Tea soup color quantitative evaluation method based on image processing technology

Abstract

The invention discloses a tea soup color quantitative evaluation method based on an image processing technology. The method comprises the following steps: S1, weighing 3g of tea leaves according to atea-water ratio of 1: 50, brewing for 5 minutes (green tea for 4 minutes), and discharging soup; S2, draining the brewed tea soup into an evaluation bowl, and using a digital single lens reflex camerafor shooting and recording the tea soup; S3, uploading a tea sample picture obtained by photographing to the Adobe Photoshop CC 2019 to carry out data transmission and image digital processing; S4, respectively dividing the picture into four longitudinal slices and four transverse slices which are uniformly divided; and finally, respectively reading Lab values of five points 07, 12, 15, 10 and 11of the slice point by using a color picker and recording the Lab values; and S5, color and luster type evaluation. According to the method, the evaluation of the color types of the Pu'er ripe tea, the green tea and the black tea soup is quantified and standardized, the evaluation result is determined by the quantitative indexes and is not influenced by the health state and the mental state of a tea evaluator, the subjectivity and the uncertainty of sensory evaluation are avoided, and the consistency is good.

Description

technical field [0001] The invention relates to the technical field of tea evaluation (tea quality evaluation), in particular to a quantitative evaluation method of tea soup color based on image processing technology. Background technique [0002] At present, the method of tea quality evaluation is mainly sensory evaluation, and the evaluation of tea soup color is one of the important indicators for judging the quality of tea. The method of sensory evaluation is relatively simple, but the result of sensory evaluation is determined by the senses and experience of tea judges (professional tea judges). Uncertainty, strong subjectivity, poor consistency (lack of objective and scientific judgment). Contents of the invention [0003] The object of the present invention is to provide a kind of quantitative evaluation method of tea soup color based on computer image processing technology, this method is based on the three elements of Lab color model, the evaluation of the color a...

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Problems solved by technology

The method of sensory evaluation is relatively simple, but the result of sensory evaluation is determined by the senses and experience

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