【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。更多还原

【Abstract】 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 starch>sweet 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.更多还原