阴山学刊（自然科学版）
陰山學刊（自然科學版）
음산학간（자연과학판）
Yinshan Academic Journal
2015年
4期
71-72
,共2页
面粉%灰分%食品分析
麵粉%灰分%食品分析
면분%회분%식품분석
Flour%Ash%Food analysis
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。
食品分析與檢驗技術實驗教學不僅鞏固高職高專學生分析化學理論知識、而且提高實驗操作能力和創新能力。本文為呼和浩特職業學院工業分析專業2013和2014級學生食品分析與檢驗技術課程設計麵粉中灰分含量測定實驗，教學效果良好。
식품분석여검험기술실험교학불부공고고직고전학생분석화학이론지식、이차제고실험조작능력화창신능력。본문위호화호특직업학원공업분석전업2013화2014급학생식품분석여검험기술과정설계면분중회분함량측정실험，교학효과량호。
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-sults show,that the ash content of the same mass of the low gluten Flour is higher than that of the high gluten Flour.
