Production process of national characteristic tea
Through leaf selection technology, ultrasonic cleaning, vacuum green steaming and soil pit fermentation with high-resolution cameras and deep learning algorithms, the problems of uneven drying and aroma loss of traditional tea processing methods are solved, the quality and production efficiency of tea are improved, and the tea is given to it is given. National characteristics and health care value.
Patent Information
- Application Number
- CN202411553386.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-02
- Publication Date
- 2025-01-10
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Traditional tea processing methods rely on weather conditions, resulting in uneven drying, mold and aroma loss, and lack of modern intelligent technology, which affects the quality and production efficiency of tea.
High-resolution cameras and deep learning algorithms are used for tea image analysis and automatic classification, combined with ultrasonic cleaning, vacuum stewing, soil pit fermentation and vacuum rolling technology, using natural temperature and microbial fermentation, and finally evenly drying in the sun.
It improves the quality and processing efficiency of tea, protects nutritional ingredients and aroma, gives tea unique national characteristics and health value, and avoids the addition of chemical substances.
Smart Images
Figure CN119279039A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, in particular to a process for making tea with ethnic characteristics. Background Art
[0002] The development of tea making technology has a long history. Traditional tea processing methods usually rely on natural environmental factors such as sunlight, humidity and ventilation. Although these methods can ensure the natural flavor and taste of tea to a certain extent, they also have many limitations;
[0003] The traditional drying process is generally carried out in a sunny and well-ventilated environment. Although this helps to dry and transform tea leaves, it has the following significant disadvantages: the traditional drying process is highly dependent on climatic conditions, especially in rainy or humid areas. Changes in weather may cause uneven drying of tea leaves, and even cause mold and quality degradation. Under adverse weather conditions, the production cycle is seriously affected, reducing processing efficiency. In addition, when directly exposed to sunlight for drying, some sensitive nutrients and aroma substances in tea leaves may be degraded due to the influence of high temperature and sunlight, resulting in the loss of tea flavor and affecting the quality and taste of the final product. In addition, the traditional ethnic tea-making process has not been combined with modern intelligent technology, and the tea produced does not have ethnic characteristics.
[0004] To this end, technicians in this field have proposed a process for making tea with ethnic characteristics, aiming to improve the quality of tea, protect its nutrients, and at the same time improve production efficiency, and use special fermentation technology to produce tea with ethnic characteristics. Summary of the invention
[0005] In order to solve the above technical problems, the present invention provides a process for making tea with ethnic characteristics to solve the problems raised in the background technology.
[0006] A process for making ethnic tea, comprising the following steps:
[0007] S1. Raw material selection and processing: Select fresh leaves of local large-leaf tea trees as raw materials, clean them with ultrasonic waves, spread the picked tea leaves on a bamboo dustpan, and place them in a cool and ventilated place to dry naturally, so that the tea leaves gradually lose some moisture;
[0008] S2, steaming: the qualified tea leaves after being spread out for air are steamed in a vacuum environment, which lowers the boiling point of water so that the water in the tea leaves evaporates rapidly at a relatively low temperature, and raises the temperature of the tea leaves by heating so that the tea leaves reach a softened state in a short time;
[0009] S3, rolling and twisting: Take out the steamed tea leaves, wait for them to cool to room temperature, and start rolling and twisting. Apply force evenly during the rolling process to roll the tea leaves into balls or strips to make the tea juice overflow;
[0010] S4, fermentation: put the rolled tea leaves into a clean bamboo tube and seal it with fresh banana leaves, then dig a pit with a depth of 60 to 70 cm, put the bamboo tubes with tea leaves into the pit one by one, cover and compact it with soil, and use the natural temperature and humidity of the soil to slowly ferment for 6 months;
[0011] S5. Pressing and drying: After fermentation is completed, take out the tea leaves from the bamboo tube, pound the fermented tea leaves with a stone pestle, then knead them into small balls or press them into cakes. Place the pressed tea cakes or tea balls in a sunny and well-ventilated place for drying, and turn the tea cakes or tea balls over during the drying process to ensure that they are evenly exposed to light until they are completely dry.
[0012] Preferably, when selecting the raw materials, a high-resolution camera and a deep learning algorithm are used to perform real-time image analysis on the picked tea leaves, automatically identify the shape, size, color and whether there are pests and diseases on the leaves, and combine with a robotic arm to automatically classify tea leaves of different grades. The deep learning algorithm is expressed as:
[0013]
[0014] Among them, s(i) is the linear combination of the features of sample i, which represents the weighted superposition value of the features of the sample; X ik represents the value of the i-th sample on the k-th feature, where k = 1, 2, 3, 4; then X i1 represents the shape feature of the i-th sample, encoding the shape type into a numerical value; X i2 represents the size characteristic of the i-th sample, that is, the actual area of the leaf; X i3 represents the color feature of the i-th sample, that is, the RGB average value of the color; X i4 represents the pest and disease characteristics of the i-th sample, that is, the number of lesions; W k The weight corresponding to the kth feature indicates the influence of the feature on the classification result; b represents the bias term, which is a constant used to adjust the model so that the model can output a basic value even without any feature input;
[0015] Then use the sigmo id activation function to convert s(i) into a probability value, expressed as:
[0016]
[0017] Among them, σ represents the sigmoid activation function, and the output p(y=1X i) is the probability that sample i belongs to category 1, i.e., qualified tea. The final classification decision is made based on the set threshold of 0.5. If p(y=1X i )>0.5, it is category 1, i.e. qualified tea; otherwise it is category 0, i.e. unqualified tea.
[0018] Preferably, when processing the raw materials, ultrasonic technology is used to deeply clean the tea leaves classified as qualified to remove surface dust, pesticide residues and other impurities, and while cleaning, ultrasonic waves in the frequency range of 20kHz to 40kHz are used to slightly stimulate the tea leaves cells to promote the release of effective ingredients in the cells, and then the tea leaves are spread out to dry.
[0019] Preferably, the specific steps of steaming are to put the tea leaves to be processed into a steaming cylinder, feed the tea leaves through a feed hopper, start the induced draft fan and heat the tea leaves, control the steam temperature between 80°C and 120°C, and when the steam in the steam box reaches the set temperature, deliver the steam to the steaming cylinder through a steam output pipe. Under the action of a stirring shaft, the tea leaves are uniformly stirred and continuously steamed by steam. During this process, the steam nozzle uniformly sprays steam. The steaming time is between 1 minute and 5 minutes. The steam after steaming is reintroduced into the steam box through a steam discharge pipe, and the residual heat is dissipated through a heat conduction pipe.
[0020] Preferably, the kneading process step also adopts a vacuum kneading method, the steamed tea leaves are placed in a vacuum chamber, the vacuum kneading pressure is controlled between 0.5 atmospheres and 1 atmosphere, and the temperature is controlled between 60°C and 80°C. When the set pressure and temperature are reached in the vacuum chamber, the tea leaves are evenly stirred and kneaded, and the kneading time is between 10 minutes and 30 minutes.
[0021] Preferably, the fermentation process step also adopts a solid-state fermentation method, the rolled tea leaves are placed in a fermentation chamber, and Penicillium is introduced into the tea leaves so that the Penicillium microorganisms are evenly distributed on the surface of the tea leaves, and the solid-state fermentation temperature is controlled between 40°C and 60°C, and the humidity is maintained between 70% and 90%, so that the Penicillium begins to grow and multiply on the surface of the tea leaves to produce metabolites.
[0022] Preferably, the tea leaves after solid-state fermentation are placed in a drying machine, the temperature is set at 60° C. to 70° C., and the drying time is 4 to 6 hours, so that the moisture content is less than 5%.
[0023] Preferably, the specific process steps also include an S6 blending process, in which the dried tea leaves and osmanthus fragrance are placed in a container at a ratio of 20-30 grams of osmanthus fragrance per kilogram of tea leaves, and the mixture is gently stirred. The blended tea leaves are then baked for a second time, and the baking temperature is controlled between 80°C and 100°C for 15 to 20 minutes. During the baking process, the tea leaves are constantly turned over to ensure uniform heating. After baking, the tea leaves are taken out and placed in a ventilated place to cool naturally. After the tea leaves are completely cooled, they are screened and de-impurified.
[0024] Compared with the prior art, the present invention has the following beneficial effects:
[0025] 1. The present invention uses a high-resolution camera and a deep learning algorithm to perform real-time image analysis of picked tea leaves, automatically identifies the shape, size, color, and whether there are pests and diseases on the leaves, and combines a robotic arm to automatically classify different grades of tea leaves, thereby improving the quality and processing efficiency of tea leaves.
[0026] 2. The present invention performs steaming treatment under a vacuum environment, which reduces the boiling point of water so that the water in the tea leaves evaporates rapidly at a relatively low temperature, thereby helping to reduce the loss of nutrients in the tea leaves and the volatilization of aroma substances, while shortening the steaming time and improving production efficiency. The vacuum kneading method is used to evenly stir and knead the steamed tea leaves, which helps to destroy the tea cell tissue, allow the tea juice to overflow, and increase the viscosity and aroma of the tea leaves.
[0027] 3. The present invention utilizes microorganisms in the natural environment for fermentation through earth pit fermentation, thereby avoiding the possibility of artificially adding chemical substances, making the tea more natural and healthy. In the earth pit, the tea can fully absorb the minerals and trace elements in the soil, which has a positive effect on the taste and quality of the tea. Alternatively, the solid-state fermentation method is adopted, the rolled tea leaves are placed in a fermentation chamber, and Penicillium microorganisms are introduced. By controlling the temperature and humidity, the Penicillium grows and reproduces on the surface of the tea leaves, producing metabolites, giving the tea leaves a unique aroma and taste, while improving the health value of the tea leaves. BRIEF DESCRIPTION OF THE DRAWINGS
[0028] Figure 1 This is a process flow chart of making ethnic tea in Example 1 of the present invention;
[0029] Figure 2 The present invention is a process flow chart of producing ethnic tea in the second embodiment of the present invention. DETAILED DESCRIPTION
[0030] The following embodiments of the present invention are described in further detail in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.
[0031] As attached Figure 1 As shown:
[0032] Embodiment 1: The present invention provides a process for making ethnic tea, which specifically comprises the following steps:
[0033] S1. Raw material selection and processing: Select fresh leaves of local large-leaf tea trees as raw materials, and then use ultrasonic technology to deeply clean the qualified tea leaves to remove surface dust, pesticide residues and other impurities. While cleaning, use ultrasonic waves in the frequency range of 20kHz to 40kHz to slightly stimulate the tea cells to promote the release of effective ingredients in the cells, such as polyphenols, amino acids and aromatic substances, which helps to enhance the aroma and taste of the tea. Then spread the tea leaves flat on a bamboo dustpan and place them in a cool and ventilated place to dry naturally, so that the tea leaves gradually lose some moisture. Ultrasonic cleaning is an environmentally friendly cleaning method that does not require the use of chemical detergents and does not produce a large amount of wastewater. Compared with traditional water washing methods, ultrasonic cleaning is more efficient and will not damage the structure of the tea leaves.
[0034] S2, steaming: the qualified tea leaves after being spread out for air are steamed in a vacuum environment, the boiling point of water is lowered so that the water in the tea leaves evaporates rapidly at a relatively low temperature, and the temperature of the tea leaves is raised by heating so that the tea leaves reach a softened state in a short time, which not only shortens the steaming time, but also helps to reduce the loss of nutrients in the tea leaves and the volatilization of aroma substances; vacuum steaming uses the physical property of the lower boiling point of water under a low pressure environment to make the water in the tea leaves evaporate rapidly at a relatively low temperature, which helps to reduce the damage of high temperature to the quality of the tea leaves, shorten the steaming time and improve the production efficiency, and reduce the water content in the tea leaves; the specific steps of steaming: put the tea leaves to be treated into In the steaming cylinder, materials are fed through the feed hopper, the induced draft fan is started and heated, and the steam temperature is controlled between 80℃ and 120℃. When the steam in the steam box reaches the set temperature, the steam is transported to the steaming cylinder through the steam output pipe. Under the action of the stirring shaft, the tea material is evenly stirred and continuously steamed by steam. During this process, the steam nozzle sprays steam evenly to ensure that the tea is heated evenly and not overheated. The steaming time is between 1 minute and 5 minutes. The steam after steaming is re-introduced into the steam box through the steam discharge pipe, and the residual heat is dissipated through the heat conduction pipe. The residual heat can be used to preheat the air entering the air inlet chamber, thereby reducing the heat required to heat the air and reduce energy consumption. Its vacuum steaming technology not only improves production efficiency by quickly steaming tea in a low-pressure environment, but also significantly improves the quality and taste of tea.
[0035] S3, rolling: Take out the steamed tea leaves, wait for them to cool to room temperature, and start rolling. During the rolling process, apply force evenly to roll the tea leaves into balls or strips to destroy the tea cell tissue, make the tea juice overflow, and increase the viscosity and aroma of the tea leaves;
[0036] S4, fermentation: put the rolled tea leaves into a clean bamboo tube and seal it with fresh banana leaves. After ensuring the airtightness, dig a pit with a depth of 60 to 70 cm, put the bamboo tubes with tea leaves into the pit one by one, cover and compact it with soil, and use the natural temperature and humidity of the soil to slowly ferment for 6 months. During this period, check the soil humidity and temperature changes regularly to ensure the fermentation effect;
[0037] S5. Pressing and drying: After fermentation is completed, take out the tea leaves from the bamboo tube. The tea leaves will show a unique sour taste and golden color. Use a stone pestle to pound the fermented tea leaves, then knead them into small balls or press them into cakes. Place the pressed tea cakes or tea balls in a sunny and well-ventilated place for drying. Turn the tea cakes or tea balls during the drying process to ensure that they are evenly exposed to light until they are completely dry.
[0038] When selecting raw materials, high-resolution cameras and deep learning algorithms are used to perform real-time image analysis of picked tea leaves, automatically identifying the shape, size, color, and whether there are pests and diseases on the leaves. The robot arm is then used to automatically classify tea leaves of different grades. The deep learning algorithm is expressed as follows:
[0039]
[0040] Among them, s(i) is the linear combination of the features of sample i, which represents the weighted superposition value of the features of the sample; X ik represents the value of the i-th sample on the k-th feature, where k = 1, 2, 3, 4; then X i1 represents the shape feature of the i-th sample, encoding the shape type into a numerical value; X i2 represents the size characteristic of the i-th sample, that is, the actual area of the leaf; X i3 represents the color feature of the i-th sample, that is, the RGB average value of the color; X i4 represents the pest and disease characteristics of the i-th sample, that is, the number of lesions; W k The weight corresponding to the kth feature indicates the influence of the feature on the classification result; b represents the bias term, which is a constant used to adjust the model so that the model can output a basic value even without any feature input;
[0041] Then use the sigmo id activation function to convert s(i) into a probability value, expressed as:
[0042]
[0043] Among them, σ represents the sigmoid activation function, and the output p(y=1X i ) is the probability that sample i belongs to category 1, i.e., qualified tea. The final classification decision is made based on the set threshold of 0.5. If p(y=1Xi )>0.5, it is category 1, that is, qualified tea, otherwise it is category 0, that is, unqualified tea. Through modern intelligent leaf selection methods, convolutional neural networks are used to achieve efficient and accurate sorting of picked tea leaves, providing strong support for improving tea quality.
[0044] Embodiment 2: As shown in the attached Figure 2 As shown, this embodiment is basically the same as the previous embodiment, except that the process for making ethnic tea specifically includes the following steps:
[0045] S1. Raw material selection and processing: Select fresh leaves of local large-leaf tea trees as raw materials, use the intelligent leaf selection method in Example 1, and then use ultrasonic technology to deeply clean the qualified tea leaves to remove surface dust, pesticide residues and other impurities. While cleaning, use ultrasonic waves in the frequency range of 20kHz to 40kHz to slightly stimulate tea cells to promote the release of effective ingredients in the cells. Then spread the tea leaves on a bamboo dustpan and place them in a cool and ventilated place to dry naturally, so that the tea leaves gradually lose some moisture;
[0046] S2, steaming: the qualified tea leaves after being spread out for airing are steamed in a vacuum environment, the water in the tea leaves is evaporated rapidly at a relatively low temperature by lowering the boiling point of water, and the temperature of the tea leaves is raised by heating so that the tea leaves are softened in a short time; the specific steps of steaming are as follows: the tea leaves to be processed are put into the steaming cylinder, the tea leaves are fed through the feed hopper, the induced draft fan is started and heated, the steam temperature is controlled between 80°C and 120°C, when the steam in the steam box reaches the set temperature, the steam is transported to the steaming cylinder through the steam output pipe, the tea leaves are uniformly stirred and continuously steamed by the steam under the action of the stirring shaft, during this process, the steam nozzle uniformly sprays the steam, the steaming time is between 1 minute and 5 minutes, the steam after steaming is reintroduced into the steam box through the steam discharge pipe, and the residual heat is dissipated through the heat conduction pipe. Due to the characteristics of low temperature and rapid processing, vacuum steaming can effectively retain the vitamins, tea polyphenols and other nutrients in tea; compared with the traditional high-temperature steaming method, vacuum steaming can better maintain the natural green color and fresh aroma of tea; because the required temperature is relatively low, the vacuum steaming process is relatively energy-saving and reduces energy consumption and environmental pollution.
[0047] S3. Rolling: Vacuum rolling is used to place the steamed tea leaves into a vacuum chamber. The vacuum rolling pressure is controlled between 0.5 atmospheres and 1 atmosphere, and the temperature is controlled between 60°C and 80°C. When the set pressure and temperature are reached in the vacuum chamber, the tea leaves are evenly stirred and rolled. The rolling time is between 10 minutes and 30 minutes. During this process, the temperature in the vacuum chamber is monitored in real time, and adjusted as needed to ensure that the tea leaves are heated evenly and not overheated. Due to the characteristics of low-temperature and rapid processing, vacuum rolling can effectively retain nutrients such as vitamins and tea polyphenols in the tea leaves. Compared with traditional high-temperature rolling methods, vacuum rolling can better maintain the natural green color and fresh aroma of the tea leaves.
[0048] S4, Fermentation: Solid-state fermentation is used to put the rolled tea leaves into a fermentation room, and Penicillium is introduced into the tea leaves, so that the Penicillium microorganisms are evenly distributed on the surface of the tea leaves. By controlling the solid-state fermentation temperature between 40°C and 60°C and the humidity between 70% and 90%, Penicillium begins to grow and reproduce on the surface of the tea leaves and produces metabolites. Penicillium can produce a variety of organic acids and ester compounds, which can give tea leaves a unique aroma and taste, and can also promote the oxidation and polymerization of catechins in tea leaves to form theaflavins and thearubigins with antioxidant activity, thereby improving the health value of tea leaves.
[0049] S5. Pressing and drying: Put the tea leaves after solid-state fermentation into a drying machine, set the temperature to 60° C. to 70° C., and dry them for 4 to 6 hours to make the moisture content less than 5%.
[0050] S6. Blending: put the dried tea leaves and osmanthus fragrance into a container at a ratio of 20-30 grams of osmanthus fragrance per kilogram of tea leaves, stir gently, and then bake the blended tea leaves for a second time. The baking temperature is controlled between 80°C and 100°C for 15 to 20 minutes. During the baking process, turn the tea leaves over to ensure even heating. Observe the color changes and aroma release of the tea leaves to avoid burning the tea leaves or losing their original aroma due to over-baking. After baking, take out the tea leaves and place them in a ventilated place to cool naturally. After the tea leaves are completely cooled, screen and remove impurities. Finally, use moisture-proof and odor-proof materials such as ceramic jars or aluminum foil bags for packaging. Store the packaged tea leaves in a cool and dry place to avoid direct sunlight and humid environment that affect the quality of the tea leaves. The blended tea is combined with the fragrance of osmanthus to make the taste of the tea richer and more diverse, making the tea more mellow and sweet; osmanthus is rich in nutrients, such as flavonoids, volatile oils, etc. These ingredients have various health benefits for the human body. When combined with tea after solid fermentation, the health care function is further enhanced, which helps to prevent various diseases; and osmanthus has the effect of promoting digestion, which can help relieve stomach discomfort, indigestion and other problems.
[0051] Importantly, it should be noted that the construction and arrangement of the present application shown in a plurality of different exemplary embodiments are only exemplary. Although only a few embodiments are described in detail in this disclosure, it should be readily understood by those who refer to this disclosure that many modifications are possible (e.g., the size, scale, structure, shape and proportion of various elements, as well as parameter values (e.g., temperature, pressure, etc.), mounting arrangements, use of materials, color, directional changes, etc.) without substantially departing from the novel teachings and advantages of the subject matter described in the application. For example, the element shown as integrally formed can be composed of multiple parts or elements, the position of the element can be inverted or otherwise changed, and the nature or number or position of the discrete element can be changed or changed. Therefore, all such modifications are intended to be included in the scope of the present invention. The order or sequence of any process or method steps can be changed or reordered according to alternative embodiments. In the claims, any "device plus function" clause is intended to cover the structure described herein that performs the function, and is not only structurally equivalent but also equivalent structure. Without departing from the scope of the present invention, other replacements, improvements, changes and omissions can be made in the design, operating conditions and arrangement of the exemplary embodiments. Therefore, the invention is not limited to a specific embodiment, but extends to several modifications still falling within the scope of the appended claims.
[0052] Additionally, in order to provide a concise description of exemplary embodiments, all features of an actual embodiment (ie, those features that are not relevant to the best mode presently contemplated for carrying out the invention or those that are not relevant to implementing the invention) may not be described.
[0053] It should be understood that in the development of any actual implementation, as in any engineering or design project, numerous implementation-specific decisions may be made. Such a development effort may be complex and time-consuming, but for those of ordinary skill having the benefit of this disclosure, without undue experimentation, the development effort will be a routine task of design, fabrication, and production.
[0054] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.
Claims
1. A process for making ethnic tea, characterized in that: The specific steps include: S1. Raw material selection and processing: Select fresh leaves of local large-leaf tea trees as raw materials, clean them with ultrasonic waves, spread the picked tea leaves on a bamboo dustpan, and place them in a cool and ventilated place to dry naturally, so that the tea leaves gradually lose some moisture; S2, steaming: the qualified tea leaves after being spread out for air are steamed in a vacuum environment, which lowers the boiling point of water so that the water in the tea leaves evaporates rapidly at a relatively low temperature, and raises the temperature of the tea leaves by heating so that the tea leaves reach a softened state in a short time; S3, rolling and twisting: Take out the steamed tea leaves, wait for them to cool to room temperature, and start rolling and twisting. Apply force evenly during the rolling process to roll the tea leaves into balls or strips to make the tea juice overflow; S4, fermentation: put the rolled tea leaves into a clean bamboo tube and seal it with fresh banana leaves, then dig a pit with a depth of 60 to 70 cm, put the bamboo tubes with tea leaves into the pit one by one, cover and compact it with soil, and use the natural temperature and humidity of the soil to slowly ferment for 6 months; S5. Pressing and drying: After fermentation is completed, take out the tea leaves from the bamboo tube, pound the fermented tea leaves with a stone pestle, then knead them into small balls or press them into cakes. Place the pressed tea cakes or tea balls in a sunny and well-ventilated place for drying, and turn the tea cakes or tea balls over during the drying process to ensure that they are evenly exposed to light until they are completely dry.
2. The process for making ethnic tea according to claim 1, characterized in that: When selecting the raw materials, a high-resolution camera and a deep learning algorithm are used to perform real-time image analysis on the picked tea leaves, automatically identify the shape, size, color and whether there are pests and diseases on the leaves, and combine with a robotic arm to automatically classify different grades of tea leaves. The deep learning algorithm is expressed as: Among them, s(i) is the linear combination of the features of sample i, which represents the weighted superposition value of the features of the sample; X ik represents the value of the i-th sample on the k-th feature, where k = 1, 2, 3, 4; then X i1 represents the shape feature of the i-th sample, encoding the shape type into a numerical value; X i2 represents the size characteristic of the i-th sample, that is, the actual area of the leaf; X i3 represents the color feature of the i-th sample, that is, the RGB average value of the color; X i4 represents the pest and disease characteristics of the i-th sample, that is, the number of lesions; W k The weight corresponding to the kth feature indicates the influence of the feature on the classification result; b represents the bias term, which is a constant used to adjust the model so that the model can output a basic value even without any feature input; Then use the sigmoid activation function to convert s(i) into a probability value, expressed as: Among them, σ represents the sigmoid activation function, and the output p(y=1X i ) is the probability that sample i belongs to category 1, i.e., qualified tea. The final classification decision is made based on the set threshold of 0.
5. If p(y=1X i )>0.5, it is category 1, i.e. qualified tea; otherwise it is category 0, i.e. unqualified tea.
3. The process for making ethnic tea according to claim 1, characterized in that: During the raw material processing, ultrasonic technology is used to deeply clean the tea leaves classified as qualified to remove dust, pesticide residues and other impurities on the surface. While cleaning, ultrasonic waves in the frequency range of 20kHz to 40kHz are used to slightly stimulate the tea leaves cells to promote the release of effective ingredients in the cells, and then the tea leaves are spread out to dry.
4. The process for making ethnic tea according to claim 1, characterized in that: The specific steps of steaming tea are as follows: putting tea leaves to be processed into a steaming cylinder, feeding the tea leaves through a feeding hopper, starting an induced draft fan and heating the tea leaves, and controlling the steam temperature between 80°C and 120°C. When the steam in the steam box reaches the set temperature, the steam is transported to the steaming cylinder through a steam output pipe. Under the action of a stirring shaft, the tea leaves are uniformly stirred and continuously steamed by the steam. During this process, the steam nozzle uniformly sprays the steam. The steaming time is between 1 minute and 5 minutes. The steam after steaming is reintroduced into the steam box through a steam discharge pipe, and the residual heat is dissipated through a heat conduction pipe.
5. The process for making ethnic tea according to claim 1, characterized in that: The kneading process step also adopts a vacuum kneading method, where the steamed tea leaves are placed in a vacuum chamber, the vacuum kneading pressure is controlled between 0.5 atmospheres and 1 atmosphere, and the temperature is controlled between 60°C and 80°C. When the set pressure and temperature are reached in the vacuum chamber, the tea leaves are evenly stirred and kneaded, and the kneading time is between 10 minutes and 30 minutes.
6. The process for making ethnic tea according to claim 1, characterized in that: The fermentation process also adopts a solid-state fermentation method, the rolled tea leaves are placed in a fermentation chamber, and Penicillium is introduced into the tea leaves, so that the Penicillium microorganisms are evenly distributed on the surface of the tea leaves. By controlling the solid-state fermentation temperature between 40°C and 60°C and the humidity between 70% and 90%, the Penicillium begins to grow and reproduce on the surface of the tea leaves and produces metabolites, and the fermentation time is controlled between 45 and 60 days.
7. A process for making ethnic tea according to claim 6, characterized in that: Put the tea leaves after solid-state fermentation into a dryer, set the temperature at 60°C to 70°C, and dry them for 4 to 6 hours to make the moisture content less than 5%.
8. The process for making ethnic tea according to claim 1, characterized in that: The specific process steps also include an S6 blending process, which includes placing the dried tea leaves and osmanthus fragrance into a container at a ratio of 20-30 grams of osmanthus fragrance per kilogram of tea leaves, gently stirring, and then baking the blended tea leaves for a second time, wherein the baking temperature is controlled between 80°C and 100°C for 15 to 20 minutes, and during the baking process, the tea leaves are constantly turned over to ensure that they are heated evenly; after baking, the tea leaves are taken out and placed in a ventilated place to cool naturally, and after the tea leaves are completely cooled, they are screened and de-impurified.