Preparation method and application of roxburgh rose Tibetan tea soup

Abstract

The invention discloses a preparation method and application of rosa roxburghii tratt and Tibetan tea soup, and relates to the technical field of food processing, the method comprises the following steps: obtaining rosa roxburghii tratt fruits and Tibetan tea, and respectively pretreating the rosa roxburghii tratt fruits and Tibetan tea to obtain raw materials for preparing the rosa roxburghii tratt and Tibetan tea soup; the preprocessed Tibetan tea is boiled, a tea soup color image is collected through a camera, the Tibetan tea boiling time is controlled based on a standard observation image index, and the tea soup is filtered after boiling is completed; image acquisition is carried out on the preprocessed roxburgh rose fruits, the roxburgh rose fruits are classified based on the maturity of the roxburgh rose fruits, and differential dicing is carried out based on different roxburgh rose fruit classifications. By introducing an image acquisition and automatic control system, the boiling process is more scientific and normative, standardization and large-scale production of the roxburgh rose Tibetan tea soup are facilitated, the quality stability of the roxburgh rose Tibetan tea soup is ensured, the influence of personal errors on the quality of the roxburgh rose Tibetan tea soup is reduced, and the stability and consistency of products are improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a preparation method of roxburghii Tibetan tea and an application thereof. Background Art

[0002] Rosa roxburghii tea soup is a drink that combines roxburghii, a nutritious fruit rich in vitamin C and other beneficial ingredients, with Tibetan tea, also known as Pu'er tea, which originates from Yunnan Province in China and is a specially fermented and aged tea with a unique flavor.

[0003] In the process of preparing the sea buckthorn Tibetan tea soup, the Tibetan tea needs to be fully boiled to ensure that the Tibetan tea fully releases its fragrance and effective ingredients. After the tea soup is boiled, the sea buckthorn is added to soften and heat it to make the sea buckthorn release vitamin C and various trace elements. Finally, it is filtered to obtain the sea buckthorn Tibetan tea soup. However, due to different processes and years, different batches of tea have different boiling times, and the sea buckthorn fruit will affect the taste of the sea buckthorn Tibetan tea soup after excessive heating. The fruits of different maturity have different requirements for heating time. The existing preparation of the sea buckthorn Tibetan tea soup is difficult to accurately grasp the boiling and heating time of the Tibetan tea and the sea buckthorn fruit, and there are problems of low practicality and functionality.

[0004] Currently, no effective solution has been proposed for the problems in the related technologies. Summary of the invention

[0005] In view of the problems in the related art, the present invention proposes a method for preparing a roxburghii Tibetan tea soup and an application thereof to overcome the above-mentioned technical problems existing in the existing related technology.

[0006] To this end, the specific technical solution adopted by the present invention is as follows:

[0007] A method for preparing roxburghii Tibetan tea soup, the method comprising the following steps:

[0008] S1, obtaining roxburghii fruit and Tibetan tea, and pre-treating the roxburghii fruit and Tibetan tea respectively to obtain raw materials for preparing roxburghii Tibetan tea soup;

[0009] S2, brewing the pre-treated Tibetan tea, collecting the tea soup color image through the camera, controlling the Tibetan tea brewing time based on the standard observation image index, and filtering the tea soup after the brewing is completed;

[0010] S3, collecting images of the pretreated roxburghii fruit, classifying the roxburghii fruit based on the maturity of the roxburghii fruit, performing differential cutting based on different roxburghii fruit classifications, setting a heating and softening temperature, simultaneously completing roxburghii fruit softening and high-temperature sterilization, and adding a flavoring agent to season to obtain a roxburghii Tibetan tea soup stock solution;

[0011] S4. Cool down the original solution of Rosa roxburghii Tratt and Tibetan tea soup, and subpackage it through a sterile filling device.

[0012] As a preferred embodiment, S2 includes the following sub-steps:

[0013] S21. Put the pre-treated Tibetan tea into a cooking device for cooking. Set a camera above the cooking device and collect tea soup images based on the time interval t.

[0014] S22. Based on the standard color image of the tea soup, combine the tea soup images collected at the time interval t, and control the cooking time of the Tibetan tea in the cooking device based on the similarity matching algorithm.

[0015] S23. Filter the cooked tea soup through a filtering device, filter the Tibetan tea leaves, and retain the cooked tea soup.

[0016] As a preferred embodiment, S22 includes the following steps:

[0017] S221. Denoise the tea soup images collected at the time interval t through mean filtering, and extract the color features of the collected tea soup images. The specific steps are as follows:

[0018]

[0019] Among them, is the average RGB value of the collected tea soup image, R i , G i , B i are the RGB values of the i-th pixel respectively, and N is the total number of pixels of the collected tea soup image;

[0020] S222. Combine the R st , G st , B st of the standard tea soup image, and determine the similarity of the average RGB value of the currently collected tea soup image. The specific algorithm formula is:

[0021]

[0022] Among them, D represents the Euclidean distance between the collected tea soup image and the standard tea soup image. Perform similarity conversion on D and combine the similarity threshold θ D to generate a control signal for the cooking device. The specific steps are as follows:

[0023]

[0024] Among them, R max , G max , B max are the maximum values of the color, and S is the similarity:

[0025] When S≥θ D , it means that the color of the currently brewed tea soup is similar to that of the standard tea soup, and a transmission stop signal is sent to the brewing device;

[0026] When S<θ D , it means that there is a difference between the color of the currently brewed tea soup and that of the standard tea soup, and no signal is transmitted.

[0027] As a preferred embodiment, the S3 includes the following sub-steps:

[0028] S31. Prepare Rosa roxburghii Tratt fruit samples with different maturities, establish a standard for color classification, collect images of the pre-treated Rosa roxburghii Tratt fruit pieces, and match the colors of the standard samples;

[0029] S32. Cut the Rosa roxburghii Tratt fruits under different classifications differently, set the high-temperature sterilization temperature and duration, synchronously complete the heating and softening of the Rosa roxburghii Tratt fruit pieces and high-temperature sterilization, and add flavoring agents to obtain the original Rosa roxburghii Tratt tea soup.

[0030] As a preferred embodiment, the S31 includes the following sub-steps:

[0031] S311. Collect Rosa roxburghii Tratt fruit samples with different maturities, and record the maturity levels A, B, C, D of each sample, where A, B, C, D represent immature, semi-mature, mature, and over-ripe respectively. Collect the image data of the Rosa roxburghii Tratt fruits under each sample and extract the color features to obtain the standard RGB values under each level;

[0032] S312. Collect Rosa roxburghii Tratt fruit images through a camera, perform mean filtering processing on the Rosa roxburghii Tratt fruit images, extract the color features of the processed Rosa roxburghii Tratt fruit images, match the feature color data under the existing samples based on the Euclidean distance, and classify the pre-treated Rosa roxburghii Tratt fruits. The specific steps are as follows:

[0033] Perform median filtering operation on the collected Rosa roxburghii Tratt fruit images. The specific algorithm formula is:

[0034]

[0035] Among them, d(x,y) is the pixel value after filtering and denoising, I(x+i,y+j) is the pixel value of the image at (x+i,y+j), m, n are the sizes of the filtering window. Extract the RGB values of the image after median filtering, combine with the standard RGB values under different maturity levels, calculate the similarity based on the Euclidean distance, and perform maturity level matching on the collected Rosa roxburghii Tratt fruit images.

[0036] As a preferred embodiment, the S32 includes the following steps:

[0037] S322. Perform differential cutting on the Rosa roxburghii fruits under different classifications. The specific steps are as follows:

[0038] For different maturity classifications, calculate the cutting ratio respectively:

[0039] Y A = β 1 ×Y base ;

[0040] Y B = β 2 ×Y base ;

[0041] Y C = β 3 ×Y base ;

[0042] Y D = β 4 ×Y base ;

[0043] Among them, Y A 、Y B 、Y C 、Y D respectively represent the cutting sizes under different grades, Y base is the reference cutting size, and β 1 、β 2 、β 3 、β 4 are the proportionality coefficients under different grades;

[0044] S323. According to the classification of the Rosa roxburghii fruits, add the Rosa roxburghii fruits under the same classification into the tea soup, synchronously perform high-temperature sterilization and softening of the Rosa roxburghii fruits, and add flavoring agents for flavoring during the high-temperature sterilization process to obtain the original solution of Rosa roxburghii Tibetan tea soup.

[0045] As a preferred embodiment, the S1 includes the following sub-steps:

[0046] S11. Initially wash the Rosa roxburghii fruits with clean water to remove the soil and impurities on the surface of the Rosa roxburghii fruits, and perform peeling on the initially washed Rosa roxburghii fruits with a peeling machine;

[0047] S12. Screen the Tibetan tea through a sieve to remove the fine leaves, tea stalks, and impurities in the tea.

[0048] As a preferred embodiment, the S4 includes the following sub-steps:

[0049] S41. Rapidly cool the original solution of Rosa roxburghii Tibetan tea soup by water bath cooling, and sub-pack the Rosa roxburghii Tibetan tea soup according to the specified specifications with a sterile filling device.

[0050] Application of a Rosa roxburghii Tratt and Tibetan tea soup, and the application of the Rosa roxburghii Tratt and Tibetan tea soup is a drink.

[0051] The beneficial effects of the present invention are as follows:

[0052] 1. In the preparation process of the present invention, images of the tea soup of the same batch of Tibetan tea are acquired. For the standard tea soup color of this batch of Tibetan tea, images of the tea soup during the boiling process are collected at time intervals and compared with the standard image in terms of color, so as to grasp the boiling temperature of the Tibetan tea soup and ensure that the effective substances in the Tibetan tea, such as tea polyphenols and catechins, can be completely extracted without affecting the taste of the subsequent finished product.

[0053] 2. The present invention differentiates the maturity of the Rosa roxburghii Tratt fruits and makes differential cuts based on different maturities of the Rosa roxburghii Tratt fruits, which can ensure that during the heating process of the Rosa roxburghii Tratt fruits, at the same heating temperature, each maturity of the Rosa roxburghii Tratt fruits can release its internal nutrients, such as vitamin C and polyphenolic substances, in the best way, maximizing the nutritional value of the tea soup.

[0054] 3. By making differential cuts on the Rosa roxburghii Tratt fruits, the present invention enables different maturities of the Rosa roxburghii Tratt fruits to perfectly extract nutrients without changing the taste of the Rosa roxburghii Tratt and Tibetan tea soup due to overheating, maintaining the stability and consistency of the overall tea soup taste, and can simultaneously complete high-temperature sterilization at the same high-temperature sterilization temperature and time, improving the production quality and production efficiency, and enhancing the practicability and functionality.

[0055] 4. By introducing image acquisition and an automatic control system, the present invention makes the boiling process more scientific and standardized, which is conducive to realizing the standardization and large-scale production of the Rosa roxburghii Tratt and Tibetan tea soup, ensuring the stable quality of the Rosa roxburghii Tratt and Tibetan tea soup, reducing the influence of human error on the quality of the Rosa roxburghii Tratt and Tibetan tea soup, and improving the stability and consistency of the product. Description of the Drawings

[0056] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for use in the embodiments. Obviously, the following-described drawings are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0057] Figure 1 It is a flowchart of a preparation method of a Rosa roxburghii Tratt and Tibetan tea soup according to an embodiment of the present invention. Detailed Embodiments

[0058] To further illustrate the embodiments, the present invention provides accompanying drawings, which are part of the disclosure of the present invention. These drawings are mainly used to illustrate the embodiments and can be combined with the relevant descriptions in the specification to explain the operating principles of the embodiments. With reference to these contents, those of ordinary skill in the art should be able to understand other possible implementation manners and the advantages of the present invention. The components in the drawings are not drawn to scale, and similar component symbols are usually used to represent similar components.

[0059] According to an embodiment of the present invention, a method for preparing Rosa roxburghii Tratt - Tibetan tea soup and its application are provided.

[0060] The present invention will be further described below in conjunction with the accompanying drawings and specific implementation manners:

[0061] Embodiment 1:

[0062] As Figure 1 shown, a method for preparing Rosa roxburghii Tratt - Tibetan tea soup according to an embodiment of the present invention includes the following steps:

[0063] S1. Obtain Rosa roxburghii Tratt fruits and Tibetan tea, and perform pretreatment on the Rosa roxburghii Tratt fruits and Tibetan tea respectively to obtain raw materials for preparing Rosa roxburghii Tratt - Tibetan tea soup;

[0064] S11. Initially wash the Rosa roxburghii Tratt fruits with clean water to remove the soil and impurities on the surface of the Rosa roxburghii Tratt fruits, and perform peeling on the initially washed Rosa roxburghii Tratt fruits using a peeling machine;

[0065] S12. Screen the Tibetan tea through a sieve to remove the fine leaves, tea stalks, and impurities in the tea. S2. Boil the pretreated Tibetan tea, collect the color image of the tea soup through a camera, control the boiling time of the Tibetan tea based on the standard observation image index, and filter the tea soup after boiling;

[0066] S21. Put the pretreated Tibetan tea into a boiling device for boiling, set a camera above the boiling device, and collect the tea soup image based on the time interval t;

[0067] S22. Based on the standard color image of the tea soup, combined with the tea soup image collected at the time interval t, control the boiling time of the Tibetan tea in the boiling device based on the similarity matching algorithm;

[0068] S221. Perform denoising processing on the tea soup image collected at the time interval t through mean filtering, and extract the color features of the collected tea soup image. The specific steps are as follows:

[0069]

[0070] Wherein, is the average RGB value of the collected tea soup image, R i 、G i 、Bi are the RGB values of the i-th pixel respectively, and N is the total number of pixels of the collected tea soup image;

[0071] It should be noted that the time interval t is usually set to 30 seconds. It is also possible to collect the average data of the historical boiling time according to different types of stored tea, evenly divide the average value, and adjust the time interval t. R max 、G max 、B max is the maximum value of the color, usually set to 255. The standard tea soup color image is obtained by taking a photo after artificially controlling the boiling equipment to boil the stored tea. For different batches of stored tea, the standard image needs to be obtained again to ensure that the standard image is representative;

[0072] S222. Combine the R of the standard tea soup image st 、G st 、B st to determine the similarity of the average RGB value of the currently collected tea soup image. The specific algorithm formula is:

[0073]

[0074] Among them, D represents the Euclidean distance between the collected tea soup image and the standard tea soup image. Perform similarity conversion on D and combine the similarity threshold θ D to generate a control signal for the boiling equipment. The specific steps are:

[0075]

[0076] Among them, R max 、G max 、B max is the maximum value of the color, and S is the similarity:

[0077] When S≥θ D , it means that the color of the currently boiled tea soup is similar to the standard tea soup color, and a stop signal is transmitted to the boiling equipment;

[0078] When S<θ D , it means that there is a difference between the color of the currently boiled tea soup and the standard tea soup color, and no signal is transmitted.

[0079] It should be noted that when the Euclidean distance is small, it indicates that the difference between the colors is small. At this time, the numerator part is small, and the ratio is also small. The similarity obtained by subtracting a small value from 1 is high. When the Euclidean distance is large, the color difference is large, the numerator part is large, and the ratio is also large. The similarity obtained by subtracting a large value from 1 is low. θ D is usually set to 0.95, and the threshold size can also be adjusted according to actual needs.

[0080] S23. Filter the brewed tea soup through a filtering device, filter the Tibetan tea leaves, and retain the brewed tea soup.

[0081] S3. Collect images of the pre-treated Rosa roxburghii fruits, classify the Rosa roxburghii fruits based on their maturity, perform differential cutting according to different classifications of Rosa roxburghii fruits, set the heating and softening temperature, synchronously complete the softening and high-temperature sterilization of the Rosa roxburghii fruits, and add seasonings to obtain the original liquid of Rosa roxburghii fruit and Tibetan tea soup.

[0082] S31. Prepare Rosa roxburghii fruit samples with different maturities, establish the standard for color classification, collect images of the pre-treated Rosa roxburghii fruit pieces, and match the standard sample colors.

[0083] S311. Collect Rosa roxburghii fruit samples with different maturities, and record the maturity levels A, B, C, and D of each sample, where A, B, C, and D represent immature, semi-ripe, ripe, and over-ripe respectively. Collect the image data of the Rosa roxburghii fruits under each sample and extract the color features to obtain the standard RGB values for each level.

[0084] S312. Collect Rosa roxburghii fruit images through a camera, perform mean filtering on the Rosa roxburghii fruit images, extract the color features of the processed Rosa roxburghii fruit images, match the feature color data under the existing samples based on the Euclidean distance, and classify the pre-treated Rosa roxburghii fruits. The specific steps are as follows:

[0085] Perform median filtering on the collected Rosa roxburghii fruit images. The specific algorithm formula is:

[0086]

[0087] Among them, d(x, y) is the pixel value after filtering and denoising, I(x + i, y + j) is the pixel value of the image at (x + i, y + j), m and n are the sizes of the filtering window. Extract the RGB values of the image after median filtering, combine with the standard RGB values under different maturity levels, calculate the similarity based on the Euclidean distance, and perform maturity level matching on the collected Rosa roxburghii fruit images.

[0088] It should be noted that taking the maturity level A matching as an example, obtain the standard RGB values R A 、G B 、B C of class A based on class A samples, and compare the similarity between the average RGB value of the collected Rosa roxburghii fruit image and the standard RGB value of class A. The algorithm formula is:

[0089]

[0090] Among them, D nThat is, the Euclidean distance between the RGB values of the current image and the RGB values of Class A standard, and the similarity S is calculated based on the Euclidean distance. A :

[0091]

[0092] When S A ≥θ D , it represents that the current Rosa roxburghii Tratt fruit image is similar to the Class A sample, and the current Rosa roxburghii Tratt fruit is classified into Class A;

[0093] When S A <θ D , it represents that the current Rosa roxburghii Tratt fruit image is not similar to the Class A sample, and continue to match other standard images.

[0094] S32. Perform differential cutting on Rosa roxburghii Tratt fruits under different classifications, set the high-temperature sterilization temperature and duration, synchronously complete the heating and softening of Rosa roxburghii Tratt fruit pieces and high-temperature sterilization, and add flavoring agents to obtain the original solution of Rosa roxburghii Tratt fruit tea soup;

[0095] S322. Perform differential cutting treatment on Rosa roxburghii Tratt fruits under different classifications, and the specific steps are as follows:

[0096] For different maturity classifications, calculate the cutting ratio respectively:

[0097] Y A =β 1 ×Y base ;

[0098] Y B =β 2 ×Y base ;

[0099] Y C =β 3 ×Y base ;

[0100] Y D =β 4 ×Y base ;

[0101] Among them, Y A 、Y B 、Y C 、Y D respectively represent the cutting sizes under different grades, Y base is the reference cutting size, and β 1 、β 2 、β 3 、β 4 are the proportionality coefficients under different grades;

[0102] It should be noted that Y baseThe cutting size in the reference state, usually taking the mature fruit as the reference state, i.e., β 3 The value of is 1. By combining the experiments on the changes of fruit blocks in different cutting states under different high-temperature sterilization temperatures and durations, β 1 , β 2 , β 4 The values are set, that is, the larger the cut of the more mature Rosa roxburghii fruit, and the smaller the cut of the less mature Rosa roxburghii fruit.

[0103] S323. According to the classification of Rosa roxburghii fruits, add Rosa roxburghii fruits in the same classification into the tea soup, synchronously perform high-temperature sterilization and softening of Rosa roxburghii fruits, and add flavoring agents during the high-temperature sterilization process for flavoring to obtain the original solution of Rosa roxburghii Tibetan tea soup.

[0104] It should be noted that by differentially cutting Rosa roxburghii fruits according to their maturity, it can be ensured that under the same high-temperature sterilization process, Rosa roxburghii fruits of different maturities can release sufficient nutrients and fully complete the high-temperature sterilization step.

[0105] S4. Cool down the original solution of Rosa roxburghii Tibetan tea soup and perform sub-packaging through a sterile filling device;

[0106] S41. Rapidly cool the original solution of Rosa roxburghii Tibetan tea soup through water bath cooling, and sub-package the Rosa roxburghii Tibetan tea soup according to the specified specifications through a sterile filling device.

[0107] In summary, the present invention introduces an image acquisition and automatic control system, making the boiling process more scientific and standardized, which is conducive to realizing the standardization and large-scale production of Rosa roxburghii Tibetan tea soup, ensuring the stable quality of Rosa roxburghii Tibetan tea soup, reducing the influence of human error on the quality of Rosa roxburghii Tibetan tea soup. By obtaining images of the tea soup of the same batch of Tibetan tea during the preparation process, aiming at the standard tea soup color of this batch of Tibetan tea, collecting images of the tea soup during the boiling process at time intervals and comparing the colors with the standard images to grasp the boiling temperature of the Tibetan tea soup, ensuring that the effective substances such as tea polyphenols and catechins in the Tibetan tea can be completely extracted without affecting the taste of the subsequent finished product;

[0108] By differentiating the maturity of Rosa roxburghii fruits and performing differential cutting based on different maturities of Rosa roxburghii fruits, it can be ensured that during the heating process of Rosa roxburghii fruits, at the same heating temperature, Rosa roxburghii fruits of each maturity can release their internal nutrients in the best way, such as vitamin C, polyphenolic substances, etc., maximizing the nutritional value of the tea soup.

[0109] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing Rosa roxburghii Tibetan tea, characterized in that: The method comprises the following steps: S1, obtaining roxburghii fruit and Tibetan tea, and pre-treating the roxburghii fruit and Tibetan tea respectively to obtain raw materials for preparing roxburghii Tibetan tea soup; S2, brewing the pre-treated Tibetan tea, collecting the tea soup color image through the camera, controlling the Tibetan tea brewing time based on the standard observation image index, and filtering the tea soup after the brewing is completed; S3, collecting images of the pretreated roxburghii fruit, classifying the roxburghii fruit based on the maturity of the roxburghii fruit, performing differential cutting based on different roxburghii fruit classifications, setting a heating and softening temperature, simultaneously completing roxburghii fruit softening and high-temperature sterilization, and adding a flavoring agent to season to obtain a roxburghii Tibetan tea soup stock solution; S4. Cool down the original solution of the sea buckthorn Tibetan tea soup and package it using aseptic filling equipment.

2. The method for preparing a Rosa roxburghii Tibetan tea according to claim 1, characterized in that: The S2 comprises the following sub-steps: S21, putting the pre-treated Tibetan tea into a brewing device for brewing, setting a camera above the brewing device to collect tea soup images based on time intervals t; S22, based on the tea soup standard color image and the tea soup images collected at the time interval t, the Tibetan tea brewing time of the brewing device is controlled based on a similarity matching algorithm; S23, filtering the brewed tea soup through filtering equipment, filtering the Tibetan tea leaves, and retaining the brewed tea soup.

3. The method for preparing a Rosa roxburghii Tibetan tea according to claim 2, characterized in that: The S22 comprises the following steps: S221, denoising the tea soup image collected at the time interval t by using mean filtering, and extracting color features from the collected tea soup image, the specific steps of which are: in, is the average RGB value of the collected tea soup image, R i , G i , B i are the RGB values ​​of the i-th pixel, and N is the total number of pixels of the collected tea soup image; S222, R combined with standard tea soup image st , G st , B st , the similarity is determined for the average RGB value of the currently collected tea soup image, and the specific algorithm formula is: Where D represents the Euclidean distance between the collected tea soup image and the standard tea soup image. D is converted to similarity and combined with the similarity threshold θ D The brewing equipment control signal is generated, and the specific steps are: Among them, R max , G max , B max is the maximum value of the color, and S is the similarity: When S ≥ θ D , indicating that the color of the currently brewed tea soup is similar to the color of the standard tea soup, and a stop signal is transmitted to the brewing device; When S<θ D , indicating that the color of the currently brewed tea soup is different from the standard tea soup color, and no signal is transmitted.

4. The method for preparing Rosa roxburghii Tibetan tea according to claim 1, characterized in that: The S3 comprises the following sub-steps: S31, preparing roxburghii fruit samples of different maturity, establishing a color classification standard, performing image acquisition on the pretreated roxburghii fruit blocks, and matching the standard sample color; S32, cutting the roxburghii fruits of different categories into different pieces, setting the high-temperature sterilization temperature and duration, simultaneously completing the heating and softening of the roxburghii fruit pieces and the high-temperature sterilization, and adding a flavoring agent to obtain the roxburghii Tibetan tea soup stock solution.

5. The method for preparing Rosa roxburghii Tibetan tea according to claim 4, characterized in that: The S31 includes the following sub-steps: S311, collecting roxburghii fruit samples of different maturity, and recording the maturity grade A, B, C, D of each sample, wherein A, B, C, D represent immature, semi-mature, mature, over-mature, respectively, collecting the image data of the roxburghii fruit under each sample and extracting color features, and obtaining the standard RGB value under each grade; S312, collecting a Rosa roxburghii fruit image through a camera, performing mean filtering on the Rosa roxburghii fruit image, extracting color features from the processed Rosa roxburghii fruit image, matching the feature color data of existing samples based on Euclidean distance, and classifying the pre-processed Rosa roxburghii fruit, the specific steps are: The collected roxburghii fruit images are subjected to median filtering operation, and the specific algorithm formula is as follows: Among them, d(x,y) is the pixel value after filtering and denoising, I(x+i,y+j) is the pixel value of the image at (x+i,y+j), m and n are the filter window sizes, and the RGB value of the image after median filtering is extracted. Combined with the standard RGB values ​​at different maturity levels, the similarity is calculated based on the Euclidean distance, and the maturity level matching of the collected roxburghii fruit images is performed.

6. The method for preparing Rosa roxburghii Tibetan tea according to claim 4, characterized in that: The S32 comprises the following steps: S322, differentiating the roxburghii fruits under different classifications into blocks, the specific steps are as follows: Calculate the cut ratio for different maturity categories: AND A =β1×Y base ; AND B =β2×Y base ; AND C =β3×Y base ; AND D =β4×Y base ; Among them, Y A , Y B , Y C , Y D Represents the size of the blocks at different levels, Y base is the benchmark block size, β1, β2, β3, and β4 are the proportional coefficients at different levels; S323, according to the classification of the roxburghii fruit, add the roxburghii fruit of the same classification into the tea soup, simultaneously perform high-temperature sterilization and soften the roxburghii fruit, and add flavoring agent for flavoring during the high-temperature sterilization process to obtain the roxburghii Tibetan tea soup stock solution.

7. The method for preparing Rosa roxburghii Tibetan tea according to claim 1, characterized in that: The S1 comprises the following sub-steps: S11, preliminarily cleaning the roxburghii fruit with clean water, washing away soil and impurities on the surface of the roxburghii fruit, and peeling the preliminarily cleaned roxburghii fruit with a peeling machine; S12, screening the Tibetan tea through a sieve to remove broken leaves, tea stems and impurities in the tea leaves.

8. The method for preparing Rosa roxburghii Tibetan tea according to claim 1, characterized in that: The S4 comprises the following sub-steps: S41. Rapidly cool the original solution of the sea buckthorn Tibetan tea soup by water bath cooling, and package the sea buckthorn Tibetan tea soup according to prescribed specifications by aseptic filling equipment.

9. An application of the Rosa roxburghii Tibetan tea soup obtained by the Rosa roxburghii Tibetan tea soup preparation method according to claims 1-8, characterized in that: The application of the roxburghii Tibetan tea soup is a beverage.

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