[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fJBWWun7AKj66FHVr-n3i8HFC8dJrCrfR3Oacgx9v8Zk":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":30,"type":31},[],"2023-06-17 01:23:56",66486154,[8,9,10,11],"8%—10%","≤5%","12%—15%","≥20%",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},293,"99a58aab5f78f40d6bdfd87a056a4855","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002Fa1ce3ca6b8331c1adf2135bc023d7b25.jpg","休闲食品加工技术","work_28264102","2022-2023年下期末复习题","腌制浓度与微生物生长繁殖有着很大的关系,要保证腌菜可以完全防止细菌繁殖,盐含量最好控制在什么范围内:( )",[21,32,41,50,59,68,77,86,89,98],{"answer":22,"createTime":5,"id":23,"options":24,"question":29,"source":30,"type":31},[],66486147,[25,26,27,28],"牛肉","虾","香蕉","鸡蛋","冷藏下列几种食品时,温度太低,____会出现冷害","v1",0,{"answer":33,"createTime":5,"id":34,"options":35,"question":40,"source":30,"type":31},[],66486148,[36,37,38,39],"真菌","细菌","病菌","放线菌","在由微生物引起的食品腐败中,引起变质最为显著的因素是",{"answer":42,"createTime":5,"id":43,"options":44,"question":49,"source":30,"type":31},[],66486149,[45,46,47,48],"米粉","玉米粉","大豆粉","小麦面粉","面制食品是指以( )为主要原料制作的一大类食品",{"answer":51,"createTime":5,"id":52,"options":53,"question":58,"source":30,"type":31},[],66486150,[54,55,56,57],"0.1-0.3MPa","0.8-1.0MPa","0.7-0.9MPa","0.3-0.6MPa","通常大多数微生物细胞的渗透压为( )",{"answer":60,"createTime":5,"id":61,"options":62,"question":67,"source":30,"type":31},[],66486151,[63,64,65,66],"蛋白质质量","蛋白质含量","A+B+C","灰分","小麦加工中,常用( )作为鉴定面粉加工精度及质量的指标",{"answer":69,"createTime":5,"id":70,"options":71,"question":76,"source":30,"type":31},[],66486152,[72,73,74,75],"蛋白酶","还原剂","氧化剂","淀粉","为了提高面粉的面筋筋力,常用()加入面粉中进行面粉品质的改良",{"answer":78,"createTime":5,"id":79,"options":80,"question":85,"source":30,"type":31},[],66486153,[81,82,83,84],"油炸","膨化","以上都是","焙烤","目前市面上常见的薯片主要有哪些加工方法制作",{"answer":87,"createTime":5,"id":6,"options":88,"question":19,"source":30,"type":31},[],[8,9,10,11],{"answer":90,"createTime":5,"id":91,"options":92,"question":97,"source":30,"type":31},[],66486155,[93,94,95,96],"腊肠","腊肉","热狗肠","培根","肉制品加工工艺流程:原料肉修整→切丁→拌馅、腌制→灌装→晾晒→烘烤→成品,所述的是下列哪种肉制品的工艺流程",{"answer":99,"createTime":5,"id":100,"options":101,"question":106,"source":30,"type":31},[],66486156,[102,103,104,105],"集体守则","国家法律","社会法则","社会舆论","道德是人类社会生活中依据( )、传统习惯和内心信念,以善恶评价为标准的意识、规范、行为和活动的总称"]