畜產(chǎn)品加工復(fù)習(xí)試習(xí)題某上半學(xué)期試題及復(fù)習(xí)題中文備注 - 副本

1、畜產(chǎn)食品工藝學(xué)復(fù)習(xí)思考題教 材：畜產(chǎn)食品工藝學(xué)(全國(guó)統(tǒng)編教材第二版，蔣愛(ài)民主編)中國(guó)農(nóng)業(yè)出版社2008出版注 意：復(fù)習(xí)思考題并不意味著包括了全部的考試內(nèi)容，只是幫助學(xué)生掌握學(xué)習(xí) 方法和主要內(nèi)容，要求同學(xué)“舉一反三”的利用本復(fù)習(xí)思考題。一、填空1.記住20個(gè)以上的我國(guó)畜禽產(chǎn)品加工常見(jiàn)的畜禽品種名稱2. Dairy Processing includes Clarification, Separation, Standardization, Pasteurization, UHT Treatment , Homogenization, Membrane Processing, Evaporatio

2、n and Dehydration, Production and Utilization of Steam and Refrigeration. 3. The extent of microorganism inactivation depends on the combination of temperature and holding time.(p.41) 4. Types of single effect evaporators of milk include Batch Pan , Rising film , Falling film , Plate evaporators and

3、 Scraped surface(58)5乳用型黑白花牛的年平均產(chǎn)乳量為65007500 kg，乳脂率為3.6%3.7%, 乳蛋白3.5%3.9%；我國(guó)水牛的產(chǎn)乳性能比黃牛為高，泌乳期約810個(gè)月，產(chǎn)乳量為5001,000 kg，乳脂率7.4%11.6%，乳蛋白 4.5%5.9%，干物質(zhì)為21.8%。薩能奶山羊(Saanen)原產(chǎn)于瑞士柏龍縣薩能山谷，故名薩能羊。薩能奶山羊泌乳期300 d左右，年平均產(chǎn)乳量為6001200 kg，乳脂率3.3%4.4%，乳蛋白3.3%3.5%。(p.123125)二、名詞解釋1. LA: Lactobacillus acidophilus(p.77)2. LA

4、B: lactic acid bacteria (p.73)3. PSE肉： 4.肉的嫩度：5. 肉的腐敗變質(zhì): 6. 冷鮮肉(cold meat) ：7. 肉的嫩度(Tenderness)：8. 肉的保水性(Water Holding Capacity)9. DFD肉10. skimming of milk ：11. fermented or cultured milks12乳糖不適癥（Lactose Intolerance）三、簡(jiǎn)述題1. What is the Pasteurization of milk(p.40)The process of pasteurization was na

5、med after Louis Pasteur who discovered that spoilage organisms could be inactivated in wine by applying heat at temperatures below its boiling point. The process was later applied to milk and remains the most important operation in the processing of milk. Definition: The heating of every particle of

6、 milk or milk product to a specific temperature for a specified period of time without allowing recontamination of that milk or milk product during the heat treatment process.2. 原料肉腐敗變質(zhì)的機(jī)理3用于灌腸加工的腸衣的種類和特點(diǎn)。(p.87)腸衣(Casing)是灌腸制品的特殊包裝物,主要分為兩大類,即天然腸衣和人造腸衣。(1)天然腸衣：即豬、牛、羊的大腸、小腸、盲腸、食管(牛)和膀胱等。因加工方法不同,分干制和鹽漬

7、兩類 (2)人造腸衣：人造腸衣使用方便,安全衛(wèi)生,標(biāo)準(zhǔn)規(guī)格人造腸衣包括以下幾種: 纖維素腸衣：可作大、小紅腸包裝之用。 膠原腸衣：用動(dòng)物膠制成,分可食和不可食兩類 塑料腸衣：用聚丙二氯乙烯、聚乙烯膜制成4. 影響肉嫩度的因素及改進(jìn)方法(p.33) 除與遺傳因子有關(guān)外，主要取決于肌肉纖維的結(jié)構(gòu)和粗細(xì)、結(jié)締組織的含量及構(gòu)成、熱加工和肉的p5冷卻肉加工關(guān)鍵控制點(diǎn)。(p.59).生豬接收熱水沖洗有機(jī)酸噴淋金屬檢測(cè)自動(dòng)溫度監(jiān)控冷卻肉氣調(diào)保藏6. 腌臘肉制品之所以在常溫中能較長(zhǎng)時(shí)間的保存而不易變質(zhì)的主要原因。(p.69)腌臘肉制品腌制和風(fēng)干成熟過(guò)程中，已脫去大部分水分；其次是腌制時(shí)添加食鹽、硝酸鹽，能起抑

8、菌作用。7.簡(jiǎn)述發(fā)酵乳制品加工時(shí)使用發(fā)酵劑的目的四、論述題1. 凝固性酸奶的質(zhì)量控制方法及原理2. 變蛋的加工原理、加工工藝和操作方法3. 以臘腸為例，說(shuō)明腌臘肉制品的加工原理、工藝流程和質(zhì)量控制4. 試述原料肉從“muscle” 到 “meat”轉(zhuǎn)化過(guò)程中發(fā)生的生理生化及食用品質(zhì)變化。4成型火腿的加工工藝和質(zhì)量控制方法。(p.80)工藝流程原料肉預(yù)處理鹽水注射(切塊濕腌)腌制、滾揉切塊添加輔料(絞碎或斬拌)滾揉裝模蒸煮(高壓滅菌)冷卻檢驗(yàn)成品質(zhì)量控制方法(p.81)5灌腸的一般加工工藝及質(zhì)量控制。(p.85)工藝流程原料肉選擇和修整(低溫腌制)絞肉或斬拌配料、制餡灌制填充打結(jié)烘烤蒸煮煙熏質(zhì)量

9、檢查貯藏質(zhì)量控制原料肉的選擇與修整低溫腌制絞肉或斬拌制餡乳化灌制填充和打結(jié)烘烤蒸煮煙熏貯藏6灌腸加工的乳化機(jī)理及影響因素。(p.86)(1)乳化機(jī)理：乳化肉糜是由肌肉和結(jié)締組織纖維（或纖維片段）的基質(zhì)懸浮于包含有可溶性蛋白和其它可溶性肌肉組分的水介質(zhì)內(nèi)構(gòu)成的，分散相是固體或液體的脂肪球，連續(xù)相是內(nèi)部溶解（或懸?。┯宣}和蛋白質(zhì)的水溶液充當(dāng)乳化劑的就是連續(xù)相中的鹽溶性蛋白。整個(gè)乳化物是屬于水包油型的(2)影響乳化的因素溫度原料肉的質(zhì)量脂肪顆粒鹽溶性蛋白質(zhì)的數(shù)量和類型加熱條件五、英翻漢1. How to produce Stirred style yogurt(攪拌性酸奶p.76) The milk

10、 is clarified凈化 and separated分離 into cream and skim milk, then standardized標(biāo)準(zhǔn)化 to acheive the desired fat content. The various ingredients成分 are then blended together in a mix tank混合罐 equipped with a powder funnel and an agitation system（水粉混合氣）. The mixture混合物 is then pasteurized using a continuous

11、plate heat exchanger連續(xù)式板式熱交換器 for 30 min at 85 C or 10 min at 95 C. These heat treatments, which are much more severe嚴(yán)厲 than fluid milk液體奶 pasteurization, are necessary to acheive the following: produce a relatively sterile相對(duì)無(wú)菌 and condusive有益于 environment for the starter culture denature 變性and coag

12、ulate凝結(jié) whey proteins to enhance the viscosity粘度 and texture質(zhì)構(gòu)特性The mix is then homogenized using high pressures of 2000-2500 psi（磅/平方英寸（pounds per square inch）=20-25Mpa）. Besides thoroughly mixing the stabilizers（完全混勻穩(wěn)定劑） and other ingredients, homogenization also prevents creaming稀奶油上浮 and wheying

13、 off乳清析出 during incubation發(fā)酵 and storage貯藏. Stability穩(wěn)定性, consistency均勻性 and body保型性 are enhanced by homogenization. Once the homogenized mix均質(zhì)后的化合物 has cooled to an optimum growth temperature最適溫度, the yogurt starter culture is added. A ratio of 1:1, ST(Streptococcus球菌, thermophilic嗜熱的) to LB（Lactoc

14、occus乳球菌; bulgaricus保加利亞乳桿菌）, inoculation接種后的乳 is added to the jacketed fermentation tank夾層發(fā)酵罐. A temperature of 43 C is maintained for 4-6 h under quiescent靜止 (no agitation) conditions. This temperature is a compromise兼顧 between the optimums for the two micoorganisms (ST 39 C; LB 45 C). The titrata

15、ble acidity 滴定酸度is carefully monitored until the TA is 0.85 to 0.90%. At this time the jacket is replaced with cool water and agitation begins, both of which stop the fermentation. The coagulated product is cooled to 5-22 C, depending on the product. Fruit and flavour may be incorporated加入 at this t

16、ime, then packaged. The product is now cooled and stored at refrigeration temperatures (5 C) to slow down the physical, chemical and microbiological degradation. 2. Please describe Advantages of UHT of milk and Difficulties with UHT(p.48)(1)Advantages of UHTHigh quality: The D and Z valves are highe

17、r for quality factors than microorganisms. The reduction in process time due to higher temperature (UHTST) and the minimal come-up and cool-down time leads to a higher quality product. Long shelf life: Greater than 6 months, without refrigeration, can be expected. Packaging size: Processing conditio

18、ns are independent of container size, thus allowing for the filling of large containers for food-service or sale to food manufacturers (aseptic fruit purees in stainless steel totes). Cheaper packaging: Both cost of package and storage and transportation costs; laminated packaging allows for use of

19、extensive graphics(2) Difficulties with UHTSterility: Complexity of equipment and plant are needed to maintain sterile atmosphere between processing and packaging (packaging materials, pipework, tanks, pumps); higher skilled operators; sterility must be maintained through aseptic packaging Particle

20、Size: With larger particulates there is a danger of overcooking of surfaces and need to transport material - both limits particle size Equipment: There is a lack of equipment for particulate sterilization, due especially to settling of solids and thus overprocessing Keeping Quality: Heat stable lipa

21、ses or proteases can lead to flavour deterioration, age gelation of the milk over time - nothing lasts forever! There is also a more pronounced cooked flavour to UHT milk.3. Cheese：Traditionally, cheese was made as a way of preserving the nutrients保存 of milk. In a simple definition, cheese is the fr

22、esh or ripened product obtained after coagulation and whey separation of milk, cream or partly skimmed milk, buttermilk or a mixture of these products. It is essentially the product of selective concentration of milk. Thousands of varieties of cheeses have evolved逐步形成 that are characteristic of vari

23、ous regions of the world. Some common cheesemaking steps will be outlined概述 here. Also included is a document entitled Making Cheese at Home, which includes some helpful references, several simple cheese making procedures and information about sourcing cheese making supplies. Treatment of Milk Addit

24、ives Inoculation and Milk Ripening Coagulationo enzyme o acid o heat-acid Curd 凝乳塊Treatment Cheese RipeningTreatment of Milk for CheesemakingLike most dairy products, cheesemilk must first be clarified, separated and standardized. The milk may then be subjected 進(jìn)行to a sub-pasteurization treatment （亞

25、巴氏殺菌）of 63-65 C for 15 to 16 sec. This thermization熱處理 treatment results in a reduction 降低of high initial bacteria counts 原始菌群數(shù)before storage. It must be followed by proper pasteurization. While HTST pasteurization (72 C for 16 sec) is often used, an alternative heat treatment of 60 C for 16 sec may

26、 also be used. This less severe heat treatment is thought to result in a better final flavour cheese by preserving some of the natural flora（微生物群）. If used, the cheese must be stored for 60 days prior to sale, which is similar to the regulations for raw milk cheese. Homogenization is not usually don

27、e for most cheesemilk. It disrupts 破環(huán)the fat globules and increases the fat surface area where casein particles adsorb吸附. This reults in a soft, weak curd at renneting酶凝 and increased hydrolytic rancidity水解酸敗. AdditivesThe following may all be added to the cheese milk: Calcium choride nitrates colou

28、r hydrogen peroxide過(guò)氧化氫 lipases酯酶Calcium choride is added to replace calcium redistributed 重新分布during pasteurization. Milk coagulation by rennet during cheese making requires an optimum 最適的balance among ionic calcium離子 and both soluble insoluble calcium可溶與不可溶 phosphate salts. Because calcium phospha

29、tes have reverse solubility相反的溶解度 with respect to temperature, the heat treatment from pasteurization causes the equilibrium平衡 to shift轉(zhuǎn)換 towards insoluble不溶 forms and depletes耗盡 both soluble calcium phosphates and ionic calcium. Near normal equilibrium平衡 is restored重新建立 during 24 - 48 hours of cold

30、 storage, but cheese makers cant wait that long, so CaCl2 is added to restore ionic calcium and improve rennetability酶凝特性. The calcium assists in有助于 coagulation and reduces the amount of rennet required.降低酶用量 Sodium or potassium nitrate 硝酸鈉或鉀is added to the milk to control the undesirable effects of

31、 Clostridium tyrobutyricum芽孢梭狀桿菌 in cheeses such as Edam, Gouda, and Swiss. Because milk colour varies from season to season, colour may added to standardize the colour of the cheese throughout the year. Annato奶酪黃, Beta-caroten胡蘿卜素e, and paprika辣椒紅 are used. The addition of hydrogen peroxide過(guò)氧化氫 is

32、sometimes used as an alternative treatment for full pateurization. Lipases, normally present in raw milk, are inactivated during pasteurization. The addition of kid goat lipases are common to ensure proper flavour development through fat hydrolysis. Inoculation and Milk RipeningThe basis of cheesema

33、king relies on the fermentation of lactose by lactic acid bacteria (LAB). LAB produce lactic acid which lowers the pH and in turn assists coagulation, promotes syneresis促進(jìn)收縮, helps prevent spoilage and pathogenic bacteria 病原菌from growing, contributes to cheese texture, flavour and keeping quality. L

34、AB also produce growth factors which encourages the growth of non-starter organisms, and provides lipases and proteases蛋白酶 necessary for flavour development during curing. Further information on LAB and starter cultures can be found in the microbiology section. After innoculation with the starter cu

35、lture, the milk is held for 45 to 60 min at 25 to 30 C to ensure the bacteria are active, growing and have developed acidity. This stage is called ripening the milk and is done prior to renneting. Milk Coagulation凝乳Coagulation is essentially the formation of a gel by destabilizing the casein micelle

36、s破環(huán)酪蛋白膠粒 causing them to aggregate聚合 and form a network網(wǎng)絡(luò)結(jié)構(gòu) which partially immobilizes束縛 the water and traps束縛 the fat globules in the newly formed matrix. This may be accomplished with: enzymes 酶凝 acid treatment 酸凝 heat-acid treatment加熱酸凝EnzymesChymosin牛乳酶, or rennet, is most often used for enzyme

37、 coagulation. Acid Treatment酸處理Lowering the pH of the milk results in casein micelle destabilization酪蛋白的不穩(wěn)定 or aggregation凝聚. Acid curd酸凝塊 is more fragile易碎 than rennet curd 酶凝塊due to the loss of calcium. Acid coagulation can be achieved naturally with the starter culture, or artificially人工酸化 with t

38、he addition of gluconodeltalactone葡萄糖酸內(nèi)酯. Acid coagulated fresh cheeses may include Cottage cheese（農(nóng)家奶酪）, Quark, and Cream cheese奶油奶酪. Heat-Acid Treatment加熱酸處理Heat causes denaturation of the whey proteins. The denatured proteins then interact相互作用 with the caseins. With the addition of acid, the case

39、ins precipitat沉淀e with the whey proteins. In rennet coagulation, only 76-78% of the protein is recovered, while in heat-acid coagulation, 90% of protein can be recovered獲得. Examples of cheeses made by this method include Paneer印度奶酪，奶豆腐, Ricotta意大利乳清奶酪 and Queso Blanco鮮奶酪. Curd Treatment凝塊處理After the

40、 milk has gel 膠體，膠凝塊has been allowed to reach the desired firmness硬度, it is carefully cut into small pieces with knife blades 奶酪刀or wires. This shortens the distance縮短距離 and increases the available area增加有效面積 for whey to be released利于乳清批出. The curd pieces immediately begin to shrink收縮 and expel 排除th

41、e greenish 綠色liquid called whey. This syneresis收縮 process is further driven by a cooking stage. The increase in temperature causes the protein matrix蛋白膠粒 to shrink due to increased hydrophobic interactions疏水作用, and also increases the rate of fermentation of lactose to lactic acid. The increased acidity also contributes to shrinkage of the curd particles酸度的增加也能促進(jìn)凝塊粒子的收縮. The final moisture content水分含量 is dependant on the time and temperature of the cook stage. This is important to monitor carefully because the final moisture content o