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A method and device for determining the appropriateness of black tea fermentation based on hue histogram

The technology of a discriminating device and a discriminating method is applied in the directions of measuring devices, material analysis by optical means, instruments, etc., which can solve the problems of large error and low sampling representativeness of measuring points, and achieves simple structure, convenient control and adjustment, and simple method. Effect

Active Publication Date: 2017-04-12
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the light spot of the optical fiber is only 3-5mm, the bar-shaped black tea is affected by the damage of rolling, and even the color of the surface of the same piece of tea is not uniform, so the representativeness of the sampling point is not high, which will inevitably lead to large errors. It is only applicable to foreign red broken. The fermentation test of tea is not applicable to the unique bar-shaped Gongfu black tea in my country

Method used

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  • A method and device for determining the appropriateness of black tea fermentation based on hue histogram
  • A method and device for determining the appropriateness of black tea fermentation based on hue histogram
  • A method and device for determining the appropriateness of black tea fermentation based on hue histogram

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Embodiment 1

[0039] see Figure 1 ~ Figure 4 , the black tea fermentation moderate discrimination device provided by the present invention comprises a camera bracket 1, a collection box 2, a sample holder 3, a camera 4 and a computer 5. The support includes a counterweight base 11 , a motor 12 , a screw mandrel 13 , a support arm 14 , a vertical arm 15 and a coupling buckle 16 . Motor 12 is fixed on the counterweight base 11, and screw mandrel 13 is upright, and screw mandrel 13 is connected with the main shaft of motor 12 by coupling. The cantilever beam 141 of the support arm 14 is installed on the screw mandrel 13 by the screw pair 144, and the front end of the cantilever beam 141 is equipped with a lens cover 144 for placing and clamping to fix the camera 4, and the camera 4 and the motor 12 are controlled by the computer 5. The vertical arm 15 is arranged beside the screw rod 13 , and the slider 143 in the support arm 14 is nested in the groove rail 151 of the vertical arm 15 to rest...

Embodiment 2

[0045] Based on the equipment described in Example 1, fermentation experiments were carried out.

[0046] Fermentation conditions: Keep fresh leaf raw materials, withering, rolling, drying and other experimental conditions consistent. According to the fermentation process of Gongfu black tea and combined with the research purpose, the fermentation process is designed as follows: the fermentation temperature is 25 ℃, 30 ℃, 35 ℃ respectively, and the humidity is greater than 90%, fermentation time 4h. From the beginning to the end of the fermentation, samples were taken every 30 minutes, and 200 g of samples were taken at the same time, then dried, cooled, and stored for review and subsequent use. The drying process is as follows: 120°C, dry to about 20% water content; 30 minutes to cool; 90°C, dry to 4% to 5% water content for sensory evaluation.

[0047] The fermented leaf samples were evenly spread in the sample pool 31 of Φ10 cm×1 cm, and the images were collected under the...

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Abstract

The invention provides a method and device for judging the moderate fermentation of black tea based on the hue histogram. Visual "red change" occurs during the fermentation of black tea, and the color is related to the quality of the finished tea. The present invention extracts the characteristics of the hue histogram of the product in process through the computer image acquisition and analysis module. The main peak moves from right to left with the fermentation, and when the corresponding hue angle of the main peak reaches the minimum, it is the best light fermentation moderate point, and the fermented leaves are yellow-red. It has a floral fragrance. When the main peak reaches the leftmost 0.5~1.5h; or the main peak reverses to the right and tends to be stable, and the height difference △H of the main peak with the minimum hue angle is greater than or equal to 0.3%, it is the best moderate fermentation point. At this time, the fermented leaves It is copper-colored, herbaceous smell disappears, with ripe and fruity aroma. By adopting the method and device of the present invention, it is possible to realize the rapid judgment of fermentation mode and quality, and prevent problems such as quality safety caused by excessive or insufficient fermentation.

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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/84
CPCG01N2021/8466G01N21/84G01N21/01
Inventor 董春旺叶阳朱宏凯何华锋刘飞张坚强洪文娟张成黄藩桂安辉高明珠
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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