Method and apparatus for discriminating moderate fermentation of black tea based on hue histogram

Abstract

The invention provides a method and an apparatus for discriminating moderate fermentation of black tea based on a hue histogram. In black tea fermentation process, visual sense-red stain is generated, the color is related to the quality of tea product. According to the invention, a computer image acquisition and analysis module is used for extracting hue histogram characteristic of the tea product, a main peak migrates from right to left following by fermentation, when the main peak corresponding hue angle reaches minimum value, an optimum light fermentation moderate point is obtained, the color of the fermentation leaves is yellowish red color, and flower fragrance can be smelt. When the main peak arrives leftmost end and then passes for 0.5-1.5 hours, or the main peak moves toward to right and tends to stabilization, the difference delta H of the main peak and the minimum hue angle main peak height is greater than or equal to 0.3%, the optimum fermentation moderate point is obtained, the color of the fermentation leaves is purple bronze color, the grass smell disappears, and roasted famous and aroma can be smelt. The method and the apparatus can realize rapid determination of moderate fermentation and quality, and the problem of quality safety due to excessive fermentation and insufficient fermentation can be avoided.

Description

technical field

[0001] The invention belongs to the technical field of black tea production equipment, and in particular relates to a method for judging the moderate fermentation of Gongfu black tea and a device thereof. Background technique

[0002] Fermentation is a key process in the processing of Gongfu black tea, which directly determines the quality and flavor characteristics of the finished tea. During the whole black tea fermentation process, the in-process product (fermented leaves) presents a series of sensory changes, such as color changes: turquoise-green-yellow-yellow-yellow-red-red-copper-copper-gradually dark brown. The existing domestic and foreign methods for detecting the moderate quality of black tea fermentation are all based on this change phenomenon, through the artificial sensory discrimination of "one look and two smells" by the tea maker, that is, first observe the visual color change of the fermented leaves, and then distinguish the volatilized leav...

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