高盐稀态酱油酿造过程中的色泽变化  

Study on the Changes of Color During the Fermentation of High-salt Diluted Soy Sauce

作　　者：李丹[1] 崔春[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院

出　　处：《食品与发酵工业》2010年第4期75-79,共5页Food and Fermentation Industries

基　　金：国家科技支撑计划项目(2007BAK36B0);广东省科技计划工业攻关项目(2007A010900001);广东省科技计划项目(2008A010900001)

摘　　要：采用色率、色深物质含量、红色指数、黄色指数4个传统指标,以及使用色差计对酱油酿造过程中色泽变化进行研究,同时分析指标间相关性。结果表明:高盐稀态酿造酱油随发酵时间的延长,酱油的色率和色深物质含量不断的增加,且二者有较好的相关性(R2=0.976,P<0.01);酱油的红色指数和黄色指数在发酵前30d不断增加,30d后呈现缓慢下降趋势;L值变化呈现发酵前10d波动,后期不断下降的趋势,a值和b值的变化呈现先下降后上升之后再下降的趋势,但b值整体呈下降的趋势,L值变化与4个传统指标呈极显著的负相关关系(P<0.01)。Lab值随酱油发酵的时间延长变化较明显,将色差计应用于酱油色泽检测,不但方便快捷而且定量准确。To study the changes of color during the fermentation of high-sah diluted soy sauce, this paper introduced four traditional methods： color ratio, dark substances content, the red index and the yellow index. This study also used the colorimeter to evaluate the color and some correlation analysis. The results showed that： as the fermentation time extended, the ratio of soy sauce color and the content of dark substance increased, and these two indices had a perfect correlation （R^2 = 0. 976, P 〈 0.01 ）. Both red index and yellow index increased during the fermentation of the first 30 days. In the following 30 days, the two indices decreased slowly. L value fluctuated in the first 10 days, and then decreased during the next fermentation period. A value and B value showed descending trend, followed by an increase, and concluded at a decreased. Overall, b value showed regressive trend. L value had significant negative correlation with the four traditional index （P 〈 0.01 ） , showing noticeable changes at different soy sauce fermentation time. Colorimeter is an efficient, accurate, and inexpensive method in measuring color difference of soy sauce.

关 键 词：酱油 色泽 色率 红色指数 色差计 

分 类 号：TS264.21[轻工技术与工程—发酵工程]