Method for rapidly judging pile fermentation degree of Liu Pao tea

Abstract

The invention discloses a method for rapidly judging pile fermentation degree of Liu Pao tea. The method comprises the following steps of taking work-in-process Liu Pao tea in pile fermentation as a to-be-detected sample, brewing into tea soup, measuring a pH value of the tea soup by using a pH acidity meter, and obtaining the content of tea polyphenol through the pH value of the tea soup according to changes in the relationship between the content of the tea polyphenol of the Liu Pao tea and the pH value in the specific stage of the pile fermentation in order to determine the pile fermentation degree of the Liu Pao tea. According to the method for judging the pile fermentation degree of the Liu Pao tea, the pile fermentation degree of the Liu Pao tea can be scientifically, rapidly, reliably and effectively determined, the accuracy rate is not less than 88.46%, the time consumption is short, the time and trouble are saved, the cost is saved, the dependence on the experience of a tea maker and the influence on the environmental conditions and the like are reduced, and the foundation is laid for realizing the quality stability and processing mechanization and industrialization of theLiu Pao tea.

Description

technical field [0001] The invention belongs to the technical field of mechanical measurement and control of Liubao tea, and in particular relates to a method for quickly judging the fermentation degree of Liubao tea. Background technique [0002] Liubao tea is the main tea sold by overseas Chinese in my country and an important export tea in Guangxi. It is deeply loved by consumers for its red, strong, aged, mellow and unique quality characteristics. It is a tea product with national geographical indications and strong local characteristics in Guangxi. Automation, intelligence, and standardization are the only way for the development of the tea processing industry in the future, and Liubao tea, as the main characteristic agricultural industry in Guangxi, is still a traditional non-"technical" processing industry with a low degree of modernization. "Wodui" fermentation is a unique manufacturing technology in the Liubao tea processing process, and it is also one of the most c...

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Problems solved by technology

[0009] Because Liubao tea is different from Pu'er tea and black tea in the fermentation process and quality formation mechanism, and the physical properties and physical and chemical indicators of the tea leaves are also different when the fermentation is stopped, so the scheme disclosed in the prior art cannot be used to judge the fermentation degree of Liubao tea.

At present, the judging of the degree of fermentation of Liubao tea and whether the fermentation is appropriate is still based on the sensory experience of the tea maker. On the one hand, this empirical manual judgment has high requirements for the tea maker and requires long-term grinding. On the other hand, different people's sensory judgments are interfered by both subjective and external factors, and different people's sensory sensitivities such as taste, smell, and color description Due to great differences in gender, age, ethnicity, physical condition, environmental conditions (weather, climate, location) and other factors, it is often difficult to ensure the accuracy of judgment in actual production is always stable

In the current era of big data, this sensory descriptive judgment method relying on the experience of tea makers as a communication basis for quality control and production links and product quality evaluation indicators gradually fails to meet the requirements of tea processing automation, standardization, and continuity.

[0010] Tea polyphenols are the most important content and quality components of tea. During the fermentation process, they undergo complex degradation and transformation processes, which is an important basis for the formation of the unique quality characteristics of Liubao tea. Therefore, the content of tea polyphenols It is feasible to judge the degree of fermentation by the amount of degradation and degradation, but if the detection of tea polyphenols is carried out every time, the operation is more cumbersome, the measurement time is longer, and the efficiency is low; and in the prior art, there is no rapid detection of tea polyphenols for fermentation. Method for judging the degree of heap fermentation

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