基于色彩色差计的冲调型米粉焙炒程度判别及指标量化研究  

Discrimination and quantification of the degrees of stir-frying for a kind of instant rice powder based on a colorimeter

作　　者：辛儒岱[1] 王培培[1] 严姗[1] 张月阳[1] 李秀娟[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科学技术学院,环境食品学教育部重点实验室,湖北武汉430070

出　　处：《食品工业科技》2013年第13期62-65,共4页Science and Technology of Food Industry

基　　金：湖北省农业科技创新中心创新团队项目(2007620);中央高校基本科研业务费专项资金(2011PY010);武汉市青年科技晨光计划(201150431115)

摘　　要：在冲调型米粉的加工中引用色彩色差计,测定米粉颜色特征参数,通过统计分析,建立基于L*、a*、b*色度空间的焙炒程度判别的判别函数和参考值范围,使焙炒程度指标仪器化和数量化。实验表明,L*、a*、b*分别与冲调型米粉焙炒程度之间具有直线相关关系。建立的判别函数为:焙炒程度=0.408L*-0.409a*-0.233b*-30.367。双侧90%参考值范围分别为焙炒不完全:L*(88.9590～92.1140),a*(-1.1240～0.5710),b*(6.3380～8.7870);焙炒程度正常:L*(79.9690～86.1360),a*(0.8310～2.7300),b*(12.0380～15.8870);焙炒过度:L*(75.1800～77.6330),a*(3.1740～4.2240),b*(15.8870～17.2110)。对判别函数进行验证,其判别符合率为100%。结果表明将色彩色差计应用于冲调型米粉炒制程度的鉴别是可行的。A colorimeter was introduced to discriminate and quantify the degrees of stir-frying for a kind of instant rice powder.A discriminant function was established and its reference value ranges for the degrees of stir-frying were calculated based on the L ＊ ,a＊, b＊ color space by the method of statistical analysis,which made the degrees of stir-frying be easily discriminated by instrument and figures.The discriminant function of the degrees of stir- frying was built as X = 0.408L＇-0.409a＊-0.233b＊-30.36？. The bilateral 90% reference ranges were： stir-fried insufficiently, L＊ （ 88.9590- 92.1140 ）, a＊ （ - 1.1240 ~ 0.5710 ）, b＊ （ 6.3380 ~ 8.7870 ） ; stir- fried properly, L＊ （ 79.9690- 86.1360）, a ＊ （0.8310~2.7300）, b ＊ （ 12.0380~ 15.8870） ; stir-fried over, L ＊ （ 75.1800-77.6330 ）, a ＊ （ 3.1740-4.2240 ）, b＇ （15.88？0-17.2110）.The discriminant function was verified and the coincidence rate was 100%.Due to the linear correlations between the values of L＊ ,a＊ ,b＊ and the degrees of stir-frying, it was practicable to discriminate the degrees of stir-frying for the instant rice powder with a colorimeter.

关 键 词：冲调型米粉 色彩色差计 焙炒程度 

分 类 号：TS201.1[轻工技术与工程—食品科学]