广西工业职业技术学院毕业设计课题(论文)名称:食品厂中心化验室设计 姓名:谭文祥专业:食品药品监督管理班级:药监0831班起止日期:2010-7-1指导教师:潘宁目录一、啤酒原料、半成品及成品的检测项目及标准······················7(一)原料的检测项目及标准······································7(二)半成品检测项目及标准······································7(三)成品检测项目及标准········································8二、啤酒原料、半成品及成品的检测方法····························9(一)啤酒原料的检测方法········································9(1)麦芽中甲醛的测定···········································9(2)麦芽中甲醇的测定···········································10(3)酒花水分的测定···········································11(二)啤酒半成品的检测方法···································12(1)还原糖的测定···········································13(2)总酸(以乳酸计)的测定···································14(三)啤酒成品的检测方法······································15(1)色度·····················································16(2)苦味质···················································17(3)酒精度的测定及原麦汁浓度的计算···························17(4)总砷的测定················································20(5)啤酒中铁的含量测定········································21(6)铅含量的测定··············································23(7)双乙酰含量的测定··········································24(8)二氧化碳含量测定···········································26(9)黄曲霉毒素B1的检测·······································26(10)菌落总数的测定···········································27(11)大肠菌群的测定··········································30三、试剂和仪器清单·············································32(一)试剂清单·················································32(二)玻璃仪器清单············································33(三)设备清单················································34(四)化验室的月试剂消耗量······································35四、化验室的平面布置图及设计说明································36(一)化验室设置················································36(二)化验室的平面布置图········································36(三)设计说明(包括水、电、平面布置说明)·······················37五、化验室人员配制和组织管理·····································38六、化验室的岗位责任制···········································42七、结论与体会·····························
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