http://spxy.zjgsu.edu.cn 《动物性食品工艺学(英 )》教学大纲 ( Technology of Animal Products Processing) 一、基本信息 课程代码:1002412 学 分:2 总 课 时:32 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、化工原理、微生物学 二、本课程教学目的和任务 《动物性食品工艺学》是食品科学与工程专业的主要专业课,主要有乳与乳制品、肉与 肉制品、蛋与蛋制品三部分的内容构成,主要讲解这三大制品的科学理论和加工工艺。 通 过对本门课程的学习使学生掌握动物性食品(乳、肉)的基础理论知识和加工工艺,为今后 从事食品科学与工程的科研、管理、商贸等工作奠定必备的专业知识。 三、教学方法和手段 以课堂讲授为主,多媒体辅助教学。 四、教学内容及要求 Part Ⅰ Meat and meat products Chapter 1 Introduction Students should master: Meat and muscle; The origin of meat animals; Factors influencing the growth and development of meat animals Key points: Meat animal species Chapter 2 Slaughtering of animals and inspection Students should master: Inspection before slaughtering;Slaughter technology ; Inspection after slaughtering;Carcass cutting ;Carcass grading Key points: Slaughter technology Chapter 3 The structure and chemical constitution of muscle Students should master: Structure of muscle; Macro-structure of muscle; The muscle fiber; Connective Tissue;Adipose and skeltol tissue ;Chemical constitution of meat Key points: Structure of meat and muscle, chemical constitution of meat Chapter 4 The conversion of muscle to meat Students should master: Mechanism of muscle construction;Post-mortem glycolysis ;Onset of rigor mortis;Conditioning(ageing) http://spxy.zjgsu.edu.cn Key points: Mechanism of rigor-mortis and aging Chapter 5 The eating quantity of meat and their evaluation Students should master: Colour; Water holding capacity and juiciness; Texture and tenderness;Odour and taste Key points: Meat colour、 tenderness、 flavour、 water holding capacity and their evaluation Chapter 6 The storage and preservation of meat Students should master: Microorganism associated with meat;Spoilage of meat ;Hurdle technology;Methods of meat preservation ——Storage above th e freezing point、Storage below the freezing point Key points: Microorganisms associated with meat spoilage, refrigeration preservation of meat Chapter 7 Principle of meat processing Students should master: Ingredients for meat processing;Curing ;Mixing and emulsion 、 Smoking;Drying ;Cooking;Frying Key points: The principles of curing、smoking 、drying and emulsion Chapter 8 Processing of Chinese-style meat products Students should master: Traditional products including traditional dry cured ham;sausage and bacon;Sauced products ;Dry products ;Roasted products Key points: Technology of traditional ham and sausage Chapter 9 Western-style meat products Students should master: Bacon、Sausage ——Classification of sausage 、Technology of emulsion style sausage、 Fermented sausage、 Ham—— Regular ham、 Boneless ham、 Cooked ham Key points: Technology of bacon、emulsion sausage and cooked ham Part Milk and milk productsⅡ Chapter 1 An introduction of dairy industry Students should master: Dairy animals;Milk forming and their affecting factors Key points: Dairy cows species Chapter 2 Chemical composition and characteristics of milk Students should master: Chemical composition of milk;Physical properties of milk ; Unusual milk Key points: Chemical composition of milk, physical properties of milk, unusual milk Chapter 3 Milk reception and quality control Students should master: Microbiology of milk; Quality control of raw milk; Quality standard and evaluation Key points: Quality control of raw milk Chapter 4 Market milk processing http://spxy.zjgsu.edu.cn Students should master: Concept and classification of market milk; Processing of pasturized milk——Raw milk storage 、 Raw milk clarification、 Homogenization of milk、 Standardization of milk、 Heat treatment of milk; Processing of UHT milk——Basic principle of UHT 、 Aspetic filling systems、Quality control of UHT milk ;Recombined milk and flavored milk products Key points: Technology of pasturized milk and sterilized milk Chapter 5 Condensed milk and milk powder Students should master: Evaporation of milk; Evaporated milk; Sweeted condensed milk; Drying of milk;Infant formula milk Key points:Evaporation and drying processing, classification of milk powder and infant formula Chapter 6 Butter manufacture Students should master: Terms and characterization of butter; Technology of butter manufacture;AMF manufacturing processing Key points: Butter types and manufacturing process Chapter 7 Fermented milk products Students should master: Technology of yoghurt manufacture——Starter culture 、 Processing for set yoghurt manufacturing、Processing for stirred yoghurt manufacturing ;; Technology of yoghurt drink processing; Cheese manufacture—— Classification of cheese、 Technology of cheese processing、Processed cheese Key points:Technology of yoghurt manufacture and cheese making 、preparation of starter culture、classification of cheese 五、教学时数分配表 章 内 容 总参考时数 1 Introduction 1 2 Slaughtering of animals and inspection 1 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 2 6 The storage and preservation of meat 2 7 Principle of meat processing 3 8 Processing of Chinese-style meat products 2 9 Western-style meat products 2 10 An introduction of dairy industry 1 11 Chemical composition and characteristics of milk 3 12 Milk reception and quality control 2 13 Market milk processing 4 14 Condensed milk and milk powder 2 http://spxy.zjgsu.edu.cn 15 Butter manufacture 1 16 Fermented milk products 2 合 计 32 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,et al. 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 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