利用色彩色差仪评价中国面条色泽的研究  

Study on Xolor of Chinese Noodle with Color Difference Meter

作　　者：张智勇[1,2] 孙辉[1] 王春[2] 姜薇莉[1] 李利世 肖立荣 裴瑞利 檀军峰 陈瑶[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]河南工业大学粮油食品学院,河南郑州450052 [3]河北省粮油质量检测中心,河北石家庄050021

出　　处：《粮食科技与经济》2012年第B12期16-18,共3页Food Science And Technology And Economy

摘　　要：收集了全国222个小麦样品，通过面条制作、面条色泽感官评价、面片色泽测定和小麦粉色泽测定，研究了色彩色差仪在面条品质色泽评价中的应用。建立7个多元回归方程，利用色彩色差计代替感官评价中的色泽评分，考虑到测试操作的简便性和方程预测的效果，色泽y=2．176＋0．278xL（煮）-1．515xa（煮）-0．07xb（煮）可直接评价面条色泽，其中L（煮）、口（煮）和b（煮）为煮后面片色泽。Noodle Color is an important indicator of noodle quality evaluation.222 samples of wheat were collected in this study.The paper studied on color of Chinese noodle with color difference meter through making noodles, sensory evalua- tion, measuring of patch and flour.7 linear regression equations were established.Color difference meter replaced of the col- or score in sensory evaluation.Taking into account the simplicity of test operation and the effect of equations predict, the e- quation y=2.176＋0.278×L-1.515×a-0.07×b can estimate directly noodle eolor,L ,a and b stand for color of cooked noodle.

关 键 词：面条 色泽 色彩色差仪 回归方程 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]