A digital collection method for tea soup color

Abstract

The invention discloses a digital collection method for tea soup color, comprising the following steps: S1, designing color cards according to different types of tea, so as to determine the color range of tea soup color and corresponding comments and scores; S2, obtaining physical tea soup and pouring it into a standard review bowl; S3, using a camera device without adding a filter or turning on a flash, and using the original camera image; S4, determining the collection range of the tea soup image in the review bowl, and designing a collection algorithm; S5, comparing the physical tea soup and the physical color card together under the same lighting, eliminating subjective judgment, and obtaining HSV color parameters and tea soup comments and scores; S6, eliminating errors caused by different devices for the electronic picture form of tea soup transmitted remotely; S7, comparing different forms of color cards (electronic version or physical version) with reference to the physical tea soup color or soup color picture, so as to realize remote shooting, collect tea soup pictures, complete collection with simple equipment, and do not rely on on-site evaluation of review experts.

Description

Technical Field

[0001] The invention relates to the technical field of tea quality evaluation, and in particular to a method for digitally collecting tea soup color. Background Art

[0002] The color of tea soup is an important indicator for evaluating tea quality. It is easily affected by factors such as light intensity, tea bowl specifications, capacity, arrangement position, amount of sediment, and brewing time.

[0003] When evaluating the color of tea soup, there are the following deficiencies:

[0004] 1. There are many terms for evaluating tea soup color, which are very vague and difficult to choose which comments and scores;

[0005] 2. Tea soup evaluation must be conducted on-site and relies on professionals, which is susceptible to subjective influences;

[0006] 3. The color of the soup in the evaluation bowl is obviously different at the bottom and edge of the bowl, which interferes with the evaluation

[0007] 4. The lighting and weather conditions at the review site will affect the results

[0008] 5. The same kind of tea evaluated at different locations and times will receive different comments and ratings. The same kind of tea cannot be compared across time or at different locations. They must be compared together, otherwise there will be differences. Summary of the invention

[0009] The purpose of the present invention is to provide a digital collection method for tea soup color, which can overcome the evaluation work of the external environment and the subjective judgment of professionals, so as to solve the problems raised in the above background technology.

[0010] To achieve the above object, the present invention provides the following technical solutions:

[0011] A method for digitally collecting tea soup color, comprising the following steps:

[0012] S1. Design color cards according to different tea categories. The color cards include electronic and physical versions. A set of tea soup color comparison color cards of the same category has 10 cards of specific colors, which are used to determine the color range of the soup color and the corresponding comments and scores;

[0013] S2. For obtaining physical tea soup, first brew the tea soup using the standard sensory evaluation method and pour it into a standard evaluation bowl;

[0014] S3. Use a camera to take a bird's-eye view of the tea soup at 20 cm above the evaluation bowl under indoor lighting of 750 lux to 863 lux. Do not add filters or flash, and use the original camera image.

[0015] S4. Determine the acquisition range of the tea soup image in the evaluation bowl, and design an acquisition algorithm to achieve automatic interception. By extracting the image color values ​​of each area of ​​the tea soup, it is determined that within the circle range of 0.8 cm with the center point of the bowl as the center, the color value of the tea soup is stable and can represent the color properties of the tea soup;

[0016] S5. Place the actual tea soup and the actual color card together under the same lighting for comparison, eliminate subjective judgment, and obtain HSV color parameters and tea soup comments and scores;

[0017] S6. For electronic images of tea soup transmitted remotely, the remote electronic images (in the form of jpg, bmp, etc.) can be compared with the electronic color card on the same device to eliminate the errors caused by different devices;

[0018] S7. Compare different forms of color cards (electronic or physical) with the actual tea soup color or tea soup color picture, and synchronously calibrate the color card and the tea soup image to obtain a "corrected" tea soup image. Compare the color card with the tea soup color and read the HSV color parameters of the tea soup. This can realize digital storage of the tea soup color, retain its traceability for future tea soup quality, and then compare the quality with other tea soups.

[0019] Among them, the design method of the color card is to design the color card according to the categories of different teas. The color card forms include electronic version and physical version. The physical version of the color card is designed with plastic board material. By screening 140 tea soup pictures, according to the tea soup color reflected by the HSV color parameters, the pictures with different color levels and in line with the normal tea soup color are retained, and the pictures with similar colors are deleted, so as to accurately produce ten colors of tea soup color comparison color cards (front). A set of tea soup color comparison color cards of the same category has 10 cards of specific colors. The front of each card is a pure color picture, and the back has specific corresponding HSV color parameters and tea soup comments and ratings. The electronic version of the color card is designed as above, and its comments and ratings are directly attached to the pure color picture. Each card has a specific corresponding HSV color parameter, which is used to determine the color range of the soup color and the corresponding comments and ratings.

[0020] Among them, the tea soup color collection area represented by the color card is a specific range of stable tea soup color in a circular tea soup image taken in a standard evaluation bowl, and the 0.8 cm stable range refers to a small circular range with a radius of 0.8 cm from the center of the circular tea soup image to the surrounding areas within the collection area of ​​the color card.

[0021] Among them, the SPSS in step S3 is the analysis and calculation software SPSS19.0, and a one-way analysis of variance was performed on the experimental data. The difference in the analysis of variance was statistically significant at the 0.05 level, and the P value showed that there was no significant difference between the groups, indicating that under normal circumstances, with the center point of the evaluation bowl as the center and the range of 0.8 cm in the circle, the soup color value is stable and can represent the color properties of the tea soup.

[0022] Among them, the tea brewing method in step S3 adopts the method of GB / T23776-2018 "Tea Sensory Evaluation Method": take the tea sample to be tested and place it in the tea evaluation tray, mix the tea sample evenly with the tray, then use the three-finger sampling method to take 3.00±0.01g of representative tea sample and pour it into the evaluation cup, fill it with boiling water (150mL), cover it, and pour the tea soup in the evaluation cup into the evaluation bowl after 5 minutes.

[0023] Among them, the determination of the illumination range when collecting pictures is based on the national review standard that the light requirement for internal quality review using a wet evaluation table is not less than 750lx, and the light must be uniform with little variation. By measuring the illumination range under normal review conditions 5 times in standard review rooms in 3 different places, the final 99% confidence interval was 789lux-863lux; finally, based on the HSV color parameters of the tea soup taken under these illumination range conditions and compared with the national review standards, it was determined that the illumination range when photographing the review bowl under indoor light of 750lux-863lux is relatively consistent with the lighting conditions of the review room.

[0024] Wherein, the camera device in step S3 includes a lifting frame and a camera, a universal clamp is arranged on the top of the lifting frame, and the camera is fixedly clamped in the universal clamp.

[0025] Among them, the universal chuck includes a connecting plate, a passive transmission pulley is fixedly installed on one side of the lower surface of the connecting plate, the passive transmission pulley is rotatably installed on the top of the lifting frame through a bearing, and two groups of clamping plates are symmetrically arranged on one side of the bottom surface of the connecting plate, and the clamping plates are slidably installed on the bottom of the connecting plate.

[0026] Wherein, an adjusting screw is rotatably installed on one side of the clamping plate, the adjusting screw is threadedly connected to one side of the connecting plate, and another group of the clamping plates is elastically connected to one side of the connecting plate.

[0027] Among them, a driving motor is fixedly installed on the upper surface of the connecting plate, the output shaft end of the driving motor passes through the connecting plate and extends to the bottom of the connecting plate, and an active transmission pulley is fixedly installed on the output shaft end of the driving motor, and the active transmission pulley and the passive transmission pulley are connected by a transmission belt.

[0028] In summary, due to the adoption of the above technology, the beneficial effects of the present invention are:

[0029] 1. The present invention uses a mobile bracket to drive a collection camera, which can realize remote shooting. By collecting tea soup pictures, simple equipment can complete the collection, and it does not rely on on-site evaluation by review experts;

[0030] 2. The present invention provides an electronic version and a physical version of the tea soup color comparison color card to compare and calibrate the collected tea soup color in the same environment, eliminating the interference of light, weather, equipment, etc. on the evaluation result of the tea soup color, making the collection result more accurate and fairer;

[0031] 3. The present invention can finally read out the tea soup comments and HSV color parameters of the physical and remote tea soup color electronic pictures by referring to the tea soup color comparison color card, directly obtain the tea soup color score from the color card, give accurate comments, and realize the digitization and remote evaluation of tea soup color and tea soup color evaluation;

[0032] 4. The present invention adopts a set of lifting frames to support the collection camera, which can be adjusted according to the height of the tea soup placement table, and placed at the collection station under natural light according to the direction of the tea soup placement, thereby ensuring the stability and adjustability of the collection camera installation and ensuring the accuracy and uniformity of the camera during collection. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 A front schematic diagram of a physical version of a Jin Jun Mei tea soup color comparison color card for digital collection of the tea soup color of the present invention;

[0034] Figure 2 It is a schematic diagram of the reverse side of a physical version of a Jin Jun Mei tea soup color comparison color card for digital collection of the tea soup color of the present invention;

[0035] Figure 3 A schematic diagram of an electronic version of a Jin Jun Mei tea soup color comparison color card for digital collection of the tea soup color of the present invention;

[0036] Figure 4 A tea soup color collection range diagram for digitally collecting tea soup color according to the present invention;

[0037] Figure 5 A collection range planning diagram of a tea soup collection photo for digital collection of tea soup color according to the present invention;

[0038] Figure 6 This is a picture of collecting Jin Jun Mei tea soup of the present invention;

[0039] Figure 7 It is a front schematic diagram of a physical version of a tea soup color comparison color card for digital collection of tea soup color of southern Fujian Oolong tea according to the present invention;

[0040] Figure 8 It is a schematic diagram of the reverse side of a physical version of a tea soup color comparison color card for digital collection of tea soup color of southern Fujian Oolong tea according to the present invention;

[0041] Fig. 9 A schematic diagram of a digitally collected electronic soup color comparison color card for Minnan Oolong tea soup color according to the present invention;

[0042] Fig.10 This is a picture of collecting tea soup of Minnan Oolong tea of ​​the present invention;

[0043] Fig.11 A front schematic diagram of a physical version of a tea soup color comparison color card for digitally collecting tea soup color of green tea according to the present invention;

[0044] Fig.12 It is a schematic diagram of the reverse side of a physical version of a tea soup color comparison color card for digital collection of green tea soup color according to the present invention;

[0045] Fig.13 A schematic diagram of an electronic version of a tea soup color comparison color card for digitally collecting tea soup color of green tea according to the present invention;

[0046] Fig.14 This is a comparison chart of the quality of two kinds of Longjing tea soups of the present invention;

[0047] Fig.15 It is a schematic diagram of the three-dimensional structure of the lifting frame of the present invention;

[0048] Fig.16 It is a schematic diagram of a partial exploded three-dimensional structure of the lifting frame of the present invention when viewed from above;

[0049] Fig.17 The present invention is a flow chart of a method for digitally collecting tea soup color.

[0050] In the figure: 1. lifting frame; 101. hollow internal threaded tube; 102. lifting screw; 103. adjusting nut; 2. camera; 3. universal chuck; 301. connecting plate; 302. passive transmission pulley; 303. clamping plate; 304. adjusting screw; 305. positioning plate; 4. driving motor; 5. active transmission pulley. DETAILED DESCRIPTION

[0051] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention. Therefore, the following detailed description of the embodiments of the present invention provided in the drawings is not intended to limit the scope of the invention claimed for protection, but merely represents the selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0052] In the description of the present invention, it is necessary to understand that the terms indicating orientation or positional relationship are based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0053] In the present invention, unless otherwise clearly specified and limited, the terms "install", "connect", "connect", "fix" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to the specific circumstances of the specification.

[0054] The present invention provides Figure 1-5 as well as Fig.17 A method for digitally collecting tea soup color shown includes the following steps:

[0055] S1. Design color cards according to different tea categories. The color cards include electronic and physical versions. A set of tea soup color comparison color cards of the same category has 10 cards of specific colors, which are used to determine the color range of the soup color and the corresponding comments and scores;

[0056] S2. For obtaining physical tea soup, first brew the tea soup using the standard sensory evaluation method and pour it into a standard evaluation bowl;

[0057] S3. Use a camera to take a bird's-eye view of the tea soup at 20 cm above the evaluation bowl under indoor lighting of 750 lux to 863 lux. Do not add filters or flash, and use the original camera image.

[0058] S4. Determine the acquisition range of the tea soup image in the evaluation bowl, and design an acquisition algorithm to achieve automatic interception. By extracting the image color values ​​of each area of ​​the tea soup, it is determined that the color value of the tea soup is stable within the circle of 0.8 cm with the center of the bowl as the center, and can represent the color properties of the tea soup. The HSV values ​​of the eight points in the range are tested for significance using the one-way ANOVA method to determine the stability of the tea soup range represented by the data. The analysis data is shown in Table 1.

[0059]

[0060] S5. Place the actual tea soup and the actual color card together under the same lighting for comparison, eliminate subjective judgment, and obtain HSV color parameters and tea soup comments and scores;

[0061] S6. For electronic images of tea soup transmitted remotely, the remote electronic images (in the form of jpg, bmp, etc.) are compared with the electronic color card on the same device to eliminate the errors caused by different devices;

[0062] S7. Compare different forms of color cards (electronic or physical) with the actual tea soup color or tea soup color picture, and synchronously calibrate the color card and the tea soup image to obtain a "corrected" tea soup image. Compare the color card with the tea soup color and read the HSV color parameters of the tea soup. This can realize digital storage of the tea soup color, retain its traceability for future tea soup quality, and then compare the quality with other tea soups.

[0063] Specifically, the design method of the color card is to design the color card according to the categories of different teas. The color card forms include electronic version and physical version. The physical version of the color card is designed with plastic board material. By screening 140 tea soup pictures, according to the tea soup color reflected by the HSV color parameters, the pictures with different color levels and in line with the normal tea soup color are retained, and the pictures with similar colors are deleted, so as to accurately produce ten colors of tea soup color comparison color cards (front). A set of tea soup color comparison color cards of the same category has 10 cards of specific colors. The front of each card is a pure color picture, and the back has the specific corresponding HSV color parameters and tea soup comments and scores. The design of the electronic color card is the same as above, and its comments and scores are directly attached to the pure color picture. Each card has a specific corresponding HSV color parameter, which is used to determine the color range of the soup color and the corresponding comments and scores.

[0064] Specifically, the color card is divided into four collection areas. The tea soup color collection area represented by the color card is a specific range of stable tea soup color in a circular tea soup image taken in a standard evaluation bowl. The 0.8 cm stable range refers to a small circular range with a radius of 0.8 cm from the center of the circular tea soup image to the surrounding areas within the collection area of ​​the color card.

[0065] Specifically, the SPSS in step S4 is the analysis and calculation software SPSS19.0, and a one-way ANOVA is performed on the experimental data. The difference in variance analysis is statistically significant at the 0.05 level, and the P value does not show a significant difference between the groups, indicating that under normal circumstances, the soup color value is stable within a circle of 0.8 cm with the center point of the evaluation bowl as the center, and can represent the color properties of the tea soup.

[0066] Specifically, the tea brewing method in step S3 adopts the method of GB / T23776-2018 "Tea Sensory Evaluation Method": take the tea sample to be tested and place it on the tea evaluation tray, mix the tea sample evenly with the tray, then use the three-finger sampling method to take 3.00±0.01g of representative tea sample and pour it into the evaluation cup, fill it with boiling water (150mL), cover it, and after 5 minutes, pour the tea in the evaluation cup into the evaluation bowl.

[0067] Specifically, the determination of the illumination range when collecting pictures is based on the national review standard that the light requirement for internal quality review using a wet review table is not less than 750lx, and the light must be uniform and have small changes. Through the measurement of the illumination range under normal review conditions in standard review rooms in three different places for five times, the final 99% confidence interval is 789lux-863lux. Finally, based on the HSV color parameters of tea soup photographed under these illumination range conditions and the comparison with the national review standards, it is determined that the illumination range when photographing the review bowl under indoor light of 750lux-863lux is relatively consistent with the lighting conditions of the review room.

[0068] like Fig.15 and Fig.16As shown, the camera device in step S3 includes a lifting frame 1 and a camera 2, wherein the lifting frame 1 includes a hollow internal threaded tube 101 and a lifting screw 102, one end of the lifting screw 102 is threadedly connected to the hollow internal threaded tube 101, and the top of the hollow internal threaded tube 101 is located at the threaded connection position of the lifting screw 102 and an adjusting nut 103 is provided. Before work, according to the height of the tea soup collection table, the adjusting nut 103 is rotated, and the lifting screw 102 is adjusted to rise or fall by using the threaded connection structure, so as to The optimal height of the camera 2 for collecting is determined; a universal chuck 3 is arranged at the top of the lifting frame 1, and the camera 2 is fixedly clamped in the universal chuck 3. The universal chuck 3 includes a connecting plate 301, and a passive transmission pulley 302 is fixedly installed on one side of the lower surface of the connecting plate 301. The passive transmission pulley 302 is rotatably installed on the top of the lifting frame 1 through a bearing. Two groups of clamping plates 303 are symmetrically arranged on one side of the bottom surface of the connecting plate 301. The clamping plates 303 are slidably installed on the bottom of the connecting plate 301. An adjusting screw 304 is rotatably installed on one side of the clamping plate 303, and the adjusting screw 304 is threadedly connected to one side of the connecting plate 301. Another group of the clamping plates 303 is elastically connected to one side of the connecting plate 301. A positioning plate 305 is arranged between the connecting plate 301 and the clamping plate 303. A driving motor 4 is fixedly installed on the upper surface of the connecting plate 301. The output shaft end of the driving motor 4 passes through the connecting plate 301 and extends to the bottom of the connecting plate 301. An active transmission pulley 5 is fixedly installed on the output shaft end of the driving motor 4. The active transmission pulley 5 and the passive transmission pulley 302 are connected by a transmission belt transmission. When in use, the camera 2 at the work station is set. If the angle needs to be adjusted, there is no need to manually place it. The driving motor 4 is started to drive the passive transmission pulley 302 to rotate, thereby driving the connecting plate 301 to rotate, thereby changing the collection position of the camera 2 between the clamping plates 303 on the bottom side of the connecting plate 301, while improving the collection efficiency, ensuring the adjustment accuracy and ensuring the accuracy of the collection target.

[0069] A set of lifting frames 1 are used to support the collection camera 2, which can be adjusted according to the height of the tea soup placement table and placed at the collection station under natural light according to the direction of the tea soup placement, thereby ensuring the stability and adjustability of the installation of the collection camera 2 and ensuring the accuracy and uniformity of the camera 2 during collection. Example 1

[0070] Specifically, Jin Jun Mei black tea is used as a physical version of the color card case display:

[0071] Here are the steps:

[0072] S1. Brew according to the method of GB / T 23776-2018 "Tea Sensory Evaluation Method": Take a Jin Jun Mei tea sample and place it on a tea evaluation tray. Mix the tea sample evenly with the tray. Then use the three-finger sampling method to take 3.00g of a representative tea sample and pour it into the evaluation cup. Fill it with boiling water (150 mL), cover it, and after 5 minutes, pour the tea soup in the evaluation cup into the evaluation bowl.

[0073] S2. Take the image of Jin Jun Mei tea soup: Use a camera to take a bird's-eye view of the Jin Jun Mei tea soup at 20 cm above the evaluation bowl under indoor light of 750 lux to 863 lux, without adding filters or flash, and use the original image of Camera 2 to obtain the tea soup image;

[0074] S3, using the Jin Jun Mei black tea soup color comparison color card, evaluate the tea soup color comments, soup color score and color HSV color parameters according to the Jin Jun Mei tea soup color;

[0075] S4, correcting the photographed tea soup image;

[0076] S5. The color comment and soup color score of the color card corresponding to the tea soup color are obtained as the overall evaluation result of the tea soup color. The corrected tea soup image can be obtained by comparing the color comment and soup color score attached to the back of the tea soup color card. The tea soup has a "bright red color" and a score of "95 points". Example 2

[0077] Specifically, Tieguanyin Oolong tea is used as an example of the electronic color card:

[0078] S1. Obtain a remotely transmitted electronic image of Tieguanyin Oolong tea soup (jpg format);

[0079] S3. Use the electronic version of the tea soup color comparison color card of Minnan Oolong tea to compare it on the same equipment to eliminate the errors caused by different equipment, and evaluate the color comments, soup color scores and HSV color parameters of the tea soup based on the tea soup color of Tieguanyin.

[0080] S4, correcting the photographed tea soup image;

[0081] S5. The color comment and soup color score of the color card corresponding to the tea soup color are obtained as the overall evaluation result of the tea soup color. The corrected tea soup image can be obtained by comparing the color comment and soup color score attached to the back of the tea soup color card. The tea soup is "golden in color" and scored "90 points". Example 3

[0082] Specifically, we use West Lake Longjing and Dafo Longjing as color cards to compare the image quality after calibration:

[0083] S1. For obtaining images of West Lake Longjing and Dafo Longjing tea soups, the same method as in the case of using Jin Jun Mei as a physical color card is adopted;

[0084] S2. Brew tea using the method in GB / T 23776-2018 “Tea Sensory Evaluation Method”;

[0085] S3, using a camera to obtain tea soup images of West Lake Longjing and Dafo Longjing;

[0086] S4. Using the green tea soup color comparison color card, evaluate the color comments, soup color scores and HSV color parameters of West Lake Longjing and Dafo Longjing tea soups according to the color of green tea soups;

[0087] S5, obtaining color comments and tea soup color scores corresponding to the calibrated tea soup images of West Lake Longjing and Dafo Longjing according to the green tea soup color comparison color card;

[0088] S6. By comparing the color comments and soup color scores of the physical color cards corresponding to the two calibrated tea soup images of West Lake Longjing and Dafo Longjing, the tea soup of West Lake Longjing is "green and bright" and scored as high as "92 points". The tea soup of Dafo Longjing is "apricot green" and scored "88 points". By comparing the quality of the two, it can be concluded that the soup color quality of West Lake Longjing is better than that of Dafo Longjing in this example.

[0089] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

[0090] It should be noted that, in this article, the terms "comprises", "includes" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or apparatus.

Claims

1. A method for digitally collecting tea soup color, characterized in that: The steps include: S1. Design color cards according to different tea categories. The color cards include electronic and physical versions. A set of tea soup color comparison color cards of the same category has 10 cards of specific colors, which are used to determine the color range of the soup color and the corresponding comments and scores; S2. For obtaining physical tea soup, first brew the tea soup using the standard sensory evaluation method and pour it into a standard evaluation bowl; S3. Use a camera to take a bird's-eye view of the tea soup at 20 cm above the evaluation bowl under indoor lighting of 750 lux to 863 lux. Do not add filters or flash, and use the original camera image. S4. Determine the acquisition range of the tea soup image in the evaluation bowl, and design an acquisition algorithm to achieve automatic interception. By extracting the image color values ​​of each area of ​​the tea soup, it is determined that within the circle range of 0.8 cm with the center point of the bowl as the center, the color value of the tea soup is stable and can represent the color properties of the tea soup; S5. Place the actual tea soup and the actual color card together under the same lighting for comparison, eliminate subjective judgment, and obtain HSV color parameters and tea soup comments and scores; S6. For the electronic images of tea soup transmitted remotely, use the remote electronic images, i.e. jpg and bmp images, to compare with the electronic color card on the same device to eliminate the errors caused by different devices; S7. Compare different forms of color cards, i.e., electronic or physical versions, with the actual tea soup color or tea soup color picture, perform synchronous correction on the color card and the tea soup image, obtain a "corrected" tea soup image, compare the color card with the tea soup color, read the HSV color parameters of the tea soup, realize digital storage of the tea soup color, retain the traceability of the future tea soup quality, and then compare the quality with other tea soups.

2. The method for digitally collecting tea soup color according to claim 1, characterized in that: The design method of the color card is to design the color card according to the categories of different teas. The color card forms include electronic version and physical version. The physical version of the color card is designed with plastic board material. According to the tea soup color reflected by the HSV color parameters, pictures with different color levels and consistent with the normal tea soup color are retained, and pictures with similar colors are deleted, so as to accurately produce the front of the tea soup color comparison color card with ten colors. A group of tea soup color comparison color cards of the same category has 10 cards of specific colors, each card has a pure color picture on the front, and has specific corresponding HSV color parameters and tea soup comments and scores on the back. The electronic version of the color card is designed as above, and its comments and scores are directly attached to the pure color picture; each card has a specific corresponding HSV color parameter, which is used to determine the color range of the soup color and the corresponding comments and scores.

3. The method for digitally collecting tea soup color according to claim 1, characterized in that: The software used in the acquisition algorithm in step S4 is SPSS, which is the analysis and calculation software SPSS19.

0. The experimental data were subjected to a one-way analysis of variance. The difference in the analysis of variance was statistically significant at the 0.05 level, and the P value showed that there was no significant difference between the groups, indicating that under normal circumstances, the soup color value is stable within a circle of 0.8 cm with the center point of the evaluation bowl as the center, representing the color properties of the tea soup.

4. The method for digitally collecting tea soup color according to claim 1, characterized in that: The tea brewing method in step S2 adopts the method of GB / T23776-2018 "Tea Sensory Evaluation Method": take the tea sample to be tested and place it in the tea evaluation tray, mix the tea sample evenly with the tray, and then use the three-finger sampling method to take 3.00±0.01g of representative tea sample and pour it into the evaluation cup, fill it with boiling water, cover it, and after 5 minutes, pour the tea in the evaluation cup into the evaluation bowl.

5. The method for digitally collecting tea soup color according to claim 1, characterized in that: The illumination range in step S3 is determined according to the national evaluation standard that the light requirement for internal quality evaluation using a wet evaluation table is not less than 750lx, and the light must be uniform with little variation. The illumination range was measured under normal evaluation conditions for 5 times in standard evaluation rooms in 3 different locations, and the final 99% confidence interval was 789lux-863lux. Finally, based on the HSV color parameters of the tea soup photographed under these illumination range conditions and compared with the national evaluation standards, it was determined that the illumination range when photographing the evaluation bowl under indoor light of 750lux-863lux was relatively consistent with the lighting conditions in the evaluation room.

6. The method for digitally collecting tea soup color according to claim 1, characterized in that: The camera device in step S3 comprises a lifting frame (1) and a camera (2), wherein a universal clamp (3) is arranged at the top of the lifting frame (1), and the camera (2) is fixedly clamped in the universal clamp (3).

7. The method for digitally collecting tea soup color according to claim 6, characterized in that: The universal chuck (3) comprises a connecting plate (301), a passive transmission pulley (302) being fixedly mounted on one side of the lower surface of the connecting plate (301), the passive transmission pulley (302) being rotatably mounted on the top of the lifting frame (1) via a bearing, and two groups of clamping plates (303) being symmetrically arranged on one side of the bottom surface of the connecting plate (301), the clamping plates (303) being slidably mounted on the bottom of the connecting plate (301).

8. The method for digitally collecting tea soup color according to claim 7, characterized in that: An adjusting screw (304) is rotatably mounted on one side of the clamping plate (303), and the adjusting screw (304) is threadedly connected to one side of the connecting plate (301). Another group of the clamping plates (303) is elastically connected to one side of the connecting plate (301).

9. The method for digitally collecting tea soup color according to claim 8, characterized in that: A driving motor (4) is fixedly mounted on the upper surface of the connecting plate (301); an output shaft end of the driving motor (4) passes through the connecting plate (301) and extends below the connecting plate (301); an active transmission pulley (5) is fixedly mounted on the output shaft end of the driving motor (4); the active transmission pulley (5) and the passive transmission pulley (302) are connected via a transmission belt.

Images