A color detection and control method for brown sugar preparation

Abstract

The invention provides a color detection and control method for brown sugar preparation, which belongs to the technical field of brown sugar preparation and comprises the following steps: (1) weighing N portions of light brown sugar samples to be detected and placing them in a constant temperature and humidity chamber; (2) regularly detecting the color change of the light brown sugar samples by using the three-dimensional color of a colorimeter, calculating and obtaining the total color difference value of the color of each portion of the light brown sugar sample, and recording data L, a, b and ΔE values, wherein L is lightness, the color of lightness is black and white, a is red-green, b is yellow-blue, and ΔE is the total color difference value; (3) comparing the detection data with the internal control standard of brown sugar color, and if ΔE is less than 40 and L is less than 36, dark brown sugar is obtained; (4) detecting the changes of water content, pH value, sucrose content and reducing sugar content of brown sugar by using equipment, and if the water content of brown sugar is less than 3.5 g / 100 g, the pH value of brown sugar is greater than 5, and the sum of sucrose content and reducing sugar content of brown sugar is greater than 90 g / 100 g, the quality of brown sugar meets the sales standard, that is, the brown sugar is not deteriorated.

Description

Technical Field

[0001] The invention relates to the technical field of brown sugar preparation, and in particular to a color detection and control method for brown sugar preparation. Background Art

[0002] Brown sugar is a kind of non-honey sugar made by pressing, clarifying, evaporating and concentrating sugarcane. It retains most of the nutrients such as phenols, flavonoids, vitamins, minerals and amino acids in sugarcane juice. It is considered to be a food containing bioactive ingredients, with health benefits such as anti-oxidation, anti-caries, lowering blood lipids, and enhancing immunity. It also has health benefits such as nourishing blood, nourishing yin and moistening dryness. Brown sugar can effectively relieve dysmenorrhea caused by cold and physical weakness in women. Therefore, Chinese women have the habit of taking brown sugar during their menstrual period. There is even a saying among the people that women cannot "live without brown sugar for 100 days". It is the interaction between these ingredients that constitutes its unique flavor and aroma, which is different from refined white sugar.

[0003] Brown sugar is a traditional edible sugar. From the preparation of the ancient nine-pot chain workshop to the mechanized preparation today, due to the temperature limit of the Maillard reaction in the preparation process of brown sugar, the brown sugar mechanized by the sugar making company is lighter in color. Compared with the light brown sugar, the darker brown sugar has higher calcium, iron, zinc, manganese and other nutrients, which are more effective for body absorption. Therefore, customers prefer darker brown sugar. In order to meet customers' demand for dark brown sugar, sugar making companies will store the brown sugar for a long time before selling it, but the long storage time of brown sugar will increase the company's storage costs, and the quality of brown sugar is also difficult to guarantee. Therefore, it is necessary to provide a color detection and control method for the preparation of brown sugar. Summary of the invention

[0004] The purpose of the present invention is to provide a color detection and control method for brown sugar preparation, so as to solve the technical problems that the brown sugar prepared in the prior art is light in color, the light brown sugar has a long storage time resulting in high storage costs and difficult to ensure quality.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is as follows:

[0006] A method for color detection and control of brown sugar preparation comprises the following steps:

[0007] (1) Weighing an appropriate amount of light brown sugar sample: Weigh N portions of the light brown sugar sample to be tested and place them in a constant temperature and humidity chamber;

[0008] (2) Detection using a colorimeter: Use the three-dimensional color of the colorimeter to regularly detect the color change of the light brown sugar sample, calculate and obtain the total color difference value of the color of each light brown sugar sample, and record the data L, a, b and △E values, where L is the lightness, the color of the lightness is black and white, a is red and green, b is yellow and blue, and △E is the total color difference value;

[0009] (3) Analyzing the data: comparing the test data with the internal control standard of brown sugar color. If ΔE is less than 40 and L is less than 36, dark brown sugar is obtained;

[0010] (4) Testing the quality of brown sugar: Use equipment to test the changes in the moisture, pH, sucrose content and reducing sugar content of brown sugar. If the moisture content of brown sugar is less than 3.5g / 100g, the pH of brown sugar is greater than 5, and the sum of the sucrose content and reducing sugar content of brown sugar is greater than 90g / 100g, then the quality of brown sugar meets the sales standards, that is, the brown sugar is not deteriorated.

[0011] Furthermore, in step (1), the storage temperature in the constant temperature and humidity chamber is controlled to be 20°C-45°C and the humidity is 65%.

[0012] Furthermore, in step (3), the internal control standard for brown sugar color is: if ΔE is greater than 40 and L is greater than 36, light brown sugar is obtained; if ΔE is less than 40 and L is less than 36, dark brown sugar is obtained.

[0013] Furthermore, in step (4), if the water content of brown sugar is less than 3.5g / 100g, the pH of brown sugar is greater than 5, and the sum of the sucrose content and reducing sugar content of brown sugar is greater than 90g / 100g, then the quality of brown sugar meets the sales standards, i.e., the brown sugar is not deteriorated; if any one of the above does not meet the standards, then the brown sugar does not meet the sales standards, i.e., the brown sugar is deteriorated.

[0014] Furthermore, the constant temperature and humidity chamber adopts a constant temperature and humidity chamber HWS-288, the colorimeter adopts a CM-600D spectrophotometer, the equipment for detecting the moisture content of brown sugar is a Mettler-Toledo HC103 / 02 moisture meter, the equipment for detecting the pH of brown sugar is a Mettler-Toledo pH meter, the equipment for detecting the sucrose content of brown sugar is a sugar detector, and the equipment for detecting the reducing sugar content of brown sugar is determined by the Lan-Eynon constant volume method.

[0015] The present invention has the following beneficial effects due to the adoption of the above technical solution:

[0016] 1. The present invention controls the temperature and humidity of the storage environment in the constant temperature and humidity box to ensure that dark brown sugar can be obtained in a short time when brown sugar is stored in the environment.

[0017] 2. The present invention can directionally control the color of brown sugar according to demand, obtain the required brown sugar color in a short time, and meet the needs of customers.

[0018] 3. The present invention obtains data through three-dimensional color detection by a colorimeter, and analyzes the data to obtain the temperature and humidity of dark brown sugar, thereby shortening the storage time of light brown sugar and reducing storage costs.

[0019] 4. The present invention uses equipment to detect the moisture content of brown sugar, the pH value of brown sugar, the sucrose content of brown sugar, and the reducing sugar content of brown sugar to ensure that the brown sugar does not deteriorate. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below with reference to the steps and by giving preferred embodiments. However, it should be noted that many details listed in the specification are only for the purpose of enabling the reader to have a thorough understanding of one or more aspects of the present invention, and these aspects of the present invention can be implemented even without these specific details.

[0021] A method for color detection and control of brown sugar preparation comprises the following steps:

[0022] (1) Weighing an appropriate amount of light-colored brown sugar sample: Weighing N portions of the light-colored brown sugar sample to be tested, and placing them in a constant temperature and humidity chamber, wherein the storage temperature in the constant temperature and humidity chamber is controlled at 20° C.-45° C. and the humidity is 65%;

[0023] (2) Detection using a colorimeter: Use the three-dimensional color of the colorimeter to regularly detect the color change of the light brown sugar sample, calculate and obtain the total color difference value of the color of each light brown sugar sample, and record the data L, a, b and △E values, where L is the lightness, the color of the lightness is black and white, a is red and green, b is yellow and blue, and △E is the total color difference value;

[0024] (3) Analyzing the data: comparing the test data with the internal control standard of brown sugar color. If ΔE is less than 40 and L is less than 36, dark brown sugar is obtained. If ΔE is greater than 40 and L is greater than 36, light brown sugar is obtained.

[0025] (4) Testing the quality of brown sugar: Use equipment to test the changes in the moisture, pH, sucrose content and reducing sugar content of brown sugar. If the moisture content of brown sugar is less than 3.5g / 100g, the pH of brown sugar is greater than 5, and the sum of the sucrose content and reducing sugar content of brown sugar is greater than 90g / 100g, then the quality of brown sugar meets the sales standards, that is, the brown sugar is not deteriorated. If any one of the items does not meet the standards, then the brown sugar does not meet the sales standards, that is, the brown sugar is deteriorated.

[0026] The constant temperature and humidity chamber used is HWS-288, the colorimeter used is CM-600D spectrophotometer, the equipment for detecting the moisture content of brown sugar is Mettler-Toledo HC103 / 02 moisture meter, the equipment for detecting the pH of brown sugar is Mettler-Toledo pH meter, the equipment for detecting the sucrose content of brown sugar is sugar detector, and the equipment for detecting the reducing sugar content of brown sugar is determined by Lan-Eynon constant volume method.

[0027] The humidity of the storage environment of the constant temperature and humidity chamber HWS-288 was controlled at 65%, and the temperature was controlled at 20℃, 25℃, 30℃, 35℃, 40℃ and 45℃. The L, a and b values ​​of the light brown sugar samples were regularly detected by a colorimeter, and the total color difference △E of each light brown sugar sample was calculated. The CM-600D spectrophotometer was used to detect △E, the Mettler-Toledo HC103 / 02 moisture meter was used to detect the moisture content of the brown sugar, the Mettler-Toledo pH meter was used to detect the pH of the brown sugar, and the sugar meter was used to detect the color of the brown sugar. The sucrose content and reducing sugar content of sugar were determined by the Lan-Ainon constant volume method. When the storage temperature in the constant temperature and humidity chamber HWS-288 was controlled at 45°C, the light brown sugar was stored in the constant temperature and humidity chamber HWS-288 for 15 days. The △E was less than 40 and the L was less than 36, the moisture was less than 3.5g / 100g, the pH was greater than 5, and the sucrose content and reducing sugar content added up to more than 90g / 100g, and dark brown sugar that met the sales standards was obtained. Therefore, the light brown sugar was stored at a temperature of 45°C and a humidity of 65%, and dark brown sugar that met the standards was obtained after 15 days. The storage time is shortened, the storage cost is low, the quality of the brown sugar is guaranteed, and the color is controlled in a directional manner, solving the problem of light brown color.

[0028] Table 1 is the principle table of colorimeter

[0029] conform to Representative Color Numerical range Changing Trends L Lightness (black and white) 0～100 Black→White a Red Green +127～-128 Red → Green b yellow blue +127～-128 Yellow→Blue

[0030] Table 2 is the internal control standard table of brown sugar color

[0031] ΔE L Light brown sugar >40 >36 Dark brown sugar <40 <36

[0032] Table 3 is the standard table of moisture, pH, sucrose content and reducing sugar content of brown sugar

[0033] Moisture PH Sucrose plus reducing sugar value Brown sugar meets sales standards (no deterioration) <3.5g / 100g >5 >90g / 100g Brown sugar does not meet sales standards (spoilage) >3.5g / 100g <5 <90g / 100g

[0034] Example 1

[0035] (1) Weighing an appropriate amount of light-colored brown sugar sample: Weighing 25 kg of the light-colored brown sugar sample to be tested, placing it in a constant temperature and humidity chamber HWS-288, wherein the storage temperature in the constant temperature and humidity chamber HWS-288 is controlled at 20° C. and the humidity is 65% for 90 days;

[0036] (2) Detection using a colorimeter: Use a colorimeter, i.e., a CM-600D spectrophotometer, to detect the color change of the light brown sugar sample every 15 days, calculate the total color difference of each light brown sugar sample, and record the data L, a, b, and ΔE values, where L is lightness, the color of lightness is black and white, a is red and green, b is yellow and blue, and ΔE is the total color difference value. The data change of the light brown sugar color and the total color difference value of the light brown sugar in 90 days are obtained, and the data are shown in Table 4;

[0037] (3) Analyzing the data: After calculating and acquiring the test data, it is found that the storage temperature is 20° C. and the humidity is 65%. The ΔE of the brown sugar obtained on the 15th day, the 30th day, the 45th day, the 60th day, the 75th day, and the 90th day is greater than 40 and the L is greater than 36. The data is compared with the internal control standard of brown sugar color, and the obtained brown sugar is light brown sugar;

[0038] (4) Testing the quality of brown sugar: The moisture content of brown sugar was tested with a Mettler-Toledo HC103 / 02 moisture meter, the pH of brown sugar was tested with a Mettler-Toledo pH meter, the sucrose content of brown sugar was tested with a sugar detector, and the reducing sugar content was determined by the Lan-Eynon constant volume method. The data are shown in Table 5. The moisture content detected on the 15th, 30th, 45th, 60th, 75th and 90th days was less than 3.5 g / 100 g, the pH was greater than 5, and the sum of the sucrose content and reducing sugar content was greater than 90 g / 100 g. The data was compared with the standard table of moisture content, pH, sucrose content and reducing sugar content of brown sugar, and the obtained brown sugar was not deteriorated.

[0039] It can be concluded that the light-colored brown sugar is stored at a temperature of 20°C, a humidity of 65%, and is placed for 90 days. The brown sugar obtained is light-colored brown sugar and does not deteriorate.

[0040] Example 2

[0041] (1) Weighing an appropriate amount of light-colored brown sugar sample: Weighing 25 kg of the light-colored brown sugar sample to be tested, placing it in a constant temperature and humidity chamber HWS-288, wherein the storage temperature in the constant temperature and humidity chamber HWS-288 is controlled to be 25° C. and the humidity is 65% for 90 days;

[0042] (2) Detection using a colorimeter: Use a colorimeter, i.e., a CM-600D spectrophotometer, to detect the color change of the light brown sugar sample every 15 days, calculate the total color difference of each light brown sugar sample, and record the data L, a, b, and ΔE values, where L is lightness, the color of lightness is black and white, a is red and green, b is yellow and blue, and ΔE is the total color difference value. The data change of the light brown sugar color and the total color difference value of the light brown sugar in 90 days are obtained, and the data are shown in Table 4;

[0043] (3) Analyzing the data: After calculating and acquiring the test data, it is found that the storage temperature is 25° C. and the humidity is 65%. The ΔE of the brown sugar obtained on the 15th day, the 30th day, the 45th day, the 60th day, the 75th day, and the 90th day is greater than 40 and the L is greater than 36. The data is compared with the internal control standard of brown sugar color, and the obtained brown sugar is light brown sugar;

[0044] (4) Testing the quality of brown sugar: The moisture content of brown sugar was tested with a Mettler-Toledo HC103 / 02 moisture meter, the pH of brown sugar was tested with a Mettler-Toledo pH meter, the sucrose content of brown sugar was tested with a sugar detector, and the reducing sugar content was determined by the Lan-Eynon constant volume method. The data are shown in Table 5. The moisture content detected on the 15th, 30th, 45th, 60th, 75th and 90th days was less than 3.5 g / 100 g, the pH was greater than 5, and the sum of the sucrose content and reducing sugar content was greater than 90 g / 100 g. The data was compared with the standard table of moisture content, pH, sucrose content and reducing sugar content of brown sugar, and the obtained brown sugar was not deteriorated.

[0045] It can be concluded that the light-colored brown sugar is stored at a temperature of 25° C., a humidity of 65%, and a storage time of 90 days, and the obtained brown sugar is light-colored brown sugar and has not deteriorated.

[0046] Example 3

[0047] (1) Weighing an appropriate amount of light-colored brown sugar sample: Weighing 25 kg of the light-colored brown sugar sample to be tested, placing it in a constant temperature and humidity chamber HWS-288, wherein the storage temperature in the constant temperature and humidity chamber HWS-288 is controlled at 30° C. and the humidity is 65% for 90 days;

[0048] (2) Detection using a colorimeter: Use a colorimeter, i.e., a CM-600D spectrophotometer, to detect the color change of the light brown sugar sample every 15 days, calculate the total color difference of each light brown sugar sample, and record the data L, a, b, and ΔE values, where L is lightness, the color of lightness is black and white, a is red and green, b is yellow and blue, and ΔE is the total color difference value. The data change of the light brown sugar color and the total color difference value of the light brown sugar in 90 days are obtained, and the data are shown in Table 4;

[0049] (3) Analyzing the data: After calculating and acquiring the test data, it is found that the storage temperature is 30° C. and the humidity is 65%. The ΔE of the brown sugar obtained on the 15th day, the 30th day, the 45th day, the 60th day, the 75th day, and the 90th day is greater than 40 and the L is greater than 36. The data is compared with the internal control standard of brown sugar color, and the obtained brown sugar is light brown sugar;

[0050] (4) Testing the quality of brown sugar: The moisture content of brown sugar was tested with a Mettler-Toledo HC103 / 02 moisture meter, the pH of brown sugar was tested with a Mettler-Toledo pH meter, the sucrose content of brown sugar was tested with a sugar detector, and the reducing sugar content was determined by the Lan-Eynon constant volume method. The data are shown in Table 5. The moisture content detected on the 15th, 30th, 45th, 60th, 75th and 90th days was less than 3.5 g / 100 g, the pH was greater than 5, and the sum of the sucrose content and reducing sugar content was greater than 90 g / 100 g. The data was compared with the standard table of moisture content, pH, sucrose content and reducing sugar content of brown sugar, and the obtained brown sugar was not deteriorated.

[0051] It can be concluded that the light-colored brown sugar is stored at a temperature of 30°C, a humidity of 65%, and is placed for 90 days. The brown sugar obtained is light-colored brown sugar and does not deteriorate.

[0052] Example 4

[0053] (1) Weighing an appropriate amount of light-colored brown sugar sample: Weighing 25 kg of the light-colored brown sugar sample to be tested, placing it in a constant temperature and humidity chamber HWS-288, wherein the storage temperature in the constant temperature and humidity chamber HWS-288 is controlled to be 35° C. and the humidity is 65%, and the storage time is 90 days;

[0054] (2) Detection using a colorimeter: Use a colorimeter, i.e., a CM-600D spectrophotometer, to detect the color change of the light brown sugar sample every 15 days, calculate the total color difference of each light brown sugar sample, and record the data L, a, b, and ΔE values, where L is lightness, the color of lightness is black and white, a is red and green, b is yellow and blue, and ΔE is the total color difference value. The data change of the light brown sugar color and the total color difference value of the light brown sugar in 90 days are obtained, and the data are shown in Table 4;

[0055] (3) Analyzing the data: After calculating and acquiring the test data, it is found that the storage temperature is 35° C. and the humidity is 65%. The ΔE of the brown sugar obtained on the 15th day, the 30th day, the 45th day, the 60th day, the 75th day, and the 90th day is greater than 40 and the L is greater than 36. The data is compared with the internal control standard of brown sugar color, and the obtained brown sugar is light brown sugar;

[0056] (4) Testing the quality of brown sugar: The moisture content of brown sugar was tested by a Mettler-Toledo HC103 / 02 moisture meter, the pH of brown sugar was tested by a Mettler-Toledo pH meter, the sucrose content of brown sugar was tested by a sugar detector, and the reducing sugar content was determined by the Lan-Eynon constant volume method. The data are shown in Table 5. The moisture content obtained on the 15th, 30th, 45th, 60th, 75th and 90th days was less than 3.5 g / 100 g, the sum of the sucrose content and the reducing sugar content was greater than 90 g / 100 g, the pH obtained on the 15th, 30th, 45th and 60th days was greater than 5, and the pH obtained on the 75th and 90th days was less than 5. The data were compared with the standard table of moisture content, pH, sucrose content and reducing sugar content of brown sugar. The light-colored brown sugar obtained on the 15th, 30th, 45th and 60th days had not deteriorated, while the brown sugar obtained on the 75th and 90th days had deteriorated.

[0057] It can be concluded that when the storage temperature of light brown sugar is controlled at 25°C, the humidity is 65%, and the storage time is 90 days, the brown sugar obtained on the 15th, 30th, 45th and 60th days is light brown sugar and has not deteriorated, and the brown sugar obtained on the 75th and 90th days is light brown sugar, but the obtained brown sugar has deteriorated.

[0058] Example 5

[0059] (1) Weighing an appropriate amount of light-colored brown sugar sample: Weighing 25 kg of the light-colored brown sugar sample to be tested, placing it in a constant temperature and humidity chamber HWS-288, wherein the storage temperature in the constant temperature and humidity chamber HWS-288 is controlled to be 40° C. and the humidity is 65% for 90 days;

[0060] (2) Detection using a colorimeter: Use a colorimeter, i.e., a CM-600D spectrophotometer, to detect the color change of the light brown sugar sample every 15 days, calculate the total color difference of each light brown sugar sample, and record the data L, a, b, and ΔE values, where L is lightness, the color of lightness is black and white, a is red and green, b is yellow and blue, and ΔE is the total color difference value. The data change of the light brown sugar color and the total color difference value of the light brown sugar in 90 days are obtained, and the data are shown in Table 4;

[0061] (3) Analyzing the data: After calculating and acquiring the test data, it is found that the storage temperature is 40° C. and the humidity is 65%. The L of the brown sugar obtained on the 15th day, the 30th day, the 45th day, the 60th day, the 75th day and the 90th day is less than 36, the △E of the brown sugar obtained on the 15th day and the 30th day is greater than 40, and the △E of the brown sugar obtained on the 45th day, the 60th day, the 75th day and the 90th day is less than 40. The data are compared with the internal control standard of brown sugar color. The brown sugar obtained on the 15th day and the 30th day is light brown sugar, and the brown sugar obtained on the 45th day, the 60th day, the 75th day and the 90th day is dark brown sugar.

[0062] (4) Testing the quality of brown sugar: The moisture content of brown sugar was tested by a Mettler-Toledo HC103 / 02 moisture meter, the pH of brown sugar was tested by a Mettler-Toledo pH meter, the sucrose content of brown sugar was tested by a sugar detector, and the reducing sugar content was determined by the Lan-Eynon constant volume method. The data are shown in Table 5. The moisture content obtained on the 15th, 30th, 45th, 60th, 75th and 90th days was less than 3.5 g / 100 g, the sum of the sucrose content and the reducing sugar content was greater than 90 g / 100 g, the pH obtained on the 15th and 30th days was greater than 5, and the pH obtained on the 45th, 60th, 75th and 90th days was less than 5. The data were compared with the standard table of moisture content, pH, sucrose content and reducing sugar content of brown sugar. The light-colored brown sugar obtained on the 15th and 30th days had not deteriorated, while the brown sugar obtained on the 45th, 60th, 75th and 90th days had deteriorated.

[0063] It can be concluded that when the storage temperature of light brown sugar is controlled at 25°C, the humidity is 65%, and the storage time is 90 days, the brown sugar obtained on the 15th and 30th days is light brown sugar and has not deteriorated, and the brown sugar obtained on the 45th, 60th, 75th and 90th days is dark brown sugar, but the obtained brown sugar has deteriorated.

[0064] Example 6

[0065] (1) Weighing an appropriate amount of light-colored brown sugar sample: Weighing 25 kg of the light-colored brown sugar sample to be tested, placing it in a constant temperature and humidity chamber HWS-288, wherein the storage temperature in the constant temperature and humidity chamber HWS-288 is controlled to be 45° C. and the humidity is 65% for 90 days;

[0066] (2) Detection using a colorimeter: Use a colorimeter, i.e., a CM-600D spectrophotometer, to detect the color change of the light brown sugar sample every 15 days, calculate the total color difference of each light brown sugar sample, and record the data L, a, b, and ΔE values, where L is lightness, the color of lightness is black and white, a is red and green, b is yellow and blue, and ΔE is the total color difference value. The data change of the light brown sugar color and the total color difference value of the light brown sugar in 90 days are obtained, and the data are shown in Table 4;

[0067] (3) Analyzing the data: After calculating and acquiring the test data, it is found that the storage temperature is 45° C. and the humidity is 65%. The L of the brown sugar obtained on the 15th day, the 30th day, the 45th day, the 60th day, the 75th day, and the 90th day is less than 36 and the ΔE is less than 40. The data is compared with the internal control standard of brown sugar color, and the obtained brown sugar is dark brown sugar;

[0068] (4) Testing the quality of brown sugar: The moisture content of brown sugar was tested by a Mettler-Toledo HC103 / 02 moisture meter, the pH of brown sugar was tested by a Mettler-Toledo pH meter, the sucrose content of brown sugar was tested by a sugar detector, and the reducing sugar content was determined by the Lan-Eynon constant volume method. The data are shown in Table 5. The moisture content obtained on the 15th day, 30th day, 45th day, 60th day, 75th day and 90th day was less than 3.5 g / 100 g, the sum of the sucrose content and the reducing sugar content was greater than 90 g / 100 g, the pH obtained on the 15th day was greater than 5, and the pH obtained on the 30th day, 45th day, 60th day, 75th day and 90th day was less than 5. The data were compared with the standard table of moisture content, pH, sucrose content and reducing sugar content of brown sugar. The brown sugar obtained on the 15th day was not deteriorated, while the brown sugar obtained on the 30th day, 45th day, 60th day, 75th day and 90th day was deteriorated.

[0069] It can be concluded that when the storage temperature of light brown sugar is controlled at 45°C, the humidity is 65%, and the storage time is 90 days, the brown sugar obtained on the 15th day is still dark brown sugar and has not deteriorated. The brown sugar obtained on the 30th day, 45th day, 60th day, 75th day and 90th day is dark brown sugar, but the obtained brown sugar has deteriorated.

[0070] In summary, if the storage temperature of light brown sugar is controlled at 40°C and the humidity is 65%, the brown sugar obtained on the 45th, 60th, 75th and 90th days will be dark brown sugar; if the storage temperature of light brown sugar is controlled at 45°C and the humidity is 65%, the brown sugar obtained on the 15th, 30th, 45th, 60th, 75th and 90th days will be dark brown sugar.

[0071] On the 45th, 60th, 75th and 90th days when the storage temperature is controlled at 40°C and the humidity is 65%, although the moisture content of the brown sugar is less than 3.5g / 100g, and the sum of sucrose and reducing sugar is greater than 90g / 100g, the pH value of the brown sugar is less than 5, causing the brown sugar to deteriorate. The storage environment at this time is not optimal.

[0072] When the storage temperature is controlled at 45°C and the humidity is 65% on the 30th, 45th, 60th, 75th and 90th days, although the moisture content of the brown sugar is less than 3.5g / 100g, and the sum of sucrose and reducing sugar is greater than 90g / 100g, the pH value of the brown sugar is less than 5, causing the brown sugar to deteriorate. The storage environment at this time is not optimal.

[0073] Only when the storage temperature is controlled at 45℃ and the humidity is 65% on the 15th day, the water content of brown sugar is less than 3.5g / 100g, the sucrose and reducing sugar content are greater than 90g / 100g, and the pH of brown sugar is greater than 5, indicating that the brown sugar has not deteriorated. Therefore, the best storage temperature for light brown sugar is 45℃, the humidity is 65% and the storage time is within 15 days.

[0074] Table 4 is a data table of brown sugar color changes

[0075]

[0076]

[0077]

[0078] Table 5 is a data table showing the changes in moisture, pH, sucrose content and reducing sugar content of brown sugar

[0079]

[0080]

[0081]

[0082] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for color detection and control of brown sugar preparation, characterized in that: The following steps are involved: (1) Weighing an appropriate amount of light brown sugar sample: Weigh N portions of the light brown sugar sample to be tested and place them in a constant temperature and humidity chamber; (2) Detection using a colorimeter: Use the three-dimensional color of the colorimeter to regularly detect the color change of the light brown sugar sample, calculate and obtain the total color difference value of the color of each light brown sugar sample, and record the data L, a, b and △E values, where L is the lightness, the color of the lightness is black and white, a is red and green, b is yellow and blue, and △E is the total color difference value; (3) Analyzing the data: comparing the test data with the internal control standard of brown sugar color. If ΔE is less than 40 and L is less than 36, dark brown sugar is obtained; (4) Testing the quality of brown sugar: Use equipment to test the changes in the moisture, pH, sucrose content and reducing sugar content of brown sugar. If the moisture content of brown sugar is less than 3.5g / 100g, the pH of brown sugar is greater than 5, and the sum of the sucrose content and reducing sugar content of brown sugar is greater than 90g / 100g, then the quality of brown sugar meets the sales standards, that is, the brown sugar is not deteriorated.

2. The method for color detection and control of brown sugar preparation according to claim 1, characterized in that: In step (1), the storage temperature in the constant temperature and humidity chamber is controlled to be 20° C.-45° C. and the humidity is 65%.

3. The method for color detection and control of brown sugar preparation according to claim 1, characterized in that: In step (3), the internal control standard for brown sugar color is: if ΔE is greater than 40 and L is greater than 36, light brown sugar is obtained; if ΔE is less than 40 and L is less than 36, dark brown sugar is obtained.

4. The method for color detection and control of brown sugar preparation according to claim 1, characterized in that: In step (4), if the water content of brown sugar is less than 3.5g / 100g, the pH of brown sugar is greater than 5, and the sum of sucrose content and reducing sugar content of brown sugar is greater than 90g / 100g, then the quality of brown sugar meets the sales standard, i.e., the brown sugar is not deteriorated; if any one of the above does not meet the standard, then the brown sugar does not meet the sales standard, i.e., the brown sugar is deteriorated.

5. The method for color detection and control of brown sugar preparation according to claim 1, characterized in that: The constant temperature and humidity chamber used is HWS-288, the colorimeter used is CM-600D spectrophotometer, the equipment for detecting the moisture content of brown sugar is Mettler-Toledo HC103 / 02 moisture meter, the equipment for detecting the pH of brown sugar is Mettler-Toledo pH meter, the equipment for detecting the sucrose content of brown sugar is sugar detector, and the equipment for detecting the reducing sugar content of brown sugar is determined by Lan-Eynon constant volume method.

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