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Method for evaluating quality of black tea bud tip

An evaluation method, black tea technology, applied in image data processing, instruments, character and pattern recognition, etc., can solve problems such as analysis and research that have not been reported, and achieve the effect of accurate evaluation and good reference value

Pending Publication Date: 2021-06-01
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As one of the seven essential nutrients for the human body, the research on mineral elements in tea involves the variety, season] of mineral elements, differences in production areas and the determination of heavy metal content, but there is no report on the analysis of mineral elements in tea leaves

Method used

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  • Method for evaluating quality of black tea bud tip
  • Method for evaluating quality of black tea bud tip
  • Method for evaluating quality of black tea bud tip

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] Embodiment 1: the evaluation of the quality of bud millet of the black tea of ​​different manufacturing techniques

[0066] (1) Tea sample preparation: In this experiment, Souchong black tea and Gongfu black tea made from the same tea tree variety and the same grade of fresh leaves were used as the research objects, and each of the two black teas was divided into two parts;

[0067] (2) One of them adopts the sensory evaluation of buds: sensory evaluation method: adopts the collective scoring method in the sensory evaluation method GB / T23776---2018, and mainly evaluates the buds of black tea. The entire evaluation process is completed by five tea judges. The reviewers form a review team, and one of them is recommended as the chief judge. Modify and confirm the characteristics of the buds issued by the main reviewer, discuss the teas with large differences of views, and finally determine the color together. If there is any dispute, vote to decide, and add comments. The c...

Embodiment 2

[0070] Embodiment 2: the evaluation of the bud quality of black tea of ​​different grades

[0071] Four different grades of Dianhong golden snail samples were selected: special grade, first grade, second grade and third grade.

[0072] The detection of samples is carried out according to the following steps:

[0073] (1) Referring to step S1, take 30.0 g of Dianhong golden snails of 4 different grades, divide each of the 4 black teas into two parts, one part adopts the method of sensory evaluation to carry out bud evaluation, and the other part adopts the method of the present invention The method carries out bud millimetric evaluation; Carry out bud milli sensory evaluation according to the (2) step of embodiment 1 simultaneously;

[0074] (2) Referring to steps S2, S3 and S4, obtain the sample photo and obtain the effective black tea sample area, then use the program code color model transformation to extract the Hue data;

[0075] (3) With reference to step S5, utilize th...

Embodiment 3

[0079] Embodiment 3: the evaluation of the bud quality of different kinds of black tea

[0080] Select one traditional first-class black tea from each of the four production areas: Chuanhong, Yihong, Dianhong, and Yinghong, all of which will be produced in 2020.

[0081] The detection of samples is carried out according to the following steps:

[0082] (1) With reference to step S1, take 30.0 g of 4 black teas of different grades, divide each of the 4 black teas into two parts, one part adopts the method of sensory evaluation to carry out bud evaluation, and the other part adopts the method of the present invention to carry out bud evaluation. Millimetric evaluation, while carrying out bud millisensory evaluation according to embodiment 1 (2);

[0083] (2) Referring to steps S2, S3 and S4, obtain the sample photo and obtain the effective black tea sample area, then use the program code color model transformation to extract the Hue data;

[0084] (3) With reference to step S5...

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Abstract

The invention discloses a method for evaluating quality of black tea bud tip. The method comprises the following steps: preparing tea samples to be detected; acquiring sample pictures: shooting pictures by adopting photographic equipment under a uniform light source, and collecting tea sample pictures with high reduction degree; setting an effective area, wherein the effective area is a 10cm * 10cm square area in the center of a white wooden plate; performing data acquisition: utilizing a program to extract Hue data and a Hue curve for the effective area; performing data calculation: according to the Hue data, using a Mask-Hsv formula to remove the interference of the black tea body and other impurities, and then based on a calculation formula of the black tea bud tip proportion, obtaining the bud tip proportion of the black tea samples; and distinguishing black tea bud tip classification according to a comment system. Through the arrangement, the influence of a black tea body and other impurities on bud tips can be rapidly removed, the proportion of black tea bud tips can be rapidly obtained, then the quality of bud tips is quantified, and therefore the quality of black tea can be better evaluated.

Description

technical field [0001] The invention relates to the field of tea, in particular to a method for evaluating the quality of black tea sprouts. Background technique [0002] Generally speaking, the amount of tea buds is one of the important indicators to measure the tenderness of buds and leaves. It is a small hair distributed on the surface of buds and leaves, which is rich in substances such as theanine and tea polyphenols. Among them, theanine is a unique free amino acid in tea, which can promote the secretion of dopamine in the brain and has a certain refreshing effect. It is also helpful for lowering blood pressure, calming down, pleasing the body and mind, and improving memory; Polyphenols, which are mainly polyphenols, have anti-inflammatory and bactericidal effects, anti-radiation and anti-oxidation, anti-aging and anti-pathological effects. [0003] Song Yakang, Zhang Qunfeng and others mentioned in the article "Analysis of Amino Acid Composition and Mineral Elements ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06T7/00G06T7/90G06K9/62
CPCG06T7/0004G06T7/90G06T2207/10024G06T2207/30128G06T2207/30168G06V20/68G06F18/241
Inventor 林杰张怡丁洁平苏祝成
Owner ZHEJIANG FORESTRY UNIVERSITY
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