Pu'er tea beverage processing control method and device

Abstract

The present application relates to a method, device, equipment and medium for controlling the processing of Pu'er tea beverages, which relates to the field of processing control, and the method comprises: obtaining a sample data set; using a tea soup concentration prediction model trained with the sample data set to predict the ratio between tea polyphenols and caffeine in the Pu'er tea soup image during the soaking process of Pu'er tea leaves, when the ratio between tea polyphenols and caffeine reaches the preset ratio threshold of the target Pu'er tea beverage, filtering the Pu'er tea residue to determine the current Pu'er tea soup; according to the aroma score value, taste score value and the ratio between tea polyphenols and caffeine of the current Pu'er tea soup, calculating and determining the comprehensive score value of the current Pu'er tea soup, if the comprehensive score value is within the preset threshold range, the target Pu'er tea beverage is determined as a qualified product. The present application can achieve precise control of multiple indicators such as tea polyphenols and caffeine content, aroma, taste, etc., and significantly improve the quality of Pu'er tea beverages.

Description

Technical Field

[0001] The present application relates to the field of processing control, and in particular to a Pu'er tea beverage processing control method, a corresponding device, an electronic device and a computer-readable storage medium. Background Art

[0002] Pu'er tea is made from fresh leaves of Yunnan large-leaf tea trees, which are processed into sun-dried green tea. It is made with a specific processing technology within the scope of geographical indication protection and has unique quality characteristics. According to its processing technology and quality characteristics, Pu'er tea is divided into two types: raw tea and cooked tea. Studies have shown that Pu'er tea can control lipid metabolism, resist oxidation, scavenge free radicals, reduce the risk of atherosclerosis, and has certain anti-cancer and anti-cancer effects. This is related to the chemical components in Pu'er tea, such as tea polyphenols, theabrownin, gallic acid, caffeine, etc.

[0003] Pu'er tea is a beverage rich in a variety of pharmacologically active ingredients, and the richness of its aroma and taste has attracted much attention. Tea polyphenols and caffeine are key components of the taste of tea, and affect the grade of Pu'er tea beverages in terms of bitterness, freshness, sweetness, sourness and aroma. Therefore, it can be said that the two jointly determine the quality of Pu'er tea beverages. Among them, caffeine in Pu'er tea beverages has an important influence on its taste and aroma, and is an important flavor component of Pu'er tea beverages. The tea polyphenols in Pu'er tea beverages are also important functional ingredients in Pu'er tea beverages, but too much tea polyphenols is not conducive to the formation of a good taste of Pu'er tea beverages. Therefore, tea polyphenols and caffeine are key factors affecting the taste of Pu'er tea beverages.

[0004] Due to factors such as the source of tea leaves, the time of picking, and the processing technology, the quality of tea leaves fluctuates greatly, resulting in unstable tea aroma. For example, the aroma and taste of tea leaves may change due to improper storage or the temperature, humidity and other conditions during the processing process that do not meet the requirements, resulting in differences in the taste of tea drinks; and the concentration of active ingredients such as tea polyphenols and caffeine in tea leaves is unstable, which may affect the flavor, nutritional value and functionality of tea drinks. In the traditional Pu'er tea beverage processing technology, the content and ratio of tea polyphenols and caffeine in the tea soup are randomly changed, and it is impossible to control and adjust the content of tea polyphenols and caffeine in the tea soup, the ratio between tea polyphenols and caffeine, the aroma and taste, etc., so it is difficult to obtain a Pu'er tea beverage with an ideal taste.

[0005] To sum up, according to the Pu'er tea beverage processing technology in the prior art, the content and ratio of tea polyphenols and caffeine in the tea soup are randomly changed, and it is impossible to control and adjust the content of tea polyphenols and caffeine in the tea soup, the ratio between tea polyphenols and caffeine, the aroma and taste, and it is difficult to obtain a Pu'er tea beverage with an ideal taste. The applicant has made corresponding explorations in order to solve this problem. Summary of the invention

[0006] The purpose of this application is to solve the above-mentioned problems and provide a Pu'er tea beverage processing control method, corresponding device, electronic equipment and computer-readable storage medium.

[0007] In order to meet the various objectives of this application, this application adopts the following technical solutions:

[0008] A Pu'er tea beverage processing control method proposed to meet one of the purposes of this application comprises:

[0009] In response to an instruction to process and control a Pu'er tea beverage, a sample data set is obtained, wherein the sample data set includes a plurality of Pu'er tea soup samples, each Pu'er tea soup sample includes a Pu'er tea soup image of a single Pu'er tea soup and a Pu'er tea soup concentration label corresponding thereto, wherein the Pu'er tea soup concentration label represents a ratio between tea polyphenols and caffeine;

[0010] Using a preset electronic nose sensor and an electronic tongue sensor to continuously detect the Pu'er tea soup during the soaking process of the Pu'er tea leaves to determine the aroma characteristic parameters and taste characteristic parameters of the Pu'er tea soup, and calculating and determining the aroma score value and taste score value of the Pu'er tea soup according to the aroma characteristic parameters and the taste characteristic parameters respectively;

[0011] The tea soup concentration prediction model trained with the sample data set is used to predict the ratio between the tea polyphenols and caffeine in the Pu'er tea soup image during the soaking process of the Pu'er tea leaves. When the ratio between the tea polyphenols and caffeine reaches a preset ratio threshold of the target Pu'er tea beverage, the Pu'er tea residue is filtered to determine the current Pu'er tea soup;

[0012] Based on the aroma score, taste score and ratio of tea polyphenols to caffeine of the current Pu'er tea soup, a comprehensive score of the current Pu'er tea soup is calculated and determined. If the comprehensive score is within a preset threshold range, the target Pu'er tea beverage is determined as a qualified product to complete the processing control of the Pu'er tea beverage.

[0013] Optionally, a preset electronic nose sensor and an electronic tongue sensor are used to continuously detect the Pu'er tea soup during the soaking process of the Pu'er tea leaves to determine the aroma characteristic parameters and taste characteristic parameters of the Pu'er tea soup, and the steps of respectively calculating and determining the aroma score value and the taste score value of the Pu'er tea soup according to the aroma characteristic parameters and the taste characteristic parameters include:

[0014] A preset electronic nose sensor is used to continuously detect the aroma characteristic parameters corresponding to the Pu'er tea soup during the soaking process of Pu'er tea leaves, wherein the electronic nose sensor includes a plurality of different types of gas sensors, and the aroma characteristic parameters include aldehyde compound concentration values, alcohol compound concentration values, and terpene compound concentration values;

[0015] When the ratio of tea polyphenols to caffeine reaches a preset ratio threshold of the target Pu'er tea beverage,

[0016] Obtaining a first weight corresponding to the aldehyde compound concentration value, a second weight corresponding to the alcohol compound concentration value, and a third weight corresponding to the terpene compound concentration value;

[0017] Calculating and determining a first product between the aldehyde compound concentration value and the first weight, calculating and determining a second product between the alcohol compound concentration value and the second weight, and calculating and determining a third product between the terpene compound concentration value and the third weight;

[0018] Calculate and determine a first sum value among the first product, the second product and the third product, and calculate and determine a second sum value among the first weight, the second weight and the third weight;

[0019] A first ratio between the first sum and the second sum is calculated and determined, and the first ratio is used as the aroma score of the current Pu'er tea soup to determine the aroma score of the current Pu'er tea soup.

[0020] Optionally, a preset electronic nose sensor and an electronic tongue sensor are used to continuously detect the Pu'er tea soup during the soaking process of the Pu'er tea leaves to determine the aroma characteristic parameters and taste characteristic parameters of the Pu'er tea soup, and the steps of respectively calculating and determining the aroma score value and the taste score value of the Pu'er tea soup according to the aroma characteristic parameters and the taste characteristic parameters include:

[0021] A preset electronic tongue sensor is used to continuously detect the taste characteristic parameters corresponding to the Pu'er tea soup during the soaking process of the Pu'er tea leaves, wherein the electronic tongue sensor includes a plurality of different types of taste sensors, and the taste characteristic parameters include a sourness parameter value, a bitterness parameter value, and a sweetness parameter value;

[0022] When the ratio of the tea polyphenols to the caffeine reaches a preset ratio threshold of the target Pu'er tea beverage, a fourth weight corresponding to the sourness parameter value, a fifth weight corresponding to the bitterness parameter value, and a sixth weight corresponding to the sweetness parameter value are obtained;

[0023] calculating and determining a fourth product between the sour parameter value and the fourth weight, calculating and determining a fifth product between the bitter parameter value and the fifth weight, and calculating and determining a sixth product between the sweet parameter value and the sixth weight;

[0024] calculating and determining a third sum value among the fourth product, the fifth product and the sixth product, and calculating and determining a fourth sum value among the fourth weight, the fifth weight and the sixth weight;

[0025] A second ratio between the third sum and the fourth sum is calculated and determined, and the second ratio is used as the taste score of the current Pu'er tea soup to determine the taste score of the current Pu'er tea soup.

[0026] Optionally, the step of calculating and determining the comprehensive score of the current Pu'er tea soup according to the aroma score, taste score and ratio of tea polyphenols to caffeine of the current Pu'er tea soup comprises:

[0027] Obtaining a seventh weight corresponding to the aroma score value of the current Pu'er tea soup, an eighth weight corresponding to the taste score value, and a ninth weight corresponding to the ratio between tea polyphenols and caffeine;

[0028] Calculate and determine a seventh product between the aroma score value and the seventh weight, calculate and determine an eighth product between the taste score value and the eighth weight, and calculate and determine a ninth product between the ratio of the tea polyphenols to caffeine and the ninth weight;

[0029] According to a fifth sum value among the seventh product, the eighth product and the ninth product, the fifth sum value is used as a comprehensive score value to determine a comprehensive score value of the current Pu'er tea soup.

[0030] Optionally, the steps of training a tea concentration prediction model include:

[0031] Acquire a sample data set, wherein the sample data set includes a plurality of Pu'er tea soup samples, each Pu'er tea soup sample includes a Pu'er tea soup image of a single Pu'er tea soup and a Pu'er tea soup concentration label corresponding thereto, wherein the Pu'er tea soup concentration label represents a ratio between tea polyphenols and caffeine;

[0032] Using a preset tea soup concentration prediction model to randomly select a plurality of Pu'er tea soup samples from the sample data set to generate a plurality of different training subsets;

[0033] For each training subset, a decision tree is constructed. At each node split, a certain number of features are randomly selected for node splitting to construct each decision tree.

[0034] Repeat the above steps to generate multiple decision trees, and train a group of independent decision trees to complete the training of the tea concentration prediction model.

[0035] Optionally, the step of using a tea soup concentration prediction model trained with the sample data set to predict the ratio of tea polyphenols to caffeine in the Pu'er tea soup image during the soaking process of Pu'er tea leaves comprises:

[0036] Inputting feature data in the current Pu'er tea soup image of the current Pu'er tea soup into a tea soup concentration prediction model that has been trained to a convergent state, so as to obtain the ratio between tea polyphenols and caffeine predicted by each decision tree in the tea soup concentration prediction model for the current Pu'er tea soup image;

[0037] The weighted average value of the ratio between tea polyphenols and caffeine predicted by each decision tree for the current Pu'er tea soup image is calculated and determined, and the weighted average value is used as the ratio between tea polyphenols and caffeine of the current Pu'er tea soup.

[0038] Optionally, the Pu'er tea soup portrait includes any number of taste characteristic parameters, aroma characteristic parameters, the ratio of tea mass to aqueous solution, soaking processing temperature, picking season, tea origin, soaking processing time, tea soup color and tea type; the basic network architecture of the tea soup concentration prediction model is a random forest regression model.

[0039] A Pu'er tea beverage processing control device provided for another purpose of the present application comprises:

[0040] a data acquisition module, configured to respond to an instruction for processing and controlling a Pu'er tea beverage, and acquire a sample data set, wherein the sample data set includes a plurality of Pu'er tea soup samples, each Pu'er tea soup sample includes a Pu'er tea soup image of a single Pu'er tea soup and a Pu'er tea soup concentration label corresponding thereto, wherein the Pu'er tea soup concentration label represents a ratio between tea polyphenols and caffeine;

[0041] The characteristic parameter detection module is configured to use a preset electronic nose sensor and an electronic tongue sensor to continuously detect the Pu'er tea soup during the soaking process of the Pu'er tea leaves to determine the aroma characteristic parameters and taste characteristic parameters of the Pu'er tea soup, and calculate and determine the aroma score value and taste score value of the Pu'er tea soup according to the aroma characteristic parameters and the taste characteristic parameters respectively;

[0042] a tea soup concentration prediction module, configured to use a tea soup concentration prediction model trained with the sample data set to predict the ratio between the tea polyphenols and caffeine in the Pu'er tea soup image during the soaking process of the Pu'er tea leaves, and when the ratio between the tea polyphenols and caffeine reaches a preset ratio threshold of the target Pu'er tea beverage, filter the Pu'er tea residue to determine the current Pu'er tea soup;

[0043] The processing control module is configured to calculate and determine the comprehensive score of the current Pu'er tea soup based on the aroma score, taste score and ratio of tea polyphenols to caffeine of the current Pu'er tea soup. If the comprehensive score is within a preset threshold range, the target Pu'er tea beverage is determined as a qualified product to complete the processing control of the Pu'er tea beverage.

[0044] An electronic device provided to meet another purpose of the present application includes a central processing unit and a memory, wherein the central processing unit is used to call and run a computer program stored in the memory to execute the steps of the Pu'er tea beverage processing control method described in the present application.

[0045] A computer-readable storage medium is provided to meet another purpose of the present application, which stores a computer program implemented according to the Pu'er tea beverage processing control method in the form of computer-readable instructions. When the computer program is called and executed by a computer, the steps included in the corresponding method are executed.

[0046] Compared with the prior art, the present application is directed to the Pu'er tea beverage processing technology in the prior art. The content and ratio of tea polyphenols and caffeine in the tea soup are randomly varied, and the content of tea polyphenols and caffeine in the tea soup, the ratio between tea polyphenols and caffeine, the aroma and taste cannot be controlled and adjusted, and it is difficult to obtain a Pu'er tea beverage with an ideal taste. The present application includes but is not limited to the following beneficial effects:

[0047] First, the Pu'er tea beverage processing control method of the present application, through the electronic nose sensor technology, electronic tongue sensor technology and tea soup concentration prediction model, realizes the precise control of multiple indicators such as tea polyphenols and caffeine content, aroma and taste in the tea soup during the production process of Pu'er tea beverage, which significantly improves the quality requirements of Pu'er tea beverage;

[0048] Secondly, the Pu'er tea beverage processing control method of the present application is aimed at the fact that the content and ratio of tea polyphenols and caffeine in the tea soup of Pu'er tea beverage vary greatly, resulting in instability in taste, aroma and nutritional components, making it difficult to achieve product consistency and quality control. Through electronic nose sensor technology, electronic tongue sensor technology, sample data set and tea soup concentration prediction model, the ratio of tea polyphenols to caffeine in Pu'er tea soup can be monitored and predicted in real time during the Pu'er tea leaf soaking process, so as to achieve precise control of the ratio, which can not only make the tea soup meet the predetermined standards in terms of tea polyphenols and caffeine content, but also ensure the consistency of taste and flavor;

[0049] Third, the aroma and taste of Pu'er tea are highly subjective and different, and are affected by multiple factors such as soaking time, temperature, and tea variety. The traditional processing method of Pu'er tea beverages is difficult to achieve precise control. This application uses electronic nose sensor technology and electronic tongue sensor technology to detect the aroma and taste characteristics of Pu'er tea soup in real time, quantify the aroma and taste score, and thus provide accurate data support for taste optimization; on this basis, relevant process parameters can be adjusted during the soaking process to ensure that the aroma and taste of Pu'er tea beverages meet ideal standards;

[0050] Fourthly, the Pu'er tea beverage processing control method of the present application can calculate the comprehensive score of Pu'er tea soup through comprehensive analysis of the aroma score, taste score and the ratio of tea polyphenols to caffeine. The setting of the comprehensive score helps to comprehensively control the quality of the final product, ensuring that the ratio of tea polyphenols to caffeine in the tea soup meets the preset standards while meeting the taste and aroma requirements, thereby achieving the consistency and high-quality production of Pu'er tea beverages, and greatly improving the stability and reliability of the product;

[0051] Fifth, the Pu'er tea beverage processing control method of the present application avoids frequent manual adjustments and sensory testing in the traditional processing process by accurately controlling various parameters during the soaking process, thereby improving production efficiency and automation. In particular, in batch production, the Pu'er tea soup image and concentration of the target Pu'er tea beverage can be set to reduce the appearance of unqualified products, and through precise filtering and control, the waste of energy and raw materials can be reduced. By real-time monitoring and adjustment of process parameters, the use of time and resources in the production process can be optimized, and energy consumption and costs can be reduced;

[0052] Sixth, with the diversification and personalization of consumer demand, the market for Pu'er tea beverages is also moving towards personalization and customization. Using this technology, manufacturers can customize the ratio of tea polyphenols to caffeine and the ratio of aroma and taste according to the taste requirements of different consumers to meet the needs of different users. For example, a lighter or stronger tea flavor can be customized according to consumer preferences, or its caffeine content can be adjusted to provide Pu'er tea beverages with unique flavors, thereby expanding the market and increasing consumer stickiness.

[0053] Seventh, tea polyphenols and caffeine are not only the main components of Pu'er tea beverages, but also have health benefits such as anti-oxidation, refreshing, and promoting metabolism. Through the Pu'er tea beverage processing control method of the present application, the ratio of tea polyphenols to caffeine in the tea soup can be accurately regulated to provide consumers with Pu'er tea beverages that meet health needs. For example, an appropriate amount of tea polyphenols can enhance the antioxidant capacity of tea drinks, while reasonable control of the caffeine content can avoid the negative effects of excessive caffeine on the body. Through the regulation of this health value, the market competitiveness of Pu'er tea beverages can be improved and the demand for healthy products can be met.

[0054] Furthermore, the Pu'er tea beverage processing control method of the present application, by integrating electronic nose sensor technology, electronic tongue sensor technology, tea soup concentration prediction model and automatic control system, solves the problem that the content and ratio of tea polyphenols and caffeine in the traditional Pu'er tea beverage processing process are randomly changing, and it is impossible to control the content of tea polyphenols and caffeine in the tea soup, the ratio between tea polyphenols and caffeine, aroma and taste. This not only improves the consistency of the taste, aroma and quality of Pu'er tea beverages, but also improves the product quality stability, production efficiency, market adaptability and consumer satisfaction through precise control of ingredient ratios and multi-dimensional evaluation mechanisms, laying a solid theoretical foundation for the sustainable development of the industrialized production of Pu'er tea beverages. BRIEF DESCRIPTION OF THE DRAWINGS

[0055] The above and / or additional aspects and advantages of the present application will become apparent and easily understood from the following description of the embodiments in conjunction with the accompanying drawings, in which:

[0056] Figure 1 This is a schematic diagram of the process of the Pu'er tea beverage processing control method in the embodiment of the present application;

[0057] Figure 2 A schematic diagram of a process for determining the aroma score of Pu'er tea soup in an embodiment of the present application;

[0058] Figure 3 A schematic diagram of the process of determining the taste score of Pu'er tea soup in the embodiment of the present application;

[0059] Figure 4This is a schematic diagram of the process of training a tea soup concentration prediction model in an embodiment of the present application;

[0060] Figure 5 A schematic diagram of a process for predicting the ratio between tea polyphenols and caffeine in a Pu'er tea soup image in an embodiment of the present application;

[0061] Figure 6 A schematic diagram of a process for determining a comprehensive score value of the current Pu'er tea soup in an embodiment of the present application;

[0062] Figure 7 This is a principle block diagram of the Pu'er tea beverage processing control device in the embodiment of the present application;

[0063] Figure 8 It is a schematic diagram of the structure of the computer device in the embodiment of the present application. DETAILED DESCRIPTION

[0064] The embodiments of the present application are described in detail below, and examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present application, and cannot be interpreted as limiting the present application.

[0065] It will be understood by those skilled in the art that, unless expressly stated, the singular forms "one", "said", and "the" used herein may also include plural forms. It should be further understood that the term "comprising" used in the specification of the present application refers to the presence of the features, integers, steps, operations, elements and / or components, but does not exclude the presence or addition of one or more other features, integers, steps, operations, elements, components and / or groups thereof. It should be understood that when we refer to an element as being "connected" or "coupled" to another element, it may be directly connected or coupled to the other element, or there may be an intermediate element. In addition, the "connection" or "coupling" used herein may include wireless connection or wireless coupling. The term "and / or" used herein includes all or any unit and all combinations of one or more associated listed items.

[0066] It will be understood by those skilled in the art that, unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as generally understood by those skilled in the art to which this application belongs. It should also be understood that terms such as those defined in common dictionaries should be understood to have meanings consistent with the meanings in the context of the prior art, and will not be interpreted with idealized or overly formal meanings unless specifically defined as here.

[0067] It will be understood by those skilled in the art that the "client", "terminal" and "terminal device" used herein include both devices with wireless signal receivers, which are devices with only wireless signal receivers without transmission capabilities, and devices with receiving and transmitting hardware, which are devices with receiving and transmitting hardware capable of two-way communication on a two-way communication link. Such devices may include: cellular or other communication devices such as personal computers, tablet computers, which have single-line displays or multi-line displays or cellular or other communication devices without multi-line displays; PCS (Personal Communications Service, personal communication system), which can combine voice, data processing, fax and / or data communication capabilities; PDA (Personal Digital Assistant, personal digital assistant), which may include a radio frequency receiver, pager, Internet / intranet access, web browser, notepad, calendar and / or GPS (Global Positioning System, global positioning system) receiver; conventional laptop and / or palmtop computers or other devices, which have and / or include a conventional laptop and / or palmtop computer or other device with and / or including a radio frequency receiver. The "client", "terminal" and "terminal device" used herein may be portable, transportable, installed in a vehicle (air, sea and / or land), or suitable and / or configured to run locally, and / or in a distributed form, at any other location on the earth and / or in space. The "client", "terminal" and "terminal device" used herein may also be a communication terminal, an Internet terminal, a music / video playback terminal, such as a PDA, a MID (Mobile Internet Device) and / or a mobile phone with a music / video playback function, or a smart TV, a set-top box and other devices.

[0068] The hardware referred to by the names such as "server", "client", and "service node" in this application is essentially an electronic device with capabilities equivalent to those of a personal computer. It is a hardware device that has the necessary components revealed by the von Neumann principle, such as a central processing unit (including an arithmetic unit and a controller), a memory, an input device, and an output device. The computer program is stored in its memory, and the central processing unit calls the program stored in the external memory into the internal memory for execution, executes the instructions in the program, and interacts with the input and output devices to complete specific functions.

[0069] It should be pointed out that the concept of "server" referred to in this application can also be extended to the case of server clusters. According to the network deployment principle understood by those skilled in the art, the servers should be logically divided. In physical space, these servers can be independent of each other but can be called through interfaces, or integrated into a physical computer or a set of computer clusters. Those skilled in the art should understand this flexibility, and should not use it to restrict the implementation of the network deployment method of this application.

[0070] Unless expressly specified, one or more technical features of the present application can be deployed on a server for implementation and accessed by a client through a remote call to obtain an online service interface provided by the server, or can be directly deployed and run on a client for access.

[0071] The neural network models referenced or may be referenced in this application, unless expressly specified, can be deployed on a remote server and remotely called on the client, or can be deployed and directly called on a client with sufficient device capabilities. In some embodiments, when it runs on the client, its corresponding intelligence can be obtained through transfer learning to reduce the requirements for the client's hardware operating resources and avoid excessive occupation of the client's hardware operating resources.

[0072] Unless explicitly specified, the various data involved in this application can be stored remotely on a server or on a local terminal device, as long as it is suitable for being called by the technical solution of this application.

[0073] Those skilled in the art should be aware that, although the various methods of the present application are described based on the same concept and thus present commonality to each other, unless otherwise specified, these methods can be independently executed. Similarly, for each embodiment disclosed in the present application, they are all proposed based on the same inventive concept, therefore, concepts with the same expression, and concepts that are appropriately changed for convenience despite different expressions, should be understood as equivalent.

[0074] Unless the mutually exclusive relationship between the embodiments to be disclosed in this application is explicitly stated, the relevant technical features involved in each embodiment can be cross-combined to flexibly construct a new embodiment, as long as such combination does not deviate from the creative spirit of this application and can meet the needs of the prior art or solve certain deficiencies in the prior art. Those skilled in the art should be aware of this flexibility.

[0075] See also Figure 1 In one embodiment, the Pu'er tea beverage processing control method of the present application comprises:

[0076] Step S10, in response to an instruction to process and control a Pu'er tea beverage, obtaining a sample data set, wherein the sample data set includes a plurality of Pu'er tea soup samples, each Pu'er tea soup sample includes a Pu'er tea soup image of a single Pu'er tea soup and a Pu'er tea soup concentration label corresponding thereto, wherein the Pu'er tea soup concentration label represents a ratio between tea polyphenols and caffeine;

[0077] The Pu'er tea beverage processing control system in the terminal device can respond to the instruction of processing control of the Pu'er tea beverage to obtain a sample data set, wherein the sample data set includes a plurality of Pu'er tea soup samples, each Pu'er tea soup sample includes a Pu'er tea soup image of a single Pu'er tea soup and its corresponding Pu'er tea soup concentration label, and the Pu'er tea soup concentration label represents the ratio between tea polyphenols and caffeine; the Pu'er tea soup image includes any number of taste characteristic parameters, aroma characteristic parameters, the ratio between tea mass and aqueous solution, soaking processing temperature, picking season, tea origin, soaking processing time, tea soup color and tea type;

[0078] In some embodiments, the sample data set can be prepared in advance so that it contains a large number of Pu'er tea soup samples. The Pu'er tea soup samples can be product data of Pu'er tea beverages of various brands during the processing process, or they can be product data of Pu'er tea beverages sold on offline platforms or online e-commerce platforms, as long as the corresponding data required to construct the Pu'er tea soup samples can be provided.

[0079] The Pu'er tea soup sample includes a Pu'er tea soup image of a single Pu'er tea soup and a Pu'er tea soup concentration label corresponding thereto, wherein the Pu'er tea soup concentration label represents the ratio between tea polyphenols and caffeine;

[0080] The Pu'er tea soup image in the Pu'er tea soup sample is a collection of various feature data that can directly or indirectly reflect the concentration of the Pu'er tea soup, that is, a collection of feature data that reflects the ratio between tea polyphenols and caffeine in the Pu'er tea soup.

[0081] In some embodiments, multiple data features of Pu'er tea soup can be extracted to construct its corresponding Pu'er tea soup image, which includes but is not limited to taste characteristic parameters, aroma characteristic parameters, the ratio between tea mass and aqueous solution, soaking processing temperature, picking season, tea origin, soaking processing time and tea type, etc. Each Pu'er tea soup can obtain a Pu'er tea soup image corresponding to it. Each Pu'er tea soup image is determined according to a unified feature data composition. All feature data used in the Pu'er tea soup image can comprehensively reflect the concentration of Pu'er tea soup, that is, the ratio between tea polyphenols and caffeine. Based on this, for each Pu'er tea soup, the corresponding Pu'er tea soup image is used to establish mapping relationship data with its corresponding Pu'er tea soup concentration label, so as to constitute the Pu'er tea soup sample corresponding to the Pu'er tea soup.

[0082] Step S20, using a preset electronic nose sensor and an electronic tongue sensor to continuously detect the Pu'er tea soup during the soaking process of the Pu'er tea leaves to determine the aroma characteristic parameters and the taste characteristic parameters of the Pu'er tea soup, and calculating and determining the aroma score value and the taste score value of the Pu'er tea soup according to the aroma characteristic parameters and the taste characteristic parameters respectively;

[0083] After obtaining the sample data set, the preset electronic nose sensor and electronic tongue sensor are used to continuously detect the Pu'er tea soup during the soaking process of Pu'er tea leaves to determine the aroma characteristic parameters and taste characteristic parameters of the Pu'er tea soup, and the aroma score value and taste score value of the Pu'er tea soup are calculated and determined according to the aroma characteristic parameters and taste characteristic parameters; the aroma characteristic parameters are multi-dimensional indicators used to describe and quantify the aroma of Pu'er tea soup or Pu'er tea beverages, and are used to evaluate the aroma characteristics of products and the sensory experience of consumers or producers. These parameters help to understand the composition and characteristics of the aroma, and guide the improvement and innovation of products to meet the taste needs of consumers. The aroma characteristic parameters generally cover the sensory attributes of the aroma and the chemical composition of its components, wherein the aroma characteristic parameters include but are not limited to the concentration values ​​of aldehyde compounds, alcohol compounds, and terpene compounds. The taste characteristic parameters refer to various quantitative indicators that describe the taste characteristics of Pu'er tea soup or Pu'er tea beverages, and are used to evaluate and analyze the taste perception of Pu'er tea soup or Pu'er tea beverages. Taste is the sensory experience of identifying the chemical components of food through taste receptors on the tongue. Through the analysis of these parameters, the taste and flavor of Pu'er tea soup or Pu'er tea beverage can be understood and characterized more scientifically, wherein the taste characteristic parameters include but are not limited to sourness parameter value, bitterness parameter value and sweetness parameter value, etc.;

[0084] Specifically, in the processing of Pu'er tea beverages, the aroma and taste characteristics of tea soup are important components of tea quality and play a vital role in consumers' drinking experience. The use of electronic nose sensors and electronic tongue sensor technology for continuous detection during the soaking process of Pu'er tea can effectively capture the aroma and taste changes of tea soup, and then accurately analyze the characteristics of tea soup to ensure the quality and stability of tea. Among them, the electronic nose sensor is an instrument that simulates human olfaction. It uses a group of gas sensors to detect volatile compounds in the air, such as aldehyde compounds, alcohol compound concentration values, and terpene compound concentration values ​​in tea soup. The electronic nose sensor can identify and analyze these volatile components and extract the characteristic information of the aroma. During the soaking process of Pu'er tea, the aromatic substances in the tea are released into the tea soup as the temperature, humidity and soaking time change. The electronic nose monitors and detects the aroma characteristics of tea soup in real time by measuring the concentration and composition changes of these volatile substances; the electronic tongue sensor simulates human taste and usually detects dissolved substances in liquids, such as sour, sweet, bitter, and salty components, through a set of electrochemical sensors. The electronic tongue sensor mainly analyzes the taste characteristics of tea soup by measuring the concentration of these dissolved substances. For Pu'er tea, the electronic tongue can capture the bitterness, sweetness, sourness and other taste characteristics of tea soup, and conduct correlation analysis with different soaking periods, tea types and processing techniques to control the processing of Pu'er tea beverages.

[0085] In some embodiments, see Figure 2 The steps of continuously detecting the Pu'er tea soup during the soaking process of the Pu'er tea leaves using a preset electronic nose sensor and an electronic tongue sensor to determine the aroma characteristic parameters and taste characteristic parameters of the Pu'er tea soup, and respectively calculating and determining the aroma score value and taste score value of the Pu'er tea soup according to the aroma characteristic parameters and the taste characteristic parameters, include:

[0086] Step S201, using a preset electronic nose sensor to continuously detect the aroma characteristic parameters corresponding to the Pu'er tea soup during the soaking process of Pu'er tea leaves, wherein the electronic nose sensor includes a plurality of different types of gas sensors, and the aroma characteristic parameters include aldehyde compound concentration values, alcohol compound concentration values, and terpene compound concentration values;

[0087] Step S202, when the ratio of the tea polyphenols to caffeine reaches a preset ratio threshold of the target Pu'er tea beverage, obtaining a first weight corresponding to the aldehyde compound concentration value, a second weight corresponding to the alcohol compound concentration value, and a third weight corresponding to the terpene compound concentration value;

[0088] Step S203, calculating and determining a first product between the aldehyde compound concentration value and the first weight, calculating and determining a second product between the alcohol compound concentration value and the second weight, and calculating and determining a third product between the terpene compound concentration value and the third weight;

[0089] Step S204: Calculate and determine a first sum of the first product, the second product, and the third product, and calculate and determine a second sum of the first weight, the second weight, and the third weight;

[0090] Step S205: Calculate and determine a first ratio between the first sum and the second sum, and use the first ratio as the aroma score of the current Pu'er tea soup to determine the aroma score of the current Pu'er tea soup.

[0091] Specifically, the electronic nose sensor includes a plurality of different types of gas sensors, which can respectively detect the characteristic aroma compounds in the Pu'er tea soup; during the soaking process of the Pu'er tea leaves, the characteristic aroma parameters in the tea soup are continuously monitored, mainly including: the concentration of aldehyde compounds (for example, formaldehyde, acetaldehyde, etc.);

[0092] Alcohol compound concentration (e.g., ethanol, propanol, etc.); terpene compound concentration (e.g., myrcene, limonene, etc.). The raw data collected by the electronic nose sensor is transmitted to the data analysis platform through the data acquisition module for processing.

[0093] The sample data set of the tea soup concentration prediction model includes a plurality of Pu'er tea soup samples, each Pu'er tea soup sample includes a Pu'er tea soup image of a single Pu'er tea soup and its corresponding Pu'er tea soup concentration label, wherein the Pu'er tea soup concentration label represents the ratio between tea polyphenols and caffeine; the Pu'er tea soup image includes any number of taste characteristic parameters, aroma characteristic parameters, the ratio between tea mass and aqueous solution, soaking processing temperature, picking season, tea origin, soaking processing time, tea soup color and tea type;

[0094] The tea soup concentration prediction model trained with the above sample data set is used to predict the ratio between the tea polyphenols and caffeine in the Pu'er tea soup image during the soaking process of Pu'er tea leaves. When the ratio between the tea polyphenols and caffeine reaches the preset ratio threshold of the target Pu'er tea beverage, it is determined whether the ratio between the tea polyphenols and caffeine has reached the preset ratio threshold of the target Pu'er tea beverage. For example, the preset ratio threshold is 1.5, etc., and those skilled in the art can determine the preset ratio threshold as needed according to the actual Pu'er tea beverage product. When the ratio between the tea polyphenols and caffeine reaches or exceeds the preset ratio threshold, the subsequent steps are entered; if not, the soaking is continued until the conditions are met.

[0095] According to the target Pu'er tea beverage product or expert experience, weights are assigned to each aroma characteristic parameter (aldehydes, alcohols, terpenes). The specific way to assign weights can be based on sensory evaluation, chemical analysis, etc. For example: the first weight of aldehyde compounds is 0.4; the second weight of alcohol compounds is 0.3; the third weight of terpenes is 0.3. These weight values ​​will be reasonably set according to the contribution of each aroma characteristic to the overall aroma of the tea soup.

[0096] Calculate the product between the concentration value of each aroma characteristic parameter and its corresponding weight, calculate and determine the first product between the aldehyde compound concentration value and the first weight, calculate and determine the second product between the alcohol compound concentration value and the second weight, and calculate and determine the third product between the terpene compound concentration value and the third weight, calculate and determine the first sum value between the first product, the second product and the third product, and calculate and determine the second sum value between the first weight, the second weight and the third weight.

[0097] A first ratio between the first sum and the second sum is calculated and determined, and the first ratio is used as the aroma score of the current Pu'er tea soup for quantification. A higher aroma score indicates a stronger aroma and a higher quality of the tea soup. For example, if the first ratio is 0.85, it indicates that the aroma of the current Pu'er tea soup is relatively strong and close to the ideal state.

[0098] In some embodiments, see Figure 3 The steps of continuously detecting the Pu'er tea soup during the soaking process of the Pu'er tea leaves using a preset electronic nose sensor and an electronic tongue sensor to determine the aroma characteristic parameters and taste characteristic parameters of the Pu'er tea soup, and respectively calculating and determining the aroma score value and taste score value of the Pu'er tea soup according to the aroma characteristic parameters and the taste characteristic parameters, include:

[0099] Step S2001, using a preset electronic tongue sensor to continuously detect the taste characteristic parameters corresponding to the Pu'er tea soup during the soaking process of the Pu'er tea leaves, wherein the electronic tongue sensor includes a plurality of different types of taste sensors, and the taste characteristic parameters include sourness parameter values, bitterness parameter values, and sweetness parameter values;

[0100] Step S2002: when the ratio of the tea polyphenols to the caffeine reaches a preset ratio threshold of the target Pu'er tea beverage, obtaining a fourth weight corresponding to the sourness parameter value, a fifth weight corresponding to the bitterness parameter value, and a sixth weight corresponding to the sweetness parameter value;

[0101] Step S2003, calculating and determining a fourth product between the sour parameter value and the fourth weight, calculating and determining a fifth product between the bitter parameter value and the fifth weight, and calculating and determining a sixth product between the sweet parameter value and the sixth weight;

[0102] Step S2004: Calculate and determine a third sum of the fourth product, the fifth product and the sixth product, and calculate and determine a fourth sum of the fourth weight, the fifth weight and the sixth weight;

[0103] Step S2005: Calculate and determine a second ratio between the third sum and the fourth sum, and use the second ratio as the taste score of the current Pu'er tea soup to determine the taste score of the current Pu'er tea soup.

[0104] Specifically, firstly, an electronic tongue sensor is used to detect the soaking Pu'er tea soup in real time. The electronic tongue sensor includes taste sensors such as sourness sensor, bitterness sensor and sweetness sensor. The electronic tongue sensor can simultaneously detect and record the sourness parameter value, bitterness parameter value and sweetness parameter value in the tea soup. These parameters can be detected by the above different taste sensors. During the soaking process of Pu'er tea, these taste characteristic parameters are constantly updated, reflecting the immediate taste changes of the tea soup.

[0105] The ratio of tea polyphenols to caffeine determines the taste balance of Pu'er tea. For example, a higher tea polyphenols to caffeine ratio may result in a stronger bitter taste, while a lower tea polyphenols ratio may result in a taste that is too thin. When the ratio between the tea polyphenols and caffeine reaches the preset ratio threshold of the target Pu'er tea beverage, the Pu'er tea beverage processing control system will calculate the weight value based on the taste characteristic parameter; by obtaining the fourth weight corresponding to the sour parameter value, the fifth weight corresponding to the bitter parameter value, and the sixth weight corresponding to the sweet parameter value; calculate and determine the fourth product between the sour parameter value and the fourth weight, calculate and determine the fifth product between the bitter parameter value and the fifth weight, and calculate and determine the sixth product between the sweet parameter value and the sixth weight; calculate and determine the third sum value between the fourth product, the fifth product, and the sixth product, and calculate and determine the fourth sum value between the fourth weight, the fifth weight, and the sixth weight; calculate and determine the second ratio between the third sum value and the fourth sum value, which represents the overall taste experience of the Pu'er tea soup, including the comprehensive balance of sourness, bitterness, and sweetness. According to the calculation result of the second ratio, the taste score value of the Pu'er tea will be used to evaluate the quality of the tea soup. If the value is higher than the preset target standard, it means that the taste characteristics of the tea soup meet expectations; if it is lower than the target value, it may be necessary to adjust the soaking time or temperature of the tea leaves, or adjust the ratio of the tea leaves to improve the taste.

[0106] From the above steps, it can be seen that through the electronic nose sensor technology and the electronic tongue sensor technology, the aroma characteristic parameters and taste characteristic parameters can be accurately monitored and controlled during the Pu'er tea production process. It can significantly improve the quality stability of Pu'er tea beverages during the processing, accurately control the taste of Pu'er tea beverages, and optimize flavor regulation. At the same time, it promotes the intelligence and automation of Pu'er tea beverage production and processing. Through data-based management, human errors can be reduced, and the standardization and personalized customization capabilities of products can be improved, which plays an important role in promoting the development of the Pu'er tea beverage industry.

[0107] Step S30, using the tea soup concentration prediction model trained with the sample data set to predict the ratio between the tea polyphenols and caffeine in the Pu'er tea soup image during the soaking process of the Pu'er tea leaves, when the ratio between the tea polyphenols and caffeine reaches a preset ratio threshold of the target Pu'er tea beverage, filtering the Pu'er tea residue to determine the current Pu'er tea soup;

[0108] The basic network architecture of the tea soup concentration prediction model is a random forest regression model. The tea soup concentration prediction model trained with the sample data set is used to predict the ratio between the tea polyphenols and caffeine in the Pu'er tea soup image during the soaking process of Pu'er tea leaves. When the ratio between the tea polyphenols and caffeine reaches the preset ratio threshold of the target Pu'er tea beverage, the Pu'er tea residue is filtered to determine the current Pu'er tea soup; the soaking process of Pu'er tea involves the dissolution of chemical components such as tea polyphenols and caffeine in tea leaves in water, and the concentration of these components directly affects the taste, aroma and nutritional value of the tea soup. In order to achieve precise control of Pu'er tea soup, it is necessary to predict the ratio between tea polyphenols and caffeine, and determine whether the tea leaves reach the preset beverage concentration based on the prediction results, so as to optimize the production process of tea soup; the present application adopts a tea soup concentration prediction model constructed by a random forest regression model to predict the ratio between the tea polyphenols and caffeine in the Pu'er tea soup image during the soaking process of Pu'er tea leaves, so as to automatically control the production process of tea soup and realize the standardized processing of Pu'er tea beverages.

[0109] In some embodiments, see Figure 4 , the steps of training the tea soup concentration prediction model include:

[0110] Step S301, obtaining a sample data set, wherein the sample data set includes a plurality of Pu'er tea soup samples, each Pu'er tea soup sample includes a Pu'er tea soup image of a single Pu'er tea soup and a Pu'er tea soup concentration label corresponding thereto, wherein the Pu'er tea soup concentration label represents a ratio between tea polyphenols and caffeine;

[0111] Specifically, the Pu'er tea soup image includes any number of taste characteristic parameters, aroma characteristic parameters, the ratio between tea mass and aqueous solution, soaking processing temperature, picking season, tea origin, soaking processing time, tea soup color and tea type; the Pu'er tea soup concentration label represents the ratio of tea polyphenols to caffeine, which is an important chemical component ratio in Pu'er tea soup and can be obtained by chemical analysis methods, such as high performance liquid chromatography (HPLC) or ultraviolet visible light spectroscopy analysis; by collecting a certain number of Pu'er tea soup samples and their corresponding label data, a sample data set is formed. The sample data set may contain multiple Pu'er tea soup samples, such as 1,000 Pu'er tea soup samples, etc., each sample includes a Pu'er tea soup image and its corresponding concentration label.

[0112] Step S302: randomly selecting a plurality of Pu'er tea soup samples from the sample data set using a preset tea soup concentration prediction model to generate a plurality of different training subsets;

[0113] Specifically, multiple Pu'er tea soup samples are randomly selected from the sample data set. The size of each training subset can be set to a certain proportion of the sample data set size. For example, 80% of the samples are used for training and 20% are used for testing. The cross-validation method can be used to evaluate the model performance. The training subset generated by each random sampling will be used to train the tea soup concentration prediction model. Each sample in the training subset includes a Pu'er tea soup image and its corresponding tea soup concentration label.

[0114] Step S303: for each training subset, a decision tree is constructed. When each node is split, a certain number of features are randomly selected for node division to construct each decision tree.

[0115] For each training subset, when constructing a decision tree, a strategy of randomly selecting features is adopted at each node split. That is, a certain number of features are randomly selected from the features of the Pu'er tea soup image for division, for example, a portion of features such as taste feature parameters and aroma feature parameters are selected; common splitting criteria in decision trees are used, such as information gain, Gini coefficient, mean square error and other criteria to select the optimal splitting point. For continuous features in Pu'er tea soup images (such as the RGB value of the tea soup color), the best splitting point can be selected by calculating the distribution of the features; for discrete features, the category with the highest frequency of occurrence can be selected as the splitting criterion; the decision tree will recursively divide nodes until the stopping condition is met, for example, the depth of the tree reaches the set maximum value or the number of samples contained in the leaf node is less than a certain threshold.

[0116] Step S304, repeat the above steps to generate multiple decision trees, and train to obtain a group of independent decision trees to complete the training of the tea concentration prediction model.

[0117] Repeat the above step S303, by randomly selecting different training subsets and constructing decision trees, and finally generate multiple independent decision tree models. The generated decision trees will form a complete tea soup concentration prediction model.

[0118] It can be seen from the above embodiments that after the tea soup concentration prediction model is trained to a convergence state, it can be put into actual production use. The model can predict the corresponding ratio of tea polyphenols to caffeine based on the characteristic data in the Pu'er tea soup image of the Pu'er tea beverage processing process, thereby realizing the prediction of the tea soup concentration.

[0119] By constructing different decision trees multiple times and randomly selecting features and training subsets, a robust and accurate tea soup concentration prediction model is finally formed. This model can effectively predict the ratio of tea polyphenols to caffeine in Pu'er tea soup and provide a scientific basis for accurate monitoring of Pu'er tea quality.

[0120] For further examples, see Figure 5 The step of using a tea soup concentration prediction model trained with the sample data set to predict the ratio of tea polyphenols to caffeine in the Pu'er tea soup image during the soaking process of Pu'er tea leaves comprises:

[0121] Step S3001, inputting feature data in the current Pu'er tea soup image of the current Pu'er tea soup into a tea soup concentration prediction model that has been trained to a convergent state, so as to obtain the ratio between tea polyphenols and caffeine predicted by each decision tree in the tea soup concentration prediction model for the current Pu'er tea soup image;

[0122] Step S3002: Calculate and determine the weighted average value of the ratio between tea polyphenols and caffeine predicted by each decision tree for the current Pu'er tea soup image, and use the weighted average value as the ratio between tea polyphenols and caffeine of the current Pu'er tea soup.

[0123] It can be seen from the above embodiments that through the automated prediction and regulation of the tea soup concentration prediction model, the tea soup concentration of Pu'er tea can be accurately controlled to ensure that the quality of each batch of Pu'er tea beverages meets the predetermined standards, thereby improving production efficiency and the quality consistency of Pu'er tea beverages. In addition, the prediction model based on machine learning has strong adaptability and can be adjusted and optimized according to different tea varieties and processing conditions.

[0124] Furthermore, by accurately predicting the ratio of tea polyphenols to caffeine, tea producers can better control the soaking time, temperature and other process parameters of Pu'er tea, making the quality of tea more stable and consistent between different batches. In addition, during the production process, the process can be adjusted in time according to the prediction results to avoid problems such as over-soaking or over-high temperature, thereby improving production efficiency and reducing resource waste.

[0125] Step S40, calculate and determine the comprehensive score of the current Pu'er tea soup based on the aroma score, taste score and ratio of tea polyphenols to caffeine of the current Pu'er tea soup; if the comprehensive score is within a preset threshold range, the target Pu'er tea beverage is determined as a qualified product to complete the processing control of the Pu'er tea beverage.

[0126] When the ratio of tea polyphenols to caffeine reaches a preset ratio threshold of the target Pu'er tea beverage, the Pu'er tea leaf residue is filtered to determine the current Pu'er tea soup, and then a comprehensive score of the current Pu'er tea soup is calculated based on the aroma score, taste score and the ratio of tea polyphenols to caffeine of the current Pu'er tea soup. If the comprehensive score is within the preset threshold range, the target Pu'er tea beverage is determined as a qualified product to complete the processing control of the Pu'er tea beverage.

[0127] In some embodiments, see Figure 6 The step of calculating and determining the comprehensive score of the current Pu'er tea soup according to the aroma score, taste score and ratio of tea polyphenols to caffeine of the current Pu'er tea soup comprises:

[0128] Step S401, obtaining a seventh weight corresponding to the aroma score value of the current Pu'er tea soup, an eighth weight corresponding to the taste score value, and a ninth weight corresponding to the ratio between tea polyphenols and caffeine;

[0129] Step S402, calculating and determining the seventh product between the aroma score value and the seventh weight, calculating and determining the eighth product between the taste score value and the eighth weight, and calculating and determining the ninth product between the ratio of the tea polyphenols to caffeine and the ninth weight;

[0130] Step S403: according to a fifth sum of the seventh product, the eighth product and the ninth product, taking the fifth sum as a comprehensive score value to determine a comprehensive score value of the current Pu'er tea soup.

[0131] Specifically, the aroma score value, taste score value and ratio of tea polyphenols to caffeine of the current Pu'er tea soup can be determined through the above embodiment, by obtaining the seventh weight corresponding to the aroma score value of the current Pu'er tea soup, the eighth weight corresponding to the taste score value, and the ninth weight corresponding to the ratio of tea polyphenols to caffeine, wherein the seventh weight, the eighth weight and the ninth weight can be determined by those skilled in the art as needed according to the actual product demand of the target Pu'er tea beverage, and are not limited here; further, the seventh product between the aroma score value and the seventh weight is calculated and determined, the eighth product between the taste score value and the eighth weight is calculated and determined, and the ninth product between the ratio of tea polyphenols to caffeine and the ninth weight is calculated and determined; according to the fifth sum value between the seventh product, the eighth product and the ninth product, the fifth sum value is used as the comprehensive score value to determine the comprehensive score value of the current Pu'er tea soup.

[0132] According to the quality standard of the target Pu'er tea beverage, a preset threshold range of the comprehensive score is set. For example, if the comprehensive score is within the range of 80 to 100 points, it is considered a qualified product, and below this range it is an unqualified product. When the comprehensive score of the Pu'er tea soup falls within the preset threshold range, the production process continues to advance, and the tea beverage can continue with subsequent packaging, storage and sales steps.

[0133] If the comprehensive score is lower than the preset threshold range, it is necessary to adjust the tea extraction parameters (such as extraction temperature, time, solvent ratio, etc.), or replace the raw materials of the tea itself. After the adjustment, a new tea polyphenols to caffeine ratio measurement and sensory evaluation should be carried out to ensure that the tea beverage meets the quality standards.

[0134] In some embodiments, in order to improve the efficiency and accuracy of the production process, the above steps can be combined with automated equipment and data recording systems. Real-time monitoring and quality control can be achieved through sensors, automatic detection equipment and data analysis software to ensure that each batch of Pu'er tea beverages meets the preset quality standards. A complete quality traceability system should be established during the production process to record the production data, tea polyphenols and caffeine content, scoring results, etc. of each batch in detail. Finally, a quality report is generated as a product qualification certificate to facilitate quality supervision and the establishment of consumer trust.

[0135] It can be seen from the above embodiments that the ratio of tea polyphenols to caffeine in the production process of Pu'er tea beverages can be strictly controlled during the production and processing of Pu'er tea beverages, and the aroma and taste of the tea soup can be comprehensively considered to greatly improve the taste and quality of Pu'er tea beverages during the production and processing, thereby achieving high-quality Pu'er tea beverage standards.

[0136] It can be seen from the above embodiments that, compared with the prior art, the present application is directed to the prior art Pu'er tea beverage processing technology. The content and ratio of tea polyphenols and caffeine in the tea soup are randomly varied, and the content of tea polyphenols and caffeine in the tea soup, the ratio between tea polyphenols and caffeine, the aroma and taste cannot be controlled and adjusted. It is difficult to obtain a Pu'er tea beverage with an ideal taste. The present application includes but is not limited to the following beneficial effects:

[0137] First, the Pu'er tea beverage processing control method of the present application, through the electronic nose sensor technology, electronic tongue sensor technology and tea soup concentration prediction model, realizes the precise control of multiple indicators such as tea polyphenols and caffeine content, aroma and taste in the tea soup during the production process of Pu'er tea beverage, which significantly improves the quality requirements of Pu'er tea beverage;

[0138] Secondly, the Pu'er tea beverage processing control method of the present application is aimed at the fact that the content and ratio of tea polyphenols and caffeine in the tea soup of Pu'er tea beverage vary greatly, resulting in instability in taste, aroma and nutritional components, making it difficult to achieve product consistency and quality control. Through electronic nose sensor technology, electronic tongue sensor technology, sample data set and tea soup concentration prediction model, the ratio of tea polyphenols to caffeine in Pu'er tea soup can be monitored and predicted in real time during the Pu'er tea leaf soaking process, so as to achieve precise control of the ratio, which can not only make the tea soup meet the predetermined standards in terms of tea polyphenols and caffeine content, but also ensure the consistency of taste and flavor;

[0139] Third, the aroma and taste of Pu'er tea are highly subjective and different, and are affected by multiple factors such as soaking time, temperature, and tea variety. The traditional processing method of Pu'er tea beverages is difficult to achieve precise control. This application uses electronic nose sensor technology and electronic tongue sensor technology to detect the aroma and taste characteristics of Pu'er tea soup in real time, quantify the aroma and taste score, and thus provide accurate data support for taste optimization; on this basis, relevant process parameters can be adjusted during the soaking process to ensure that the aroma and taste of Pu'er tea beverages meet ideal standards;

[0140] Fourthly, the Pu'er tea beverage processing control method of the present application can calculate the comprehensive score of Pu'er tea soup through comprehensive analysis of the aroma score, taste score and the ratio of tea polyphenols to caffeine. The setting of the comprehensive score helps to comprehensively control the quality of the final product, ensuring that the ratio of tea polyphenols to caffeine in the tea soup meets the preset standards while meeting the taste and aroma requirements, thereby achieving the consistency and high-quality production of Pu'er tea beverages, and greatly improving the stability and reliability of the product;

[0141] Fifth, the Pu'er tea beverage processing control method of the present application avoids frequent manual adjustments and sensory testing in the traditional processing process by accurately controlling various parameters during the soaking process, thereby improving production efficiency and automation. In particular, in batch production, the Pu'er tea soup image and concentration of the target Pu'er tea beverage can be set to reduce the appearance of unqualified products, and through precise filtering and control, the waste of energy and raw materials can be reduced. By real-time monitoring and adjustment of process parameters, the use of time and resources in the production process can be optimized, and energy consumption and costs can be reduced;

[0142] Sixth, with the diversification and personalization of consumer demand, the market for Pu'er tea beverages is also moving towards personalization and customization. Using this technology, manufacturers can customize the ratio of tea polyphenols to caffeine and the ratio of aroma and taste according to the taste requirements of different consumers to meet the needs of different users. For example, a lighter or stronger tea flavor can be customized according to consumer preferences, or its caffeine content can be adjusted to provide Pu'er tea beverages with unique flavors, thereby expanding the market and increasing consumer stickiness.

[0143] Seventh, tea polyphenols and caffeine are not only the main components of Pu'er tea beverages, but also have health benefits such as anti-oxidation, refreshing, and promoting metabolism. Through the Pu'er tea beverage processing control method of the present application, the ratio of tea polyphenols to caffeine in the tea soup can be accurately regulated to provide consumers with Pu'er tea beverages that meet health needs. For example, an appropriate amount of tea polyphenols can enhance the antioxidant capacity of tea drinks, while reasonable control of the caffeine content can avoid the negative effects of excessive caffeine on the body. Through the regulation of this health value, the market competitiveness of Pu'er tea beverages can be improved and the demand for healthy products can be met.

[0144] Furthermore, the Pu'er tea beverage processing control method of the present application, by integrating electronic nose sensor technology, electronic tongue sensor technology, tea soup concentration prediction model and automatic control system, solves the problem that the content and ratio of tea polyphenols and caffeine in the traditional Pu'er tea beverage processing process are randomly changing, and it is impossible to control the content of tea polyphenols and caffeine in the tea soup, the ratio between tea polyphenols and caffeine, aroma and taste. This not only improves the consistency of the taste, aroma and quality of Pu'er tea beverages, but also improves the product quality stability, production efficiency, market adaptability and consumer satisfaction through precise control of ingredient ratios and multi-dimensional evaluation mechanisms, laying a solid theoretical foundation for the sustainable development of the industrialized production of Pu'er tea beverages.

[0145] See also Figure 7, a Pu'er tea beverage processing control device provided to meet one of the purposes of the present application, includes a data acquisition module 1100, a characteristic parameter detection module 1200, a tea soup concentration prediction module 1300 and a processing control module 1400. The data acquisition module 1100 is configured to respond to an instruction for processing and controlling a Pu'er tea beverage, and acquire a sample data set, wherein the sample data set includes a plurality of Pu'er tea soup samples, each Pu'er tea soup sample includes a Pu'er tea soup image of a single Pu'er tea soup and its corresponding Pu'er tea soup concentration label, and the Pu'er tea soup concentration label represents the ratio between tea polyphenols and caffeine; the characteristic parameter detection module 1200 is configured to use a preset electronic nose sensor and an electronic tongue sensor to continuously detect the Pu'er tea soup of Pu'er tea leaves during the soaking process, so as to determine the aroma characteristic parameters and taste characteristic parameters of the Pu'er tea soup, and calculate and determine the aroma score value and taste score of the Pu'er tea soup according to the aroma characteristic parameters and taste characteristic parameters. value; a tea soup concentration prediction module 1300, which is configured to use a tea soup concentration prediction model trained with the sample data set to predict the ratio between the tea polyphenols and caffeine in the Pu'er tea soup image during the soaking process of the Pu'er tea leaves; when the ratio between the tea polyphenols and caffeine reaches a preset ratio threshold of the target Pu'er tea beverage, the Pu'er tea residue is filtered to determine the current Pu'er tea soup; a processing control module 1400, which is configured to calculate and determine the comprehensive score of the current Pu'er tea soup based on the aroma score, taste score and the ratio between tea polyphenols and caffeine of the current Pu'er tea soup; if the comprehensive score is within the preset threshold range, the target Pu'er tea beverage is determined as a qualified product to complete the processing control of the Pu'er tea beverage.

[0146] Based on any embodiment of this application, please refer to Figure 8 Another embodiment of the present application further provides an electronic device, which can be implemented by a computer device, such as Figure 8 As shown, a schematic diagram of the internal structure of a computer device. The computer device includes a processor, a computer-readable storage medium, a memory, and a network interface connected via a system bus. Among them, the computer-readable storage medium of the computer device stores an operating system, a database, and computer-readable instructions. The database may store a control information sequence. When the computer-readable instructions are executed by the processor, the processor can implement a Pu'er tea beverage processing control method. The processor of the computer device is used to provide computing and control capabilities to support the operation of the entire computer device. The memory of the computer device may store computer-readable instructions. When the computer-readable instructions are executed by the processor, the processor can execute the Pu'er tea beverage processing control method of the present application. The network interface of the computer device is used to connect and communicate with a terminal. Those skilled in the art will understand that Figure 8The structure shown in the figure is only a block diagram of a part of the structure related to the solution of the present application, and does not constitute a limitation on the computer device to which the solution of the present application is applied. The specific computer device may include more or fewer components than those shown in the figure, or combine certain components, or have a different arrangement of components.

[0147] In this embodiment, the processor is used to execute Figure 7 The memory stores the program code and various data required to execute the above modules. The network interface is used to transmit data between user terminals or servers. The memory in this embodiment stores the program code and data required to execute all modules / submodules in the Pu'er tea beverage processing control device of this application, and the server can call the program code and data of the server to execute the functions of all submodules.

[0148] The present application also provides a storage medium storing computer-readable instructions. When the computer-readable instructions are executed by one or more processors, the one or more processors execute the steps of the Pu'er tea beverage processing control method described in any embodiment of the present application.

[0149] The present application also provides a computer program product, including a computer program / instruction, which, when executed by one or more processors, implements the steps of the Pu'er tea beverage processing control method described in any embodiment of the present application.

[0150] A person skilled in the art can understand that all or part of the processes in the above-mentioned embodiments of the present application can be implemented by instructing the relevant hardware through a computer program, and the computer program can be stored in a computer-readable storage medium. When the program is executed, it can include the processes of the embodiments of the above-mentioned methods. Among them, the aforementioned storage medium can be a computer-readable storage medium such as a disk, an optical disk, a read-only memory (ROM), or a random access memory (RAM).

[0151] The above is only a partial implementation method of the present application. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present application. These improvements and modifications should also be regarded as the scope of protection of the present application.

[0152] To sum up, the Pu'er tea beverage processing control method of the present application, through electronic nose sensor technology, electronic tongue sensor technology and tea soup concentration prediction model, realizes precise control of multiple indicators such as tea polyphenols and caffeine content, aroma and taste in the tea soup during the production process of Pu'er tea beverage, significantly improving the quality requirements of Pu'er tea beverage.

Claims

1. A Pu'er tea beverage processing control method, characterized in that: include: In response to an instruction to process and control a Pu'er tea beverage, a sample data set is obtained, wherein the sample data set includes a plurality of Pu'er tea soup samples, each Pu'er tea soup sample includes a Pu'er tea soup image of a single Pu'er tea soup and a Pu'er tea soup concentration label corresponding thereto, wherein the Pu'er tea soup concentration label represents a ratio between tea polyphenols and caffeine, wherein the Pu'er tea soup image includes any number of a ratio between tea mass and aqueous solution, soaking processing temperature, picking season, tea origin, soaking processing time, tea soup color, and tea type, and the basic network architecture of the tea soup concentration prediction model is a random forest regression model; The steps for training the tea concentration prediction model include: Acquire a sample data set, wherein the sample data set includes a plurality of Pu'er tea soup samples, each Pu'er tea soup sample includes a Pu'er tea soup image of a single Pu'er tea soup and a Pu'er tea soup concentration label corresponding thereto, wherein the Pu'er tea soup concentration label represents a ratio between tea polyphenols and caffeine; Using a preset tea soup concentration prediction model to randomly select a plurality of Pu'er tea soup samples from the sample data set to generate a plurality of different training subsets; For each training subset, a decision tree is constructed. At each node split, a certain number of features are randomly selected for node splitting to construct each decision tree. Repeat the above steps to generate multiple decision trees, and train a group of independent decision trees to complete the training of the tea soup concentration prediction model; Using a preset electronic nose sensor and an electronic tongue sensor to continuously detect the Pu'er tea soup during the soaking process of the Pu'er tea leaves to determine the aroma characteristic parameters and taste characteristic parameters of the Pu'er tea soup, and calculating and determining the aroma score value and taste score value of the Pu'er tea soup according to the aroma characteristic parameters and the taste characteristic parameters respectively; The tea soup concentration prediction model trained with the sample data set is used to predict the ratio between the tea polyphenols and caffeine in the Pu'er tea soup image during the soaking process of the Pu'er tea leaves. When the ratio between the tea polyphenols and caffeine reaches a preset ratio threshold of the target Pu'er tea beverage, the Pu'er tea residue is filtered to determine the current Pu'er tea soup; Based on the aroma score, taste score and ratio of tea polyphenols to caffeine of the current Pu'er tea soup, a comprehensive score of the current Pu'er tea soup is calculated and determined. If the comprehensive score is within a preset threshold range, the target Pu'er tea beverage is determined as a qualified product to complete the processing control of the Pu'er tea beverage.

2. The Pu'er tea beverage processing control method according to claim 1, characterized in that: The steps of continuously detecting the Pu'er tea soup during the soaking process of the Pu'er tea leaves by using a preset electronic nose sensor and an electronic tongue sensor to determine the aroma characteristic parameters and taste characteristic parameters of the Pu'er tea soup, and respectively calculating and determining the aroma score value and taste score value of the Pu'er tea soup according to the aroma characteristic parameters and the taste characteristic parameters, include: A preset electronic nose sensor is used to continuously detect the aroma characteristic parameters corresponding to the Pu'er tea soup during the soaking process of Pu'er tea leaves, wherein the electronic nose sensor includes a plurality of different types of gas sensors, and the aroma characteristic parameters include aldehyde compound concentration values, alcohol compound concentration values, and terpene compound concentration values; When the ratio of tea polyphenols to caffeine reaches a preset ratio threshold of the target Pu'er tea beverage, Obtaining a first weight corresponding to the aldehyde compound concentration value, a second weight corresponding to the alcohol compound concentration value, and a third weight corresponding to the terpene compound concentration value; Calculating and determining a first product between the aldehyde compound concentration value and the first weight, calculating and determining a second product between the alcohol compound concentration value and the second weight, and calculating and determining a third product between the terpene compound concentration value and the third weight; Calculate and determine a first sum value among the first product, the second product and the third product, and calculate and determine a second sum value among the first weight, the second weight and the third weight; A first ratio between the first sum and the second sum is calculated and determined, and the first ratio is used as the aroma score of the current Pu'er tea soup to determine the aroma score of the current Pu'er tea soup.

3. The Pu'er tea beverage processing control method according to claim 1, characterized in that: The steps of continuously detecting the Pu'er tea soup during the soaking process of the Pu'er tea leaves by using a preset electronic nose sensor and an electronic tongue sensor to determine the aroma characteristic parameters and taste characteristic parameters of the Pu'er tea soup, and respectively calculating and determining the aroma score value and taste score value of the Pu'er tea soup according to the aroma characteristic parameters and the taste characteristic parameters, include: A preset electronic tongue sensor is used to continuously detect the taste characteristic parameters corresponding to the Pu'er tea soup during the soaking process of the Pu'er tea leaves, wherein the electronic tongue sensor includes a plurality of different types of taste sensors, and the taste characteristic parameters include a sourness parameter value, a bitterness parameter value, and a sweetness parameter value; When the ratio of the tea polyphenols to the caffeine reaches a preset ratio threshold of the target Pu'er tea beverage, a fourth weight corresponding to the sourness parameter value, a fifth weight corresponding to the bitterness parameter value, and a sixth weight corresponding to the sweetness parameter value are obtained; calculating and determining a fourth product between the sour parameter value and the fourth weight, calculating and determining a fifth product between the bitter parameter value and the fifth weight, and calculating and determining a sixth product between the sweet parameter value and the sixth weight; calculating and determining a third sum value among the fourth product, the fifth product and the sixth product, and calculating and determining a fourth sum value among the fourth weight, the fifth weight and the sixth weight; A second ratio between the third sum and the fourth sum is calculated and determined, and the second ratio is used as the taste score of the current Pu'er tea soup to determine the taste score of the current Pu'er tea soup.

4. The Pu'er tea beverage processing control method according to claim 1, characterized in that: The step of calculating and determining the comprehensive score of the current Pu'er tea soup according to the aroma score, taste score and ratio of tea polyphenols to caffeine of the current Pu'er tea soup comprises: Obtaining a seventh weight corresponding to the aroma score value of the current Pu'er tea soup, an eighth weight corresponding to the taste score value, and a ninth weight corresponding to the ratio between tea polyphenols and caffeine; Calculate and determine a seventh product between the aroma score value and the seventh weight, calculate and determine an eighth product between the taste score value and the eighth weight, and calculate and determine a ninth product between the ratio of the tea polyphenols to caffeine and the ninth weight; According to a fifth sum value among the seventh product, the eighth product and the ninth product, the fifth sum value is used as a comprehensive score value to determine a comprehensive score value of the current Pu'er tea soup.

5. The Pu'er tea beverage processing control method according to claim 1, characterized in that: The step of using the tea soup concentration prediction model trained with the sample data set to predict the ratio of the tea polyphenols to caffeine in the Pu'er tea soup image during the soaking process of Pu'er tea leaves comprises: Inputting feature data in the current Pu'er tea soup image of the current Pu'er tea soup into a tea soup concentration prediction model that has been trained to a convergent state, so as to obtain the ratio between tea polyphenols and caffeine predicted by each decision tree in the tea soup concentration prediction model for the current Pu'er tea soup image; The weighted average value of the ratio between tea polyphenols and caffeine predicted by each decision tree for the current Pu'er tea soup image is calculated and determined, and the weighted average value is used as the ratio between tea polyphenols and caffeine of the current Pu'er tea soup.

6. The Pu'er tea beverage processing control method according to any one of claims 1 to 5, characterized in that: The Pu'er tea soup portrait also includes taste characteristic parameters and aroma characteristic parameters.

7. A Pu'er tea beverage processing control device, characterized in that: include: a data acquisition module, configured to respond to an instruction for processing and controlling a Pu'er tea beverage, and acquire a sample data set, wherein the sample data set includes a plurality of Pu'er tea soup samples, each Pu'er tea soup sample includes a Pu'er tea soup image of a single Pu'er tea soup and a Pu'er tea soup concentration label corresponding thereto, wherein the Pu'er tea soup concentration label represents a ratio between tea polyphenols and caffeine, wherein the Pu'er tea soup image includes any number of a ratio between tea mass and aqueous solution, soaking processing temperature, picking season, tea origin, soaking processing time, tea soup color, and tea type, and the basic network architecture of the tea soup concentration prediction model is a random forest regression model; The steps for training the tea concentration prediction model include: Acquire a sample data set, wherein the sample data set includes a plurality of Pu'er tea soup samples, each Pu'er tea soup sample includes a Pu'er tea soup image of a single Pu'er tea soup and a Pu'er tea soup concentration label corresponding thereto, wherein the Pu'er tea soup concentration label represents a ratio between tea polyphenols and caffeine; Using a preset tea soup concentration prediction model to randomly select a plurality of Pu'er tea soup samples from the sample data set to generate a plurality of different training subsets; For each training subset, a decision tree is constructed. At each node split, a certain number of features are randomly selected for node splitting to construct each decision tree. Repeat the above steps to generate multiple decision trees, and train a group of independent decision trees to complete the training of the tea soup concentration prediction model; The characteristic parameter detection module is configured to use a preset electronic nose sensor and an electronic tongue sensor to continuously detect the Pu'er tea soup during the soaking process of the Pu'er tea leaves to determine the aroma characteristic parameters and taste characteristic parameters of the Pu'er tea soup, and calculate and determine the aroma score value and taste score value of the Pu'er tea soup according to the aroma characteristic parameters and the taste characteristic parameters respectively; a tea soup concentration prediction module, configured to use a tea soup concentration prediction model trained with the sample data set to predict the ratio between the tea polyphenols and caffeine in the Pu'er tea soup image during the soaking process of the Pu'er tea leaves, and when the ratio between the tea polyphenols and caffeine reaches a preset ratio threshold of the target Pu'er tea beverage, filter the Pu'er tea residue to determine the current Pu'er tea soup; The processing control module is configured to calculate and determine the comprehensive score of the current Pu'er tea soup based on the aroma score, taste score and ratio of tea polyphenols to caffeine of the current Pu'er tea soup. If the comprehensive score is within a preset threshold range, the target Pu'er tea beverage is determined as a qualified product to complete the processing control of the Pu'er tea beverage.

8. An electronic device, comprising a central processing unit and a memory, characterized in that: The central processing unit is used to call and run the computer program stored in the memory to execute the steps of the method according to any one of claims 1 to 6.

9. A computer-readable storage medium, characterized in that: It stores a computer program implemented according to the method described in any one of claims 1 to 6 in the form of computer-readable instructions, and when the computer program is called and executed by a computer, the steps included in the corresponding method are executed.

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