2022年食品专业英语复习重点课件 .pdf

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1、P81 Yogurt is another well-known fermented dairy product that forms an important part of the human diet in many parts of the world.In the United States alone,1979 sales figures indicated that more than 565 million pounds of this fermented dairy product were sold.酸奶是另一个众所周知的发酵乳制品，是世界许多地方的人类膳食的重要组成部分。

2、仅在美国，1979 年的销售数据显示酸奶销量超过了5.65亿多磅。Depending on the system of manufacture and the nature of the coagulum,yogurts may be classified as being of two main types,set or stirred.Two lactose-fermenting bacteria,Lactobacillus bulgaricusand Streptococcus thermophilus,are used as the starter culture to make yo

3、gurt.Equal numbers of L.bulgaricus and S.thermophilus are desirable for flavor and texture production.根据生产工艺和产品凝固的特性，酸奶分为凝固型和搅拌型。两种乳糖发酵细菌，保加利亚乳杆菌和嗜热链球菌被用来作制作酸奶的发酵剂。并且，这两种菌等量使用可以得到最佳的风味和质构产品。The lactobacilli grow first,liberating the amino acids glycine and histidine and stimulating the growth of str

4、eptococci.The production of the characteristic flavor by the aforementioned culture is a function of time as well as the sugar content of the starting yogurt material.乳杆菌先生长，释放甘氨酸和组氨酸，并能够刺激链球菌的生长。利用这样的发酵剂发酵时间和起始原料中的含糖量一样都决定了产品风味特征。Commercially,yogurt is made from a mix of whole,partially defatted mi

5、lk;condensed skim milk;cream;and nonfat dry milk.Milk fat levels in such preparations range from 1.0%to 3.25%.Only products containing a minimum of 3.25%milk fat are labeled yogurt.Those with 0.5%to 2.0%or less than 0.5%milk fat are labeled low-fat and nonfat yogurts,respectively.市售商品化的酸奶有多种形式，包括有全部

6、或部分的脱脂牛奶，浓缩脱脂乳，奶油和非脂奶粉发酵而成的。这种乳制品的乳脂含量范围是1.0%-3.25%。只有脂肪含量在3.25%以上的产品才可标明是酸奶。那些脂肪含量在0.5-2.0%之间或者低于 0.5%的产品，只能分别被标识为低脂和脱脂酸奶。In addition to milk fat,other milk ingredients are found in yogurt.These include casein,sodium and calcium caseinates,whey,and whey protein concentrates.Additives of several kin

7、ds are also permitted in commercially produced yogurt,such as nutritive carbohydrate sweeteners,coloring,stabilizers(for smooth texture and longer shelf life),and fruit preparations for flavoring.除了乳脂外，在酸奶中还发现了其他一些乳成份。这些成份包括酪蛋白、酪酸钠和酪酸钙，乳清和乳清蛋白浓缩物。几种添加剂允许在商品化的酸奶中使用，例如碳水化合物营养甜味剂、色素、稳定剂（使组织结构光滑及延长货架期），

8、以及增加酸奶风味的水果。Fruit preparations for blending in yogurt are specially designed to meet the marketing requirements for different types of yogurt.The types most commonly marketed include the sundae style(fruit preserves are layered on the bottom of containers)and the Swiss style(fruit preparations are t

9、horoughly blended in yogurt after culturing).果味酸奶是为满足市场对不同类型酸奶的需求而特别设计的。市场上常见的类名师资料总结-精品资料欢迎下载-名师精心整理-第 1 页，共 11 页 -型大多包括圣代（水果蜜饯铺在容器的底部）和瑞士奶酪（发酵后，水果完全混在酸奶酪中）两种类型。P87 8 Wine is made by the fermentation of almost any ripe fruit juice or of extracts from certain vegetable products,such as dandelions.Be

10、cause these starting materials contain a high concentration of sugar,as much as 15%alcohol may be obtained with certain yeast strains.The grapes used for wine usually range in sugar content from 12%to 30%and in water content from 70%to 85%.The other constituents in grapes,including acids and mineral

11、s,account for the different color,taste,and sometimes bouquet of various wines.酒是由发酵成熟的几乎所有的果汁或提取物对某些蔬菜产品,如蒲公英。因为这些原料含有高浓度的糖,多达15%的酒精会取得一定的酵母株。通常用于酒葡萄的范围内糖含量从 12%降至30%,而水分含量从 70%增加到85%。其他成分,包括酸葡萄和矿物质,说明不同的颜色、味道,有时束各种葡萄酒。9 As soon as the skin of the grape is broken,the fermentation begins.Commerciall

12、y,the fruit is crushed and pressed mechanically.The resulting pressed grape juice,called must,can be fermented naturally,as is done in Europe,by the enzymatic activity of wild yeasts that grow on the grapes.In the United States,on the other hand,grapes juice and other fermentable substances are usua

13、lly either sterilized or treated with sulfur dioxide to prevent the growth of undesirable microorganisms.Specific yeast cultures,strains of Saccharomyces ellipsoideus,are then introduced,and the mixture of fruit juice and microorganisms is aerated in order to promote yeast growth.Anaerobic condition

14、s result when yeasts are present in sufficient numbers to carry out the fermentation.一旦皮肤的葡萄被打破,发酵过程的开始。商业,果实粉碎和按机械式的反应。结果按葡萄汁,称为必须,可以发酵当然,作为做是在欧洲,酶活性的野生酵母生长的葡萄。在美国,另一方面,葡萄果汁和其它代谢物质治疗通常要么消毒或二氧化硫对防止不良微生物的生长。特定文化、株酵母菌,然后ellipsoideus型,并介绍了混合果汁和微生物曝气,以促进酵母菌的生长。由于厌氧条件下呈现在足额酵母进行发酵。P45 WHO 对于由转基因生物生产的食品转基因

15、食品，WHO 一直以来积极致力于制定其安全评价的原则和建议。不同专家基于本国的技术水平而商讨的结果是各国制定标准的指导性依据，而且这些结论正逐渐成为公认的权威标准。-以“实质等同性”原则为依据的安全评价方法，可用于评价第一转基因作物的安全性。然而，这个概念一直备受质疑。目前的研究活动不得不重视这些争议，这也促进了其科学调整和改进。下一代转基因食品将以改善营养价值为主导，因此，也就跨越到了功能性食品和保健食品的范畴。未来的食品安全评价策略必须应对由转基因而带来的更加复杂的代谢变化。-考虑到发达和发展中国家的不同程序的需求，各种评价方法将日益关注转基因食品的整体营养状况的影响。-虽然转基因食品的标

16、签与食品安全没有直接关联性，但是它可以直接用来增加食品安全过程的透明度，因此一般情况下，结合可追溯性战略标签可间接促进食品的安全。P46 名师资料总结-精品资料欢迎下载-名师精心整理-第 2 页，共 11 页 -重组 DNA 技术在食品和食品配料的生产应用的20 年的时间里，已经从基础研究的水平发展成商业化的地步。-最初，发展和利用基因工程技术受到相当严格的规章控制；其涵盖了含转基因生物的利用、释放到环境中危害性，也包括现在市场上销售的含有或由转基因成分组成的食品的安全问题等方面。到目前为止，还没有关于由人们消费转基因食品所产生的负面影响的报道。然而，转基因食品的本质（伦理问题）和发展速度引起

17、了消费者的恐慌。新技术的潜在危害自然会带来风险。在大多数发达国家，承担这样风险的意愿是很低的，因为第一代转基因食品(耐除草剂，抗虫害的作物及其产品)对常规的消费者没有明显的优势。DNA 重组技术在食品生产中的应用潜力远远高于目前所报道的各种应用。-然而，对下一代转基因作物(提高营养价值，功能性食品)益处的期待将导致新的问题如复杂的代谢变化、对总体营养状况产生重大影响，从而对食品安全评价提出了新的挑战。本文描述了世界卫生组织在改进转基因食品的安全评价原则、建议和指导方针等方面的作用，并概述了在未来各项活动中将面临的挑战。P100 Lipids Lipids are a family of nat

18、urally occurring compounds grouped together on the basis of their relative insolubility in water and solubility in nonpolar solvents.These are naturally occurring molecules that can be isolated from cells and tissues by extraction using nonpolar organic solvents.脂类是一类天然化合物家族，其在水中具有不溶解性和在非极性溶剂里具有溶解性。

19、它们可以通过非极性有机溶剂的萃取作用而从细胞和组织中获得。There are two classes of lipids:i)those with ester linkages that can be hydrolyzed,for example,fats and waxes;ii)those without ester linkages and so cannot by hydrolyzed,for example,cholesterol and steroids.脂质可以分为两类：i)一类含有酯键，它们可以被水解，例如脂肪和蜡质；ii)另一类不含酯键，它们不能被水解，例如胆固醇和类固醇。F

20、ats and oils are triacylglycerols.They are triesters of glycerol(probane-1,2,3-triol)with three long chain carboxylic acids.Reaction with aqueous sodium hydroxide yields glycerol and the three fatty acids.脂肪和油脂都是三酰基甘油。它们是甘油用三个长链羧酸连接成三个酯健。用氢氧化钠水解后可产生甘油和三个脂肪酸。Fatty acids are usually unbranched and con

21、tain an even number of carbon atoms,usually from 12 to 20.If there are any double bonds,they tend to have cis geometry.Fats containing one double bond are monounsatrated and those with more than one double bond are polyunsaturated.脂肪酸通常是无支链，包含12 到 20 个的偶数碳原子。如果含有双键，它们易形成顺式构型。含有1 个双键的脂肪酸是单不饱和脂肪酸，含有1

22、个以上双键的为多不饱和脂肪酸。Saturated fats have a uniform shape that allows them to pack together in a crystal lattice.Unsaturated fats have double bonds that introduce kinks into the hydrocarbon chain making crystal formation more difficult.名师资料总结-精品资料欢迎下载-名师精心整理-第 3 页，共 11 页 -饱和脂肪酸具有相同的构型使得它们被冰晶晶格包裹在一起，而不饱和脂肪酸

23、含有双键使得烃链中形成了扭结，因此冰晶结构更难形成。This is why saturated fats have higher melting points and are solids at room temperature compared to unsaturated fats that tend to be liquids(oils).The most abundant lipid in olive oil is glyceryl trioleate,a trimester formed from glycerol and oleic acid,a mono-unsaturated

24、fatty acid with a cis double bond in the middle of the C18 chain.这就是为什么饱和脂肪酸比不饱和脂含有更高的熔点，并且饱和脂肪酸在室温下是固态的，而不饱和脂在室温下是液态（油）的原因。橄榄油中含量最大的是三油酸甘油酯，这是一种由甘油和油酸形成的三酯，油酸是由18 个碳原子形成的长链中间含有一个顺式双键的单不饱和脂肪酸。P129 Life is nourished by food,and the substances in food on which life depends are the nutrients.These prov

25、ide the energy and building materials for the countless substances that are essential to the growth and survival of living things.The manner in which nutrients become integral parts of the body and contribute to its function is dependent on the physiologic and biochemical processes that govern their

26、 actions.生活是由食品和营养物质生活取决于食物的营养成分。这些提供能量和建筑材料为无数的物质,是必须的生长和生存的生物。营养的方式成为身体的组成部分,有利于其功能是依赖的生理、生化过程控制着他们的行动。The word nutrition is often paired with the word food because the two go together.They are interdependent,but not interchangeable.由于营养和食物的关系密切，所以营养和食物这两个词常常成对出现。他们互相依赖，但不能互相替换。第三段作为食品的组分，营养不仅提供能量

27、，同时也为食品的味道，色泽，组织结构，质量及其整体可接受性提供基础。但永远不要忘了我们吃的是食物，而不是营养元素，因此，我们应考虑食品中营养物质的总体作用。为我们提供营养的成分称为营养元素。第四段因为没有它们我们不能生活，因此他们被称为必需营养元素。我们需要他们提供能量，生成和维持机体组织，调节机体发育，这是食物在人体中的三大基本功能。Most of the major nutrients in foods are bound in large molecules that cannot be absorbed from the intestine because of their size

28、or because they are not watersoluble.The digestive system is responsible for the reduction of these large molecules into smaller,readily absorbed units and the conversion of the insoluble molecules into soluble forms.Proper function of the absorptive and transport mechanisms is crucial to delivering

29、 the products of digestion to the individual cells.Derangements of any of these systems can result in malnutrition in the presence of an adequate diet.大多数重要的营养食品捆绑在大分子,不能从小肠吸收,因为他们的大小或因为他们不是水溶性。消化系统负责减少这些大的分子分解成较小,容易被吸收的单位和的转化成可溶不溶于水的分子形式。适当吸收和运输的功能机制至关重要的消化船期的单个细胞。这些系统紊乱的任何会导致营养不良、在耶和华面前一个适当的饮食。Nut

30、rition might be defined as the process whereby we obtain the essential nutrients 名师资料总结-精品资料欢迎下载-名师精心整理-第 4 页，共 11 页 -and use them to make many other substances our bodies need.This process would include eating and digesting food and absorbing and using,or metabolizing,the nutrients it contains.营养可能

31、被定义为一种过程,我们获得必需的营养物质,用它们来做许多其他物质我们的身体需要。这个过程包括饮食,食物的消化和吸收或代谢和使用过程中,营养含量。We need some 50 chemical nutrients to maintain health:water,carbohydrate,fat,protein,13 vitamins,17 minerals,several fibers and some trace amounts of other components.The macronutrients are those nutrients we must consume in lar

32、ge amounts to provide energy for our bodies.Each of these nutrients contains carbon,hydrogen,and oxygen,while protein also contains nitrogen,and it is the ratio of carbon to hydrogen to oxygen that determines the number of calories they provide.The micronutrients are what we need in relatively small

33、 amounts.All of the nutrients except for mineral elements and water are classified as organic chemicals because they contain the element carbon.我们需要一些 50 化学物质以保持健康:水、碳水化合物、脂肪、蛋白质、维生素、矿物质、十七 13 几个纤维和一些微量的其他组件。macronutrients营养的是那些我们必须消耗大量能源,提供我们的身体。每种营养素含有碳,氢,氧,而蛋白质也含有氮,是比氢和氧碳决定消耗的卡路里数提供。我们所需要的微量元素是相对

34、少量的营养本土人除了矿质元素和水分为有机化合物,因为它们含有碳元素构成的。The vitamins are divided into two general categorizes based on their solubility in either water or fat.The fat-soluble vitamins are vitamins A,D,E,and K;the water-soluble vitamins include vitamins C(ascorbic acid),niacin,thiamin,riboflavin,flacon(also called foli

35、c acid),pantothentic acid,pyridoxine,vitamin B12,and biotin.The mineral elements are divided into two categories based on the quantity of them that we need.Microelements are those needed in relatively large amounts,while microelements are those needed in very small amounts.Some examples of microelem

36、ents are sodium,potassium,calcium,and phosphorus.Some examples of microelements are iron,iodine,manganese,zinc,and fluorine.维生素按其可溶于水或脂肪分为两大类：脂溶性维生素，有维生素 A、D、E、K；水溶性维生素，包括维生素C（抗坏血酸）、烟酸、硫胺素、核黄素、叶酸、泛酸、吡哆醇、维生素 B12和生物素。矿物质按人体需要量分两类。人体需要量较大的称为常量元素，如钠、钾、钙、磷；人体需要量较小的称为微量元素，如铁、碘、锰、锌、氟。P139汉译英1、营养良好这一术语是指我们处

37、在从食物中获取为保持机体正常活动和维持最佳健康状况所需的全部营养素。营养良好最简明的说法是：“适量食用恰当的食物”名师资料总结-精品资料欢迎下载-名师精心整理-第 5 页，共 11 页 -The term of good nutrition is that we can obtain all the essential nutrients from food in the amounts needed to keep the function of boby and maintain the conditions of optimum health.The simplified saying

38、of good nutrition might be“eating the right foods in the right amounts.”2、营养学家的任务之一是解决营养素方面的问题，即营养素在人体内的功能、每天营养素的人体需要量以及营养素摄入过多或过少会产生什么样的后果等等；二是解决有关食物和膳食方面的问题，即我们应该吃什么，应该吃多少。The work of nutrition scientists involves finding the answers to questions about the nutrients their functions in the body,the

39、 amount of each that we need,what happens when we receive too much or too littleand about food and dietwhat foods we should eat and in what amount.3、然而，从广义来看，营养科学还涉及更多得方面：如食物的色、香、味、质构等感官因素对食用性能的影响；摄食的心理、文化教养、情绪、社交活动等的状态；甚至还包括获得食物的经济性以及消费者购买食物的态度。Yet nutrition science in its broadest sense has many m

40、ore facets:the influence of sensory factors of flavor,color,and texture of food on eating behavior;the psychological,cultural,emotional,and social aspects of food intake;and even the economics of food availability and consumer behavior in the purchase of food.4、oil is the most food energy.Every gram

41、 grease can provide 9 kilocalorie heat,this is about the same amount of protein in carbohydrates provide heat 2 times.oil is the carrier of fat-soluble vitamins,it gives food to the flavor and delicious sex,give a person after food full abdomen feeling P151 Lesson 13 Basic Steps in Vegetables Cannin

42、g 蔬菜罐装的基本步骤Vegetables differ from fruits in chemical composition and therefore require different canning conditions.蔬菜在化学组成上和水果不同，因此，需要（和水果）不同的罐装条件。The acidity of vegetables is generally much lower（i.e.,high pH value）than that of fruits,and they may contain more heat-resistant soil organisms than fr

43、uits.蔬菜的酸度通常比水果低很多（即pH 值较高），因此它们可能比水果含有更多的耐热的土壤有机物。In addition,many vegetables require more cooking than fruits to develop their most desirable flavor and texture.此外，许多蔬菜要求比水果更多的烹煮时间以达到它们需要的风味和结构。For these reasons canned vegetables in general require more severe processing than fruits.由于这些原因，罐装蔬菜通常比

44、水果需要更严苛的加工过程。Preparation of Vegetables 蔬菜的准备One of the important steps in canning is thorough cleaning of raw food material on its receipt at the cannery.在罐装时重要的一步是在罐头厂接受原材料时对原名师资料总结-精品资料欢迎下载-名师精心整理-第 6 页，共 11 页 -材料进行彻底的清洗。Vegetables are washed by high-pressure sprays or by strong-flowing streams of

45、 water while being passed along a moving belt or on agitating or revolving screens.蔬菜在传送带上输送或通过搅拌筛或旋转筛时，可以通过高压喷淋或强的水流进行冲洗。With certain products,washing is preceded by a dry-cleaning treatment in which adhering soil and other fine materials are mechanically removed by revolving or agitating screens o

46、r by strong air blasts.对某些产品，洗涤之前要用旋筛或振动筛，或强气流进行干洗处理，以除去黏附的土和其他细小物质。Many vegetables are first sorted for size and maturity.Sorting for size is accomplished by passing the raw foods through a series of moving screens with different mesh sizes or over differently spaced rollers.许多水果首先根据尺寸和成熟度进行分级，根据尺寸

47、进行分级通常采用一系列带有不同筛孔的移动筛或不同的滚筒来完成。Separation into groups according to degree of ripeness or perfection of shape is done by hand.根据它们的成熟度和形状的完好程度进行分级通常手工完成。Peas and lima beans are frequently separated into more or less mature portions by flotation in a salt solution,the operation being performed continu

48、ously in automatic machines.豌豆和利马豆通常通过使它们漂浮在盐溶液中来把区分它们的成熟度，这一操作通常用自动仪器连续操作。Trimming,if necessary,is done by hand by operators trained in locating and removing blemishes.修整（如果必要的话）是由经过训练的，负责搜寻和剔除污损原料的操作工手工完成的。Sometimes trimming is the only cutting necessary to prepare the foods for the desired style

49、of pack;in other cases,foods are cut,sliced,diced,halved or peeled,usually by machines specially designed for each product,before canning.有时，修整只是通过必要的剪切以使食品符合包装要求的形式；此外，为满足每一产品特殊设计的需要，在罐装之前，用机器把食品进行分割、切片、切块、分半、削皮的过程也是修整。In each of these steps the raw vegetable is continuously inspected,but a final i

50、nspection is made to pick out mashed or broken pieces,pieces of food that are off-color,and any foreign matter that may have passed the cleaning,washing,and trimming operations.其中的每一个过程都要对蔬菜原料进行监测，但还要有最终的检测，以挑出捣碎或破损的食品、变色的食品、以及任何被清理、清洗和修整过程漏掉的外来物质。Blanching 热烫Some foods are immersed in hot water or