink Chapter 21 Plant protein drink Key points：Processing technology of soybean milk、almond and cocanut milk and the factors affected the drink quality Chapter 22 Bottled water Key points: Processing technology of mineral water and purified water. Physical and chemical indexes of mineral water Chapter 23 Tea beverage and functional drinks Key points：Processing technology of tea drinks. Mechanism of the formation of cheese-like tea deposit Chapter 24 Ice cream Key points: Formulation design of ice cream. Processing technology of ice cream Part Ⅳ Bakery technology Chapter 25 Ingredients for bakery products Key points：Properties of wheat flour、shortening、emulsifier and leavening agents Chapter 26 Bread making technology Key points: Six steps for dough mixing、microbiological and chemical changes during fermentation of dough Chapter 27 Technology of cake making Key points: Processing technology of cake such as blending、 whipping、sugar-shortening or creaming Chapter 28 Technology of cookie making Key points: Classification of cookie, properties of doughs used for different types of cookie. Physical and chemical changes during baking Chapter 29 Candy and chocolate Key points: Main ingredients for candy and chocolate making、processing technology of hard candy、caramelized candy、soft candy and chocolate 五、教学时数分配表
容 参考时数 Introduction 2 Slaughtering of animals and inspection 3 The structure and chemical constitution of muscle 4 The conversion of muscle to meat 5 The eating quantity of meat and their evaluation 6 The stor preservation of meat 7 Principle of meat processing 8 Process f Chinese-style meat products 9 Western-style meat products 10 An introduction of dairy ind 1 Chemical composition and characteristics of milk 2.5 12 Milk reception and quality control 13 Market milk processin 14 Condensed milk and milk powder 15 Butter manufacture products 17 Introduction of beverage industry 18 Soft drinks 1.5 drink 20Milk drinks 21 Plant protein drink 22 Bottled water 23 Tea beverage and functional drink 24 Ice cream Ingredients for bakery produc Bread making technology 27 Technology of cake making 28 Technology of cookie makin 2 29 Candy and chocolate 六、考核方式及成绩评定标准 考核方式:考核以闭卷笔试为主。 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.AR. 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 http:/spxy.zjgsu.edu.cn
http://spxy.zjgsu.edu.cn 章 内 容 参考时数 1 Introduction 0.5 2 Slaughtering of animals and inspection 1.5 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 1 6 The storage and preservation of meat 0.5 7 Principle of meat processing 1.5 8 Processing of Chinese-style meat products 2 9 Western-style meat products 2 10 An introduction of dairy industry 0.5 11 Chemical composition and characteristics of milk 2.5 12 Milk reception and quality control 2 13 Market milk processing 4 14 Condensed milk and milk powder 1 15 Butter manufacture 1 16 Fermented milk products 2 17 Introduction of beverage industry 0.5 18 Soft drinks 1.5 19 Fruit and vegetable drinks 2 20 Milk drinks 2 21 Plant protein drink 2 22 Bottled water 2 23 Tea beverage and functional drinks 1.5 24 Ice cream 1.5 25 Ingredients for bakery products 2 26 Bread making technology 2 27 Technology of cake making 2 28 Technology of cookie making 2 29 Candy and chocolate 4 合 计 51 六、考核方式及成绩评定标准 考核方式：考核以闭卷笔试为主。 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 [9]. Alan H. Varnnm and Jane P. Sutherland, Beverages, Technology, Chemistry and Microbiology. Chapman& Hall, 1994 [10]. Philip R. Ashurst etal. The chemistry and technology of Soft Drinks and Fruit Juices Sheffield Academic Press. 1998 [I1. Samuel A Matz, Cookie and Cracker technology. AVI Publishing Company, luc. 1978 [12]. William J. Sultan, Practical Baking fourth edition, AVI Publishing Company, 1986 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 [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 [9]. Alan H. Varnnm and Jane P. Sutherland, Beverages, Technology, Chemistry and Microbiology. Chapman & Hall, 1994 [10]. Philip R. Ashurst etal. The chemistry and technology of Soft Drinks and Fruit Juices. Sheffield Academic Press, 1998 [11]. Samuel A. Matz, Cookie and Cracker technology. AVI Publishing Company, luc. 1978 [12]. William J. Sultan, Practical Baking fourth edition, AVI Publishing Company, 1986 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