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.
出处
《粮油食品科技》
北大核心
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)
关键词
面条
色泽
色彩色差仪
回归方程
noodle
color
color difference meter
linear regression equation
