Yellow tea heaping yellowing control method and system

Abstract

The invention relates to the technical field of tea processing, in particular to a heaping yellowing control method and system for yellow tea. The method comprises the following steps: acquiring a tea initial parameter set and a reference parameter set, and determining an initial yellowing condition parameter set according to the tea initial parameter set based on the reference parameter set; according to the initial heaping yellowing condition parameter set, the initial heaping yellowing environment conditions are adjusted, and in the tea leaf heaping yellowing process, a real-time tea leaf flavor evaluation index set and a real-time environment condition parameter set are obtained; analyzing the real-time tea flavor evaluation index set based on the real-time environment condition parameter set, determining a real-time environment adjustment parameter set, adjusting the real-time environment condition according to the real-time environment adjustment parameter set, and determining a real-time adjustment result and a final flavor interval; and determining and outputting a tea processing report according to the real-time adjustment result and the final flavor interval. While the appearance of the yellow tea reaches the standard, stable formation of the flavor of the yellow tea can be guaranteed in the heaping yellowing process, and the flavor quality consistency of the yellow tea is improved.

Description

Technical Field

[0001] The present application relates to the technical field of tea processing, and in particular to a method and system for controlling the yellowing of yellow tea. Background Art

[0002] Yellow tea is a relatively unique tea among the six major types of tea in China. It has a fresh taste and unique floral aroma. The "yellowing" process in its production process is an important step in determining the flavor of the tea. The "yellowing" process affects the polyphenols and amino acid content in the tea, which in turn makes the tea appear "yellow leaves" and produces a unique "yellow tea flavor".

[0003] However, the existing yellow tea yellowing technology focuses on the rapid yellowing of large quantities of tea leaves, and pays too much attention to the rapid formation of "yellow leaves" in the tea leaves. As a result, although the appearance of the tea leaves after yellowing meets the "yellow tea" standard, it is difficult to ensure a stable "yellow tea flavor", which in turn destroys the consistency of the flavor quality of yellow tea and is not conducive to the production and promotion of high-quality yellow tea. Summary of the invention

[0004] The present application provides a method and system for controlling the yellowing of yellow tea to solve the above technical problems.

[0005] In a first aspect, the present application provides a method for controlling the yellowing of yellow tea, the method comprising: Acquire an initial parameter set and a reference parameter set for tea leaves, and determine an initial yellowing condition parameter set based on the reference parameter set and the initial parameter set for tea leaves; According to the initial yellowing condition parameter set, the initial yellowing environmental condition is adjusted, and during the yellowing process of the tea leaves, a real-time tea flavor evaluation index set and a real-time environmental condition parameter set are obtained; Based on the real-time environmental condition parameter set, analyzing the real-time tea flavor evaluation index set, determining the real-time environmental adjustment parameter set, and adjusting the real-time environmental conditions according to the real-time environmental adjustment parameter set to determine the real-time adjustment result and the final flavor interval; A tea processing report is determined and outputted according to the real-time adjustment result and the final flavor interval.

[0006] Through this scheme, based on the benchmark parameter set, the initial parameter set of tea is analyzed, and the initial yellowing condition parameter set is obtained to reflect the initial conditions required for the yellowing process of the current variety of tea, and the initial yellowing environmental conditions are adjusted accordingly. In the yellowing process of tea, a real-time tea flavor evaluation index set and a real-time environmental condition parameter set are obtained to reflect the changes in tea flavor and the corresponding environmental conditions. On this basis, the real-time environmental adjustment parameter set required for the tea flavor to meet the standard is analyzed and obtained, and this is used as the basis for adjustment of the real-time environmental conditions to achieve control of the flavor changes in the yellowing process of tea. According to the real-time adjustment results and the final flavor range, the corresponding tea processing report is provided to the processing person in charge, so that while ensuring that the appearance of yellow tea meets the standard, the yellowing process can ensure the stable formation of the yellow tea flavor, improve the consistency of the yellow tea flavor quality, and thus improve the processing quality of yellow tea.

[0007] Optionally, the reference parameter set includes a reference temperature of the container, a reference humidity of the container and a reference yellowing time, and the initial parameter set of tea leaves includes a tenderness index, an initial phenol-ammonia ratio, an initial moisture content, a rolling damage index and a killing intensity. Based on the reference parameter set and according to the initial parameter set of tea leaves, determining the initial yellowing condition parameter set includes: Based on the container reference temperature and the container reference humidity, according to the tenderness index, the initial phenol-ammonia ratio, the rolling breakage index and the killing intensity, the initial yellowing temperature and the initial yellowing humidity are determined respectively; Based on the reference browning time, determining the initial browning time according to the initial browning temperature, the initial browning humidity, the initial moisture content and the tenderness index; The initial yellowing condition parameter set is constructed according to the initial yellowing temperature, the initial yellowing humidity and the initial yellowing time.

[0008] Through this scheme, on the basis of the container benchmark temperature, container benchmark humidity and benchmark yellowing time, the tenderness index, initial phenol-ammonia ratio, rolling damage index and withering intensity corresponding to the current tea leaves are analyzed, and the initial yellowing temperature, initial yellowing humidity and initial yellowing time required for the yellowing of the current tea leaves are quantified respectively. Based on this, an initial yellowing condition parameter set is constructed, so that the initial yellowing conditions are highly consistent with the initial yellowing requirements of the tea leaves in the current state, so as to improve the yellowing effect of the tea leaves.

[0009] Optionally, based on the container reference temperature and the container reference humidity, according to the tenderness index, the initial phenol-ammonia ratio, the rolling breakage index and the killing intensity, the initial yellowing temperature and the initial yellowing humidity are determined respectively, specifically as follows: ; Among them, T y is the initial yellowing temperature, T ais the container reference temperature, D is the tenderness index, G is the initial phenol-ammonia ratio, n is the preset synergistic influence index, k is the 1 is the preset rolling temperature relationship coefficient, k 2 is the preset fixing temperature relationship coefficient, R is the rolling damage index, λ is the preset fixing influence index, H y is the initial yellowing humidity, H a is the reference humidity of the container, η 1 is the preset moisture influence coefficient, S is the fixing intensity, W is the initial moisture content, η 2 is the preset killing effect coefficient, η 3 is the preset killing adjustment coefficient, and γ is the preset damage sensitivity index.

[0010] Through this scheme, mathematical analysis is used, based on the container benchmark temperature and container benchmark humidity, according to the tenderness index, initial phenol-ammonia ratio, rolling breakage index and withering intensity, to describe the influence of different current state indicators of tea leaves on the initial yellowing temperature and the initial yellowing humidity, thereby achieving scientific quantification of the initial yellowing temperature and the initial yellowing humidity, improving the accuracy of the initial yellowing temperature and the initial yellowing humidity, and thus improving the yellowing effect of tea leaves.

[0011] Optionally, the initial browning time is determined based on the reference browning time according to the initial browning temperature, the initial browning humidity, the initial moisture content and the tenderness index, specifically as the following formula: ; Among them, t y is the initial yellowing time, t b is the reference yellowing time, θ 1 is the preset temperature adjustment coefficient, W is the initial moisture content, D is the tenderness index, θ 2 is the preset humidity adjustment coefficient, μ is the preset humidity sensitivity index, H p The baseline humidity.

[0012] Through this scheme, mathematical analysis is used to quantify the initial yellowing time required for the current state of tea leaves under the influence of the initial yellowing temperature and the initial yellowing humidity, based on the benchmark yellowing time, according to the initial yellowing temperature, the initial yellowing humidity, the initial moisture content and the tenderness index, and then the yellowing process of the tea leaves is controlled from the time dimension to improve the yellowing effect of the tea leaves.

[0013] Optionally, the real-time environmental condition parameter set includes the real-time temperature in the container, the real-time humidity in the container and the real-time oxygen content in the container, and the real-time tea flavor evaluation index set includes the real-time amino acid content and the real-time polyphenol content. The real-time environmental condition parameter set is analyzed based on the real-time environmental condition parameter set to determine the real-time environmental adjustment parameter set, including: Based on the real-time amino acid content and the real-time polyphenol content, according to the real-time temperature in the container, the real-time humidity in the container and the real-time oxygen content in the container, respectively fitting to obtain the polyphenol content change rate and the amino acid content change rate; Determine the real-time phenol-ammonia ratio according to the real-time amino acid content and the real-time polyphenol content, construct a phenol-ammonia ratio state change model according to the polyphenol content change rate, the amino acid content change rate and the real-time phenol-ammonia ratio, and determine the phenol-ammonia ratio change rate; Determine an estimated phenol-ammonia ratio according to the phenol-ammonia ratio change rate, and determine an environmental parameter control factor according to the estimated phenol-ammonia ratio and a preset ideal phenol-ammonia ratio; Based on the environmental parameter control factor, according to the real-time environmental condition parameter set, determine the temperature adjustment target value, the humidity adjustment target value and the oxygen content adjustment target value; The real-time environment adjustment parameter set is constructed according to the temperature adjustment target value, the humidity adjustment target value and the oxygen content adjustment target value.

[0014] Through this scheme, based on the real-time amino acid content and the real-time polyphenol content, according to the real-time temperature in the container, the real-time humidity in the container and the real-time oxygen content in the container, the polyphenol content change rate and the amino acid content change rate of the tea under the influence of the current yellowing environment are analyzed respectively, and then combined with the real-time phenol-ammonia ratio, a phenol-ammonia ratio state change model is constructed to achieve quantitative analysis of the phenol-ammonia ratio change rate, so as to estimate the phenol-ammonia ratio at subsequent time points, and according to the difference between the estimated phenol-ammonia ratio and the preset ideal phenol-ammonia ratio, the environmental parameter control factor is determined, and then the temperature adjustment target value, humidity adjustment target value and oxygen content adjustment target value are analyzed to clarify the environmental parameter target values ​​that need to be adjusted to meet the tea flavor standards, while avoiding the lag in environmental parameter adjustment and improving the consistency of tea flavor.

[0015] Optionally, the real-time phenol-ammonia ratio is determined according to the real-time amino acid content and the real-time polyphenol content, and a phenol-ammonia ratio state change model is constructed according to the polyphenol content change rate, the amino acid content change rate and the real-time phenol-ammonia ratio to determine the phenol-ammonia ratio change rate, which is specifically the following formula: ; in, is the rate of change of the phenol-ammonia ratio, C a is the real-time amino acid content, Cf is the real-time polyphenol content, R(t) is the real-time phenol-ammonia ratio, is the rate of change of polyphenol content, is the rate of change of amino acid content, T is the real-time temperature in the container, H is the real-time humidity in the container, O 2 is the real-time oxygen content in the container, f 1 () is the fitting function of polyphenol change rate, f 2 () is the fitting function of amino acid change rate.

[0016] Through this scheme, mathematical analysis is used to construct a phenol-ammonia ratio state change model based on the polyphenol content change rate, amino acid content change rate and real-time phenol-ammonia ratio, so as to quantify the phenol-ammonia ratio change rate and improve the accuracy of the phenol-ammonia ratio change rate assessment, thereby improving the accuracy of the estimated phenol-ammonia ratio and improving the accuracy of the environmental parameter control factors derived based on the estimated phenol-ammonia ratio.

[0017] Optionally, the estimated phenol-ammonia ratio is determined according to the phenol-ammonia ratio change rate, and the environmental parameter control factor is determined according to the estimated phenol-ammonia ratio and the preset ideal phenol-ammonia ratio, which is specifically the following formula: ; Wherein, u is the environmental parameter control factor, K p is the proportional gain coefficient, R(t) is the estimated phenol-ammonia ratio, R g is the preset ideal phenol-ammonia ratio, K i is the integral gain coefficient, K d is the differential gain coefficient.

[0018] Through this scheme, mathematical analysis methods are used, according to the estimated phenol-ammonia ratio and the preset ideal phenol-ammonia ratio, and through the PID control algorithm, the quantification of the environmental parameter control factor is realized, the real-time and accuracy of the environmental parameter control factor is improved, and then the yellowing effect of tea in the yellowing environment adjusted based on the environmental parameter control factor is improved.

[0019] Optionally, based on the environmental parameter control factor, the temperature adjustment target value, the humidity adjustment target value and the oxygen content adjustment target value are determined according to the real-time environmental condition parameter set, specifically as the following formula: ; Wherein, ΔT is the temperature adjustment target value, ΔH is the humidity adjustment target value, ΔO is the oxygen content adjustment target value, u is the environmental parameter control factor, and W T is the temperature response weight, W H is the humidity response weight, W O is the oxygen content response weight.

[0020] Through this scheme, mathematical analysis is used, based on the environmental parameter control factors, and the temperature adjustment target value, humidity adjustment target value and oxygen content adjustment target value are differentiated and quantified according to the response weights corresponding to temperature, humidity and oxygen content, thereby improving the accuracy of the temperature adjustment target value, humidity adjustment target value and oxygen content adjustment target value, thereby improving the accuracy of controlling the phenol-ammonia ratio during the yellowing process of tea leaves.

[0021] Optionally, adjusting the real-time environmental conditions according to the real-time environmental adjustment parameter set to determine the real-time adjustment result and the final flavor range includes: According to the temperature adjustment target value, the humidity adjustment target value and the oxygen content adjustment target value in the real-time environment adjustment parameter set, the corresponding temperature, humidity and oxygen content in the yellowing container are adjusted respectively, and the appearance color change and the phenol-ammonia ratio change of the tea leaves during the environmental condition adjustment process are recorded; Constructing the real-time adjustment result according to the appearance color and phenol-ammonia ratio of the tea leaves during the environmental condition adjustment process; Analyze the real-time adjustment result, match the appearance color with the preset color requirement range, and if the appearance color is within the preset color requirement range, track the change of the phenol-ammonia ratio of the tea leaves. When the phenol-ammonia ratio reaches the preset yellow tea flavor range, stop the yellowing work, and determine the phenol-ammonia ratio range of the cooled tea leaves as the final flavor range.

[0022] Through this solution, the yellowing state of the tea leaves is tracked and judged from two aspects of the tea leaves' appearance and the tea leaves' flavor. When the appearance color is within the preset color requirement range, the changes in the phenol-ammonia ratio of the tea leaves are further tracked. When the phenol-ammonia ratio reaches the preset yellow tea flavor range, the yellowing work is stopped to ensure that the appearance and flavor of the tea leaves meet the yellow tea process requirements and avoid misjudgment of the yellowing state of the tea leaves due to the lagging changes in the tea leaves' flavor.

[0023] In a second aspect, the present application provides a yellow tea yellowing control system, the system comprising: An initial condition analysis module, used to obtain an initial parameter set and a reference parameter set for tea leaves, and determine an initial yellowing condition parameter set based on the reference parameter set and the initial parameter set for tea leaves; A dynamic analysis module, used to adjust the initial yellowing environmental conditions according to the initial yellowing condition parameter set, and obtain a real-time tea flavor evaluation index set and a real-time environmental condition parameter set during the yellowing process of the tea leaves; A dynamic adjustment module, for analyzing the real-time tea flavor evaluation index set based on the real-time environmental condition parameter set, determining a real-time environmental adjustment parameter set, and adjusting the real-time environmental conditions according to the real-time environmental adjustment parameter set to determine a real-time adjustment result and a final flavor interval; The output module is used to determine and output a tea processing report according to the real-time adjustment result and the final flavor interval. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, a brief introduction will be given below to the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0025] Figure 1 A schematic diagram of an application scenario provided for an embodiment of the present application; Figure 2 A flowchart of a method for controlling the yellowing of yellow tea provided in one embodiment of the present application; Figure 3 A schematic diagram of the structure of a yellow tea yellowing control system provided in one embodiment of the present application. DETAILED DESCRIPTION

[0026] In order to make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the technical scheme in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0027] In addition, the term "and / or" in this article is only a description of the association relationship of associated objects, indicating that there can be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. In addition, the character " / " in this article, unless otherwise specified, generally means that the associated objects before and after are in an "or" relationship.

[0028] The embodiments of the present application are further described in detail below in conjunction with the drawings in the specification.

[0029] The existing yellow tea yellowing technology focuses on the rapid yellowing of large quantities of tea leaves, and pays too much attention to the rapid formation of "yellow leaves" in the tea leaves. As a result, although the appearance of the tea leaves after yellowing meets the "yellow tea" standard, it is difficult to ensure a stable "yellow tea flavor", which in turn destroys the consistency of the flavor quality of yellow tea and is not conducive to the production and promotion of high-quality yellow tea.

[0030] Based on this, the present application provides a yellow tea yellowing control method and system. Based on the benchmark parameter set, the tea initial parameter set is analyzed to obtain the initial yellowing condition parameter set used to reflect the initial conditions required for the yellowing process of the current variety of tea, and the initial yellowing environmental conditions are adjusted accordingly. During the yellowing process of the tea, a real-time tea flavor evaluation index set and a real-time environmental condition parameter set are obtained to reflect the changes in tea flavor and the corresponding environmental conditions. On this basis, the real-time environmental adjustment parameter set required for the tea flavor to meet the standard is analyzed and obtained, and used as the basis for adjusting the real-time environmental conditions to achieve control of the flavor changes during the yellowing process of the tea. According to the obtained real-time adjustment results and the final flavor range, the corresponding tea processing report is provided to the processing personnel in charge, so that while ensuring that the appearance of the yellow tea meets the standard, the yellowing process can ensure the stable formation of the yellow tea flavor, improve the consistency of the yellow tea flavor quality, and thus improve the processing quality of the yellow tea.

[0031] Figure 1 A schematic diagram of an application scenario provided by this application. In the process of yellowing tea leaves, the method provided by this application is applied to ensure that the appearance of yellow tea meets the standard, and the yellowing process can ensure the stable formation of yellow tea flavor, improve the consistency of yellow tea flavor quality, and thus improve the processing quality of yellow tea.

[0032] Specifically, the method of the present application is applied to any server, which communicates with a near-infrared spectrometer, an environmental parameter sensor and a tea detection device respectively. The server analyzes the tea initial parameter set provided by the tea detection device based on the benchmark parameter set provided by the environmental parameter sensor, and obtains an initial yellowing condition parameter set used to reflect the initial conditions required for the yellowing process of the current variety of tea. The initial yellowing environmental conditions are adjusted accordingly. During the yellowing process of the tea, a real-time tea flavor evaluation index set provided by the near-infrared spectrometer to reflect the changes in tea flavor and the corresponding environmental conditions and a real-time environmental condition parameter set provided by the environmental parameter sensor are obtained. On this basis, the real-time environmental adjustment parameter set required for the tea flavor to meet the standard is analyzed and obtained, and this is used as the basis for adjustment of the real-time environmental conditions to achieve control of the flavor changes during the yellowing process of the tea. Based on the obtained real-time adjustment results and the final flavor range, the corresponding tea processing report is provided to the processing person in charge, so that while ensuring that the appearance of the yellow tea meets the standard, the yellowing process can ensure the stable formation of the yellow tea flavor, improve the consistency of the yellow tea flavor quality, and thus improve the processing quality of the yellow tea.

[0033] For specific implementation methods, please refer to the following embodiments.

[0034] Figure 2 This is a flow chart of a method for controlling the yellowing of yellow tea provided in an embodiment of the present application. The method of this embodiment can be applied to the server in the above scenario. Figure 2 As shown, the method includes: S201, obtaining an initial parameter set and a reference parameter set for tea leaves, and determining an initial yellowing condition parameter set based on the reference parameter set and the initial parameter set for tea leaves.

[0035] The tea initial parameter set may be a set of initial state indicators of the tea before it is steamed and turned yellow, such as tenderness, phenol-ammonia ratio, moisture content, etc. The tea initial parameter set may be provided by tea testing equipment.

[0036] The reference parameter set may be a set of reference parameters set by a device container responsible for yellowing the tea leaves, such as temperature, humidity, etc. The reference parameter set may be provided by an environmental parameter sensor built into the yellowing device.

[0037] The initial yellowing condition parameter set may be a set of condition parameters that need to be set inside the equipment container at the initial stage of yellowing of tea leaves.

[0038] Specifically, "yellow tea" is one of the six major types of tea in China. During the processing of yellow tea, there are differences in the specific tea varieties of different batches. The "yellowing" process uses hydrothermal action to cause non-enzymatic auto-oxidation of tea, so that polyphenols, chlorophyll and other substances in the tea are partially oxidized, thereby forming the yellow tea flavor and yellow leaf appearance. Different varieties of tea require different basic conditions such as temperature, humidity and yellowing time in the yellowing process. This difference is directly related to the state of the tea after withering, rolling and other processes before yellowing. In order to improve the targeted yellowing effect of the yellowing process on different varieties of tea, mathematical analysis is used to analyze the initial parameters of the tea on the basis of the benchmark parameter set, and quantify the basic condition parameters such as temperature, humidity and yellowing time required for the tea to be yellowed in the current state. In this way, the initial yellowing condition parameter set is constructed, so that the subsequent yellowing process can perform initial targeted optimization on different varieties of tea, improve the yellowing effect of tea, and provide a scientific data basis for the subsequent dynamic adjustment of the yellowing process.

[0039] S202: adjusting the initial yellowing environmental conditions according to the initial yellowing condition parameter set, and obtaining a real-time tea flavor evaluation index set and a real-time environmental condition parameter set during the yellowing process of the tea leaves.

[0040] The initial yellowing environmental conditions may be the initial environmental conditions within the yellowing equipment container.

[0041] The real-time tea flavor evaluation index set can be a set of indicators used to characterize the changes in tea flavor during the yellowing process of tea leaves, such as amino acid content, polyphenol content, etc. The real-time tea flavor evaluation index set can be obtained through a near-infrared spectrometer.

[0042] The real-time environmental condition parameter set may be a collection of real-time condition parameters that may affect the yellowing effect of the tea leaves in the container of the yellowing equipment during the yellowing process. The real-time environmental condition parameter set may be obtained through different types of environmental parameter sensors arranged inside the container of the yellowing equipment.

[0043] Specifically, the "yellow tea yellowing process" is a typical light fermentation process for tea. The yellowing process changes the ratio of polyphenols to amino acids in tea, thereby changing the flavor of the tea. The higher the phenol-ammonia ratio of the tea, the mellower its taste, but the correspondingly lower the freshness. The phenol-ammonia ratio corresponding to yellow tea is between that of green tea and black tea. It has a milder taste than green tea and is more refreshing than black tea, forming a unique yellow tea flavor. The yellowing process of tea needs to undergo a series of complex chemical reactions to form a unique yellow tea flavor, and the chemical reactions produced by the tea in the yellowing process are cross-affected by factors such as tea raw materials and the yellowing environment, resulting in the variability of the tea flavor. Therefore, in the yellowing process of yellow tea, it is necessary to dynamically obtain a real-time tea flavor evaluation index set and a real-time environmental condition parameter set that can characterize and affect the tea flavor, so as to provide a data basis for the subsequent dynamic control of the phenol-ammonia ratio of tea.

[0044] S203, based on the real-time environmental condition parameter set, analyzing the real-time tea flavor evaluation index set, determining the real-time environmental adjustment parameter set, and adjusting the real-time environmental conditions according to the real-time environmental adjustment parameter set, and determining the real-time adjustment result and the final flavor range.

[0045] The real-time environmental conditions may be the real-time yellowing conditions in the yellowing equipment container during the yellowing process.

[0046] The real-time adjustment result may be a series of environmental parameters obtained after adjusting the real-time environmental conditions according to the real-time environmental adjustment parameter set.

[0047] The final flavor range can be the range of the phenol-ammonia ratio of the tea leaves after the yellowing process is completed.

[0048] Specifically, the phenol-amine ratio of tea leaves during the yellowing process is determined by the chemical reaction of its internal components, and the chemical reaction rate is affected by various indicators in the yellowing environment in which the tea leaves are located, such as temperature, humidity, oxygen content, etc. Therefore, the change in the aminophenol ratio of tea leaves during the yellowing process can be indirectly affected by controlling the environmental condition indicators, thereby achieving control of the tea flavor. Through mathematical analysis, based on the real-time environmental condition parameter set, the real-time tea flavor evaluation indicator set is analyzed, and the real-time environmental adjustment parameter set required to adjust the environmental conditions to achieve the flavor standard under the current state of the tea is quantified. According to the real-time environmental adjustment parameter set, the real-time environmental conditions are adjusted through the environmental condition control device set in the yellowing equipment container. Then, through the log monitoring module, the changing parameters in the adjustment process and the final phenol-amine ratio of tea leaves are collected, and the real-time adjustment results and the final flavor range are constructed to reflect the flavor change details of the tea leaves during the yellowing process.

[0049] S204: Determine and output a tea processing report based on the real-time adjustment result and the final flavor range.

[0050] The tea processing report may be a summary report of the yellowing process of the current batch of tea.

[0051] Specifically, through data visualization technology, the real-time adjustment results and the corresponding data in the final flavor range are visualized and integrated to generate a corresponding tea processing report. The tea processing report is provided to the processing personnel through human-computer interaction equipment, such as high-definition display screens, so that they can understand the details of the flavor changes during the yellowing process of the tea.

[0052] Through this scheme, based on the benchmark parameter set, the initial parameter set of tea is analyzed, and the initial yellowing condition parameter set is obtained to reflect the initial conditions required for the yellowing process of the current variety of tea, and the initial yellowing environmental conditions are adjusted accordingly. In the yellowing process of tea, a real-time tea flavor evaluation index set and a real-time environmental condition parameter set are obtained to reflect the changes in tea flavor and the corresponding environmental conditions. On this basis, the real-time environmental adjustment parameter set required for the tea flavor to meet the standard is analyzed and obtained, and this is used as the basis for adjustment of the real-time environmental conditions to achieve control of the flavor changes in the yellowing process of tea. According to the real-time adjustment results and the final flavor range, the corresponding tea processing report is provided to the processing person in charge, so that while ensuring that the appearance of yellow tea meets the standard, the yellowing process can ensure the stable formation of the yellow tea flavor, improve the consistency of the yellow tea flavor quality, and thus improve the processing quality of yellow tea.

[0053] In some embodiments, based on the container baseline temperature and the container baseline humidity, the initial yellowing temperature and the initial yellowing humidity are determined respectively according to the tenderness index, the initial phenol-ammonia ratio, the rolling breakage index and the killing intensity; based on the benchmark yellowing time, the initial yellowing time is determined according to the initial yellowing temperature, the initial yellowing humidity, the initial moisture content and the tenderness index; based on the initial yellowing temperature, the initial yellowing humidity and the initial yellowing time, an initial yellowing condition parameter set is constructed.

[0054] The reference parameter set includes reference temperature of container, reference humidity of container and reference yellowing time.

[0055] The initial parameter set of tea leaves includes tenderness index, initial phenol-ammonia ratio, initial moisture content, rolling breakage index and withering intensity.

[0056] The container reference temperature may be the basic temperature inside the container of the sterilizing device. The container reference temperature is consistent with the ambient temperature of the container when no external intervention or regulation is performed.

[0057] The container reference humidity may be the basic humidity inside the container of the yellowing device. The container reference humidity is consistent with the humidity of the environment in which the container is located without external intervention and regulation.

[0058] The benchmark yellowing time may be the basic yellowing time required for the current variety of tea to become yellow.

[0059] The tenderness index may be a quantitative value used to characterize the overall tenderness of the current tea leaves.

[0060] The initial phenol-ammonia ratio may be the overall phenol-ammonia ratio of the tea leaves before yellowing begins.

[0061] The initial moisture content may be the overall moisture content of the tea leaves before the yellowing process begins.

[0062] The rolling damage index may be a quantitative index used to characterize the degree of damage of the current tea leaves after rolling.

[0063] The intensity of withering can be a quantitative value used to characterize the degree of inhibition of internal enzyme activity of the current tea leaves after the withering process.

[0064] The initial yellowing temperature may be the yellowing temperature required for the current tea leaves at the initial stage of yellowing.

[0065] The initial yellowing humidity may be the yellowing humidity required for the current tea leaves at the initial stage of yellowing.

[0066] The initial yellowing time may be an overall estimated time required for the current tea leaves to yellow.

[0067] Specifically, the environmental conditions required for the yellowing process are highly correlated with the current state of the tea. Tea leaves with high tenderness (such as one bud and one leaf or one bud and two leaves) are relatively rich in amino acids and tea polyphenols, have a higher water content, and have a stronger demand for yellowing temperature. The initial phenol-ammonia ratio of the tea leaves directly reflects the ratio of amino acids to polyphenols in the current tea leaves. Tea leaves with low initial phenol-ammonia ratio should be more conservative in setting the condition parameters during the yellowing process to avoid over-fermentation. The initial rolling damage index of the tea leaves reflects the degree of damage to the cell membrane of the tea leaves, which affects the ability of the tea leaves to absorb oxygen. Tea cells with a high degree of rolling damage are more likely to release their internal substances, and their oxidation rate is relatively higher. Excessive oxidation needs to be avoided during the yellowing process. The intensity of tea withering directly affects the The activity of enzymes and the degree of oxidation of tea polyphenols, tea with higher withering intensity will be more stable during the yellowing treatment; through mathematical analysis, on the basis of the container benchmark temperature and container benchmark humidity, according to the tenderness index, initial phenol-ammonia ratio, rolling breakage index and withering intensity, the initial yellowing temperature and initial yellowing humidity required for the current tea under the influence of its state are quantified; and based on the benchmark yellowing time, according to the quantified initial yellowing temperature and initial yellowing humidity, the initial yellowing time required for the current tea under the influence of its state is further obtained, and then according to the three directions of initial yellowing temperature, initial yellowing humidity and initial yellowing time, the initial yellowing condition parameter set is constructed, so that the initial yellowing condition parameter set comprehensively reflects the initial environmental conditions required for the current tea to be yellowed.

[0068] Through this scheme, on the basis of the container benchmark temperature, container benchmark humidity and benchmark yellowing time, the tenderness index, initial phenol-ammonia ratio, rolling damage index and withering intensity corresponding to the current tea leaves are analyzed, and the initial yellowing temperature, initial yellowing humidity and initial yellowing time required for the yellowing of the current tea leaves are quantified respectively. Based on this, an initial yellowing condition parameter set is constructed, so that the initial yellowing conditions are highly consistent with the initial yellowing requirements of the tea leaves in the current state, so as to improve the yellowing effect of the tea leaves.

[0069] In some embodiments, based on the container reference temperature and the container reference humidity, the initial yellowing temperature and the initial yellowing humidity are determined according to the tenderness index, the initial phenol-ammonia ratio, the rolling damage index and the killing intensity, respectively, specifically as follows: ; Among them, T y is the initial yellowing temperature, T a is the container reference temperature, D is the tenderness index, G is the initial phenol-ammonia ratio, n is the preset synergistic influence index, k is the 1 is the preset rolling temperature relationship coefficient, k 2 is the preset fixing temperature coefficient, R is the rolling damage index, λ is the preset fixing influence index, H y is the initial yellowing humidity, H ais the container reference humidity, η 1 is the preset moisture influence coefficient, S is the killing intensity, W is the initial moisture content, η 2 is the preset killing effect coefficient, η 3 is the preset killing adjustment coefficient, and γ is the preset damage sensitivity index.

[0070] The preset synergistic influence index can be a quantitative index used to describe the joint influence of tenderness and initial phenol-ammonia ratio on the yellowing temperature. The preset synergistic influence index can be obtained by fitting the tea yellowing experimental data.

[0071] The preset rolling temperature relationship coefficient may be a quantitative coefficient used to describe the effect of the rolling degree on the yellowing temperature. The preset rolling temperature relationship coefficient may be obtained by fitting the yellowing experimental data of tea leaves.

[0072] The preset fixing temperature relationship coefficient may be a quantitative coefficient used to describe the effect of the fixing intensity on the yellowing temperature. The preset fixing temperature relationship coefficient may be obtained by fitting tea yellowing experimental data.

[0073] The preset killing green influence index can be a quantitative index used to adjust the degree of influence of the killing green intensity on the yellowing temperature. The preset killing green influence index can be obtained by fitting the tea yellowing experimental data.

[0074] The preset moisture influence coefficient may be a quantitative coefficient used to characterize the effect of the moisture content of tea leaves on the yellowing humidity. The preset moisture influence coefficient may be obtained by fitting the tea leaves yellowing experimental data.

[0075] The preset killing green influence coefficient can be a quantitative coefficient used to characterize the influence of the degree before killing green on the yellowing humidity. The preset killing green influence coefficient can be obtained by fitting the tea yellowing experimental data.

[0076] The preset withering adjustment coefficient may be a quantitative coefficient used to adjust the degree of influence of the withering intensity on the yellowing humidity. The preset withering adjustment coefficient may be obtained by fitting the tea yellowing experimental data.

[0077] The preset damage sensitivity index may be a quantitative index for adjusting the sensitivity of the yellowing humidity to the damage degree of tea leaves during rolling. The preset damage sensitivity index may be obtained by fitting the yellowing experimental data of tea leaves.

[0078] Specifically, through formula (1) , at the container reference temperature T a Based on the above, the author describes the gain effect of tea tenderness and initial phenol-ammonia ratio on the temperature requirement for yellowing, and reflects the loss effect of rolling damage index on the temperature requirement for yellowing. Describe the detrimental effect of the intensity of killing green on the temperature requirement for yellowing, and realize the scientific quantification of the initial yellowing temperature; through the η in formula (1) 1•ln(1+W), at the container reference humidity H a On the basis of the above, the effect of the moisture content of tea leaves on the humidity of yellowing is described as a logarithmic increasing relationship, that is, the effect of the moisture content of tea leaves on the humidity of yellowing gradually weakens with the increase of the moisture content of tea leaves. When the initial moisture content of the tea leaves is high, the necessity of humidity gain in the yellowing process is weakened. At the same time, through The paper describes the gain effect of withering intensity on the humidity requirement for yellowing and the gain effect of rolling and breaking index on the humidity requirement for yellowing. The higher the withering intensity, the more humidity gain is needed during the yellowing process to stabilize the fermentation effect of the tea leaves. The higher the rolling and breaking index, the more moisture is released from the tea leaves and the demand for external humidity gain is reduced, thus achieving scientific quantification of the initial humidity for yellowing.

[0079] Through this scheme, mathematical analysis is used, based on the container benchmark temperature and container benchmark humidity, according to the tenderness index, initial phenol-ammonia ratio, rolling breakage index and withering intensity, to describe the influence of different current state indicators of tea leaves on the initial yellowing temperature and the initial yellowing humidity, thereby achieving scientific quantification of the initial yellowing temperature and the initial yellowing humidity, improving the accuracy of the initial yellowing temperature and the initial yellowing humidity, and thus improving the yellowing effect of tea leaves.

[0080] In some embodiments, based on the reference browning time, the initial browning time is determined according to the initial browning temperature, the initial browning humidity, the initial moisture content and the tenderness index, specifically the following formula (2): ; Among them, E y is the initial yellowing time, E a is the reference yellowing time, θ 1 is the preset temperature adjustment coefficient, W is the initial moisture content, D is the tenderness index, θ 2 is the preset humidity adjustment coefficient, μ is the preset humidity sensitivity index, H y is the initial yellowing humidity, H p The baseline humidity.

[0081] The preset temperature adjustment coefficient may be a quantitative coefficient for adjusting the effect of the yellowing temperature on the yellowing time. The preset temperature adjustment coefficient may be obtained by fitting tea yellowing experimental data.

[0082] The preset humidity adjustment coefficient may be a quantitative coefficient used to adjust the effect of the yellowing humidity on the yellowing time, and the preset humidity adjustment coefficient may be obtained by fitting the yellowing experimental data of tea leaves.

[0083] The preset humidity sensitivity index may be a quantitative index used to characterize the sensitivity of the yellowing time to humidity differences. The preset humidity sensitivity index may be obtained by fitting tea yellowing experimental data.

[0084] The benchmark empirical humidity may be the humidity value required for yellowing the current variety of tea, which is obtained based on expert experience.

[0085] Specifically, through formula (2) Based on the benchmark browning time, the inverse relationship between the initial browning time and the initial browning temperature is described under the dual influence of tenderness index and initial moisture content. The Logistic function is used to reflect the nonlinear influence of humidity difference on the yellowing time, and the preset humidity adjustment coefficient and the preset humidity sensitivity index are introduced to adjust the influence of the yellowing humidity on the yellowing time, so as to realize the scientific quantification of the initial yellowing time.

[0086] Through this scheme, mathematical analysis is used to quantify the initial yellowing time required for the current state of tea leaves under the influence of the initial yellowing temperature and the initial yellowing humidity, based on the benchmark yellowing time, according to the initial yellowing temperature, the initial yellowing humidity, the initial moisture content and the tenderness index, and then the yellowing process of the tea leaves is controlled from the time dimension to improve the yellowing effect of the tea leaves.

[0087] In some embodiments, based on the real-time amino acid content and the real-time polyphenol content, the polyphenol content change rate and the amino acid content change rate are fitted according to the real-time temperature in the container, the real-time humidity in the container and the real-time oxygen content in the container; the real-time phenol-ammonia ratio is determined according to the real-time amino acid content and the real-time polyphenol content, and a phenol-ammonia ratio state change model is constructed according to the polyphenol content change rate, the amino acid content change rate and the real-time phenol-ammonia ratio to determine the phenol-ammonia ratio change rate; according to the phenol-ammonia ratio change rate, an estimated phenol-ammonia ratio is determined, and according to the estimated phenol-ammonia ratio and the preset ideal phenol-ammonia ratio, an environmental parameter control factor is determined; based on the environmental parameter control factor, according to the real-time environmental condition parameter set, the temperature adjustment target value, the humidity adjustment target value and the oxygen content adjustment target value are determined; according to the temperature adjustment target value, the humidity adjustment target value and the oxygen content adjustment target value, a real-time environmental adjustment parameter set is constructed.

[0088] The real-time environmental condition parameter set includes the real-time temperature inside the container, the real-time humidity inside the container, and the real-time oxygen content inside the container.

[0089] The real-time tea flavor evaluation index set includes real-time amino acid content and real-time polyphenol content.

[0090] The rate of change of polyphenol content may be the rate of change of the content of polyphenol substances inside the tea leaves during the yellowing process.

[0091] The rate of change of amino acid content may be the rate of change of amino acid substance content inside tea leaves during the yellowing process.

[0092] The real-time phenol-ammonia ratio can be the real-time ratio of the content of polyphenols to amino acids in the tea leaves during the yellowing process.

[0093] The phenol-ammonia ratio state change model can be a mathematical model used to describe the change characteristics of the phenol-ammonia ratio of tea leaves during the yellowing process under the influence of changes in environmental conditions.

[0094] The rate of change of the phenol-ammonia ratio may be the rate of change of the phenol-ammonia ratio inside the tea leaves during the current yellowing process.

[0095] The estimated phenol-ammonia ratio can be based on the current yellowing state of the tea leaves, and is used to characterize the value of the phenol-ammonia ratio inside the tea leaves at a subsequent time point.

[0096] The preset ideal phenol-ammonia ratio may be an ideal phenol-ammonia ratio corresponding to the flavor of yellow tea, and the preset ideal phenol-ammonia ratio may be set based on the experience of experts with different teas.

[0097] The environmental parameter control factor may be a proportional factor obtained by analyzing the difference between the real-time phenol-ammonia ratio and the preset ideal phenol-ammonia ratio, and adjusting the corresponding parameters of the yellowing environment in which the tea leaves are located.

[0098] The temperature adjustment target value may be a target temperature value for adjusting the temperature in the current stuffy environment.

[0099] The humidity adjustment target value may be a target humidity value for adjusting the humidity in the current stuffy environment.

[0100] The oxygen content adjustment target value may be a target oxygen content value that needs to be adjusted for the oxygen content in the current stuffy environment.

[0101] Specifically, the change in the phenol-ammonia ratio of tea leaves during the yellowing process is affected by the temperature, humidity and oxygen content. Higher temperatures can accelerate the rate of chemical reactions during the yellowing process of tea leaves, including oxidation and the conversion of polyphenols. Increased temperature will promote the oxidation reaction of phenolic substances, thereby increasing the decomposition of phenolic substances, resulting in a decrease in the phenol-ammonia ratio. At the same time, when the temperature is too high, it will inhibit the synthesis of amino acids, thereby affecting the amino acid content. Appropriate humidity can promote chemical reactions and form a more ideal phenol-ammonia ratio. Too low humidity will cause the phenolic substances in the tea leaves to solidify or precipitate, limiting their participation in the reaction. Oxygen is a key factor in promoting the oxidation reaction of phenolic substances. In the yellowing stage, appropriate oxygen content helps to increase the degree of oxidation of phenolic substances, thereby changing the phenol-ammonia ratio. If the oxygen content is too low, the oxidation reaction will slow down, resulting in an increase in the phenol-ammonia ratio. Too high an oxygen content may lead to excessive oxidation, causing phenolic substances to Excessive consumption leads to a decrease in the phenol-ammonia ratio; therefore, based on the real-time amino acid content and the real-time polyphenol content, according to the real-time temperature in the container, the real-time humidity in the container and the real-time oxygen content in the container, the linear fitting algorithm is used to fit and quantify the polyphenol content change rate and the amino acid content change rate corresponding to the current tea, and then combined with the real-time phenol-ammonia ratio, a phenol-ammonia ratio state change model is constructed to quantify the amino-phenol ratio change rate inside the tea leaves in the current yellowing state, and use this as an evaluation basis to estimate the phenol-ammonia ratio of the tea leaves at subsequent time nodes, and then according to the difference between the estimated phenol-ammonia ratio and the preset ideal phenol-ammonia ratio, the environmental parameter control factor serving as the basis for adjusting the environmental condition parameters is quantified, so as to further quantify the temperature adjustment target value, humidity adjustment target value and oxygen content adjustment target value, construct a real-time environmental adjustment parameter set, and clarify the environmental parameter target values ​​that need to be adjusted to meet the tea flavor standards.

[0102] Through this scheme, based on the real-time amino acid content and the real-time polyphenol content, according to the real-time temperature in the container, the real-time humidity in the container and the real-time oxygen content in the container, the polyphenol content change rate and the amino acid content change rate of the tea under the influence of the current yellowing environment are analyzed respectively, and then combined with the real-time phenol-ammonia ratio, a phenol-ammonia ratio state change model is constructed to achieve quantitative analysis of the phenol-ammonia ratio change rate, so as to estimate the phenol-ammonia ratio at subsequent time points, and according to the difference between the estimated phenol-ammonia ratio and the preset ideal phenol-ammonia ratio, the environmental parameter control factor is determined, and then the temperature adjustment target value, humidity adjustment target value and oxygen content adjustment target value are analyzed to clarify the environmental parameter target values ​​that need to be adjusted to meet the tea flavor standards, while avoiding the lag in environmental parameter adjustment and improving the consistency of tea flavor.

[0103] In some embodiments, according to the polyphenol content change rate, the amino acid content change rate and the real-time phenol-ammonia ratio, a phenol-ammonia ratio state change model is constructed to determine the phenol-ammonia ratio change rate, which is specifically the following formula (3): ; in, is the rate of change of phenol-ammonia ratio, C a is the real-time amino acid content, C f is the real-time polyphenol content, R(t) is the real-time phenol-ammonia ratio, is the rate of change of polyphenol content, is the rate of change of amino acid content, T is the real-time temperature in the container, H is the real-time humidity in the container, O 2 is the real-time oxygen content in the container, f 1 () is the fitting function of polyphenol change rate, f 2 () is the fitting function of amino acid change rate.

[0104] The polyphenol change rate fitting function can be a function used to fit the mathematical relationship between the real-time temperature in the container, the real-time humidity in the container, the real-time oxygen content in the container and the change rate of the polyphenol content. The polyphenol change rate fitting function can adopt a linear fitting function, and the relationship coefficients in the linear fitting function can be obtained by fitting a deep learning model.

[0105] The amino acid change rate fitting function can be a function used to fit the mathematical relationship between the real-time temperature in the container, the real-time humidity in the container, the real-time oxygen content in the container and the change rate of the amino acid content. The amino acid change rate fitting function can adopt a linear fitting function, and the relationship coefficient in the linear fitting function can be obtained by fitting a deep learning model.

[0106] Specifically, through the formula (3) 1 (T,H,O 2 ) and f 2 (T,H,O 2 ) are fitted to obtain the polyphenol content change rate and the amino acid content change rate based on the real-time container temperature, real-time container humidity and real-time container oxygen content, and then , and the fractional derivative rule is used to fit the rate of change of the phenol-ammonia ratio.

[0107] Through this scheme, mathematical analysis is used to construct a phenol-ammonia ratio state change model based on the polyphenol content change rate, amino acid content change rate and real-time phenol-ammonia ratio, so as to quantify the phenol-ammonia ratio change rate and improve the accuracy of the phenol-ammonia ratio change rate assessment, thereby improving the accuracy of the estimated phenol-ammonia ratio and improving the accuracy of the environmental parameter control factors derived based on the estimated phenol-ammonia ratio.

[0108] In some embodiments, the environmental parameter control factor is determined according to the estimated phenol-ammonia ratio and the preset ideal phenol-ammonia ratio, specifically the following formula (4): ; Among them, u is the environmental parameter control factor, K p is the proportional gain coefficient, Rp To estimate the phenol-ammonia ratio, R g To preset the ideal phenol-amine ratio, K i is the integral gain coefficient, K d is the differential gain coefficient.

[0109] The proportional gain coefficient can be a quantitative coefficient used to characterize the degree of direct response of the real-time phenol-ammonia ratio difference to the environmental parameter control factor. The proportional gain coefficient can be obtained through mathematical analysis or simulation calculation based on the dynamic model and response formula (such as the transfer function of the first-order or second-order system).

[0110] The integral gain coefficient can be a quantitative coefficient used to characterize the impact of the cumulative difference in the phenol-ammonia ratio within the target period on the environmental parameter control factor. The integral gain coefficient can be obtained through mathematical analysis or simulation calculation based on the dynamic model and response formula (such as the transfer function of the first-order or second-order system).

[0111] The differential gain coefficient can be a quantitative coefficient used to characterize the impact of the real-time phenol-ammonia ratio change rate on the environmental parameter control factor. The differential gain coefficient can be obtained through mathematical analysis or simulation calculation based on a dynamic model and a response formula (such as the transfer function of a first-order or second-order system).

[0112] Specifically, by using formula (4) and utilizing the PID control algorithm (Proportional-Integral-Derivative Control), according to the dynamic difference between the estimated phenol-ammonia ratio and the preset ideal phenol-ammonia ratio, the dynamic adjustment of the environmental parameter control factor is realized. The environmental parameter control factor is adjusted according to the real-time phenol-ammonia ratio difference by introducing a proportional gain coefficient, the environmental parameter control factor is adjusted according to the phenol-ammonia ratio difference within a known period of time by introducing an integral gain coefficient, and the environmental parameter control factor is adjusted according to the change trend of the phenol-ammonia ratio difference by introducing a differential gain coefficient. Through the above triple adjustment, an accurate environmental parameter control factor is quantitatively obtained.

[0113] Through this scheme, mathematical analysis methods are used, according to the estimated phenol-ammonia ratio and the preset ideal phenol-ammonia ratio, and through the PID control algorithm, the quantification of the environmental parameter control factor is realized, the real-time and accuracy of the environmental parameter control factor is improved, and then the yellowing effect of tea in the yellowing environment adjusted based on the environmental parameter control factor is improved.

[0114] In some embodiments, based on the environmental parameter control factor, the temperature adjustment target value, the humidity adjustment target value and the oxygen content adjustment target value are determined according to the real-time environmental condition parameter set, specifically as follows: ; Among them, ΔT is the temperature adjustment target value, ΔH is the humidity adjustment target value, ΔO is the oxygen content adjustment target value, u is the environmental parameter control factor, W T is the temperature response weight, W H is the humidity response weight, W O is the oxygen content response weight.

[0115] The temperature response weight may be a weight value used to characterize the sensitivity of the temperature adjustment target value to the environmental parameter control factor, and the temperature response weight may be obtained by fitting experimental data.

[0116] The humidity response weight may be a weight value used to characterize the sensitivity of the humidity adjustment target value to the environmental parameter control factor, and the humidity response weight may be obtained by fitting experimental data.

[0117] The oxygen content response weight may be a weight value that characterizes the sensitivity of the oxygen content adjustment target value to the environmental parameter control factor, and the oxygen content response weight may be obtained by fitting experimental data.

[0118] Specifically, in the process of determining the specific temperature adjustment target value, humidity adjustment target value and oxygen content adjustment target value according to the environmental parameter control factor, since the influence of temperature, humidity and oxygen content on the change of phenol-amine ratio during the yellowing process of tea leaves is different, in the process of achieving the overall control target corresponding to the environmental parameter control factor, the influence proportion of temperature, humidity and oxygen content on the overall control target is different. Formula (5) is used to quantify the temperature adjustment target value, humidity adjustment target value and oxygen content adjustment target value based on different response weights.

[0119] Through this scheme, mathematical analysis is used, based on the environmental parameter control factors, and the temperature adjustment target value, humidity adjustment target value and oxygen content adjustment target value are differentiated and quantified according to the response weights corresponding to temperature, humidity and oxygen content, thereby improving the accuracy of the temperature adjustment target value, humidity adjustment target value and oxygen content adjustment target value, thereby improving the accuracy of controlling the phenol-ammonia ratio during the yellowing process of tea leaves.

[0120] In some embodiments, according to the temperature adjustment target value, humidity adjustment target value and oxygen content adjustment target value in the real-time environment adjustment parameter set, the corresponding temperature, humidity and oxygen content in the yellowing container are adjusted respectively, and the changes in the appearance color and the phenol-ammonia ratio of the tea leaves during the environmental condition adjustment process are recorded; according to the appearance color and the phenol-ammonia ratio of the tea leaves during the environmental condition adjustment process, a real-time adjustment result is constructed; the real-time adjustment result is analyzed, and the appearance color is matched with a preset color requirement range. If the appearance color is within the preset color requirement range, the changes in the phenol-ammonia ratio of the tea leaves are tracked. When the phenol-ammonia ratio reaches the preset yellow tea flavor range, the yellowing work is stopped, and the phenol-ammonia ratio range of the cooled tea leaves is determined as the final flavor range.

[0121] The appearance color may be the surface color value of the tea leaves during the yellowing process, and the appearance color may be obtained through an image analysis algorithm.

[0122] The preset color requirement range may be a color value range required by the yellow tea process for the surface color of the tea leaves, and the preset color requirement range may be set based on expert experience.

[0123] The preset yellow tea flavor interval may be a phenol-ammonia ratio interval corresponding to the yellow tea flavor, and the preset yellow tea flavor interval may be set according to expert experience.

[0124] Specifically, in the process of tracking and analyzing the yellowing state of tea, it is necessary to judge the yellowing state of tea from two aspects of tea appearance and tea flavor. The change of tea flavor usually lags behind the change of tea appearance. That is, when the appearance of tea does not meet the standard (it has not been completely converted to "yellow leaf state"), the tea flavor also does not meet the standard. But when the appearance of tea meets the standard, the tea flavor needs further analysis to determine whether it meets the standard. Therefore, when the appearance color is within the preset color requirement range, the change of the phenol-ammonia ratio of tea is further tracked. When the phenol-ammonia ratio reaches the preset yellow tea flavor range, the yellowing work can be stopped to ensure that the appearance and flavor of tea meet the yellow tea process requirements and avoid misjudgment of the yellowing state of tea due to the lagging changes in tea flavor.

[0125] Through this solution, the yellowing state of the tea leaves is tracked and judged from two aspects of the tea leaves' appearance and the tea leaves' flavor. When the appearance color is within the preset color requirement range, the changes in the phenol-ammonia ratio of the tea leaves are further tracked. When the phenol-ammonia ratio reaches the preset yellow tea flavor range, the yellowing work is stopped to ensure that the appearance and flavor of the tea leaves meet the yellow tea process requirements and avoid misjudgment of the yellowing state of the tea leaves due to the lagging changes in the tea leaves' flavor.

[0126] Figure 3 A schematic diagram of a yellow tea yellowing control system provided in an embodiment of the present application is shown in FIG. Figure 3As shown, a yellow tea yellowing control system 300 of this embodiment includes: an initial condition analysis module 301 , a dynamic analysis module 302 , a dynamic adjustment module 303 and an output module 304 .

[0127] The initial condition analysis module 301 is used to obtain an initial parameter set and a reference parameter set for tea leaves, and determine an initial yellowing condition parameter set based on the reference parameter set and the initial parameter set for tea leaves; The dynamic analysis module 302 is used to adjust the initial yellowing environmental conditions according to the initial yellowing condition parameter set, and obtain a real-time tea flavor evaluation index set and a real-time environmental condition parameter set during the yellowing process of the tea leaves; A dynamic adjustment module 303 is used to analyze the real-time tea flavor evaluation index set based on the real-time environmental condition parameter set, determine the real-time environmental adjustment parameter set, and adjust the real-time environmental conditions according to the real-time environmental adjustment parameter set to determine the real-time adjustment result and the final flavor interval; The output module 304 is used to determine and output a tea processing report according to the real-time adjustment result and the final flavor interval.

[0128] Optionally, the initial condition analysis module 301 is specifically used to: Based on the container reference temperature and the container reference humidity, according to the tenderness index, the initial phenol-ammonia ratio, the rolling breakage index and the killing intensity, the initial yellowing temperature and the initial yellowing humidity are determined respectively; Based on the reference browning time, determining the initial browning time according to the initial browning temperature, the initial browning humidity, the initial moisture content and the tenderness index; The initial yellowing condition parameter set is constructed according to the initial yellowing temperature, the initial yellowing humidity and the initial yellowing time.

[0129] Optionally, the initial condition analysis module 301 determines the initial yellowing temperature and the initial yellowing humidity based on the container reference temperature and the container reference humidity, according to the tenderness index, the initial phenol-ammonia ratio, the rolling breakage index and the killing intensity, respectively, specifically the following formula: ; Among them, T y is the initial yellowing temperature, T a is the container reference temperature, D is the tenderness index, G is the initial phenol-ammonia ratio, n is the preset synergistic influence index, k is the 1 is the preset rolling temperature relationship coefficient, k 2 is the preset fixing temperature relationship coefficient, R is the rolling damage index, λ is the preset fixing influence index, H yis the initial yellowing humidity, H a is the reference humidity of the container, η 1 is the preset moisture influence coefficient, S is the fixing intensity, W is the initial moisture content, η 2 is the preset killing effect coefficient, η 3 is the preset killing adjustment coefficient, and γ is the preset damage sensitivity index.

[0130] Optionally, the initial condition analysis module 301 determines the initial browning time based on the benchmark browning time, according to the initial browning temperature, the initial browning humidity, the initial moisture content and the tenderness index, specifically the following formula: ; Among them, t y is the initial yellowing time, t b is the reference yellowing time, θ 1 is the preset temperature adjustment coefficient, W is the initial moisture content, D is the tenderness index, θ 2 is the preset humidity adjustment coefficient, μ is the preset humidity sensitivity index, H p The baseline humidity.

[0131] Optionally, the dynamic adjustment module 303 is specifically used to: Based on the real-time amino acid content and the real-time polyphenol content, according to the real-time temperature in the container, the real-time humidity in the container and the real-time oxygen content in the container, respectively fitting to obtain the polyphenol content change rate and the amino acid content change rate; Determine the real-time phenol-ammonia ratio according to the real-time amino acid content and the real-time polyphenol content, construct a phenol-ammonia ratio state change model according to the polyphenol content change rate, the amino acid content change rate and the real-time phenol-ammonia ratio, and determine the phenol-ammonia ratio change rate; Determine an estimated phenol-ammonia ratio according to the phenol-ammonia ratio change rate, and determine an environmental parameter control factor according to the estimated phenol-ammonia ratio and a preset ideal phenol-ammonia ratio; Based on the environmental parameter control factor, according to the real-time environmental condition parameter set, determine the temperature adjustment target value, the humidity adjustment target value and the oxygen content adjustment target value; The real-time environment adjustment parameter set is constructed according to the temperature adjustment target value, the humidity adjustment target value and the oxygen content adjustment target value.

[0132] Optionally, the dynamic adjustment module 303 determines the real-time phenol-ammonia ratio according to the real-time amino acid content and the real-time polyphenol content, constructs a phenol-ammonia ratio state change model according to the polyphenol content change rate, the amino acid content change rate and the real-time phenol-ammonia ratio, and determines the phenol-ammonia ratio change rate, which is specifically the following formula: ; in, is the rate of change of the phenol-ammonia ratio, C a is the real-time amino acid content, C f is the real-time polyphenol content, R(t) is the real-time phenol-ammonia ratio, is the rate of change of polyphenol content, is the rate of change of amino acid content, T is the real-time temperature in the container, H is the real-time humidity in the container, O 2 is the real-time oxygen content in the container, f 1 () is the fitting function of polyphenol change rate, f 2 () is the fitting function of amino acid change rate.

[0133] Optionally, when the dynamic adjustment module 303 determines the estimated phenol-ammonia ratio according to the phenol-ammonia ratio change rate, and determines the environmental parameter control factor according to the estimated phenol-ammonia ratio and the preset ideal phenol-ammonia ratio, it is specifically the following formula: ; Wherein, u is the environmental parameter control factor, K p is the proportional gain coefficient, R t is the estimated phenol-to-amine ratio, R g is the preset ideal phenol-ammonia ratio, K i is the integral gain coefficient, K d is the differential gain coefficient.

[0134] Optionally, when the dynamic adjustment module 304 determines the temperature adjustment target value, the humidity adjustment target value, and the oxygen content adjustment target value based on the environmental parameter control factor and the real-time environmental condition parameter set, the formula is specifically as follows: ; Wherein, ΔT is the temperature adjustment target value, ΔH is the humidity adjustment target value, ΔO is the oxygen content adjustment target value, u is the environmental parameter control factor, and W T is the temperature response weight, W H is the humidity response weight, W O is the oxygen content response weight.

[0135] Optionally, when the dynamic adjustment module 304 adjusts the real-time environmental conditions according to the real-time environmental adjustment parameter set and determines the real-time adjustment result and the final flavor interval, it is specifically used to: According to the temperature adjustment target value, the humidity adjustment target value and the oxygen content adjustment target value in the real-time environment adjustment parameter set, the corresponding temperature, humidity and oxygen content in the yellowing container are adjusted respectively, and the appearance color change and the phenol-ammonia ratio change of the tea leaves during the environmental condition adjustment process are recorded; Constructing the real-time adjustment result according to the appearance color and phenol-ammonia ratio of the tea leaves during the environmental condition adjustment process; Analyze the real-time adjustment result, match the appearance color with the preset color requirement range, and if the appearance color is within the preset color requirement range, track the change of the phenol-ammonia ratio of the tea leaves. When the phenol-ammonia ratio reaches the preset yellow tea flavor range, stop the yellowing work, and determine the phenol-ammonia ratio range of the cooled tea leaves as the final flavor range.

[0136] The system of this embodiment can be used to execute the method of any of the above embodiments. The implementation principles and technical effects are similar and will not be described in detail here.

Claims

1. A method for controlling the yellowing of yellow tea, characterized in that: include: Acquire an initial parameter set and a reference parameter set for tea leaves, and determine an initial yellowing condition parameter set based on the reference parameter set and the initial parameter set for tea leaves; According to the initial yellowing condition parameter set, the initial yellowing environmental condition is adjusted, and during the yellowing process of the tea leaves, a real-time tea flavor evaluation index set and a real-time environmental condition parameter set are obtained; Based on the real-time environmental condition parameter set, analyzing the real-time tea flavor evaluation index set, determining the real-time environmental adjustment parameter set, and adjusting the real-time environmental conditions according to the real-time environmental adjustment parameter set to determine the real-time adjustment result and the final flavor interval; A tea processing report is determined and outputted according to the real-time adjustment result and the final flavor interval.

2. The method according to claim 1, characterized in that The reference parameter set includes a container reference temperature, a container reference humidity and a reference yellowing time, the tea initial parameter set includes a tenderness index, an initial phenol-ammonia ratio, an initial moisture content, a rolling damage index and a killing intensity, and the initial yellowing condition parameter set is determined based on the reference parameter set and according to the tea initial parameter set, including: Based on the container reference temperature and the container reference humidity, according to the tenderness index, the initial phenol-ammonia ratio, the rolling breakage index and the killing intensity, the initial yellowing temperature and the initial yellowing humidity are determined respectively; Based on the reference browning time, determining the initial browning time according to the initial browning temperature, the initial browning humidity, the initial moisture content and the tenderness index; The initial yellowing condition parameter set is constructed according to the initial yellowing temperature, the initial yellowing humidity and the initial yellowing time.

3. The method according to claim 2, characterized in that Based on the container reference temperature and the container reference humidity, the initial yellowing temperature and the initial yellowing humidity are determined according to the tenderness index, the initial phenol-ammonia ratio, the rolling breakage index and the killing intensity, respectively, specifically as follows: ; Among them, T y is the initial yellowing temperature, T a is the container reference temperature, D is the tenderness index, G is the initial phenol-ammonia ratio, n is the preset synergistic influence index, k1 is the preset rolling temperature relationship coefficient, k2 is the preset killing temperature relationship coefficient, R is the rolling breakage index, λ is the preset killing influence index, H y is the initial yellowing humidity, H a is the container reference humidity, η1 is the preset moisture influence coefficient, S is the killing intensity, W is the initial moisture content, η2 is the preset killing influence coefficient, η3 is the preset killing adjustment coefficient, and γ is the preset damage sensitivity index.

4. The method according to claim 2, characterized in that: The initial browning time is determined based on the reference browning time according to the initial browning temperature, the initial browning humidity, the initial moisture content and the tenderness index, specifically as the following formula: ; Among them, E y is the initial yellowing time, E a is the reference browning time, θ1 is the preset temperature adjustment coefficient, W is the initial moisture content, D is the tenderness index, θ2 is the preset humidity adjustment coefficient, μ is the preset humidity sensitivity index, H y is the initial yellowing humidity, H p The baseline humidity.

5. The method according to claim 3, characterized in that: The real-time environmental condition parameter set includes the real-time temperature in the container, the real-time humidity in the container and the real-time oxygen content in the container, the real-time tea flavor evaluation index set includes the real-time amino acid content and the real-time polyphenol content, and the real-time environmental adjustment parameter set is determined by analyzing the real-time tea flavor evaluation index set based on the real-time environmental condition parameter set, including: Based on the real-time amino acid content and the real-time polyphenol content, according to the real-time temperature in the container, the real-time humidity in the container and the real-time oxygen content in the container, respectively fitting to obtain the polyphenol content change rate and the amino acid content change rate; Determine the real-time phenol-ammonia ratio according to the real-time amino acid content and the real-time polyphenol content, construct a phenol-ammonia ratio state change model according to the polyphenol content change rate, the amino acid content change rate and the real-time phenol-ammonia ratio, and determine the phenol-ammonia ratio change rate; Determine an estimated phenol-ammonia ratio according to the phenol-ammonia ratio change rate, and determine an environmental parameter control factor according to the estimated phenol-ammonia ratio and a preset ideal phenol-ammonia ratio; Based on the environmental parameter control factor, according to the real-time environmental condition parameter set, determine the temperature adjustment target value, the humidity adjustment target value and the oxygen content adjustment target value; The real-time environment adjustment parameter set is constructed according to the temperature adjustment target value, the humidity adjustment target value and the oxygen content adjustment target value.

6. The method according to claim 5, characterized in that According to the polyphenol content change rate, the amino acid content change rate and the real-time phenol-ammonia ratio, a phenol-ammonia ratio state change model is constructed to determine the phenol-ammonia ratio change rate, which is specifically the following formula: ; in, is the rate of change of the phenol-ammonia ratio, C a is the real-time amino acid content, C f is the real-time polyphenol content, R(t) is the real-time phenol-ammonia ratio, is the rate of change of polyphenol content, is the rate of change of amino acid content, T is the real-time temperature in the container, H is the real-time humidity in the container, O2 is the oxygen content in the real-time container, f1() is the fitting function of the polyphenol change rate, and f2() is the fitting function of the amino acid change rate.

7. The method according to claim 5, characterized in that The environmental parameter control factor is determined according to the estimated phenol-ammonia ratio and the preset ideal phenol-ammonia ratio, specifically the following formula: ; Wherein, u is the environmental parameter control factor, K p is the proportional gain coefficient, R p is the estimated phenol-to-amine ratio, R g is the preset ideal phenol-ammonia ratio, K i is the integral gain coefficient, K d is the differential gain coefficient.

8. The method according to claim 7, characterized in that Based on the environmental parameter control factor, the temperature adjustment target value, the humidity adjustment target value and the oxygen content adjustment target value are determined according to the real-time environmental condition parameter set, specifically as follows: ; Wherein, ΔT is the temperature adjustment target value, ΔH is the humidity adjustment target value, ΔO is the oxygen content adjustment target value, u is the environmental parameter control factor, and W T is the temperature response weight, W H is the humidity response weight, W O is the oxygen content response weight.

9. The method according to claim 8, characterized in that The step of adjusting the real-time environmental conditions according to the real-time environmental adjustment parameter set and determining the real-time adjustment result and the final flavor range includes: According to the temperature adjustment target value, the humidity adjustment target value and the oxygen content adjustment target value in the real-time environment adjustment parameter set, the corresponding temperature, humidity and oxygen content in the yellowing container are adjusted respectively, and the appearance color change and the phenol-ammonia ratio change of the tea leaves during the environmental condition adjustment process are recorded; Constructing the real-time adjustment result according to the appearance color and phenol-ammonia ratio of the tea leaves during the environmental condition adjustment process; Analyze the real-time adjustment result, match the appearance color with the preset color requirement range, and if the appearance color is within the preset color requirement range, track the change of the phenol-ammonia ratio of the tea leaves. When the phenol-ammonia ratio reaches the preset yellow tea flavor range, stop the yellowing work, and determine the phenol-ammonia ratio range of the cooled tea leaves as the final flavor range.

10. A yellow tea yellowing control system, characterized in that: include: An initial condition analysis module, used to obtain an initial parameter set and a reference parameter set for tea leaves, and determine an initial yellowing condition parameter set based on the reference parameter set and the initial parameter set for tea leaves; A dynamic analysis module, used to adjust the initial yellowing environmental conditions according to the initial yellowing condition parameter set, and obtain a real-time tea flavor evaluation index set and a real-time environmental condition parameter set during the yellowing process of the tea leaves; A dynamic adjustment module, for analyzing the real-time tea flavor evaluation index set based on the real-time environmental condition parameter set, determining a real-time environmental adjustment parameter set, and adjusting the real-time environmental conditions according to the real-time environmental adjustment parameter set to determine a real-time adjustment result and a final flavor interval; The output module is used to determine and output a tea processing report according to the real-time adjustment result and the final flavor interval.

Images