Black tea fermentation quality index detection method based on electrical characteristic parameters

Abstract

The invention relates to the technical field of food detection and particularly relates to a black tea fermentation quality index detection method based on electrical characteristic parameters. The detection method comprises the steps of respectively putting different fermentation degrees of tea into an electric characteristic testing system to measure electric characteristic parameters of parallel-connection equivalent capacitance, complex impedance, resistance, reactance, loss factors, phase position loss angles and the like; detecting quality indexes of sense grade, theaflavin, thearubigins, theabrownin and the like at the same time; establishing a database by utilizing the electric characteristic parameters and the quality indexes; performing feature electric characteristic parameter screen on the data in the database; establishing a black tea fermentation quality prediction model; utilizing an appropriate relative standard deviation value as an index of prediction capacity of the model. The detection method disclosed by the invention overcomes the defects of manual sense evaluation and physical-chemical detection, improves objectivity and precision of black tea fermentation quality evaluation, achieves automatic, intelligent and precise fermentation control and shows very good practical significance and application prospect in tea quality index detection.

Description

technical field [0001] The invention relates to the technical field of food detection, in particular to a method for detecting black tea fermentation quality indicators based on electrical characteristic parameters. Background technique [0002] As a unique tea in my country, black tea occupies an important position in the international tea market. The production process of black tea is generally: fresh leaves→withering→rolling→fermentation→drying, and the fermentation process is the key to improving the quality of black tea. The essence of fermentation is that after the tea cell membrane is damaged, an enzymatic or non-enzymatic oxidation reaction mainly occurs with polyphenolic compounds. The oxidation reaction initially forms theaflavins (TFs), and theaflavins are further oxidized to form thearubigins (TRs) , thearubigin is further oxidized to form theabrownin (TBs), theaflavin is orange-yellow, thearubigin is red, and theabrownin is dark brown. The color of the whole fe...

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Problems solved by technology

[0005] In view of this, the object of the present invention is to provide a method for detecting black tea fermentation quality indicators based on electrical characteristic parameters, aiming to overcome the deficiencies of manual sensory evaluation and physical and chemical

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