The invention belongs to the technical field of food detection, and discloses a method for evaluating the
browning degrees of Chinese chestnuts by using a
colorimeter. The method comprises the following steps: (1)
sample preparation, namely selecting more than two
varieties of Chinese chestnuts,
cutting the Chinese chestnuts by virtue of a sharp knife, and peeling off episperm and endopleura, so as to obtain a sample to be detected; (2)
colorimeter determination, namely selecting a
diffuse reflection D65
light source, determining the sample to be detected, and recording data
Delta Eab,
Delta L,
Delta a and Delta b; and (3) analyzing the data Delta L, and evaluating different
browning degrees of the Chinese chestnuts by using the Delta L. According to the method, the
browning degrees of the Chinese chestnuts are detected by taking the precision
colorimeter as a tool; the numerical values Delta L which reflect the browning degrees of the surfaces of the cooked Chinese chestnuts can be quickly read by using the colorimeter; not only can subjective evaluation be avoided, but also further oxidative browning, which is caused in a long-term
grinding process, can be avoided, the time for evaluating the browning degrees of Chinese chestnut kernels can be significantly shortened by virtue of the colorimeter, and concrete data for evaluating the browning degrees can be quickly obtained.