畜产品加工复习试题XXXX上半学期试题及复习题中文备注副本.docx
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畜产品加工复习试题XXXX上半学期试题及复习题中文备注副本
《畜产食品工艺学》复习思考题
教材:
畜产食品工艺学(全国统编教材第二版,蒋爱民主编)
中国农业出版社2008出版
注意:
复习思考题并不意味着包括了全部的考试内容,只是帮助学生掌握学习方法和主要内容,要求同学“举一反三”的利用本复习思考题。
一、填空
1.记住20个以上的我国畜禽产品加工常见的畜禽品种名称
2.DairyProcessingincludesClarification,Separation,Standardization,Pasteurization,UHTTreatment,Homogenization,MembraneProcessing,EvaporationandDehydration,ProductionandUtilizationofSteamandRefrigeration.
3.Theextentofmicroorganisminactivationdependsonthecombinationoftemperatureandholdingtime.
4.TypesofsingleeffectevaporatorsofmilkincludeBatchPan,Risingfilm,Fallingfilm,PlateevaporatorsandScrapedsurface(58)
5.乳用型黑白花牛的年平均产乳量为6500~7500kg,乳脂率为%~%,乳蛋白%~%;我国水牛的产乳性能比黄牛为高,泌乳期约8~10个月,产乳量为500~1,000kg,乳脂率%~%,乳蛋白%~%,干物质为%。
萨能奶山羊(Saanen)原产于瑞士柏龙县萨能山谷,故名萨能羊。
萨能奶山羊泌乳期300d左右,年平均产乳量为600~1200kg,乳脂率%~%,乳蛋白%-%。
-125)
二、名词解释
1.LA:
Lactobacillusacidophilus
2.LAB:
lacticacidbacteria(p..73)
3.PSE肉:
4.肉的嫩度:
5.肉的腐败变质:
6.冷鲜肉(coldmeat):
7.肉的嫩度(Tenderness):
8.肉的保水性(WaterHoldingCapacity)
9.DFD肉
10.skimmingofmilk:
11.fermentedorculturedmilks
12.乳糖不适症(LactoseIntolerance)
三、简述题
1.WhatisthePasteurizationofmilk?
TheprocessofpasteurizationwasnamedafterLouisPasteurwhodiscoveredthatspoilageorganismscouldbeinactivatedinwinebyapplyingheatattemperaturesbelowitsboilingpoint.Theprocesswaslaterappliedtomilkandremainsthemostimportantoperationintheprocessingofmilk.
Definition:
Theheatingofeveryparticleofmilkormilkproducttoaspecifictemperatureforaspecifiedperiodoftimewithoutallowingrecontaminationofthatmilkormilkproductduringtheheattreatmentprocess.
2.原料肉腐败变质的机理
3.用于灌肠加工的肠衣的种类和特点。
肠衣(Casing)是灌肠制品的特殊包装物,主要分为两大类,即天然肠衣和人造肠衣。
(1)天然肠衣:
即猪、牛、羊的大肠、小肠、盲肠、食管(牛)和膀胱等。
因加工方法不同,分干制和盐渍两类………………………
(2)人造肠衣:
人造肠衣使用方便,安全卫生,标准规格……………人造肠衣包括以下几种:
①纤维素肠衣:
……可作大、小红肠包装之用。
②胶原肠衣:
用动物胶制成,分可食和不可食两类……③塑料肠衣:
用聚丙二氯乙烯、聚乙烯膜制成……
4.影响肉嫩度的因素及改进方法
……除与遗传因子有关外,主要取决于肌肉纤维的结构和粗细、结缔组织的含量及构成、热加工和肉的pH……
5.冷却肉加工关键控制点。
①.生猪接收……
②热水冲洗……
③有机酸喷淋……
④金属检测……
⑤自动温度监控……
⑥冷却肉气调保藏……
6.腌腊肉制品之所以在常温中能较长时间的保存而不易变质的主要原因。
腌腊肉制品腌制和风干成熟过程中,已脱去大部分水分;其次是腌制时添加食盐、硝酸盐,能起抑菌作用。
7.简述发酵乳制品加工时使用发酵剂的目的
四、论述题
1.凝固性酸奶的质量控制方法及原理
2.变蛋的加工原理、加工工艺和操作方法
3.以腊肠为例,说明腌腊肉制品的加工原理、工艺流程和质量控制
4.试述原料肉从“muscle”到“meat”转化过程中发生的生理生化及食用品质变化。
4.成型火腿的加工工艺和质量控制方法。
⑴工艺流程
原料肉预处理→盐水注射(切块→湿腌)→腌制、滚揉→切块→添加辅料→(绞碎或斩拌)→滚揉→装模→蒸煮(高压灭菌)→冷却→检验→成品
⑵质量控制方法……
5.灌肠的一般加工工艺及质量控制。
⑴工艺流程
原料肉选择和修整(低温腌制)→绞肉或斩拌→配料、制馅→灌制填充打结→烘烤→蒸煮→烟熏→质量检查→贮藏
⑵质量控制
①原料肉的选择与修整……
②低温腌制……
③绞肉或斩拌制馅……
④乳化……
⑤灌制填充和打结……
⑥烘烤……
⑦蒸煮……
⑧烟熏……
⑨贮藏……
6.灌肠加工的乳化机理及影响因素。
(1)乳化机理:
乳化肉糜是由肌肉和结缔组织纤维(或纤维片段)的基质悬浮于包含有可溶性蛋白和其它可溶性肌肉组分的水介质内构成的,分散相是固体或液体的脂肪球,连续相是内部溶解(或悬浮)有盐和蛋白质的水溶液……充当乳化剂的就是连续相中的盐溶性蛋白。
整个乳化物是属于水包油型的……
(2)影响乳化的因素
①温度……
②原料肉的质量……
③脂肪颗粒……
④盐溶性蛋白质的数量和类型……
⑤加热条件……
五、英翻汉
1.HowtoproduceStirredstyleyogurt(搅拌性酸奶
Themilkisclarified净化andseparated分离intocreamandskimmilk,thenstandardized标准化toacheivethedesiredfatcontent.Thevariousingredients成分arethenblendedtogetherinamixtank混合罐equippedwithapowderfunnelandanagitationsystem(水粉混合气).Themixture混合物isthenpasteurizedusingacontinuousplateheatexchanger连续式板式热交换器for30minat85°Cor10minat95°C.Theseheattreatments,whicharemuchmoresevere严厉thanfluidmilk液体奶pasteurization,arenecessarytoacheivethefollowing:
∙producearelativelysterile相对无菌andcondusive有益于environmentforthestarterculture
∙denature变性andcoagulate凝结wheyproteinstoenhancetheviscosity粘度andtexture质构特性
Themixisthenhomogenizedusinghighpressuresof2000-2500psi(磅/平方英寸(poundspersquareinch)==20-25Mpa).Besidesthoroughlymixingthestabilizers(完全混匀稳定剂)andotheringredients,homogenizationalsopreventscreaming稀奶油上浮andwheyingoff乳清析出duringincubation发酵andstorage贮藏.Stability稳定性,consistency均匀性andbody保型性areenhancedbyhomogenization.Oncethehomogenizedmix均质后的化合物hascooledtoanoptimumgrowthtemperature最适温度,theyogurtstartercultureisadded.
Aratioof1:
1,ST(Streptococcus—球菌,thermophilic—嗜热的)toLB(Lactococcus—乳球菌;bulgaricus保加利亚乳杆菌),inoculation接种后的乳isaddedtothejacketedfermentationtank夹层发酵罐.Atemperatureof43°Cismaintainedfor4-6hunderquiescent静止(noagitation)conditions.Thistemperatureisacompromise兼顾betweentheoptimumsforthetwomicoorganisms(ST39°C;LB45°C).Thetitratableacidity滴定酸度iscarefullymonitoreduntiltheTAisto%.Atthistimethejacketisreplacedwithcoolwaterandagitationbegins,bothofwhichstopthefermentation.Thecoagulatedproductiscooledto5-22°C,dependingontheproduct.Fruitandflavourmaybeincorporated加入atthistime,thenpackaged.Theproductisnowcooledandstoredatrefrigerationtemperatures(5°C)toslowdownthephysical,chemicalandmicrobiologicaldegradation.
2.PleasedescribeAdvantagesofUHTofmilkandDifficultieswithUHT
(1)AdvantagesofUHT
Highquality:
TheDandZvalvesarehigherforqualityfactorsthanmicroorganisms.Thereductioninprocesstimeduetohighertemperature(UHTST)andtheminimalcome-upandcool-downtimeleadstoahigherqualityproduct.
Longshelflife:
Greaterthan6months,withoutrefrigeration,canbeexpected.
Packagingsize:
Processingconditionsareindependentofcontainersize,thusallowingforthefillingoflargecontainersforfood-serviceorsaletofoodmanufacturers(asepticfruitpureesinstainlesssteeltotes).
Cheaperpackaging:
Bothcostofpackageandstorageandtransportationcosts;laminatedpackagingallowsforuseofextensivegraphics
(2)DifficultieswithUHT
Sterility:
Complexityofequipmentandplantareneededtomaintainsterileatmospherebetweenprocessingandpackaging(packagingmaterials,pipework,tanks,pumps);higherskilledoperators;sterilitymustbemaintainedthroughasepticpackaging
ParticleSize:
Withlargerparticulatesthereisadangerofovercookingofsurfacesandneedtotransportmaterial-bothlimitsparticlesize
Equipment:
Thereisalackofequipmentforparticulatesterilization,dueespeciallytosettlingofsolidsandthusoverprocessing
KeepingQuality:
Heatstablelipasesorproteasescanleadtoflavourdeterioration,agegelationofthemilkovertime-nothinglastsforever!
ThereisalsoamorepronouncedcookedflavourtoUHTmilk.
3.Cheese:
Traditionally,cheesewasmadeasawayofpreservingthenutrients保存ofmilk.Inasimpledefinition,cheeseisthefreshorripenedproductobtainedaftercoagulationandwheyseparationofmilk,creamorpartlyskimmedmilk,buttermilkoramixtureoftheseproducts.Itisessentiallytheproductofselectiveconcentrationofmilk.Thousandsofvarietiesofcheeseshaveevolved逐步形成thatarecharacteristicofvariousregionsoftheworld.
Somecommoncheesemakingstepswillbeoutlined概述here.AlsoincludedisadocumententitledMakingCheeseatHome,whichincludessomehelpfulreferences,severalsimplecheesemakingproceduresandinformationaboutsourcingcheesemakingsupplies.
∙TreatmentofMilk
∙Additives
∙InoculationandMilkRipening
∙Coagulation
oenzyme
oacid
oheat-acid
∙Curd凝乳块Treatment
∙CheeseRipening
TreatmentofMilkforCheesemaking
Likemostdairyproducts,cheesemilkmustfirstbeclarified,separatedandstandardized.Themilkmaythenbesubjected进行toasub-pasteurizationtreatment(亚巴氏杀菌)of63-65°Cfor15to16sec.Thisthermization热处理treatmentresultsinareduction降低ofhighinitialbacteriacounts原始菌群数beforestorage.Itmustbefollowedbyproperpasteurization.WhileHTSTpasteurization(72°Cfor16sec)isoftenused,analternativeheattreatmentof60°Cfor16secmayalsobeused.Thislesssevereheattreatmentisthoughttoresultinabetterfinalflavourcheesebypreservingsomeofthenaturalflora(微生物群).Ifused,thecheesemustbestoredfor60dayspriortosale,whichissimilartotheregulationsforrawmilkcheese.
Homogenizationisnotusuallydoneformostcheesemilk.Itdisrupts破环thefatglobulesandincreasesthefatsurfaceareawherecaseinparticlesadsorb吸附.Thisreultsinasoft,weakcurdatrenneting酶凝andincreasedhydrolyticrancidity水解酸败.
Additives
Thefollowingmayallbeaddedtothecheesemilk:
∙Calciumchoride
∙nitrates
∙colour
∙hydrogenperoxide过氧化氢
∙lipases酯酶
Calciumchorideisaddedtoreplacecalciumredistributed重新分布duringpasteurization.Milkcoagulationbyrennetduringcheesemakingrequiresanoptimum最适的balanceamongioniccalcium离子andbothsolubleinsolublecalcium可溶与不可溶phosphatesalts.Becausecalciumphosphateshavereversesolubility相反的溶解度withrespecttotemperature,theheattreatmentfrompasteurizationcausestheequilibrium平衡toshift转换towardsinsoluble不溶formsanddepletes耗尽bothsolublecalciumphosphatesandioniccalcium.Nearnormalequilibrium平衡isrestored重新建立during24-48hoursofcoldstorage,butcheesemakerscan'twaitthatlong,soCaCl2isaddedtorestoreioniccalciumandimproverennetability酶凝特性.Thecalciumassistsin有助于coagulationandreducestheamountofrennetrequired.降低酶用量
Sodiumorpotassiumnitrate硝酸钠或钾isaddedtothemilktocontroltheundesirableeffectsofClostridiumtyrobutyricum芽孢梭状杆菌incheesessuchasEdam,Gouda,andSwiss.
Becausemilkcolourvariesfromseasontoseason,colourmayaddedtostandardizethecolourofthecheesethroughouttheyear.Annato奶酪黄,Beta-caroten胡萝卜素e,andpaprika辣椒红areused.
Theadditionofhydrogenperoxide过氧化氢issometimesusedasanalternativetreatmentforfullpateurization.
Lipases,normallypresentinrawmilk,areinactivatedduringpasteurization.Theadditionofkidgoatlipasesarecommontoensureproperflavourdevelopmentthroughfathydrolysis.
InoculationandMilkRipening
Thebasisofcheesemakingreliesonthefermentationoflactosebylacticacidb