WSL罗维朋比色计检测红油火锅底料色泽的方法探讨.pdf

食品工程
2017年第3期
FOOD ENGINEERING
9月出版
WSL罗维朋比色计检测红油火锅底料色泽的方法探讨
Study on method of WSL Lovibond chromometer testing
the color of red oil hot pot seasoning
张丽宋祯伟
(重庆火锅调味品及菜品工程技术中心重庆德庄农产品开发有限公司,重庆401336)
ZHANG Li SONG Zhenwei
( Chongqing hot pot condi
ld dishes engineering technology center
Chongging Dezhuang agricultural products development Co. Id, Chongqing 401336, China
摘要对WSL罗维朋比色计检测红油火锅底料色泽的方法进行了探讨。WSL罗维朋比色计使用说明书
中明确其检测值在3-~10罗维朋单位之间时颠色分辨率最好,超过此值,分辨率逐断下降。由于红油火锅
底料色泽的判断是,红油色度R(红)值越大,色泽越红,质量越好,因此在确定检测比色皿长度、样品
稀释倍数时,选择R(红)值在3~10罗维朋单位之间的检测条件。通过试验确定检测条件为:比色皿长度
为10m,红油使用色泽检测合格的植物油稀释,稀释倍数为10倍。
关键词WSL罗维朋比色计;红油火锅底料;色泽
Abstract The method of WSL Lovibond chromometer testing the color of red oil hot pot seasoning was discussed
The instructions of WS vibond chromometer has cleared the resolution would be best between 3 to 10 Lovibond u
nits, out this value, the resolution decreased gradually, and the color of red oil hot pot seasoning by sensory judgment is
that R(red) value is more greater, the color of red oil is more red, and the red oil quality is better. Therefore, when de
termin the cuvette length, the sample dilution times, needs R(red ) value between 3 to 10 Lovibond units. Through the
experiment, the detection conditions were: the cuvette length is 10 mm, and the color of the red oil was diluted with the
color detection of qualified vegetable oil, and the dilution factor was 10 times, and the color of the red oil was diluted
10 times with the qualified vegetable oil
Keywords WSL Lovibond chromometer; red oil hot pot seasoning: color
中图分类号:1S217.7
文献标识码:A
文章编号:1673-6044(2017)03-0004-02
DOI:10.3969iss.1673-604.,2017,03.002
重庆享有“火锅之都”的美誉,重庆火锅名扬对红油火锅底料色泽的评价多采用肉眼翔断,较为
天下,具有上千年的历史,近30年发展尤为迅速,主观,不便于进行标准化生产和操作。本文研究红
尤其是以红油火锅底料为代表的麻辣复合调味品发油火锅底料色泽的快速检测方法,以快速判断产品
展更为迅猛,并成为引领调味品行业增长的生力质量,及时指导生产,稳定产品品质
军。红油色泽是火锅底料主要感官品质之一,色泽
本研究采用WSL罗维朋比色计检测红油火锅
红亮鲜艳,一端上桌便映入消费者眼帘,搭配火锅底料的色泽,使产品感官有明确的数值标示,利于
底料特有的麻辣鲜香,能增加消费者的食欲。目前制定产品标准:并且该方法检测速度快,能及时指
来张丽,文,1981年出生,2007年6月毕业于西华大学食品科导车间生产及产品验收,从而保证红油火锅底料色
学专业,硕士。
泽的稳定。
收稿日期:2017-05-17
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