产教融合视角下“山西特色酿造食品”课程的构建与探索  

The Construction and Exploration of the Course of Characteristic Brewing Food of Shanxi Province from the Perspective of Production and Education Integration

作　　者：张秀红 崔美林 王佳丽 赵微 张少颖 于有伟 ZHANG Xiuhong;CUI Meilin;WANG Jiali;ZHAO Wei;ZHANG Shaoying;YU Youwei(School of Food Science,Shanxi Normal University,Taiyuan,Shanxi 030002,China;Scool of Biology and Food Engineering,Shanxi Electronic Science and Technology University,Linfen,Shanxi 041000,China)

机构地区：[1]山西师范大学食品科学学院,山西太原030002 [2]山西电子科技学院生物与食品工程学院,山西临汾041000

出　　处：《农产品加工》2024年第16期130-133,136,共5页Farm Products Processing

基　　金：山西省高等学校教学改革创新项目(J2021984,J2020125,J2021274)。

摘　　要：清香汾酒和山西老陈醋历史悠久,工艺精湛,是极具地方特色的酿造食品。为了增强带入感,突出产教融合特征,食品类专业的选修课“山西特色酿造食品”建设过程中,教学内容融入产业文化、详解酿造工艺及重要参数,与国内其他同类名优食品比较以便互相借鉴;在课堂教学方面,通过大量实际生产的照片视频等进行沉浸式教学、透过工艺参数理解酿造过程控制、结合生产工作任务学习工艺流程,同时融入课程思政,感受大国工匠精神。以期为产教融合类课程的建设和应用型人才培养提供参考。Fenjiu of light-flavor and Shanxi aged vinegar have a long history and exquisite craftsmanship,which are the brewing food with local characteristics.In order to enhance the sense of production environment and highlight the characteristics of the integration of industry and education,during the construction process of selective course of Characteristic Brewing Food of Shanxi province for students of food major,the teaching content was integrated into the industrial culture,instructed the brewing technology and important parameters,and compared with other similar famous fermented foods in China to learn from each other;In terms of classroom teaching,conduct immersive teaching were designed through a large number of photos and videos reflecting actually produced,understanding the control technology during brewing process through knowing the important process parameters,learning the process combined with production tasks,and at the same time,integrating of industry and education to feel the craftsman spirit of a great country.

关 键 词：汾酒 山西老陈醋 产教融合 

分 类 号：G640[文化科学—高等教育学]