摘要
根据果酒、白酒的生产工艺要求,并根据食品科学与工程专业本科生发酵工艺课的实验教学需要,本着学生能够亲自动手操作、各工序设备即可独立运行又可连成工艺生产线的原则,自行研究设计了使学生能够体验到果酒和白酒工厂化生产、质量控制及在线监控过程的小型加工设备。在教学中,教师根据这种工艺生产线对酒类实验教学方法进行了改革,使学生的操作能力、理论知识及相关专业知识都得到了提高,获得了较好的教学效果。
According to the request of the alcohol and wine technology and the teaching needs of fermentation technology course for undergraduates of Food Science and Engineering discipline, the smallscale machining equipments are designed by ourselves to make students experience the industrial production, quality control and online monitoring process of alcohol and wine, in order to ensure students to operate by hands and to comply with the principle that the process equipments are operated independently and linked each other into the production line. During the teaching process, teachers reform the alcohol and wine experiment teaching method according to the technology production line to improve students＇ operating ability, theory knowledge and relevant professional knowledge, which has obtained a good teaching effect.
出处
《实验室科学》
2010年第3期12-15,共4页
Laboratory Science
基金
黑龙江省教育科学规划重点课题"食品科学与工程本科专业综合中试车间设计与建设"(项目编号:0803212)
关键词
酒类工艺
生产线设计
教学方法改革
alcohol and wine technology
product line design
teaching method reform
