Method for judging soy sauce color grade through pigment standard colorimetric card

Abstract

The invention discloses a method for judging soy sauce color grade through a pigment standard colorimetric card. The method comprises the following steps: 1) a pigment standard colorimetric card is prepared, and a standard colorimetric solution which is prepared from a dye and is used for colorimetric purpose is arranged in the pigment standard colorimetric card; and 2) colorimetric task is carried out: soy sauce and the solution in the pigment standard colorimetric card are undergo colorimetric test to determine color quality of the soy sauce. By preparing the pigment standard colorimetric card provide with the standard colorimetric solution and through colorimetric method of colors of the solution in the colorimetric card and the soy sauce, the purpose of determining color quality of soy sauce is achieved. By the method, dilution is not required, and color quality of soy sauce can be determined through visual and fast observation. In addition, the method is simple and convenient to operate and has high efficiency and accuracy. Meanwhile, the colorimetric card can be repeatedly used for colorimetric purpose so as to avoid unnecessary waste.

Description

technical field [0001] The invention relates to the color evaluation of soy sauce, in particular to a method for judging the color grade of soy sauce by means of a pigment standard color card. Background technique [0002] Soy sauce is a traditional brewing product in my country. It has a history of more than 2,000 years. More than 16 billion yuan. According to national regulations, soy sauce is divided into grades according to the content of amino acid nitrogen, total nitrogen and soluble salt-free solids, which are divided into first, second and third grades. However, the country has not issued a guiding evaluation system or reference evaluation standard for the color of soy sauce. Each manufacturer has its own color evaluation system. Because different manufacturers have different evaluation systems and reference systems, the color span of products of the same level circulated on the market Larger, leading to a situation where the same type of soy sauce is mixed in color...

AI Technical Summary

Problems solved by technology

The disadvantages are: (1) Each level of reference system needs to store a large number of products as standards, which causes waste and increases the difficulty of storage

(2) Due to the instability of soy sauce itself, even if it is stored at low temperature, its color will still change slowly, which will affect the judgment of the next batch

[0004] At the same time, there are also a small number of patents and literature reports in my country on the judgment of the color level of soy sauce. For example, the patent on the color of soy sauce invented by Wang Zhilin of Beijing Food Brewing Institute and related literature published in China mentioned that a variety of indicators are used. To make a color scale with a certain color difference, dilute the soy sauce to be compared by a certain number of times and compare it with the color scale to determine the color level of the soy sauce. The research is to dilute the soy sauce to a certain concentration and compare it with the standard color scale. Directly compare the color of soy sauce; a chromaticity card applied by Zhejiang Gongshang University and its application patent in the evaluation of soy sauce coloring performance established the color depth of tofu after dyeing with soy sauce using dried tofu as a carrier , the research focuses on the coloring ability of soy sauce on the carrier, and does not involve the research on the color simulation of soy sauce itself

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