色差计在酱油着色性能研究中的应用

Application of Spectro Colorimeter on Soy Sauce Color Study

通过不同浓度的酱油着色猪肉(简称红烧肉)实验确定较佳着色浓度,然后在该浓度下比较了不同品牌高盐稀态一级酱油的着色特性,并对酱油的色调、色率(EBC)与红烧肉的色差值(L*、a*、b*、C*、H*)之间的相关性做了研究。实验结果表明:20%浓度的酱油着色猪肉效果较佳;不同品牌一级酱油着色效果有差异,D的着色性能最好,其次是B和E,A与C虽易上色,但随着时间增加着色对象易发暗;相关性分析表明L*值、a*值与色率之间,红色指数与黄色指数之间,L*与a*之间,C*与b*、H*之间都有明显的相关性,这表明用色差计评价酱油着色性是可行的。

Soy sauce is a traditional Chinese food. In recent years, people were on the increasingly high demands of the coloration function of soy sauce. Objects must not only be colored fast by soy source, but also the color should be red and light. In this paper, we first got the concentration of coloring pork. On this basis, we compared different brands high salt liquid sauces （the first level） color parameters and finally studied the relativity of tinge, EBC and chromaticity（L^＊ , a^＊ , b^＊ , C^＊ , H^＊ ） on these soy sauce. The results showed that 20% concentration was the better concentration for coloring pork, different soy sources were different in coloring. Synthetically, soy sauces A and C were easy to colored, but the pork were not red and light during coloring process. D was the best in coloring, next were B and E. There were obviously relativities between L^＊ ,a^＊ and EBC, red index and yellow index, L^＊ and a^＊ , b^＊ ,H^＊ and C^＊ It showed that spectro-colorimeter is applicable in the evaluation of soy sauce coloring.