CN106568719A - Chili oil color fast detection and adjustment method - Google Patents
Chili oil color fast detection and adjustment method Download PDFInfo
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- CN106568719A CN106568719A CN201610973293.0A CN201610973293A CN106568719A CN 106568719 A CN106568719 A CN 106568719A CN 201610973293 A CN201610973293 A CN 201610973293A CN 106568719 A CN106568719 A CN 106568719A
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- 238000001514 detection method Methods 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 16
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims description 188
- 235000019198 oils Nutrition 0.000 claims description 188
- 240000004160 Capsicum annuum Species 0.000 claims description 166
- 239000002932 luster Substances 0.000 claims description 45
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 22
- 239000008158 vegetable oil Substances 0.000 claims description 22
- 238000007689 inspection Methods 0.000 claims description 17
- 235000014121 butter Nutrition 0.000 claims description 16
- 238000012360 testing method Methods 0.000 claims description 16
- 241000196324 Embryophyta Species 0.000 claims description 14
- 240000008415 Lactuca sativa Species 0.000 claims description 11
- 235000012045 salad Nutrition 0.000 claims description 11
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 6
- 241000722363 Piper Species 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 210000003056 antler Anatomy 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 abstract description 24
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 238000001914 filtration Methods 0.000 abstract description 2
- 230000000246 remedial effect Effects 0.000 abstract 1
- 230000036528 appetite Effects 0.000 description 7
- 235000019789 appetite Nutrition 0.000 description 7
- 238000009835 boiling Methods 0.000 description 7
- 240000008574 Capsicum frutescens Species 0.000 description 6
- 210000000697 sensory organ Anatomy 0.000 description 4
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000012552 review Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 235000001667 Vitex agnus castus Nutrition 0.000 description 1
- 244000063464 Vitex agnus-castus Species 0.000 description 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 1
- 235000018889 capsanthin Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012658 paprika extract Nutrition 0.000 description 1
- 239000001688 paprika extract Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/251—Colorimeters; Construction thereof
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01J—MEASUREMENT OF INTENSITY, VELOCITY, SPECTRAL CONTENT, POLARISATION, PHASE OR PULSE CHARACTERISTICS OF INFRARED, VISIBLE OR ULTRAVIOLET LIGHT; COLORIMETRY; RADIATION PYROMETRY
- G01J3/00—Spectrometry; Spectrophotometry; Monochromators; Measuring colours
- G01J3/46—Measurement of colour; Colour measuring devices, e.g. colorimeters
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
- G01N1/34—Purifying; Cleaning
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
- G01N1/38—Diluting, dispersing or mixing samples
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
- G01N1/38—Diluting, dispersing or mixing samples
- G01N2001/386—Other diluting or mixing processes
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Pathology (AREA)
- Chemical & Material Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Immunology (AREA)
- Spectroscopy & Molecular Physics (AREA)
- Molecular Biology (AREA)
- Biomedical Technology (AREA)
- Engineering & Computer Science (AREA)
- Spectrometry And Color Measurement (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a chili oil color fast detection and adjustment method comprising the following steps: (1) preparing a chili oil sample and edible sample oil, and filtering the chili oil sample with gauze to remove residue; (2) adding the edible sample oil to the chili oil sample, and stirring the chili oil sample evenly to get a chili oil detection sample, wherein the edible sample oil is four times the weight of the chili oil sample; (3) detecting the color of the chili oil detection sample through a Lovibond colorimeter, and using a 10mm cuvette to contain the chili oil detection sample during detection; and (4) judging that the chili oil sample is qualified if the detected color value R is 7.0-9.5 and Y<=30.0. Chili oil can be judged in advance. If the color of chili oil is poor, remedial measures can be taken in a timely manner (when the chili oil is completed instead of when the chili oil soup is about to be placed on the table). There is a plenty of time, and the normal business order of hotspots is not disturbed. Moreover, chili oil is detected and judged using an instrument according to a standard value, so that the result is objective and stable, and standardized production can be realized easily.
Description
Technical field
The present invention relates to the technical field of flavoring, and in particular to chilli oil color and luster quick detection and tune in a kind of chafing dish bottom flavorings
Whole method.
Background technology
Chongqing chafing dish is famous with spicy fresh perfume, when customer consumes into chafing dish restaurant, when chafing dish end serves, heaves in sight
It is the color of chafing dish.And whether color good-looking, collocation whether rationally become customer can have appetite continue have dinner one
Individual essential condition, then we make chafing dish when, color is become for one of factor of overriding concern.We are by making
Go out bright-coloured and stable chafing dish color to enable customer from first to last to have a salubrious, bright-coloured the bottom of a pan, so as to
What is connect increased probability of customer's continuation with dish, and be allowed to sale also increases simultaneously.Also, good color can make customer to StoreFront
Product have a clear and definite impression.
Chafing dish color it is critical only that chilli oil, and chafing dish is typically with capsicums such as two twigs of the chaste tree, the capsicum annum fasciculatums of rational proportion as original
Material, soaking, boiling is fine and soft using grinding machine process zi ba pepper is twisted to soft, adds a certain amount of salty peppery thick broad-bean sauce, vegetable oil or ox
Oily hot submersion is formed.We will be referred to as vegetable oil chilli oil with chilli oil made by vegetable oil, will be claimed with chilli oil made by butter
Be butter chilli oil.When enduring chafing dish bottom flavorings, be initially charged a certain amount of oil carries out frying by chilli oil, carries out a certain amount of water is added
Boil, form chilli oil soup.
Judged by naked eyes after chafing dish bottom flavorings are boiled and finished now to the judgement of chilli oil color and luster, so can be brought
Some problems：1st, because chilli oil is when being boiled, concentration is compared in stacking, and does not add other raw materials and water, therefore does not enter
The chilli oil that row is boiled is darker relative to the chilli oil soup through boiling, and is not easy to the basis judged as chilli oil color and luster, and
It is the basis for judging the chilli oil soup through boiling as chilli oil color and luster, and passes through the chilli oil soup for boiling and generally soon serve
, as chilli oil color and luster is not good, chilli oil color and luster need to be remedied, the time is more hasty, can upset the order that chafing dish is normally managed.
2nd, chilli oil color and luster is judged using naked eyes, it is more subjective, it is not easy to be standardized production.
The content of the invention
A kind of method that the present invention provides chilli oil color and luster quick detection and adjustment, must not be red by what is boiled with solution
Oil as chilli oil color and luster judgement basis problem, also solve to chilli oil color and luster for subjective judgement problem.
To reach above-mentioned purpose, the basic technology scheme one of the present invention is as follows:A kind of chilli oil color and luster quick detection and adjustment
Method, comprise the following steps,
Step 1, prepares vegetable oil chilli oil sample and edible salad oil, and vegetable oil chilli oil sample is removed the gred with filtered through gauze；
Step 2, adds edible salad oil in the vegetable oil chilli oil sample after filter cleaner operation is carried out, and stirs equal
It is even, chilli oil detection sample is made, wherein, in chilli oil detection sample, vegetable oil chilli oil sample is with the weight ratio of edible salad oil
1:4；
Step 3, colorimetric detection is carried out by chilli oil detection sample by lovibond test instrument, during detection, using 10mm colorimetrics
Ware contains chilli oil detection sample；
Step 4, the chromatic value R for detectingInspectionFor 7.0-9.0, YInspection≤ 30.0, as certified products.
The principle of this programme：Chilli oil colourity is detected using lovibond test instrument, by being diluted to chilli oil sample, and is looked for
Evaluated to suitable chromaticity range.
Compared with prior art, it is an advantage of the current invention that：1st, the vegetable oil of four times of weight is added in chilli oil sample, is made
Its color and luster is substantially close to the color and luster through boiling chilli oil, the basis that can be judged as chilli oil color and luster, without the need for when chilli oil is through enduring
System carries out again the judgement of chilli oil color and luster.2nd, chilli oil detection sample (mixture of chilli oil sample and vegetable oil) is set suitably
Chromaticity range, eliminates subjectivity and uncertainty that naked eyes judge.The present invention can carry out preposition judgement to chilli oil, such as chilli oil
Color and luster is not good, can in time take the measure remedied (without when chilli oil soup is soon served, but to be advanced to chilli oil and made
Finish), the time is more abundant, will not upset the order that chafing dish is normally managed.And detected and sentenced using instrument and standard value
It is disconnected, it is as a result objective stable, it is convenient for standardized production.
Base case two, in step 1 and 2, by vegetable oil chilli oil sample butter chilli oil sample is replaced with, and is using gauze mistake
Before filtering slag, butter chilli oil sample is put into into heating in 60 DEG C of water-baths until thoroughly thawing；In step 4, detect
Chromatic value RInspectionFor 7.5-9.5, YInspection≤ 30.0, as certified products.
Principle and advantage is with base case one.
Preferred version one, based on basic technology scheme one and two, in step 2, the vegetable oil chilli oil sample or butter
The weight of chilli oil sample is 5g, and the amount of 5g chilli oil samples is less, and can meet the demand of detection sample size.
Based on the chilli oil method of adjustment after the chilli oil color and luster quick detection of base case one,
The first step, by vegetable oil：Zi ba pepper young pilose antler=2:1.2-1.5 prepares modulation chilli oil, by modulation chilli oil gauze mistake
Slag is filtered, the edible salad oil of its 4 times of weight is added in the modulation chilli oil after filter cleaner operation is carried out, by Lovibond ratio
Color instrument, detects its chromatic value RInspection；
Second step, modulation chilli oil is added in underproof batch products, and the weight for modulating chilli oil addition is M (7.0-
RInspection)/(RAdjust- 7.0), wherein, M is the weight of underproof batch products.
Based on the chilli oil method of adjustment after the chilli oil color and luster quick detection of base case two,
The first step, by butter：Zi ba pepper young pilose antler=2:1.2-1.5 prepares modulation chilli oil, by modulation chilli oil filtered through gauze
Slagging-off, adds the edible salad oil of its 4 times of weight, by lovibond test in the modulation chilli oil after filter cleaner operation is carried out
Instrument, detects its chromatic value RInspection；
Second step, modulation chilli oil is added in underproof batch products, and the weight for modulating chilli oil addition is M (7.5-
RInspection)/(RAdjust- 7.5), wherein, M is the weight of underproof batch products.
Proper amount of modulation chilli oil (the chromatic value R of modulation chilli oil is 10-12) is added in underproof batch products,
Above-mentioned unqualified batch products can reach the qualified condition of chilli oil color and luster, it is not necessary to which the said goods are detected again.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
First, the early-stage Study stage
1 research purpose
Each batch butter chilli oil and the color and luster of VRO vegetable red oil are detected, Product Acceptance Review standard is formulated, is instructed in time
Workshop Production and Product Acceptance Review, to ensure chilli oil product with stable quality.
2 present circumstances
The evaluation of chilli oil color and luster quality at present, the detection method without detailed and specification, the evaluation to chilli oil color and luster quality
The range estimation stage is rested essentially within, there is relatively large deviation.
3 experimental techniques
Chilli oil colourity is detected using lovibond test instrument, capsanthin content is higher in chilli oil, and chilli oil colourity R (red) value is got over
Greatly, chilli oil color and luster is better, thus judges chilli oil color and luster quality.
Because preferably, more than this value, resolution ratio is just gradually reduced color resolution between 3 to 10 Lovibond units, because
This it is determined that when cell length, extension rate, by this principle choice experiment condition.
4 determine lovibond test instrument cell length and extension rate
4.1 cell lengths are selected
Chilli oil is detected into that detection data see the table below by colour comparatour with 25.4mm, 10mm cuvette respectively:
Because the not diluted chilli oil data of the detection of 25.4mm, 10mm cuvette are all higher than optimum resolution scope, but
The detection data of 10mm cuvettes closer to optimum resolution scope, therefore from 10mm cuvettes as detection cuvette.
4.2 extension rates determine
From the cuvette of length 10mm, by chilli oil dilution, 2 times, 5 times are detected that again detection data see the table below：
By above detected value, during 5 times of dilution, in detection data the numerical value of R (red) optimum resolution scope 33-10 it
Between, thereby determine that extension rate is 5 times.
Test by more than, it is determined that detection parameter is：Cell length is 10mm, and chilli oil extension rate is 5 times.
2nd, the detection method (initial survey) of sample
The first step, chilli oil sample warp thread cloth is filtered, it is ensured that free from admixture in oil；
Second step, 5g samples oil is weighed on electronic balance and is fitted in 50ml cleaning beakers, is accurate to 0.01g, Ran Houtian
Plus the qualified salad oil of colourity after testing, gross weight is made for 5 times of example weights, butter sample is put in 60 DEG C of water-baths and heats, thorough
Undermelting, plant oil samples are not required to heating, and the chilli oil detection sample of 5 times of dilution is made after stirring.
3rd step, using lovibond test instrument colorimetric detection is carried out, from 10mm length cuvettes, first with appropriate detection sample
Rinse, cleans cuvette surface, is put in detection lattice, and cuvette is close to Guang Bi, opens lovibond test instrument, right from visor
Than detecting chromatic value.
3rd, testing result (initial survey)
Note：This testing result can draw in 10min or so.
1st, have chosen 57 production batch chilli oil of in September, 2015 our factory of in August, -2016 production is carried out using said method
Detection (chilli oil sample uses vegetable oil).
Above-described embodiment correspondence is carried out into boiling for chilli oil soup with batch chilli oil, and finds 10 personnel of our factory plant area
The color and luster for participating in chilli oil soup with 10 personnel of non-our factory plant area judges.
Wherein, the chilli oil soup that the correspondence of embodiment 3 is boiled with batch chilli oil, 2 personnel of our factory plant area and non-are employed
1 personnel of our factory plant area think that the chilli oil soup chilli oil color and luster is not good by sense organ judgement, inadequate glow；Remaining personnel recognizes
For the enough glows of chilli oil soup chilli oil color and luster, appetite can be increased.Employ embodiment 11 correspondence with batch chilli oil boil it is red
Oily soup, 1 personnel of our factory plant area think that above-mentioned chilli oil soup chilli oil color and luster is not good by sense organ judgement, inadequate glow；Its
Remaining personnel think the enough glows of chilli oil soup chilli oil color and luster, can increase appetite.
In addition to embodiment 3 and embodiment 11, the chilli oil color of the chilli oil soup that other embodiment correspondence is boiled with batch chilli oil
Pool has obtained the consistent accreditation of 10 personnel of our factory plant area and 10 personnel of non-our factories plant area, it is believed that its color and luster glow,
Appetite can be increased.
Therefore the chilli oil sample (i.e. chilli oil detection sample) that vegetable oil is diluted will be used, its chilli oil detection is qualified
Chromatic value be set as R 7.0-9.0, Y≤30.0 are rational.
2nd, the 61 production batch chilli oil that have chosen the production of in October, 2015 our factory of in August, -2016 are entered using said method
Row detection (chilli oil sample uses butter)
Above-described embodiment correspondence is carried out into boiling for chilli oil soup with batch chilli oil, and finds 10 personnel of our factory plant area
The color and luster for participating in chilli oil soup with 10 personnel of non-our factory plant area judges.
Wherein, the chilli oil soup that the correspondence of embodiment 63 is boiled with batch chilli oil is employed, 2 personnel of our factory plant area pass through
Sense organ judgement thinks that the chilli oil soup chilli oil color and luster is not good, inadequate glow；Remaining personnel thinks the chilli oil soup chilli oil color and luster
Glow enough, can increase appetite.Employ the chilli oil soup that boils with batch chilli oil of correspondence of embodiment 65,1 of our factory plant area
Personnel think that above-mentioned chilli oil soup chilli oil color and luster is not good by sense organ judgement, inadequate glow；Remaining personnel thinks the chilli oil soup
The enough glows of bottom chilli oil color and luster, can increase appetite.
In addition to embodiment 63 and embodiment 65, the chilli oil color of the chilli oil soup that other embodiment correspondence is boiled with batch chilli oil
Pool has obtained the consistent accreditation of 10 personnel of our factory plant area and 10 personnel of non-our factories plant area, it is believed that its color and luster glow,
Appetite can be increased.
Therefore the chilli oil sample (i.e. chilli oil detection sample) that butter are diluted will be used, its chilli oil detection is qualified
Chromatic value is set as R 7.5-9.5, and Y≤30.0 are rational.
4th, the process of color and luster product not up to standard
The first step, by vegetable oil or butter：It is 2 that zi ba pepper is fine and soft:1.2、2:1.3、2:1.4、2:1.5 prepare modulation chilli oil
(chilli oil is modulated in embodiment 3 and 11 and uses vegetable oil；Chilli oil is modulated in embodiment 63 and 65 and uses butter), successively
For No. 1 modulation chilli oil, No. 2 modulation chilli oil, No. 3 modulation chilli oil, No. 4 modulation chilli oil；
Second step, modulation chilli oil is added in the batch products of embodiment 3,11,63,65, modulates the amount of chilli oil addition such as
Shown in following table, the chilli oil detection sample Jing after processing is carried out into colorimetric detection by lovibond test instrument.
5th, the result (reinspection) for detecting again
Choose embodiment 3,11,63,65 to be rechecked, testing result is as follows：
It is seen from the above data that not meeting chilli oil color and luster requirement before, through adding modulation chilli oil, all meet
The requirement of chilli oil color.
After employing above-mentioned detection method and requiring, I takes charge of and is never connected to the not good complaint of color and luster together.
Above-described is only embodiments of the invention, and the general knowledge here such as known concrete structure and characteristic is not made in scheme
Excessive description.It should be pointed out that for a person skilled in the art, without departing from the inventive concept of the premise, can be with
Some deformations and improvement are made, these should also be considered as protection scope of the present invention, these are implemented all without the impact present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (5)
1. a kind of method of chilli oil color and luster quick detection, it is characterised in that comprise the following steps,
Step 1, prepares vegetable oil chilli oil sample and edible salad oil, and vegetable oil chilli oil sample is removed the gred with filtered through gauze；
Step 2, adds edible salad oil in the vegetable oil chilli oil sample after filter cleaner operation is carried out, and stirs, and makes
Into chilli oil detection sample, wherein, in chilli oil detection sample, vegetable oil chilli oil sample is 1 with the weight ratio of edible salad oil:4；
Step 3, colorimetric detection is carried out by chilli oil detection sample by lovibond test instrument, during detection, is contained using 10mm cuvettes
Dress chilli oil detection sample；
Step 4, the chromatic value R for detectingInspectionFor 7.0-9.0, YInspection≤ 30.0, as certified products.
2. chilli oil color and luster quick detection according to claim 1 and the method for adjustment, it is characterised in that in step 1 and 2
In, vegetable oil chilli oil sample is replaced with into butter chilli oil sample, before being removed the gred with filtered through gauze, butter chilli oil sample is put into
Heating in 60 DEG C of water-baths is until thoroughly thawing；In step 4, the chromatic value R for detectingInspectionFor 7.5-9.5, YInspection≤ 30.0, i.e.,
For certified products.
3. chilli oil color and luster quick detection according to claim 1 and 2 and the method for adjustment, it is characterised in that the plant
The weight of oil red oil samples or butter chilli oil sample is 5g.
4. the chilli oil method of adjustment after chilli oil color and luster quick detection according to claim 1, it is characterised in that
The first step, by vegetable oil：Zi ba pepper young pilose antler=2:1.2-1.5 prepares modulation chilli oil, and modulation chilli oil is removed with filtered through gauze
Slag, adds the edible salad oil of its 4 times of weight, by lovibond test in the modulation chilli oil after filter cleaner operation is carried out
Instrument, detects its chromatic value RInspection；
Second step, modulation chilli oil is added in underproof batch products, and the weight for modulating chilli oil addition is M（7.0-RInspection）/
(RAdjust- 7.0), wherein, M is the weight of underproof batch products.
5. the chilli oil method of adjustment after chilli oil color and luster quick detection according to claim 2, it is characterised in that
The first step, by butter：Zi ba pepper young pilose antler=2:1.2-1.5 prepares modulation chilli oil, and modulation chilli oil is removed the gred with filtered through gauze,
The edible salad oil of its 4 times of weight is added in modulation chilli oil after filter cleaner operation is carried out, by lovibond test instrument, inspection
Survey its chromatic value RInspection；
Second step, modulation chilli oil is added in underproof batch products, and the weight for modulating chilli oil addition is M（7.5-RInspection）/
(RAdjust- 7.5), wherein, M is the weight of underproof batch products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610973293.0A CN106568719B (en) | 2016-11-04 | 2016-11-04 | The method that red oil color is quickly detected and adjusted |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610973293.0A CN106568719B (en) | 2016-11-04 | 2016-11-04 | The method that red oil color is quickly detected and adjusted |
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| Publication Number | Publication Date |
|---|---|
| CN106568719A true CN106568719A (en) | 2017-04-19 |
| CN106568719B CN106568719B (en) | 2019-05-10 |
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| CN201610973293.0A Active CN106568719B (en) | 2016-11-04 | 2016-11-04 | The method that red oil color is quickly detected and adjusted |
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Cited By (2)
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| CN109342333A (en) * | 2018-11-27 | 2019-02-15 | 重庆德庄农产品开发有限公司 | A kind of red oil color detection method |
| CN113796515A (en) * | 2021-09-16 | 2021-12-17 | 江苏欣悦海食品科技有限公司 | Safe processing and rapid evaluation method of homemade hot pot red oil |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109342333A (en) * | 2018-11-27 | 2019-02-15 | 重庆德庄农产品开发有限公司 | A kind of red oil color detection method |
| CN109342333B (en) * | 2018-11-27 | 2021-02-12 | 重庆德庄农产品开发有限公司 | Red oil color detection method |
| CN113796515A (en) * | 2021-09-16 | 2021-12-17 | 江苏欣悦海食品科技有限公司 | Safe processing and rapid evaluation method of homemade hot pot red oil |
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| CN106568719B (en) | 2019-05-10 |
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