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1、第一章果蔬加工原理及原料的预处理Chapter1Theprinciplesoffruitandvegetableprocessingandthepretreatmentsofrawmaterials食工0912009013034高星[提要]介绍果蔬的品质因素如色素类物质、风味物质、营养成分和质地因子对果蔬加工工艺及加工品的质量关系；果蔬加工保藏的物理方法、化学方法和生化方法原理；果蔬加工原料选择的原则；果蔬加工预处理方法和处理注意事项。[Importantconceptsandterminology]Fruitandvegetableprocessing,pr
2、ocessingcharacteristicsoftherawmaterials,pigmentsoffruitsandvegetables,fruitandvegetableflavorsubstances,fruitandvegetablenutrients,texturefactor,foodcorrupted,foodpreservationmethod,pretreatment,semi-preserved食工0912009013034高星[教学目标](1)了解果蔬原料的品质因素与加工保藏的关系。(2)理解食品败坏的原因及食品加工保藏方法及其基本原理
3、。(3)掌握果蔬加工原料预处理的目的、基本工艺和注意事项。(4)掌握工序间护色和半成品保存的方法及其原理。[Questionsforreview]（1）Brieffoodbadandpreservationmethodsandprinciples.（2）Rawmaterials,grading,washing,peeling,blanching,takingthetimetothepurpose,methodsandprecautions.（3）Analysisoffruitandvegetablecolorofreasonandaskedthecolorpr
4、otectionmeasures（4）Fruitandvegetablepreservationmethodandtheprincipleofsemi-finishedproducts.食工0912009013034高星[重要概念及名词]果蔬加工原料的加工特性果蔬色素果蔬风味物质果蔬营养成分质地因子食品败坏食品保藏方法预处理半成品保藏[Importantconceptsandterminology]Fruitandvegetableprocessing,processingcharacteristicsoftherawmaterials,pigmentsoff
5、ruitsandvegetables,fruitandvegetableflavorsubstances,fruitandvegetablenutrients,texturefactor,foodcorrupted,foodpreservationmethod,pretreatment,semi-preserved[复习思考题]（1）简述食品败坏的原因及主要保藏方法及原理。（2）原料分级、清洗、去皮、烫漂、抽空的目的、方法及注意事项。（3）分析果蔬变色的原因并提出护色措施。（4）果蔬半成品的保藏方法及原理。[Questionsforreview]（1）Brie
6、ffoodbadandpreservationmethodsandprinciples.（2）Rawmaterials,grading,washing,peeling,blanching,takingthetimetothepurpose,methodsandprecautions.（3）Analysisoffruitandvegetablecolorofreasonandaskedthecolorprotectionmeasures（4）Fruitandvegetablepreservationmethodandtheprincipleofsemi-fini
7、shedproducts.食工0912009013035李海丽第一章果蔬加工原理及原料的预处理ChapterIFruitandvegetableprocessingprinciplesandthepretreatmentofrawmaterials第一节果蔬的败坏及加工保藏措施Section1Theruinoffruitandvegetableandpreservingmeasurementsofprocessing第二节加工保藏对原料的要求及预处理Section2Thedemandofrawmaterialinprocessingandpreservinga
8、ndpretreatment食工091
