食工果蔬的翻译作业第一章.pptVIP

食品加工工艺的重点是寻求充分利用原料中有效成分的加工方法，最大限度保存原料中的营养成分，提高加工品产品质量，以保障食品纯粹性，天然性和健康性。为此各种保藏方法应进行综合的或有机的配合使用。 The food processing technology focus is to seek to make full use of the active ingredients in the raw material processing methods to maximize preservation of nutrients in the raw materials, to improve the quality of processed products in order to protect the food pure, natural and healthy. To this end a variety of preservation methods should be integrated or organic used in conjunction. 食工091 房杰 2009013046 第二节 加工保藏对原料的要求给预处理Section 2 for processing or preserving the raw material requirements to the pretreatment 一、加工保藏对原料的要求 First, processing and preservation of the raw material requirements 食工091 房杰 2009013046 二、原料的预处理 Second, pretreatment of raw materials 三、半成品的保存 Third, semi-finished products preservation 食工091 房杰 2009013046 第二节 加工保藏对原料的要求 及预处理 Section 2 for processing or preserving the raw material requirements to the pretreatment 一、加工保藏对原料的要求 First, processing and preservation of the raw material requirements （一）原料的种类和品种与加工的关系 raw materials, types and varieties of processing 1. 果汁类产品对原料的要求： 汁液丰富，取汁容易，SSC和酸高、风味独特，色泽好，果胶含量适宜的原料。 食工091 房杰 2009013046 A fruit juice products on the raw material requirements: rich juice, the juice is easy, SSC and acid, a unique flavor, color, suitable raw material for pectin content. 2.干制品对原料的要求：干物质含量高，水分含量低，可食部分低，粗纤维少。 Dried raw material requirements: high dry matter content, low moisture content, low-edible parts, and less crude fiber. 3.用于罐藏、果脯及冷冻制品的原料：肉厚、可食部分大、质地紧密、糖酸比适当、色、香、味好。 For canning, preserved fruit and frozen products, raw materials: flesh, the edible parts of close texture, sugar and acid than the appropriate co