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Evaluation method for liquor color quality of green tea

An evaluation method and color technology, applied in image data processing, instruments, calculations, etc., can solve problems such as high degree of specialization and unfavorable large-scale promotion, and achieve good adaptability, objective and accurate evaluation results, and high evaluation efficiency Effect

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

[0005] Although the above-mentioned article is committed to quantifying the evaluation of the quality of green tea soup color, because it involves a color difference meter and the equipment is highly specialized, it is not conducive to large-scale promotion. Therefore, a green tea soup color is proposed in this application. Quality Evaluation Method

Method used

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  • Evaluation method for liquor color quality of green tea
  • Evaluation method for liquor color quality of green tea
  • Evaluation method for liquor color quality of green tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0083] Example 1: Evaluation of the color quality of different grades of Longjing tea soup

[0084] (1) Preparation of tea infusion: collect 5 grades of Longjing tea from Xinchang, Zhejiang Province, including special grade, first grade, second grade, third grade, and fourth grade, and operate according to the above-mentioned method S1 to obtain the tea infusion to be tested;

[0085] (2) Evaluation by the above method: operate according to the steps of the above method S2-S6, take 5 pictures of tea soup, each of which intercepts 3 effective areas, and obtain a total of 15 tea soup areas for data extraction by the program, after calculation Then get the method evaluation results;

[0086] (3) Color sensory evaluation: After the tea soup is cooled to room temperature, invite a sensory evaluation expert panel (the team consists of 5 reviewers, all of whom have the qualifications of senior tea judges and above) to evaluate the color of the tea soup, and repeat twice. Based on th...

Embodiment 2

[0088] Example 2: Evaluation of the color and quality of Longjing tea soup from different places of origin: Three samples of Longjing tea from different places of origin were selected: Shifeng Longjing, Qiantang Longjing, and Yuezhou Longjing.

[0089] Follow the steps below:

[0090] (1) According to steps S1, S2 and S3, prepare green tea tea soup to be tested by the national standard method, take 3 pictures of tea soup, and intercept 3 effective areas for each, and get a total of 9 tea soup areas for data extraction by the program; at the same time, according to (3) step of embodiment 1 carries out color sensory evaluation;

[0091] (2) According to the step S4, extract the Hue data and the Hue curve with the program for the interception point, and obtain the sample image data;

[0092] (3) According to the S5 step, the image data is substituted into the green tea soup color scoring formula of the HSV color space value in this paper, and the green tea soup green concentrati...

Embodiment 3

[0095] Example 3: Evaluation of the soup color quality of different types of green tea: 4 different types of green tea were selected: Enshi Yulu, Lu'an Guapian, Taiping Houkui, and Anji White Tea.

[0096] (1) According to the steps S1, S2 and S3, the green tea soup to be tested is prepared by the national standard method, and 4 pictures of the tea soup are taken, and 3 valid areas are intercepted for each, and a total of 12 tea soup areas are obtained for data extraction by the program; at the same time, according to (3) step of embodiment 1 carries out color sensory evaluation;

[0097] (2) According to the step S4, extract the Hue data and the Hue curve with the program for the interception point, and obtain the sample image data;

[0098] (3) According to the S5 step, the image data is substituted into the green tea soup color scoring formula of the HSV color space value in this paper, and the green tea soup green concentration index, color mean value and each color compon...

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Abstract

The invention discloses a method for evaluating the liquor color quality of green tea. The method comprises the following steps: preparing tea liquor to be detected; acquiring a sample picture: putting tea soup to be tested into a standard evaluation cup bowl under good indoor lighting, and acquiring a high-reduction-degree tea soup picture by adopting photographic equipment; setting an effective soup color area; data acquisition: utilizing a program to extract Hue data and a Hue curve for the effective soup color area; data calculation: according to the Hue data, based on the established green tea soup color scoring formula of the HSV color space value, obtaining a tea soup green concentration index CRGreen, a color mean value Avg and each color component; and distinguishing tea soup color classification according to a comment system. By means of the arrangement, equipment involved in the method is simple, evaluation of the liquor color quality of the green tea can be rapidly completed, meanwhile, the evaluation result is more objective and accurate, large-scale application and popularization are facilitated, and benign development of the green tea industry can be promoted.

Description

technical field [0001] The invention relates to the field of tea, in particular to a method for evaluating the color quality of green tea soup. Background technique [0002] Green tea soup is yellow-green, bright, and rich in chemical components and nutrients, such as tea polyphenols, amino acids, pigments and trace elements, etc., so it has the functions of beautifying, losing weight and treating some diseases, such as delaying skin aging and promoting fat burning And anti-cancer, anti-cardiovascular disease and so on. Green tea beverage is deeply loved by consumers because of its clear color, pleasant taste and pleasant aroma, which is better than other tea beverages. [0003] Li Lixiang, Mei Yu, etc. mentioned in the article "Green Tea Soup Color Analysis" that green tea is the main tea category in my country. Green tea has the quality characteristics of "three greens" and is deeply loved by consumers. The quality of green tea has been evaluated by sensory evaluation fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06T7/00G06T7/90
CPCG06T7/0002G06T7/90
Inventor 林杰张怡夏益民丁洁平
Owner ZHEJIANG FORESTRY UNIVERSITY
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