摘要
本文研究了原料对粉丝色泽造成的影响,分析了原料和粉丝色泽的相关性。研究表明,原料的L*大小依次为:玉米淀粉>马铃薯淀粉>红薯淀粉>白芯红薯全粉>红芯红薯全粉;粉丝原料的a*、b*、C*、H*的大小依次为:红芯红薯全粉≥白芯红薯全粉>红薯淀粉≥玉米淀粉≥马铃薯淀粉。粉丝L*随红薯全粉(红芯)添加量的增大而降低,a*、b*、C*、H*随红薯全粉(红芯)的添加量的增大而增大。原料色度L*与粉丝色度L成显著正相关,与粉丝色度a、b成显著负相关;原料色度a*与粉丝色度L成显著负相关,与粉丝色度a、b成显著正相关;原料色度b*与粉丝色度L成显著负相关,与粉丝色度a、b成显著正相关。
The effect of material on the vermicelli color was studied in this paper.The pertinence of the material color and vermicelli color was analyzed.The results show： The order of material L＊ value： corn flour〉 potato starch 〉sweet potato starchsweet potato powder（white core）〉sweet potato powder（red core）;The order of material a＊、b＊、C＊、H＊ value ： sweet potato powder（red core）≥sweet potato powder（white core）〉sweet potato starch≥corn flour≥potato starch.As the addition of the sweet potato powder（red core） increases,the L＊ value of vermicelli becomes lower.As the addition of the sweet potato powder（red core） increases,the a＊、b＊、C＊、H＊ value of vermicelli become greater.The L＊ value of material was significantly correlated to the L value of vermicelli but negatively related to a and b value of vermicelli;The a＊ value of material was significantly correlated to the a and b value of vermicelli but negatively related to L value of vermicelli;The b＊ value of material was significantly correlated to the a and b value of vermicelli but negatively related to L value of vermicelli.
出处
《食品与发酵科技》
CAS
2010年第6期36-39,42,共5页
Food and Fermentation Science & Technology
基金
四川省科技支撑项目--"薯类现代产业链关键技术研究与集成示范"(2009NZ0077)
关键词
原料
粉丝
色泽
色差计
material
vermicelli
color
colorimeter
