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Method for sensory evaluation of penthorum chinense pursh tea based on fuzzy mathematical method

A technology of sensory evaluation and fuzzy mathematics, which is applied in the field of tea, can solve problems such as lack of evaluation results, scientifically oriented errors, and inability to quantify, and achieve the effects of improving accuracy, avoiding subjective factors, and improving ease of operation

Inactive Publication Date: 2021-01-08
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the sensory evaluation is subjective and cannot be quantified, the lack of scientific evaluation results will lead to production-oriented errors

Method used

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  • Method for sensory evaluation of penthorum chinense pursh tea based on fuzzy mathematical method
  • Method for sensory evaluation of penthorum chinense pursh tea based on fuzzy mathematical method
  • Method for sensory evaluation of penthorum chinense pursh tea based on fuzzy mathematical method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1: a kind of sensory evaluation method of rushing yellow grass leaf tea, the method is:

[0045] (1) Preparation of chamomile grass leaf tea with different processing techniques:

[0046]①Green tea process 1 (leaf tea No. 1): leaf → screening → greening → rolling (30 ℃, relative humidity above 90%, 12 min, leaf sliver rate 90%) → aromatherapy (110 ℃ infrared, 20 min) → Drying (initial drying at 125°C for 30 minutes, drying for 30 minutes, re-drying at 105°C for 10 minutes)

[0047] ②Green tea process 2 (leaf tea No. 2): leaves → screening → greening → rolling (30 ℃, relative humidity above 90%, 30 min, leaf sliver rate 90%) → drying (drying at 105 ℃ for 80 min)

[0048] ③Black tea process 3 (Yecha No. 3): leaves → screening → freezing and withering (-20°C, 3h) → thawing → rolling (indoor temperature control 30°C, relative humidity above 90%, 15min, leaf sliver rate 90%) → Fermentation (indoor temperature control 30°C, relative humidity above 90%, 4h) → dryi...

Embodiment 2

[0074] Embodiment 2: a kind of sensory evaluation method of rushing yellow grass stem tea, the method is:

[0075] (1) Preparation of chamomile tea with different processing techniques

[0076] ①Green tea process 1 (Stem Tea No. 1): Stem → Screening → Greening → Rolling (30 ℃, relative humidity above 90%, 12 min) → Titian (110 ℃ infrared, 20 min) → Drying (125 ℃ initial drying 30min, airing for 30min, rebaking at 105°C for 10min)

[0077] ②Green tea process 2 (Stem Tea No. 2): stem → screening → greening → rolling (30 ℃, relative humidity above 90%, 30 min) → drying (drying at 105 ℃ for 80 min)

[0078] ③ Black tea process 3 (Stem Tea No. 2): Stem→screening→freezing and withering (-20°C, 3h)→thawing→rolling (indoor temperature control 30°C, relative humidity above 90%, 15min)→fermentation (indoor temperature control 30 ℃, relative humidity above 90%, 4h)→drying (125℃ for 30min, airing for 30min, 105℃ for 10min)

[0079] (2) Screening by the assessment team

[0080] ①Assess...

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Abstract

The invention discloses a method for sensory evaluation of penthorum chinense pursh tea based on a fuzzy mathematical method. Different processing technologies are adopted to respectively prepare penthorum chinense pursh leaf tea and stem tea, appearance, aroma, bitterness, soup color and leaf bottom are taken as leaf tea sensory evaluation indexes, appearance, aroma, bitterness, astringency and soup color are taken as stem tea sensory evaluation indexes, a bitter taste reference solution is introduced to quantify a bitter taste evaluation standard, sensory evaluation is performed on the penthorum chinense pursh leaf tea and stem tea by adopting a fuzzy mathematical sensory comprehensive evaluation method, penthorum chinense pursh tea products produced by different processes are evaluatedand compared, and a penthorum chinense pursh tea debitterizing preparation process is preferred. According to the method, the bitter taste evaluation standard is quantified, a penthorum chinense purshtea sensory evaluation standard is established, traditional descriptive evaluation is quantified through a fuzzy mathematical method, scientific and effective evaluation is obtained, a basic evaluation method and a preferred processing technology are provided for penthorum chinense pursh tea product research and development, and a reference basis is provided for sensory evaluation of other substitutional tea and traditional Chinese medicine products.

Description

technical field [0001] The invention belongs to the technical field of tea, and in particular relates to a method for sensory evaluation of chamomile tea based on fuzzy mathematics. Background technique [0002] Catch yellow grass ( Penthorum Chinense Purch) is the dry aboveground part of the saxifrage plant of the genus saxifrage, mainly distributed in Sichuan, East China, North China, Guizhou and other places in my country. Quercetin, jocetin and their glycosides are the main active ingredients of Chuanghuangcao. Long-term drinking has physiological activities such as preventing drunkenness, preventing hepatic steatosis, anti-oxidation, and lowering blood sugar. It has a long history of consumption in Luzhou, Sichuan Province. It has been used as a raw material of plant tea for a long time by the local people. Now it has been approved as a new raw material for food. The stems and leaves of yellow grass for eating and drinking are directly soaked in boiling water. The ta...

Claims

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Application Information

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IPC IPC(8): G01N33/00G06N7/02G06F17/16
CPCG01N33/0001G06F17/16G06N7/02
Inventor 段飞霞张紫涵王星月
Owner SICHUAN UNIV