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。
Abstract:
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 stirfrying 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*-30.367. 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* (15.8870～17.2110) .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.
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