摘要
为激发学生科学创新思维、提高学生研究实践能力,设计不同原材料和烘焙方式对酥性饼干品质影响综合性试验.该试验以普通饼干和混料饼干为原料,考察微波和烤箱两种烘焙方式对饼干品质的影响.采用感官评价、色差仪和质构仪,使学生掌握对食品色泽、气味和口感等品质的分析方法,借助原子吸收光谱、高效液相色谱、紫外-可见分光谱法,使学生掌握各种食品分析仪器测试的原理及操作流程.该试验涉及饼干制备、感官评定、食品分析和安全管理等知识,试验过程注重加强学、教、产、研的协同创新,有助于技能型、应用型和创新型复合人才培养.
Abstract
To stimulate students'scientific and innovative thinking and to improve their research and practical abilities,a comprehensive experiment was designed to investigate the influences of different raw materials and baking methods on the quality of crispy biscuits.With ordinary biscuits and mixed biscuits as raw materials,the influences of microwave and oven baking on the quality of biscuits were investigated.Using sensory evaluation,colorimeter and texture analyzer,the students were enabled to master the analytical methods for food quality such as color,smell and taste.In addition,students were enabled to master the principles and operating procedures of various food analysis instruments and tests by atomic absorption spectroscopy,high-performance liquid chromatography and ultraviolet spectroscopy.This experiment involved knowledge about biscuit preparation,sensory evaluation,food analysis and safety management,and the experimental process focused on strengthening collaborative innovation of learning,teaching,production,and research,so as to help cultivate skilled,applied and innovative composite talents.
基金项目
广西壮族自治区高等教育本科教学改革工程项目(2022JGZ174)
广西壮族自治区高等教育本科教学改革工程项目(2023JGA361)
广西自治区级新工科研究与实践项目(2022)(XGK2022030)
广西科技基地与人才专项(桂科2021AC19423)
广西科技师范学院校级教学改革项目(2022GKSYJGB13)
NETL
NSTL
万方数据