2023/6/6模塊六食品加工工藝《食品專業(yè)英語》習(xí)題參考答案2023/6/66.1肉制品的加工《食品專業(yè)英語》習(xí)題參考答案2023/6/6I、Answerquestions1.Theyarecutting,chopping,comminuting,mixing,tumbling,salting,curing,utilizationofspices,non-meatadditives,stuffing,fillingintocasingsorothercontainers,fermentationanddrying,heattreatmentandsmoking2.Meatprocessingtechnologiesincludeontheonehandpurelytechnicalprocessessuchascutting,chopping,comminuting,mixing,tumbling,stuffingandheattreatment.Ontheotherhand,chemicalorbiochemicalprocesses,whichoftengotogetherwiththetechnicalprocesses,arealsopartofmeatprocessingtechnologysuchassaltingandcuring,utilizationofspicesandadditives,fermentation,dryingandsmoking.3.Therearefivemethodsincludedincutting.4.Sodiumnitritehastheabilitytoreactwiththeredmeatpigmenttoformtheheatstableredcuringcolour.5.Themostknownundesirableeffectofsmokingistheriskofresiduesofbenzopyreneinsmokedproductswhichcanbecarcinogeniciftheintakeisinhighdosesoverlongperiods.《食品專業(yè)英語》習(xí)題參考答案2023/6/6II、Fillintheblankswiththeproperwords1.stepsprocedures2.physicalchemical3.cutting,chopping,comminuting,stuffing,heattreatment.4.slices,cubes,flakes5.1.5-3%6.pink,red7.preservation,colouring8.firm,liquid,gaseous9.Coldsmoking10.temperatures《食品專業(yè)英語》習(xí)題參考答案2023/6/6III、Translation1.肉制品的加工涉及到大量的物理和化學(xué)方法的應(yīng)用，通常是多種方法結(jié)合起來使用。2.根據(jù)產(chǎn)品的不同，煙熏也適用于不同的溫度。3.亞硝酸鈉可以和肉紅色素起反應(yīng)從而形成穩(wěn)定的固化后的紅色。4.Bowlcuttersareusedtochopandmixfreshorfrozenleanmeat,fat(andedibleoffal,ifrequired)togetherwithwater(oftenusedinformofice)functionalingredients(salt,curingagents,additives)andextenders(fillersorbinders).5.Besidesaddingtoflavourandtaste,saltalsoisanimportantfunctionalingredientinthemeatindustry,whichassistsintheextractionofsolublemuscleproteins.《食品專業(yè)英語》習(xí)題參考答案2023/6/66.2乳制品的加工《食品專業(yè)英語》習(xí)題參考答案2023/6/6I、Answerquestions1.MilkpowerandYogurt2.Approximately13kgofwholemilkpowder(WMP)or9kgofskimmilkpowder(SMP)canbemadefrom100Lofwholemilk.3.Therearesixstepsinthemilkpowermanufacturingprocess4.Yes,itis.5.Therearetwostepsintheyogurtmaking《食品專業(yè)英語》習(xí)題參考答案2023/6/6II、Fillintheblankswiththeproperwords1.Wholemilk；skimmilk2.butter3.controlleddenaturation4.caking;k;lacticacidbacteria7.streptococcusthermophilus8.casein9.refrigeration10.metabolism《食品專業(yè)英語》習(xí)題參考答案2023/6/6III、Translation1.全脂牛奶通常含有大約87%的水分，而脫脂牛奶是91%。2.精切的加熱控制取決于產(chǎn)品的類型和最終的用途。3.在準(zhǔn)備階段，牛奶被加熱到幾乎沸點(diǎn)（87°C）來殺死里面的有害物質(zhì)。4.Milkpowdersareimmenselymorestablethanfreshmilkbutprotectionfrommoisture,oxygen,lightandheatisneededinordertomaintaintheirqualityandshelflife.5.Thefermentationofmilkisamongtheoldestknownmethodsoffoodpreservation.《食品專業(yè)英語》習(xí)題參考答案2023/6/66.3果蔬食品的加工《食品專業(yè)英語》習(xí)題參考答案2023/6/6I、Answerquestions1.Fruitjuice,vegetablepowderandpotatocrisp2.Thetechnologyoffruitjuiceprocessingwillcovertwofinishedproductcategories:juiceswithoutpulpandjuiceswithpulp.3.Itcanbeperformedbycentrifugationorbyenzymetreatment.4.First,dryingofvegetablesdowntoafinalwatercontentbelow4%followedbygrinding,sievingandpackingofproducts;andthenvegetablesaretransformedbyboilingandsievingintopuréeswhicharethendriedonheatedsurfaces(undervacuumpreferably)orbysprayinginhotair.5.Useofhighlyrefinedoilisofgreatimportanceinflavourandstabilityofthecrisps.Flavour,texture,andappearanceareaffectedbothbytheamountofoilabsorbedanditscharacteristicsasitexistsinthecrisp.《食品專業(yè)英語》習(xí)題參考答案2023/6/6II、Fillintheblankswiththeproperwords1.concentrated2.mature3.belts,tables4.temporary,continuous5.grinding,sieving,packing6.yield,absorption7.physical,chemical8.Flavour,texture,appearance9.inspected;removed10.moisture《食品專業(yè)英語》習(xí)題參考答案2023/6/6III、Translation1.把部分或全部腐爛的水果挑選出來是水果準(zhǔn)備中最重要的步驟，來保證果汁良好的質(zhì)量。2.挑選特定的重量大的馬鈴薯是很重要的，因?yàn)檫@種性質(zhì)會使產(chǎn)量更多并且吸收的油更少。3.在任何時間馬鈴薯片的厚度都要均勻，這也是為了讓薯片的顏色均勻。4.Fruitjuicesmustbepreparedfromsound,maturefruitonly.5.Pasteurizationofjuicecanbedonefortemporarypreservation.《食品專業(yè)英語》習(xí)題參考答案2023/6/66.4面點(diǎn)的加工《食品專業(yè)英語》習(xí)題參考答案2023/6/6I、Answerquestions1.WheatFlour,yeastandothermaterial.2.Itisconvenienttousedryyeastbecauseitshandlingissimpleanditspreservationeasy.3.Twosteps.4.No,therearetwofermentationprocessesintheoperation.5.Coatoneofyourfingerswithflour,thenpressitgentlyintothecenterofrisendoughtothebottom.Iftheindentationremains,thedoughisready.《食品專業(yè)英語》習(xí)題參考答案2023/6/6II、Fillintheblankswiththeproperwords1.consumed；acceptable2.whole;meal3.high;low4.warmth;food;liquid5.hard6.damp7.high-speed8.sugar9.divide;roll10.flatten《食品專業(yè)英語》習(xí)題參考答案2023/6/6III、Translation1.幾乎不用強(qiáng)調(diào)，面包作為食品的重要性。2.全面粉可用于制作面包，但對于蛋糕和糕點(diǎn)來說它就顯得比較粗糙并且顏色較深。3.發(fā)酵后的面團(tuán)被機(jī)器手傳送過來在這里成型。4.Generallyspeaking,highproteinflourisusedasabasewithmediumandlowproteinflourmixedinappropriateamounts.5.Thelackofbutter,however,meansthatchiffoncakeslackmuchoftherichflavorofbuttercakes.《食品專業(yè)英語》習(xí)題參考答案2023/6/66.5酒的釀造《食品專業(yè)英語》習(xí)題參考答案2023/6/6I、Answerquestions1.Thefollowingstepsgiveanideahowwineismade:harvest，crushing，alcoholicfermentation，malolacticfermentation，maceration，filtration，maturation，blendingandbottling.2.Whenphysiologicallyripe.3.Alcoholicfermentationistheprocesswherebythegrapesugarsareconvertedintoalcohol.AndMalolacticfermentationistheprocessduringwhichthemalicacidofwinechangesintolacticacidandcarbonicgasundertheactionofbacterialivinginthewine.4.Vinificationofwhitewineismoredelicatethanvinificationofredwine.5.Thefirstoneistousewhitegrapewhichisinfactgreenishyellow,goldenyelloworpinkishyellow.Thesecondmethodismorecomplex.Oneusesthejuiceofredgrape-variety