基于卓越人才培养的食品科学与工程专业实践教学体系的研究与探索

Optimizing the Ultrasonic Assisted Extraction Bran Starch

食品科学与工程专业实践性很强,学生创新意识、工程能力的强弱显得非常重要。针对地方性高校中应用型人才培养的迫切需求,陕西学前师范学院食品科学与工程专业结合“重基础、宽口径、偏应用、塑个性、求创新”人才的学校办学定位,围绕卓越人才的培养计划,对实践教学体系的制订进行了研究与实践。

Extraction of wheat bran starch by ultrasonic assisted alkali method, optimal ultrasonic conditions, in order to improve the extraction rate of starch. The experimental results show that the optimal ultrasonic condition is as follow： solid-liquid ratio 1 ： 15, pH 11, ultrasonic time 30 rain, ultrasonic power is 450 W. Under this condition, wheat bran starch extraction rate is 90.97%, than the alkali extraction of starch extraction rate increased to 10.10%, wheat bran starch obtained as white powder.