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Method for evaluating quality of puer tea

A technology for quality evaluation and Pu-erh tea, applied in measuring devices, instruments, scientific instruments, etc., can solve the problem of not considering the safety of Pu-erh tea

Inactive Publication Date: 2016-06-15
云南同创检测技术股份有限公司
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  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the evaluation of the quality of Pu-erh tea is mostly based on sensory cognition and the detection of physical and chemical indicators of Pu-erh tea. The influence on the color, aroma and taste of Puer tea is used to evaluate the quality of Puer tea. These evaluations of the quality of Puer tea do not consider the safety of Puer tea, and there are almost no evaluation methods to comprehensively evaluate the quality of Puer tea.

Method used

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  • Method for evaluating quality of puer tea
  • Method for evaluating quality of puer tea
  • Method for evaluating quality of puer tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: Product quality evaluation of Pu'er tea A.

[0040] From 2013 to 2015, the follow-up evaluation of the product quality of a certain brand of Pu’er Tea A was carried out. The official negative public opinion on this product appeared within three years, so no follow-up evaluation was carried out on the quality of this brand of Pu’er Tea A product, and the product quality was described as “warning”.

Embodiment 2

[0041] Embodiment 2: Pu'er tea B product quality evaluation

[0042] From 2013 to 2015, the quality of Puer tea B product of a certain brand was tracked and evaluated. There was no official negative public opinion on this product within three years. The quality of Puer tea was tested once, and only some quality inspection indicators met the current national mandatory standards. Therefore, the product quality evaluation result of this brand of Pu'er tea B is "★", and the product quality description is "qualified".

Embodiment 3

[0043] Embodiment 3: Pu'er tea C product quality evaluation.

[0044] From 2013 to 2015, the product quality of a certain brand of Puer tea C was followed up and evaluated. There was no official negative public opinion on this product within three years. The quality of Puer tea was tested once. The test results of all quality inspection indicators met the recommendations beyond the current national mandatory standards. Therefore, the product quality evaluation result of this brand of Pu'er tea C is "★★", and the product quality is described as "good".

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Abstract

A method for evaluating the quality of Pu'er tea, which is to classify the quality evaluation factors of Pu'er tea, and determine the quality evaluation index system of Pu'er tea; the quality evaluation factors of Pu'er tea are negative public opinion on the quality of Pu'er tea, the quality testing situation of Pu'er tea, and the quality of Pu'er tea. Bonus items; the Puer tea quality evaluation index system is composed of negative public opinion on Puer tea quality, Puer tea quality inspection situation, and Puer tea quality bonus items; the Puer tea quality inspection indicators are composed of microorganisms, inorganic element content, Composed of three categories of indicators; the pesticide residue indicators include indicators of organophosphorus, nitrogen, pyrethroids and organochlorine. The evaluation method provided by the invention can provide multi-level and multi-indicator comprehensive evaluation for the quality of Pu'er tea, and the evaluation results can provide support for quality management of producers and guidance for consumption choices of consumers.

Description

technical field [0001] The invention relates to the technical field of Pu'er tea quality evaluation. Background technique [0002] Pu-erh tea is another new hot product in the tea field after the oolong tea boom in the 20th century. Under this trend, consumers pay more and more attention to the quality and safety of Pu-erh tea. Therefore, the quality evaluation of Pu'er tea is extremely important. [0003] At present, the evaluation of the quality of Pu-erh tea is mostly based on sensory cognition and the detection of physical and chemical indicators of Pu-erh tea. The impact on the color, aroma and taste of Puer tea is used to evaluate the quality of Puer tea. These evaluations of Puer tea quality do not consider the safety of Puer tea, and there are almost no evaluation methods to comprehensively evaluate the quality of Puer tea. These evaluations have little significance in guiding consumers' consumption choices. Contents of the invention [0004] The purpose of the ...

Claims

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Application Information

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IPC IPC(8): G01N33/00
CPCG01N33/00
Inventor 吴景强侯英王玉杨双艳
Owner 云南同创检测技术股份有限公司