"Information on Food Packaging" Food PPT

Description

"Information on Food Packaging" Food PPT

Part One: Importing New Knowledge

This is the Yili milk we often drink. Do students know what substances are contained in this bottle of milk?

Information PPT on food packaging, part 2: new knowledge explanation

1. Observe food packaging bags or boxes

What is the difference in the packaging of these foods? Why use these different packages?

1. Because different foods have different storage conditions.

2. Different manufacturers also have different packaging to distinguish themselves from others.

2. Investigate and understand food ingredients

Ingredients for milk biscuits:

Wheat flour, white sugar, refined vegetable oil, invert syrup, whole milk powder, starch, leavening agent, salt, food flavor, emulsifier.

Information PPT on food packaging, part 3: knowledge expansion

Invert syrup - is a light yellow transparent liquid with the characteristics of low viscosity, high solubility and water absorption, and good sweetness. The sweetness is 1.3 times that of sugar. When sucrose is catalyzed by a catalyst, it decomposes with water and is reduced to glucose and fructose. One molecule of sucrose is hydrolyzed into one molecule of glucose and one molecule of fructose, and the original optical rotation of sucrose also changes from left-handed to right-handed. The converted mixture is invert sugar. After the reaction, alkali solution is added to neutralize the acidity. You get invert syrup.

Raising agents - Raising agents can increase the volume of some foods and make them crispy and fluffy, including yeast, soda, etc.

Food flavors - Some food flavors are extracted from animals and plants, and some are artificially synthesized. The purpose is to provide aroma and other flavors.

Emulsifier is a food additive that is in large demand. There are about 60 varieties of edible emulsifiers allowed to be used in the world, and 30 varieties have been approved for use in my country. The main varieties are:

(1) Lecithin is a natural emulsifier and nutritional fortifier extracted from animals and plants. The main variety is soy lecithin.

(2) Sucrose fatty acid ester. It can replace cooking oil without producing calories and will not make people gain weight. It also has the effect of lowering serum cholesterol.

(3) Glycerin fatty acid esters, etc.

Information on food packaging PPT, Part 4: Consolidation exercises

1. Choice

1. Among the following groups of foods, the ones that meet the requirements for healthy living and diet are ( ).

A． Fried dough sticks, vegetable buns, white rice porridge

B. Fresh fruits, fresh milk, green leafy vegetables

C. Fresh milk, cola, grilled chicken wings

2. Among the following factors, ( ) cannot affect the shelf life of food.

A． Food ingredients and characteristics

B. The time it takes to get home from the supermarket

C. Food packaging and storage methods

2. Judgment

1. When choosing food, the shorter the shelf life, the worse. ( )

2. Different packaging of food is to make the food more beautiful. ( )

3. Food additives can improve the color, aroma and taste of food and make it more nutritious. ( )

Information on food packaging PPT, Part 5: Class summary

1. Observe food packaging bags or boxes

1. Name of food 2. Nutritional content

3. Production date 4. Food ingredients

5. Shelf life 6. Storage requirements

7. How to eat 8. Manufacturer

2. Investigate and understand food ingredients

3. Compare the shelf life of several foods

Keywords: Free download of Chinese PPT courseware for the second volume of the fourth grade of the textbook version, PPT download of information on food packaging, download of food PPT, .PPT format;

For more information about "Information on Food Packaging" PPT courseware, please click on the Food ppt Information on Food Packaging ppt label.

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Update Time: 2024-10-19

This template belongs to science courseware Fourth Grade Science Volume 2, Textbook Edition industry PPT template

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