利用色彩色差仪评价面条色泽的研究  

Study on evaluation of color of noodle with colorimeter

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 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：《粮油食品科技》2013年第2期55-58,共4页Science and Technology of Cereals,Oils and Foods

基　　金：质检行业公益性研究专项(201110259)

摘　　要：面条色泽是面条品质评价的重要指标。研究收集了全国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,方程:色泽y=2.176+0.278×L(煮)-1.515×a(煮)-0.07×b(煮)可直接评价面条色泽。Noodle color is an important index of noodle quality evaluation.222 samples of wheat were collected to detect their color and the noodle color made of the samples,in order to study the application of colorimeter in evaluation of noodle quality.7 multivariate regression equations were established.The sensory evaluation was replaced by colorimeter.The equation y = 2.176 ＋ 0.278×L（煮）-1.515×a（煮）-0.07×b（煮） was used to evaluate directly the noodle color,which was simple to operate and predict.

关 键 词：面条 色泽 色彩色差仪 回归方程 

分 类 号：TS207.3[轻工技术与工程—食品科学]