Method for detecting color of oyster sauce

Abstract

The invention relates to the technical field of food detection, in particular to an oyster sauce color detection method which comprises the following steps: scoring a series of oyster oils with different colors, obtaining color score values of the series of oyster oils with different colors, selecting reference oyster oils, respectively scraping the oyster oils to obtain oyster sauce strips, and putting the oyster sauce strips into a drying oven for drying; performing chromaticity measurement on the oyster sauce strips to obtain a chromatic aberration value; establishing a standard curve of the color difference values and the color score values of the oyster sauce according to the color difference values and the color score values of a series of oyster sauce strips with different colors; and measuring the color difference value of the oyster sauce to be measured, and substituting the color difference value into the standard curve to calculate the color fraction value. The detection method can accurately detect the color of the oyster sauce and obtain a quantified color evaluation result, and the detection method is high in evaluation result consistency, high in repeatability, efficient, rapid and suitable for industrial production.

Description

Technical Field

[0001] The present application relates to the technical field of food detection, and in particular to a method for detecting the color of oyster sauce. Background Art

[0002] The color of oyster sauce represents some key characteristics of its quality and flavor, and is one of the important criteria for judging the quality of oyster sauce. The color of oyster sauce is also an important indicator of the sensory perception of oyster sauce, affecting consumers' first impression and willingness to buy. Therefore, it is very necessary to establish a color evaluation method for oyster sauce.

[0003] At present, the color evaluation of oyster sauce generally adopts the observation method, which directly observes the color of oyster sauce with the naked eye to judge whether it meets the standard requirements. For example, according to the T / SZS 2660-2019 standard, the color of oyster sauce should be reddish brown to brown, bright and shiny. Sensory evaluation relies on the personal feelings and experience of the evaluators and lacks objectivity. Different evaluators may have different evaluation results for the color of the same sample, resulting in inconsistent evaluation results and poor repeatability.

[0004] Color difference standard measurement is a method to quantify the difference between two colors, which can express the difference in color perception in a numerical way. Color difference index measurement is usually carried out in the CIELAB color space, which includes three dimensions: L (lightness), a (red-green), and b (yellow-blue). The color difference value can be obtained by calculating the geometric distance between two color samples. The use of color difference standard measurement can achieve quantitative color inspection, and the test results are more intuitive and accurate.

[0005] However, due to the dark color of oyster sauce, color difference measurement is relatively difficult and the color cannot be accurately assessed. In addition, oyster sauce is a viscous mixture containing liquid and powder. Slight changes in color between batches may have a great impact on the final measurement results. The error of color difference detection results is large. Oyster sauce also has a glossy and irregular surface, which may affect the accuracy of color difference measurement.

[0006] In order to improve the problems of high subjectivity and poor repeatability of sensory evaluation, and large error and low accuracy of traditional color difference measurement, the technical solution of the present application is specially proposed. Summary of the invention

[0007] Based on this, one or more embodiments of the present application provide a method for detecting the color of oyster sauce, which can accurately detect the color of oyster sauce and obtain quantitative color evaluation results. The evaluation results of this detection method are highly consistent, repeatable, efficient, and rapid, and are suitable for industrial production.

[0008] The technical solution of this application includes the following contents:

[0009] A method for detecting the color of oyster sauce comprises the following steps:

[0010] Scoring a series of oyster sauces with different colors, obtaining color score values ​​of a series of oyster sauces with different colors and selecting a reference oyster sauce; the smaller the color score value, the lighter the color of the oyster sauce;

[0011] Scraping off the series of oyster sauces with different colors respectively to obtain a series of oyster sauce strips with different colors;

[0012] Performing colorimetric measurement on the series of oyster sauce strips with different colors to obtain color difference values ​​of the series of oyster sauces with different colors relative to the reference oyster sauce;

[0013] Establishing a standard curve of color difference values ​​and color score values ​​of oyster sauce according to the color difference values ​​of the series of oyster sauces with different colors relative to the reference oyster sauce and the color score values ​​of the series of oyster sauces with different colors;

[0014] Scrape the oyster sauce to be tested to obtain the oyster sauce strip to be tested;

[0015] Performing colorimetric detection on the oyster sauce strip to be tested to obtain a color difference value between the oyster sauce to be tested and the reference oyster sauce;

[0016] Substitute the color difference value of the oyster sauce to be tested relative to the reference oyster sauce into the standard curve of the color difference value and color score value of the oyster sauce to calculate its color score value.

[0017] In some embodiments, the color score values ​​of the series of oyster sauces with different colors range from 3.5 to 6.5.

[0018] In some embodiments, the color score values ​​of the series of oyster sauces with different colors are 3.5, 4.0, 4.5, 5.0, 5.5 and 6.0 respectively;

[0019] The color score value of the reference oyster sauce is 5.0.

[0020] In some embodiments, the series of oyster sauce strips with different colors and the oyster sauce strips to be tested have the following characteristics: a length of 8 cm to 12 cm, a width of 3 cm to 5 cm, and a thickness of 1.8 mm to 2.2 mm.

[0021] In some embodiments, the series of oyster sauce strips with different colors and the oyster sauce strips to be tested have the following characteristics: a length of 10 cm, a width of 4 cm, and a thickness of 2 mm.

[0022] In some embodiments, the measurement wavelength range of the colorimetric detection is 400nm~700nm, and the output wavelength is 8nm~12nm.

[0023] In some embodiments, the measurement aperture of the colorimetric detection is Φ15mm~Φ25mm.

[0024] In some embodiments, the non-contact distance of the colorimetric detection is 7 mm to 8 mm.

[0025] In some embodiments, the color space of the chromaticity detection is CIE LAB, and the detection values ​​include lightness, red-green hue, and yellow-blue hue.

[0026] In some embodiments, the colorimetric measurement of the series of oyster sauce strips with different colors is performed to obtain the color difference values ​​of the series of oyster sauces with different colors relative to the reference oyster sauce, including: setting the colorimeter to a quality control mode to measure the lightness, red-green color, and yellow-blue color of the reference oyster sauce;

[0027] The colorimeter is adjusted to a sample mode, and the colorimetric measurement is performed on the series of oyster sauce strips with different colors, and the lightness, red-green color, and yellow-blue color of the series of oyster sauce strips with different colors are measured and compared with the lightness, red-green color, and yellow-blue color of the reference oyster sauce standard to obtain a series of lightness change values, red-green difference values, and yellow-blue difference values ​​of the oyster sauce strips with different colors;

[0028] According to the formula Calculate color difference value;

[0029] in, Indicates the color difference value, Indicates the brightness change value, represents the red-green difference value, Indicates the yellow-blue difference value.

[0030] The method for detecting the color of oyster sauce in the embodiment of the present application is to obtain color score values ​​by comparing a series of oyster sauces with different colors with an oyster sauce color standard library, and then determine the color difference values ​​of these oyster sauces in a suitable manner to establish a standard curve of the color score values ​​and color difference values ​​of the oyster sauce; the oyster sauce to be tested is subjected to chromaticity detection to obtain the color difference value, which is then substituted into the standard curve of the color score values ​​and color difference values ​​of the oyster sauce for calculation to obtain the color score value, thereby realizing quantitative inspection of the color of oyster sauce.

[0031] The method for detecting the color of oyster sauce in the embodiment of the present application is carried out by scraping oyster sauce to obtain oyster sauce strips, detecting the color difference values ​​of a series of oyster sauce strips, and then establishing a standard curve of color score values ​​and chromaticity values ​​in combination with their color score values. This not only solves the subjective errors of traditional oyster sauce color inspectors, but also overcomes the problems of inaccurate color difference value detection results caused by the deep color, solid-liquid mixture, viscosity, high surface gloss and surface irregularity of oyster sauce, thereby providing a simple and highly accurate method for detecting the color of oyster sauce. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] In order to more clearly illustrate the specific implementation methods of the present application or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0033] Figure 1 The color score numerical scoring result of the oyster sauce in one embodiment of the present application;

[0034] Figure 2 The standard curve of the color score value and color difference value of the oyster sauce in Example 1 of the present application;

[0035] Figure 3 This is a standard curve of the color score value and color difference value of the oyster sauce in Example 2 of the present application. DETAILED DESCRIPTION

[0036] The present application will be further described below in conjunction with the embodiments and examples. It should be understood that these examples are only used to illustrate the present application and are not intended to limit the scope of the present application. In addition, it should be understood that after reading the content taught in the present application, those skilled in the art may make various changes or modifications to the present application, and these equivalent forms also fall within the protection scope of the claims attached to the present application.

[0037] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application.

[0038] the term

[0039] Unless otherwise specified or incompatible herewith, the terms and phrases used herein shall have the following meanings:

[0040] The term "and / or" used in this article includes any one of two or more related listed items, and also includes any and all combinations of related listed items, and the arbitrary and all combinations include any two related listed items, any more related listed items, or all related listed items. It should be noted that when at least three items are connected by at least two conjunctions selected from "and / or", "or / and", and "and / or", it should be understood that in this application, the technical solution undoubtedly includes technical solutions that are all connected by "logical and", and undoubtedly includes technical solutions that are all connected by "logical or". For example, "A and / or B" includes three parallel solutions of A, B and A+B. For example, the technical solution of "A, and / or, B, and / or, C, and / or, D" includes any one of A, B, C, and D (that is, the technical solution that is all connected by "logical OR"), and also includes any and all combinations of A, B, C, and D, that is, the combination of any two or any three of A, B, C, and D, and also includes the combination of four of A, B, C, and D (that is, the technical solution that is all connected by "logical AND").

[0041] In the present application, "further" and the like are used for descriptive purposes to indicate differences in content, but should not be construed as limiting the scope of protection of the present application.

[0042] In the present application, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0043] In this application, when it comes to numerical intervals (i.e., numerical ranges), unless otherwise specified, the optional numerical distribution is considered continuous within the above numerical interval, and includes the two numerical endpoints (i.e., the minimum and maximum values) of the numerical range, and each numerical value between the two numerical endpoints. Unless otherwise specified, when the numerical interval only refers to integers within the numerical interval, it includes the two endpoint integers of the numerical range, and each integer between the two endpoints. In addition, when multiple ranges are provided to describe features or characteristics, these ranges can be combined. In other words, unless otherwise specified, the ranges disclosed herein should be understood to include any and all subranges included therein.

[0044] In the present application, weight may be μg, mg, g, kg or other mass units known in the chemical industry.

[0045] One or more embodiments of the present application provide a method for detecting the color of oyster sauce, comprising: comparing a series of oyster sauces with different colors with an oyster sauce color standard library to obtain color score values, then determining the color difference values ​​of these oyster sauces in a suitable manner, and establishing a standard curve of the color score values ​​and color difference values ​​of the oyster sauce; performing a chromaticity test on the oyster sauce to obtain the color difference value, and then substituting the color score values ​​and color difference values ​​of the oyster sauce into the standard curve for calculation to obtain the color score value, thereby achieving quantitative inspection of the color of the oyster sauce.

[0046] The method for detecting the color of oyster sauce in the embodiment of the present application comprises the following steps:

[0047] Scoring a series of oyster sauces with different colors, obtaining color score values ​​of a series of oyster sauces with different colors and selecting a reference oyster sauce; the smaller the color score value, the lighter the color of the oyster sauce;

[0048] A series of oyster sauces with different colors are scraped off respectively to obtain a series of oyster sauce strips with different colors;

[0049] The colorimetric measurement is performed on a series of oyster sauce strips with different colors to obtain the color difference values ​​of a series of oyster sauces with different colors relative to the reference oyster sauce;

[0050] A standard curve of color difference values ​​and color score values ​​of oyster sauce is established according to the color difference values ​​of a series of oyster sauces with different colors relative to a reference oyster sauce and the color score values ​​of a series of oyster sauces with different colors;

[0051] Scrape the oyster sauce to be tested to obtain the oyster sauce strip to be tested;

[0052] Performing colorimetric detection on the oyster sauce strip to be tested, and obtaining a color difference value between the oyster sauce to be tested and the reference oyster sauce;

[0053] Substitute the color difference value of the oyster sauce to be tested relative to the reference oyster sauce into the standard curve of the color difference value and color score value of the oyster sauce to calculate its color score value.

[0054] In some embodiments, the color score value ranges from 3.5 to 6.5, and the smaller the color score value, the lighter the color of the oyster sauce.

[0055] In some embodiments, the color score values ​​of a series of oyster sauces with different colors are 3.5, 4.0, 4.5, 5.0, 5.5 and 6.0 respectively; the color score value of the reference oyster sauce is 5.0.

[0056] In some embodiments, a series of oyster sauce strips with different colors and the oyster sauce strips to be tested are obtained by scraping the oyster sauce on a plane with a grooved plate. The grooved plate has a hand-held portion at the upper end and a scraper portion at the lower end, and a rectangular groove of an integrated structure is provided at the lower end of the scraper portion.

[0057] In this embodiment, when the oyster sauce is scraped with the grooved plate, the oyster sauce is shaped by the rectangular groove at the lower end of the scraper portion to form a rectangular oyster sauce strip.

[0058] In some embodiments, 20 to 30 g of oyster sauce is taken and scraped with a grooved plate to obtain oyster sauce strips, and then a 8 cm to 12 cm strip with a relatively uniform thickness in the middle of the oyster sauce strip is cut off, so that oyster sauce strips with a regular surface, uniform dispersion and uniform color can be obtained.

[0059] In some embodiments, a series of oyster sauce strips with different colors and the oyster sauce strips to be tested have the following characteristics: a length of 8 cm to 12 cm, a width of 3 cm to 5 cm, and a thickness of 1.8 mm to 2.2 mm.

[0060] In some embodiments, a series of oyster sauce strips with different colors and the oyster sauce strips to be tested have the following characteristics: a length of 10 cm, a width of 4 cm, and a thickness of 2 mm.

[0061] The method for detecting the color of oyster sauce in the embodiment of the present application is carried out by scraping the oyster sauce to obtain oyster sauce strips, detecting the color difference values ​​of a series of oyster sauce strips, and then establishing a standard curve of color score values ​​and chromaticity values ​​in combination with their color score values. This not only solves the subjective errors of traditional oyster sauce color inspectors, but also overcomes the problem of inaccurate color difference value detection results caused by the deep color, solid-liquid mixture, viscosity, high surface gloss and surface irregularity of oyster sauce, thereby providing a simple and highly accurate method for detecting the color of oyster sauce.

[0062] In some embodiments, the measurement wavelength range of colorimetric detection is 400 nm to 700 nm, and the output wavelength is 8 nm to 12 nm.

[0063] In some embodiments, the measurement aperture of the colorimetric detection is Φ15mm~Φ25mm.

[0064] In some embodiments, the non-contact distance for colorimetric detection is 7 mm to 8 mm.

[0065] In some embodiments, the color space for chromaticity detection is CIE LAB, and the detection values ​​include brightness, red-green hue, and yellow-blue hue.

[0066] In some embodiments, a series of oyster sauce strips with different colors are subjected to colorimetric measurement to obtain color difference values ​​of a series of oyster sauces with different colors relative to a reference oyster sauce, including: setting a colorimeter to a quality control mode to measure the lightness, red-green color, and yellow-blue color of the reference oyster sauce;

[0067] The colorimeter was adjusted to the sample mode, and the colorimetric measurement was performed on a series of oyster sauce strips with different colors. The lightness, red-green color, and yellow-blue color of the series of oyster sauce strips with different colors were measured and compared with the lightness, red-green color, and yellow-blue color of the reference oyster sauce standard, to obtain the lightness change value, red-green difference value, and yellow-blue difference value of the series of oyster sauce strips with different colors;

[0068] According to the formula Calculate color difference value;

[0069] in, Indicates the color difference value, Indicates the brightness change value, represents the red-green difference value, Indicates the yellow-blue difference value.

[0070] The following are some specific embodiments.

[0071] For experimental parameters not specified in the following specific embodiments, reference is made to the instructions given in the present application document, and reference may also be made to experimental manuals in the art or other experimental methods known in the art, or to experimental conditions recommended by manufacturers.

[0072] The raw materials and reagents involved in the following specific examples can be obtained from commercial sources, or can be prepared by those skilled in the art according to known methods.

[0073] In the following examples, the method for establishing the oyster sauce scoring and reference oyster sauce includes the following steps:

[0074] A series of oyster sauce samples were evaluated. 20-30g of each oyster sauce sample was placed in a room at 24℃-26℃ for at least 30 minutes. Then, a grooved plate was used to scrape the sample on a white background to obtain a series of oyster sauce strips with different colors. The length of the oyster sauce strip was 10cm, the width was 4cm, and the thickness was 2mm. 30 people from different positions in oyster sauce research and development and quality inspection were randomly selected to score the oyster sauce samples. Blind sample evaluation was used to confirm the color score of the oyster sauce samples. The scoring results are as follows: Figure 1 , the judgment score of the personnel with a hit number ≥ 90%. The final reference oyster sauce color score value was determined to be 5.0 points.

[0075] Example 1

[0076] This example uses oyster sauce A as a test object and provides a method for detecting the color of oyster sauce, comprising the following steps:

[0077] (1) Oyster sauce A was used as the test object and a reference oyster sauce was selected.

[0078] (2) Take 20 g to 30 g of each of a series of oyster sauces with different colors and a reference oyster sauce, place them in a room at 24°C to 26°C at a constant temperature for at least 30 min, and then use a grooved plate to scrape them on a white background to obtain a series of oyster sauce strips with different colors; the oyster sauce strips are 10 cm long, 4 cm wide and 2 mm thick.

[0079] (3) Setting the parameters of the colorimeter as shown in Table 1, reading the L, a, and b values ​​in the sample mode and the quality control mode, and sequentially detecting the above series of oyster sauce strips with different colors and the oyster sauce strip of the reference oyster sauce in the continuous mode;

[0080] Table 1

[0081]

[0082] (4) According to the test results of the above colorimeter, according to the formula Calculate color difference value;

[0083] in, Indicates the color difference value, Indicates the brightness change value, represents the red-green difference value, The statistical results of the color difference are shown in Table 2.

[0084] Table 2

[0085]

[0086] (5) Based on the color difference values ​​and color score values ​​of a series of oyster sauces with different colors measured above relative to the reference oyster sauce, a standard curve of the color difference values ​​and color score values ​​of oyster sauce is calculated. The standard curve is as follows: Figure 2 ;

[0087] The standard curve equation is: y=-0.2484x+5.3667; where y represents the color score value and x represents the color difference value.

[0088] (6) Take the oyster sauce A to be tested for colorimetric measurement. The color score calculated using the model in step (5) is 4.5 points. The result is more accurate than that of the direct evaluation method, indicating that the model constructed in this application is accurate.

[0089] Example 2

[0090] This example uses oyster sauce B as a test object and provides a method for detecting the color of oyster sauce, comprising the following steps:

[0091] (1) Take oyster sauce B as the test object and select the reference oyster sauce.

[0092] (2) Take 20 g to 30 g of each of a series of oyster sauces with different colors and a reference oyster sauce, place them in a room at 24°C to 26°C at a constant temperature for at least 30 min, and then use a grooved plate to scrape them on a white background to obtain a series of oyster sauce strips with different colors; the oyster sauce strips are 10 cm long, 4 cm wide and 2 mm thick.

[0093] (3) Setting the parameters of the colorimeter as shown in Table 3, reading the L, a, and b values ​​in the sample mode and the quality control mode, and sequentially detecting the above series of oyster sauce strips with different colors and the oyster sauce strip of the reference oyster sauce in the continuous mode;

[0094] Table 3

[0095]

[0096] (4) According to the test results of the above colorimeter, according to the formula Calculate color difference value;

[0097] in, Indicates the color difference value, Indicates the brightness change value, represents the red-green difference value, The statistical results of the color difference are shown in Table 4.

[0098] Table 4

[0099]

[0100] (5) Based on the color difference values ​​and color score values ​​of a series of oyster sauces with different colors measured above relative to the reference oyster sauce, a standard curve of the color difference values ​​and color score values ​​of oyster sauce is calculated. The standard curve is as follows: Figure 3 ;

[0101] The calculation result is: y=-0.1791x+4.8902; y represents the color score value, and x represents the color difference value.

[0102] (6) Take the oyster sauce A to be tested for colorimetric measurement. The color score calculated using the model in step (5) is 4.5 points. The result is more accurate than that of the direct evaluation method, indicating that the model constructed in this application is accurate.

[0103] Comparative Example 1

[0104] This comparative example provides a method for detecting the color of oyster sauce, which adopts a method basically the same as Example 2, except that the thickness is 3 mm. The detection results are shown in Table 5 and cannot be used to construct a standard data model.

[0105] Table 5

[0106]

[0107] All documents mentioned in this application are cited as references in this application, just as each document is cited as reference separately. Unless they conflict with the application purpose and / or technical solution of this application, the cited documents involved in this application are cited with all contents and all purposes. When the cited documents are involved in this application, the definitions of relevant technical features, terms, nouns, phrases, etc. in the cited documents are also cited. When the cited documents are involved in this application, the examples and preferred methods of the cited relevant technical features can also be incorporated into this application as references, but are limited to the implementation of this application. It should be understood that when the cited content conflicts with the description in this application, the present application shall prevail or be modified adaptively according to the description of this application.

[0108] The technical features of the above-mentioned implementation modes and examples can be combined in any appropriate manner. To make the description concise, not all possible combinations of the technical features in the above-mentioned implementation modes and examples are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0109] The above-described embodiments only express several implementation methods of the present application, but they cannot be understood as limiting the scope of the patent application. It should be pointed out that, for those of ordinary skill in the art, without departing from the concept of the present application, several variations and improvements can also be made, which all belong to the protection scope of the present application. In addition, it should be understood that after reading the above-mentioned teaching content of the present application, those skilled in the art can make various changes or modifications to the present application, and the equivalent forms obtained also fall within the protection scope of the present application. It should also be understood that the technical solutions obtained by those skilled in the art on the basis of the technical solutions provided in the present application through logical analysis, reasoning or limited experiments are all within the protection scope of the claims attached to the present application. Therefore, the protection scope of the patent of the present application shall be based on the attached claims, and the description can be used to interpret the content of the claims.

Claims

1. A method for detecting the color of oyster sauce, characterized in that: The steps include: Scoring a series of oyster sauces with different colors, obtaining color score values ​​of a series of oyster sauces with different colors and selecting a reference oyster sauce; the smaller the color score value, the lighter the color of the oyster sauce; Scraping off the series of oyster sauces with different colors respectively to obtain a series of oyster sauce strips with different colors; Performing colorimetric measurement on the series of oyster sauce strips with different colors to obtain color difference values ​​of the series of oyster sauces with different colors relative to the reference oyster sauce; Establishing a standard curve of color difference values ​​and color score values ​​of oyster sauce according to the color difference values ​​of the series of oyster sauces with different colors relative to the reference oyster sauce and the color score values ​​of the series of oyster sauces with different colors; Scrape the oyster sauce to be tested to obtain the oyster sauce strip to be tested; Performing colorimetric detection on the oyster sauce strip to be tested to obtain a color difference value between the oyster sauce to be tested and the reference oyster sauce; Substitute the color difference value of the oyster sauce to be tested relative to the reference oyster sauce into the standard curve of the color difference value and color score value of the oyster sauce to calculate its color score value.

2. The method for detecting the color of oyster sauce according to claim 1, characterized in that: The color score values ​​of the series of oyster sauces with different colors range from 3.5 to 6.

5.

3. The method for detecting the color of oyster sauce according to claim 2, characterized in that: The color score values ​​of the series of oyster sauces with different colors are 3.5, 4.0, 4.5, 5.0, 5.5 and 6.0 respectively; The color score value of the reference oyster sauce is 5.

0.

4. The method for detecting the color of oyster sauce according to claim 1, characterized in that: The series of oyster sauce strips with different colors and the oyster sauce strips to be tested have the following characteristics: a length of 8 cm to 12 cm, a width of 3 cm to 5 cm, and a thickness of 1.8 mm to 2.2 mm.

5. The method for detecting the color of oyster sauce according to claim 4, characterized in that: The series of oyster sauce strips with different colors and the oyster sauce strips to be tested have the following characteristics: a length of 10 cm, a width of 4 cm, and a thickness of 2 mm.

6. The method for detecting the color of oyster sauce according to claim 1, characterized in that: The measurement wavelength range of the colorimetric detection is 400nm~700nm, and the output wavelength is 8nm~12nm.

7. The method for detecting the color of oyster sauce according to claim 1, characterized in that: The measuring aperture of the colorimetric detection is Φ15mm~Φ25mm.

8. The method for detecting the color of oyster sauce according to claim 1, characterized in that: The non-contact distance of the colorimetric detection is 7 mm to 8 mm.

9. The method for detecting the color of oyster sauce according to claim 1, characterized in that: The color space of the chromaticity detection is CIE LAB, and the detection values ​​include lightness, red-green color, and yellow-blue color.

10. The method for detecting the color of oyster sauce according to claim 9, characterized in that: The colorimetric measurement is performed on the series of oyster sauce strips with different colors to obtain the color difference values ​​of the series of oyster sauces with different colors relative to the reference oyster sauce, including: setting the colorimeter to a quality control mode to measure the lightness, red-green color, and yellow-blue color of the reference oyster sauce; The colorimeter is adjusted to a sample mode, and the colorimetric measurement is performed on the series of oyster sauce strips with different colors, and the lightness, red-green color, and yellow-blue color of the series of oyster sauce strips with different colors are measured and compared with the lightness, red-green color, and yellow-blue color of the reference oyster sauce standard to obtain a series of lightness change values, red-green difference values, and yellow-blue difference values ​​of the oyster sauce strips with different colors; According to the formula Calculate color difference value; in, Indicates the color difference value, Indicates the brightness change value, represents the red-green difference value, Indicates the yellow-blue difference value.

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