慕萨莱思酿造过程中的色变动力学关系  

Color Dynamics during the Process of Musalais

作　　者：张蒙蒙 张志杨 朱丽霞[1] 

机构地区：[1]塔里木大学新疆兵团南疆特色农产品深加工重点实验室/生命科学学院,新疆阿拉尔843300

出　　处：《食品研究与开发》2018年第5期77-81,共5页Food Research and Development

基　　金：国家自然科学基金项目(31660460);中国农业大学与塔里木大学联合项目(2017TC014)

摘　　要：利用色差计测量慕萨莱思酿造过程的中样品L~*、a~*、b~*,分析褐变指数(BI)、彩度(C~*)、色相角(H°)、白色指数(WI)和黄度指数(YI)变化趋势及与还原糖和酿造时间之间的动力学关系,得出酿造过程中色变因子的影响力大小及可控指标。结果表明葡萄汁浓缩过程中,a~*、b~*、YI、BI、C~*增加,L~*、WI、H°减小,色彩从青亮色向红褐色转变;发酵使a~*、C~*、BI、YI减小,H°、L~*、WI增加,b~*基本保持不变,色彩从红褐色向黄棕色转变。还原糖和时间与BI和YI呈一级级动力学关系,与其他色彩指标呈零级动力学关系。BI和YI为慕萨莱思品质控制重要指标,其重要影响因子为浓缩阶段的还原糖及发酵阶段的发酵时间,发酵批次显著影响色变速率。其结果为慕萨莱思色泽控制奠定良好基础。The colore envolution in Msalais production were analyzed by CIE1976L＊, a＊, b＊（CIELAB）methods, and the further analyses of the chroma（C＊）, hue angle（H°）, browning index（BI）, white ndex （WI） and yellowness index （YI） and the kinetic coefficient（K）with the reducing sugar（RS） and processing time（PT）. The results showed that, during grape juice concentration, a＊, b＊, YI, BI, and C＊ increased, but L＊, WI and H° decreased, the color grape juice transformed into red brown from light green; while in the fermentation of Msalais, a＊, C＊, BI and YI decreased , but L＊, WI, H° increased, b＊ kept stable, the color converted from reddish brown to yellowish brown. There were the fist-ordor kinetics of RS and BI, RS and YI, PT and BI, and PT and YI, and zero-odor kinetics of RS and PT with others color index. BI and YI were important index to control the color of Msalais, and RS was the most factor in grape juice concentration while PT was important for fermentation of Mslais. The different process batches were significantly influencing the color evolution. The result would afford a strong foundation to control the colore of Msalais.

关 键 词：慕萨莱思 色变 动力学 CIE1976L＊ a＊ b＊色彩空间(CIELAB) 还原糖 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]