设计面粉中灰分含量测定实验  

Design of Experiment on Detection of Ash Content in Flour

作　　者：宝贵荣[1] 张燕青[1] 张盼[1] 

机构地区：[1]呼和浩特职业学院生物化学工程学院,内蒙古呼和浩特010015

出　　处：《阴山学刊（自然科学版）》2015年第4期71-72,共2页Yinshan Academic Journal(Natural Science Edition)

基　　金：2014年内蒙古自然科学基金(2014MS2016)

摘　　要：食品分析与检验技术实验教学不仅巩固高职高专学生分析化学理论知识、而且提高实验操作能力和创新能力。本文为呼和浩特职业学院工业分析专业2013和2014级学生食品分析与检验技术课程设计面粉中灰分含量测定实验,教学效果良好。For Higher Vocational College Students, the Food analysis and testing technology experiment teach- ing is not only to strengthen the theory knowledge of Analytical chemistry, but also to improve the ability of experi- mental operation and innovation. The 2013 grade students in industrial analysis of Hohhot Vocational College, re- fers to the literature and combined with the experiment content of testing technology to designed an Experiment on Determination of ash content in flour, and tested the ash content in different grades of flour. The experimental re- suits show, that the ash content of the same mass of the low gluten Flour is higher than that of the high gluten Flour.

关 键 词：面粉 灰分 食品分析 

分 类 号：G642.1[文化科学—高等教育学]