Evaluation method for black tea fermentation quality based on near-infrared spectrum technology

A technology of near-infrared spectroscopy and fermentation quality, which is applied in the field of evaluation of black tea fermentation quality to achieve the effects of improving timeliness, realizing automation, and improving objectivity and accuracy.

Inactive Publication Date: 2018-03-30
TEA RES INST CHINESE ACAD OF AGRI SCI
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Problems solved by technology

[0007] The purpose of the present invention is to overcome the deficiencies of artificial sensory evaluation and physical and chemical detection, improve the objectivity and accuracy of black tea fermentation quality evaluation, provide a theoretical basis for further realizing automation, intelligence and precision fermentation control technology, and provide a An evaluation method of black tea fermentation quality based on near-infrared spectroscopy

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  • Evaluation method for black tea fermentation quality based on near-infrared spectrum technology
  • Evaluation method for black tea fermentation quality based on near-infrared spectrum technology
  • Evaluation method for black tea fermentation quality based on near-infrared spectrum technology

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Embodiment Construction

[0033] The present invention is described in further detail with reference to the accompanying drawings and specific embodiments.

[0034] A method for evaluating the fermentation quality of black tea based on near-infrared spectroscopy, comprising the following steps:

[0035] (1) Preparation of black tea samples

[0036] The test was carried out in China's largest organic tea processing base (Zhejiang Gengxiang Tea Factory) in July 2015. The raw material for the fresh tea leaves is the Fuding Dabai variety (the main tea tree variety used to make black tea in China), and the tenderness is one bud and one leaf. The process conditions of withering, rolling, fermentation and drying are the same. Test process:

[0037] 1) Withering: adopt the natural spreading and withering method, the uniform leaf thickness is 1-2cm, the temperature is controlled at about 30°C, the humidity is controlled at about 60%, and wither until the moisture content is about 60%.

[0038] 2) Kneading: U...

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Abstract

The invention relates to the technical field of detection, in particular to an evaluation method for the black tea fermentation quality based on a near-infrared spectrum technology. The method comprises the following steps of preparation of black tea samples, collection of spectrum information, measurement of fermentation quality indexes, division of sample sets, pretreatment of spectrum information, screening of characteristic wavelength variables, establishment of a fermentation quality prediction model and prediction of all fermentation quality indexes. According to the evaluation method, sample pretreatment is simple, the fermentation quality can be accurately and quickly identified, the method is high in operability, and influence of subjective consciousness in artificial sensory organ evaluation and complex operation of a traditional chemical analysis method are avoided; the result is objective and accurate, the objectivity and accuracy of the black tea fermentation quality are improved, the theoretical basis is provided for further implementation of an automatic, intelligent and precise fermentation control technology, and the method has great realistic significance and application prospects in detection of tea quality indexes.

Description

technical field [0001] The invention belongs to the technical field of detection, and in particular relates to a method for evaluating the fermentation quality of black tea based on near-infrared spectroscopy. Background technique [0002] Black tea is the most consumed tea in the world. It has health functions such as scavenging free radicals in the body and anti-oxidation. Fermentation is the enzymatic oxidation reaction of polyphenolic compounds with catechins as the main body to produce water-soluble colored oxidation products theaflavins (TFs), thearubigins (TRs), theabrownins (TBs) and aromatic substances. Finally, the chemical process of the unique color, aroma and taste of black tea is formed. [0003] A large number of studies have shown that the main biochemical indicators that determine the fermentation quality of black tea are: catechin components (Catechin content, the total amount of C, EC, GC, EGC, CG, ECG, GCG, EGCG and other substances), phenol ammonia rati...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/3563G01N21/359
CPCG01N21/3563G01N21/359
Inventor 董春旺王梅朱宏凯梁高震王近近
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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