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.cnhttp://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