A method and device for intelligently regulating the fermentation quality of black tea in real time using Raman scanning

Abstract

The invention discloses a method and device for intelligently regulating the fermentation quality of black tea in real time by using Raman scanning, and real-time monitoring of catechins, theaflavins, thearubigins, and polyester catechins in tea leaves by using Raman scanning C-C-O deformation bonds of chemical functional groups at 450-550cm-1 and 620-680cm-1 Raman characteristic peaks, C-H stretching bonds at 720-750cm-1 Raman characteristic peaks, 1230-1280cm-1 1 The C-O diester pull bond at the Raman characteristic peak, the benzene ring vibration bond at the 1330-1380cm-1 Raman characteristic peak, and the deviation analysis of the fermentation direction is carried out according to the Raman scanning data, and the fermentation process is regulated in real time Temperature, relative humidity and oxygen flow can achieve intelligent real-time control of black tea-oriented fermentation. The method of the present invention accurately, real-time and quickly monitors the changes of the internal components of the tea, adjusts the fermentation process parameters in real time according to the changes of the internal components, and can control the enzymatic fermentation process of the black tea in a oriented manner, so as to realize the controllability of the quality of the fermented black tea, consistency.

Description

technical field [0001] The invention relates to the technical field of tea fermentation, in particular to a method and a device for intelligently regulating the fermentation quality of black tea in real time by applying Raman scanning. Background technique [0002] Black tea is a kind of fermented tea. Through the fermentation process, the catechins (C, EC, EGC, ECG, EGCG) in tea are converted into tea yellow / red / brown pigments through the transformation of enzymes contained in tea leaves. (TF, TF-3-G, TF-3'-G, TF-3,3'-DG) or polyester catechins and other tea polyphenols. In the fermentation process, temperature, oxygen content, pH value, humidity, and leaf breakage rate can generally be adjusted to control the content, color, taste, aroma, etc. of various tea polyphenols in tea leaves to obtain desired high-quality products. [0003] The prior art records "A Fully Automatic Black Tea Fermentation Control Mode" (application number CN201610790978.1), designs a black tea ferm...

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Problems solved by technology

[0003] "A Fully Automatic Black Tea Fermentation Control Mode" (application number CN201610790978.1) is recorded in the prior art, and the black tea fermentation equipment and its electrical control system are designed to automatically match the working parameters of the black tea fermentation equipment through the input amount of black tea added , and make the black tea fermentation equipment work automatically under the working parameters, and realize the automatic black tea fermentation process; but due to the unpredictability of the ingredients and enzyme content in the raw tea leaves, the quality of the raw tea leaves and the stability of the process parameters are very strict. , the fermentation process cannot be intelligently and flexibly controlled, and the high quality and consistency of the produced black tea cannot be guaranteed

[0004] In order to discriminate the content of tealeaves in the process of black tea fermentation, "A Method for Judging Moderate Fermentation of Black Tea" (Application No. CN201310248143.X) and "A Method for Discriminating Moderate Fermentation of Black Tea Based on Hue Histogram" recorded in the prior art Method and Device" (Application No. CN201410408571.9), "A Method for Judging the Fermentation Quality of Confucian Black Tea Based on Leaf Color" (Application No. CN201510283598.4) judges the fermentation process by using the color change of tea leaves during the fermentation process. Due to the color difference Macroscopically reflects the content of ophthalmic / red / brownin. These methods are beneficial to determine the end point of fermentation, but they cannot judge the real-time components of black tea, cannot perform real-time process parameter regulation, and cannot guarantee the high quality and consistency of fermented black tea

[0005] In order to monitor the fermentation process of black tea more precisely, Anhui Agricultural University applied for "A method for discriminating the fermentation quality of Gongfu black tea based on near-infrared spectroscopy combined with total catechin analysis technology" (application number CN201410210434.4), "A method based on Rapid Discrimination Method of Confucian Black Tea Fermentation Quality Based on Near Infrared Spectroscopy Analysis Technology" (Application No. CN201410507679.3) and "A Discrimination Method of Confucian Black Tea Fermentation Quality Based on Near Infrared Spectroscopy Combined with Amino Acid Analysis Technology" (Application No. CN201410208611.5) , by applying near-infrared spectroscopy to the detection and analysis of tea components, supplemented by high-performance liquid chromatography for tea component analysis, this method realizes the component monitoring of black tea fermentation process, and is equipped with a model algorithm to compensate for the low accuracy of near-infrared spectroscopy scanning , low speed, but these methods are still unable to quickly and accurately monitor the ingredients contained in tea (especially the tea yellow / red / brown pigments and polyester catechins related to black tea fermentation), and cannot provide real-time and effective feedback Due to the defect of process parameters, it cannot satisfy the intelligent real-time regulation of black tea fermentation process, and it is difficult to ensure the high quality and consistency of fermented black tea

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