Tea drink blending method and equipment based on intelligent visual guidance

Abstract

The invention relates to a tea drink blending method and equipment based on intelligent visual guidance, and the method comprises the steps: adding oolong tea leaves into a brewing vessel, arranging a plurality of cameras on the peripheral side of the brewing vessel, and collecting image information in the oolong tea soaking process through the cameras; injecting water with a preset temperature into the brewing vessel from top to bottom; on the basis of the image information, foam form information of the oolong tea in the soaking process is recognized, and the foam form information comprises foam coverage rate, foam uniformity, foam form overall characteristics, foam particle size distribution characteristics and foam layer thickness uniformity; judging the brewing degree of the oolong tea based on the foam form information; according to the brewing degree, the brewing process is dynamically adjusted. By implementing the scheme, fine identification of the tea soup state is realized by introducing the foam form information, and whether the tea quality is good or not or whether abnormal conditions exist in the brewing process or not can be accurately judged. And quality evaluation can be completed only by relying on image processing.

Description

Technical Field

[0001] The present application relates to the technical field of food processing and beverage preparation, and in particular to a tea beverage preparation method and equipment based on intelligent visual guidance. Background Art

[0002] Oolong tea, one of my country's six traditional teas, is highly sought after for its unique production process and rich aroma. A semi-fermented tea, it combines the delicate fragrance of green tea with the richness of black tea. Its production is complex, encompassing sun-drying, rolling, withering, rolling, and roasting. The finished tea boasts a tight, beaded appearance, a dark green with a hint of yellow, a sharp, long-lasting aroma, a bright golden liquor, a mellow, sweet, and refreshing flavor, and a lingering aftertaste. The leaves, with red edges and green cores, are both highly aesthetically pleasing and highly drinkable.

[0003] Oolong tea is rich in tea polyphenols, flavonoids, aromatic esters, and a certain amount of saponins and proteins. These ingredients will form a rich and stable surface foam during the hot water soaking process. Especially in the initial water injection stage, the foam is generated quickly and has a full shape with good visual characteristics, which can reflect the freshness of the raw materials, the brewing strength and the release of the ingredients. In addition, the release process of the aroma substances in oolong tea is also relatively concentrated, and the extraction window is clear. A slight lack of or excessive brewing intensity may lead to insufficient aroma or increased bitterness, affecting the balance of taste. Therefore, the stable preparation of high-quality oolong tea beverages is still highly dependent on the experience and control ability of tea technicians. The slightest inappropriateness may cause the loss of aroma, imbalance of taste or poor soup performance in the finished product.

[0004] In modern commercial environments, such as chain tea shops, intelligent self-service tea brewing equipment, and high-end customized tea production lines, faced with multiple batches of oolong tea ingredients, varying customer tastes, and rapid delivery demands, manual experience alone is no longer sufficient to consistently guarantee product quality and efficiency. Traditional program-based control methods based on fixed quantity, temperature, and timing also lack real-time perception of the tea's state, easily resulting in under- or over-extraction.

[0005] In recent years, intelligent image analysis technology has been used to control tea beverages, but it has mostly focused on tea soup color recognition. However, oolong tea soup has issues such as high transparency, weak texture, and light sensitivity, making image acquisition and analysis results difficult and susceptible to interference. Therefore, it is necessary to develop a tea blending system that can accurately perceive the tea soup state and achieve efficient and stable blending without relying on tea soup color recognition. Summary of the Invention

[0006] The purpose of this application is to solve the above-mentioned problems of oolong tea soup with high transparency, weak texture, light sensitivity, difficulty in image acquisition and fidelity, and susceptibility to interference in analysis results, which lead to the inability to accurately perceive the state of the tea soup and achieve efficient and stable blending.

[0007] According to one aspect of the present application, a tea preparation method based on intelligent visual guidance is provided, comprising:

[0008] S100: Add oolong tea leaves to a brewing vessel, wherein a plurality of cameras are provided around the brewing vessel to collect image information of the oolong tea during the brewing process, wherein the sidewalls of the brewing vessel are made of a transparent material;

[0009] S200, injecting water of a preset temperature into the brewing vessel from top to bottom;

[0010] S300: Identify foam morphology information of the oolong tea during the soaking process based on the image information, wherein the foam morphology information includes: foam coverage, foam uniformity, overall foam morphology characteristics, foam particle size distribution characteristics, and foam layer thickness uniformity;

[0011] S400: Determine the brewing degree of the oolong tea based on the foam shape information;

[0012] S500: Dynamically adjust the brewing process according to the brewing degree.

[0013] Preferably, the S400 includes:

[0014] According to the foam coverage, the release degree of the surfactant components in the tea leaves is judged;

[0015] Judging the extraction balance and liquid flow state of the tea soup based on the foam uniformity;

[0016] Judging the consistency of tea quality, the physical stability of the tea soup, and the suitability of the current brewing stage based on the overall characteristics of the foam morphology;

[0017] Judging whether the release of active molecules in the tea soup is sufficient and stable based on the foam particle size distribution characteristics;

[0018] The viscosity of the tea soup and the local extraction intensity are determined based on the uniformity of the foam layer thickness.

[0019] Preferably, the image information includes a top view and a side view, and identifying the foam shape information of the oolong tea during the soaking process based on the image information includes:

[0020] S310: Obtaining the foam coverage during the oolong tea soaking process based on the top view, specifically including:

[0021] S311, extracting the foam area by image segmentation technology, and calculating the distance between the foam area and the brewing vessel.

[0022] The ratio of the surface coverage area to the foam coverage is recorded as the foam coverage rate;

[0023] S320: Obtaining the foam uniformity during the oolong tea soaking process based on the top view, specifically including:

[0024] S321, dividing the upper surface of the brewing vessel into M×N areas, and recording the number of foams n1, n2, n3, ..., n in each area. m×n , calculate the ratio of the foam area of each region to the area of the region, record

[0025] is the foam density in the area;

[0026] S322, calculating the variance of the foam density of all regions, and recording it as the foam uniformity;

[0027] S330: Based on the top view, obtaining overall characteristics of the foam morphology during the oolong tea soaking process, specifically including:

[0028] S331, calculate the area S and perimeter A of the foam area, according to Calculate the foam area

[0029] The ratio of the area of the domain to the perimeter is recorded as the edge regularity R1 of the foam region;

[0030] S332, sort the foam edge contours according to the pixel connection order, calculate the average curvature continuity of the curve, and record

[0031] is the edge continuity;

[0032] S333, calculate the minimum circumscribed rectangle of the foam area, and obtain the major axis a of the minimum circumscribed rectangle

[0033] and the minor axis b, according to Calculating the edge deviation R2 of the foam area;

[0034] S340: Based on the side view, obtaining the foam particle size distribution characteristics during the oolong tea soaking process, specifically comprising:

[0035] S341, identifying the diameter of each bubble through edge detection and contour analysis algorithms, and counting the diameter of each bubble;

[0036] S342: Preset a foam diameter window, count the proportion of foams within the target diameter window, and record

[0037] is the foam particle size distribution characteristic;

[0038] S350: Obtaining thickness uniformity of the foam layer during the oolong tea soaking process based on the side view, specifically comprising:

[0039] S351, along the horizontal direction, the side view image of the foam area is evenly divided into several areas, the foam layer thickness in each area is calculated, and the mean μ and standard deviation σ of the foam layer thickness values are calculated. calculate

[0040] the uniformity of the foam thickness;

[0041] S360: Determining whether there are particulates in the oolong tea soaking process based on the side view, specifically including:

[0042] S361, apply grayscale threshold segmentation or deep learning-based target detection model to the foam area to distinguish the gas

[0043] bubbles and particles;

[0044] S362. Calculate the area, number, and diameter of all particles.

[0045] Preferably, judging the brewing degree of oolong tea according to the foam shape information includes:

[0046] S410: Determine whether the following indicators meet the corresponding preset threshold ranges:

[0047] whether the foam coverage rate meets a preset foam coverage rate threshold range;

[0048] whether the foam uniformity satisfies a preset foam uniformity threshold range;

[0049] Whether the foam particle size distribution characteristics meet a preset foam particle size threshold range;

[0050] Whether the thickness uniformity of the foam layer meets a preset thickness uniformity threshold range;

[0051] S420: If any of the conditions is not met, identify the current brewing state as one of the following states based on the deviation direction and magnitude:

[0052] Initial extraction stage: the foam coverage is lower than a preset foam coverage threshold range, the foam particle size distribution characteristic does not meet a preset foam particle size threshold range, and the foam layer thickness uniformity does not meet a preset thickness uniformity threshold range;

[0053] Insufficient component release stage: the foam coverage rate meets the preset foam coverage rate threshold range, but the foam particle size distribution characteristics do not meet the preset foam particle size threshold range, and the foam layer thickness uniformity does not meet the preset thickness uniformity threshold range;

[0054] Over-extraction stage: the foam coverage is higher than the preset foam coverage threshold range, but the foam particle size distribution characteristics do not meet the preset foam particle size threshold range, and the foam layer thickness uniformity does not meet the preset thickness uniformity threshold range;

[0055] Accordingly, the S500 includes:

[0056] S510: If all the indicators meet the corresponding threshold ranges, it is determined that the current brewing degree has reached the target state, and the steeping is terminated, so that the tea soup and the tea leaves are separated;

[0057] S520: If the stage is identified as the "initial extraction stage" or the "insufficient ingredient release stage", the soaking time is extended;

[0058] S530: If it is identified as the "over-extraction stage", the brewing process is terminated and the tea soup is quickly discharged.

[0059] Preferably, the foam morphology information further includes foam color, and the foam color is obtained according to the grayscale value of the foam area;

[0060] Accordingly, the S410 further includes:

[0061] S411, determining whether the foam color meets a preset foam color range;

[0062] The S420 further includes:

[0063] S421: If any of the conditions is not met, identify the current brewing state as one of the following based on the deviation direction and magnitude:

[0064] Initial extraction stage: the foam coverage is lower than a preset foam coverage threshold range, the foam particle size distribution characteristic does not meet a preset foam particle size threshold range, the foam layer thickness uniformity does not meet a preset thickness uniformity threshold range, and the foam color is lower than a preset foam color range;

[0065] Insufficient component release stage: the foam coverage rate meets the preset foam coverage rate threshold range, but the foam particle size distribution characteristics do not meet the preset foam particle size threshold range, the foam layer thickness uniformity does not meet the preset thickness uniformity threshold range, and the foam color is lower than the preset foam color range;

[0066] Over-extraction stage: the foam coverage is higher than the preset foam coverage threshold range, but the foam particle size distribution characteristics do not meet the preset foam particle size threshold range, the foam layer thickness uniformity does not meet the preset thickness uniformity threshold range, and the foam color is higher than the preset foam color range.

[0067] Preferably, the step of identifying the current brewing state as one of the following states in S421 further includes:

[0068] The tea soup is too thick and the aroma is too strong: the foam thickness uniformity does not meet the preset thickness uniformity threshold range, the foam color is higher than the preset foam color range, and the foam uniformity does not meet the preset foam uniformity threshold range;

[0069] Accordingly, the S500 includes:

[0070] S540: If the tea soup is identified as being too thick and the aroma is too strong, dilution materials are added, wherein the dilution materials include syrup and fruit juice.

[0071] Preferably, the step of identifying the current brewing state as one of the following states in S421 further includes:

[0072] Poor tea quality or abnormal brewing: the edge regularity is lower than the preset edge regularity threshold, the edge continuity is lower than the preset edge continuity threshold, and the edge deviation is higher than the preset edge deviation threshold;

[0073] Accordingly, the S500 includes:

[0074] S550: If the tea is identified as “poor quality or abnormal brewing”, an abnormal prompt message is issued, the current brewing process is suspended, and manual intervention or switching of raw materials is required for re-brewing.

[0075] Preferably, the step of identifying the current brewing state as one of the following states in S421 further includes:

[0076] The tea leaves are not fully dispersed and the concentration is uneven: the foam thickness uniformity does not meet the preset thickness uniformity threshold range;

[0077] Accordingly, the S500 includes:

[0078] S560: If it is determined that "the tea leaves are not fully dispersed and the concentration is uneven", the stirring component is controlled to extend from top to bottom below the level of the tea soup in the brewing vessel;

[0079] S561, start the stirring operation and continue for a preset time;

[0080] S562: After the stirring is completed, the stirring component is controlled to withdraw the tea soup.

[0081] Preferably, the step of identifying the current brewing state as one of the following states in S421 further includes:

[0082] The tea soup contains impurities: the particle coverage exceeds a preset particle coverage threshold; or the maximum particle diameter is greater than a preset particle size threshold;

[0083] Accordingly, the S500 includes:

[0084] S570: If it is identified as "the tea soup contains impurities", the tea soup in the brewing vessel is filtered.

[0085] Preferably, the foam morphology information further includes a foam growth rate, which is obtained by calculating the increment of the foam coverage within a preset time interval.

[0086] Accordingly, the step of identifying the current brewing state as one of the following states in S421 further includes:

[0087] Water temperature is too low: the foam growth rate is lower than the preset foam growth rate threshold range;

[0088] Water temperature is too high: the foam growth rate is higher than the preset foam growth rate threshold range;

[0089] S430, determining whether the increment of the foam coverage exceeds a preset coverage increment window;

[0090] The S500 includes:

[0091] S580: If the water temperature is too high, inject a first compensating water flow, wherein the temperature of the first compensating water flow is lower than the preset temperature in S200;

[0092] S581. If it is identified as "water temperature is too high", inject a second compensating water flow, wherein the temperature of the second compensating water flow is higher than the preset temperature in S200.

[0093] This application has the following beneficial effects: by introducing foam morphology information, it achieves precise identification of the state of tea soup, and can accurately judge whether the quality of tea is good or whether there are any abnormalities in the brewing process. It enhances the intelligence and objectivity of tea soup quality judgment, avoiding subjective bias caused by manual judgment; improves the sensitivity and accuracy of abnormality detection, and can promptly identify brewing anomalies caused by tea deterioration, extraction abnormalities, or equipment contamination; does not require chemical testing or complex sensors, and relies solely on image processing to complete quality assessment, simplifying the system structure; supports dynamic adjustment of the brewing process, such as triggering tea soup filtration, adjusting water temperature, water volume, or extraction time, to improve brewing stability and beverage consistency; adapts to the identification needs of various types of tea and different grades of tea, and has good versatility and scalability. BRIEF DESCRIPTION OF THE DRAWINGS

[0094] In order to more clearly illustrate the implementation methods of the present application or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the implementation methods or the description of the prior art. Obviously, the drawings described below are only some implementation methods of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0095] Figure 1 This is a logic block diagram of a tea blending method based on intelligent visual guidance described in one embodiment of the present application. DETAILED DESCRIPTION

[0096] To facilitate understanding of the present application, a more comprehensive description of the present application will be provided below with reference to the accompanying drawings. The accompanying drawings illustrate preferred embodiments of the present application. However, the present application may be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a more thorough and comprehensive understanding of the disclosure of the present application.

[0097] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this application pertains. The terms used herein in the specification of this application are intended only to describe specific embodiments and are not intended to limit this application. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0098] While the foam state appears to be a physical phenomenon, it can actually indirectly reflect the various microscopic changes that occur during the brewing process of oolong tea, covering the degree of release of active substances, the progress of oxidation reactions, the physical properties of the tea soup, and the clarity of the tea. Especially for teas like oolong tea, which are highly fermented, rich in ingredients, and have a complex aroma, the foam characteristics have the following diagnostic value:

[0099] 1. Release degree of active ingredients

[0100] There is a large amount of foam with a stable structure: this indicates that the surfactants in the tea, such as tea polyphenols, flavonoids, saponins, proteins, etc., are fully released, the tea soup has a higher concentration, and often has a more pronounced aroma and a fuller taste.

[0101] The foam is scarce or breaks quickly: it means that the active ingredients have not been fully released or have tended to be completely dissolved. The soaking time may be insufficient or too long, which may affect the harmony of taste.

[0102] 2. Oxidation state and soup color evolution

[0103] The color of the foam gradually changes from light yellow to golden, orange or even reddish brown (slightly different depending on the type of oolong tea and the degree of roasting): it reflects the enzymatic or non-enzymatic browning process of polyphenol oxides and flavonoids in the tea soup, and is one of the microscopic signs of the darkening of the tea soup color.

[0104] Brown deposits appear at the edge of the foam or the color becomes darker: This indicates that high temperature may have caused rapid extraction and browning. For example, this phenomenon is common when roasted oolong tea is brewed at high temperature. It is necessary to properly control the water temperature and time to avoid a heavy or bitter brew.

[0105] 3. Changes in fluidity and consistency

[0106] The foam distribution flows naturally with the liquid surface, evenly and stably: This indicates that the tea soup has good fluidity, moderate liquid viscosity, and a balanced extraction process;

[0107] Uneven accumulation or stagnant foam: This may be caused by increased viscosity of the tea soup and excessive dissolution of some components (such as pectin released from the terminal leaves of high-roasted rock tea). It may also indicate that the tea leaves are broken or have too much deposited on the bottom of the leaves.

[0108] 4. Suspended particles and clarity

[0109] Visible fine particles or sediments in the foam indicate the presence of a large amount of suspended matter or debris in the tea soup, which may affect the clarity and delicate taste of the tea soup. This is especially unacceptable in low-roasted, light-fragrant oolong teas and may prompt subsequent filtration or adjustment of the tea quantity.

[0110] The foam is clear and transparent with few impurities: it reflects the high quality of the tea, complete processing and suitable brewing conditions.

[0111] Please refer to Figure 1 One embodiment of the present application provides a tea preparation method based on intelligent visual guidance, comprising:

[0112] S100: Add oolong tea leaves to a brewing vessel. Multiple cameras are positioned around the brewing vessel to capture image information of the oolong tea during its infusion process. The sidewalls of the brewing vessel are made of a transparent material. It should be noted that, by positioning multiple cameras around the brewing vessel and utilizing a transparent sidewall structure, image information can be captured to comprehensively capture the formation, diffusion, distribution, and changes of foam during the oolong tea brewing process.

[0113] S200, injecting water of a preset temperature into the brewing vessel from top to bottom. In this step, it should be noted that the top-down injection method of injecting water of a preset temperature has the following significant advantages compared to the traditional side injection or bottom injection method: it simulates the water flow form of manual brewing, and the top-down injection method is closer to the "high-injection" operation in traditional tea art, which helps to stimulate the release of active ingredients and aroma of tea leaves, promotes the natural stretching and uniform dispersion of tea leaves, and the water flow disturbance formed by the top-down injection can effectively enhance the floating and rotation movement of tea leaves in water, thereby improving the soaking efficiency; it enhances the controllability of foam generation conditions, and the impact of the injected water flow on the surface of the tea leaves easily induces foam formation. Combined with the preset temperature parameters, it helps to form an appropriate and observable foam form, providing ideal conditions for subsequent visual recognition.

[0114] In summary, this step not only optimizes the brewing environment, but also lays a good foundation for subsequent visual recognition and intelligent control. It is one of the key links in achieving standardized and intelligent tea beverage blending.

[0115] S300: Based on the image information, identify the foam morphology of the oolong tea during the steeping process. The foam morphology information includes: foam coverage, foam uniformity, overall foam morphology characteristics, foam particle size distribution characteristics, and foam layer thickness uniformity. It should be noted that in this step, through intelligent recognition and feature extraction of foam areas in the image information, the system can quantitatively obtain multi-dimensional foam morphology parameters, providing a data basis for brewing degree judgment and control. Specifically, the following parameters are included:

[0116] The release degree of the surfactant components in the tea leaves can be judged based on the foam coverage. This parameter can reflect the tea leaching intensity and is the key basis for evaluating the adequacy of brewing.

[0117] Based on the uniformity of the foam, the extraction balance of the tea soup and the flow state of the liquid surface can be judged, thereby understanding whether the distribution of substances released by the tea leaves is uniform;

[0118] Based on the overall characteristics of the foam morphology, the consistency of tea quality, the physical stability of the tea soup, and the suitability of the current brewing stage are judged. For example, the edge regularity, continuity, and deviation are used to determine whether the foam structure is stable and orderly.

[0119] Based on the distribution characteristics of foam particle size, we can judge whether the release of active molecules in the tea soup is sufficient and stable. If the particle size distribution is concentrated, it means that the extraction process is relatively ideal.

[0120] The viscosity of the tea soup and the local extraction intensity can be judged based on the uniformity of the foam layer thickness. This indicator helps to evaluate the local concentration changes and the thickness of the tea soup.

[0121] This step realizes the visual monitoring of key physical and chemical changes in the brewing process through the fusion analysis of the above-mentioned multi-dimensional foam characteristic parameters, providing a scientific basis for subsequent intelligent judgment and adjustment strategies, and improving the intelligence and precision of the tea beverage preparation process.

[0122] S400: Determine the brewing degree of the oolong tea based on the foam morphology information. It should be noted that in this step, by analyzing the extracted foam morphology information, the system can perform real-time evaluation of the oolong tea brewing process, thereby determining whether the current brewing stage meets the set standard or needs adjustment, including:

[0123] If the foam coverage continues to rise and tends to be stable, it means that the release of surfactants in the tea leaves is approaching saturation and the brewing is nearly complete.

[0124] If the foam uniformity decreases or there are obvious regional differences, it may indicate uneven tea extraction or water injection disturbance, and the water flow or stirring method needs to be adjusted;

[0125] If the overall characteristics of the foam shape (such as edge regularity, continuity, and deviation) show that the foam structure is messy or broken, it may mean that the tea quality is poor or there are impurities in the tea soup;

[0126] If the foam particle size distribution is too discrete, or large foam particles persist, it means that the release process is unstable and the brewing is incomplete;

[0127] If the thickness of the foam layer becomes less uniform and local accumulation or blank areas appear, it may mean that the tea leaves are not packed properly or that the extraction is too strong in some areas.

[0128] This step enables the system to accurately identify brewing progress and abnormal status through comprehensive judgment of foam parameters, providing a basis for subsequent automatic control and personalized formulation, thereby realizing scientific and intelligent tea brewing process control.

[0129] S500: Dynamically adjust the brewing process based on the brewing degree. In this step, it should be noted that the system dynamically adjusts key parameters of the brewing process based on the brewing degree determined by the aforementioned foam morphology information to improve the consistency of the tea taste and the intelligence level of the brewing process, including but not limited to:

[0130] If it is determined that the current brewing level is not enough, the system can automatically extend the soaking time or inject water a second time to enhance the release of active ingredients;

[0131] If the system identifies that the current foam structure is unstable or uneven, it can adjust the water temperature, water flow rate or stirring frequency to improve the foam state and enhance the extraction balance;

[0132] If the tea is identified as of poor quality, such as low foam edge regularity or high foam deviation, the system can issue a warning or switch to adaptive brewing mode to optimize flavor release;

[0133] If it is identified as "tea soup contains impurities", such as the particle coverage rate exceeds the threshold or the maximum particle diameter exceeds the threshold, the system controls the filtration module to start filtering the tea soup;

[0134] If it recognizes that the brewing has reached the optimal state, the system can automatically terminate the soaking process and prompt you to serve the cup to avoid over-extraction.

[0135] The setting of this step ensures that the system can respond in real time based on the recognition results, making the brewing process more precise and flexible, and improving the adaptability and user experience of the intelligent tea beverage preparation system.

[0136] The technical solution of this embodiment, by introducing foam morphology information, enables precise identification of the state of tea soup, enabling accurate judgment of tea quality or abnormalities during the brewing process. This enhances the intelligence and objectivity of tea soup quality judgment, avoiding subjective biases caused by manual judgment. It improves the sensitivity and accuracy of anomaly detection, enabling timely identification of brewing anomalies caused by tea deterioration, extraction anomalies, or equipment contamination. Quality assessment can be completed solely through image processing, eliminating the need for chemical testing or complex sensors, simplifying the system structure. It supports dynamic adjustment of the brewing process, such as triggering tea soup filtration, adjusting water temperature, water volume, or extraction time, to improve brewing stability and beverage consistency. It adapts to the identification needs of various tea types and grades, and possesses good versatility and scalability.

[0137] In a specific embodiment, the image information includes a top view and a side view. Based on the image information, identifying the foam shape information of the oolong tea during the soaking process includes:

[0138] S310: Obtaining a foam coverage rate during the oolong tea soaking process based on the top view, specifically including:

[0139] S311. Extract the foam area using image segmentation technology, and calculate the ratio of the foam area to the coverage area of the upper surface of the brewing vessel, which is recorded as the foam coverage rate.

[0140] In step S310, it should be noted that the foam coverage reflects the release capacity of the surfactant components in the tea leaves. A higher coverage usually corresponds to a more sufficient soaking state. Therefore, by capturing images from a top-down angle and extracting the foam area, the degree of foam coverage of the liquid surface can be evaluated, providing a quantitative basis for judging the brewing progress and the effect of component release.

[0141] In step S311, it should be noted that an image segmentation method (such as threshold segmentation, morphological processing or deep segmentation network) is used to accurately extract the foam area from the background, and the coverage value is calculated by pixel area. A high coverage value indicates that the active substances in the tea are fully released and the foam is rich and stable.

[0142] S320: Obtaining foam uniformity during the oolong tea soaking process based on the top view, specifically including:

[0143] S321: Divide the upper surface of the brewing vessel into M×N areas and record the amount of foam in each area.

[0144] n1, n2, n3, ..., n m×n , calculate the ratio of the foam area of each region to the area of the region, and record it as

[0145] The density of the foam in this area;

[0146] S322. Calculate the variance of the foam density in all regions, and record it as foam uniformity.

[0147] In step S320, it should be noted that the foam uniformity can reveal the consistency of the spatial distribution of the foam, reflecting the balance between the liquid surface tension state and the brewing extraction. Uniform distribution usually means that the brewing water flow is stable and the leaves are well expanded.

[0148] In step S321 , it should be noted that by dividing the grid area and counting the local foam density, a spatially refined analysis of the foam distribution can be achieved, thus preventing the overall average value from masking local anomalies.

[0149] In step S322, it should be noted that the variance of the foam density is used to measure its distribution balance. The smaller the variance, the more uniform the foam distribution, which is helpful in evaluating the liquid surface tension stability and the water-blade contact state.

[0150] S330: Based on the top view, obtain overall characteristics of the foam morphology during the oolong tea soaking process, specifically including:

[0151] S331, calculate the area S and perimeter A of the foam area, according to Calculate the area of the foam region

[0152] The ratio of the foam area to the perimeter is recorded as the edge regularity R1 of the foam area;

[0153] S332, sort the foam edge contours according to the pixel connection order, calculate the average curvature continuity of the curve, and record

[0154] is the edge continuity;

[0155] S333, calculate the minimum circumscribed rectangle of the foam area, obtain the major axis a and minor axis b of the minimum circumscribed rectangle, and calculate the minimum circumscribed rectangle according to Calculate the edge deviation R2 of the foam area.

[0156] Uniformity Uniformity Uniformity Uniformity In step S330, it should be noted that the overall characteristics of the foam morphology are mainly used to judge the consistency of tea quality and the stability of the brewing process, including edge regularity, continuity and deviation, which can reflect the integrity of the foam structure and the interface behavior of the active substance.

[0157] In step S331, it should be noted that regularity measures whether the foam boundary is smooth and round. Complex and broken edges usually indicate uneven tea soup activity or fluctuating tea quality.

[0158] In step S332 , it should be noted that edge continuity reflects the stability of the foam formation process, and poor continuity may indicate problems such as unstable interfacial tension and abnormal gas-liquid ratio.

[0159] In step S333, it should be noted that the deviation indicates whether the foam structure is deformed and deviates from the ideal circular structure. A high deviation usually indicates abnormal tea release behavior or uneven liquid surface disturbance.

[0160] S340: Obtaining, based on the side view, a foam particle size distribution characteristic during the oolong tea soaking process, specifically comprising:

[0161] S341, identifying the diameter of each bubble through edge detection and contour analysis algorithms, and counting the diameter of each bubble;

[0162] S342. Preset a foam diameter window, count the proportion of foams within the target diameter window, and record it as the foam particle size distribution characteristic.

[0163] Uniformity Uniformity Uniformity Uniformity In step S340, it should be noted that particle size distribution is an important indicator to measure foam stability and bubble formation mechanism. Particle size concentration indicates that the foam structure is stable and the release behavior is standardized, which helps to identify whether the brewing is sufficient.

[0164] In step S341 , it should be noted that the outer contour of the foam is identified using edge algorithms such as Sobel and Canny, and the diameter is extracted using the minimum circumscribed circle or ellipse to achieve quantification of the size of each foam.

[0165] In step S342, it should be noted that by screening the proportion of bubbles in a specific diameter range, it is evaluated whether the foam is concentratedly distributed to avoid abnormal large bubbles or small bubbles dominating and affecting the foam stability judgment.

[0166] S350: Obtaining thickness uniformity of the foam layer during the oolong tea soaking process based on the side view, specifically including:

[0167] S351, along the horizontal direction, the side view image of the foam area is evenly divided into several areas, the foam layer thickness in each area is calculated, and the mean μ and standard deviation σ of the foam layer thickness are calculated. Calculate the foam thickness uniformity.

[0168] Uniformity Uniformity Uniformity Uniformity In step S350, it should be noted that the spatial consistency of the foam layer thickness is related to the surface viscosity of the tea soup and the equilibrium state of the liquid surface tension, and is a key indicator for evaluating local extraction intensity and interface behavior.

[0169] In step S351, it should be noted that the upper and lower boundaries of the foam are extracted using image segmentation and edge fitting algorithms to obtain the thickness value, and then the mean and standard deviation of the thickness of all regions are calculated to characterize the thickness uniformity. The smaller the standard deviation, the more stable the layer thickness.

[0170] S360: Determine whether there are particles in the oolong tea soaking process based on the side view, specifically including:

[0171] S361. Apply grayscale threshold segmentation or deep learning-based target detection model to the foam area to distinguish bubbles from particles;

[0172] S362. Calculate the area, number, and diameter of all particles.

[0173] In step S360, it should be noted that the presence of impurities (such as finely ground tea leaves, tea powder or foreign matter) in the tea soup may seriously affect the drinking experience and the purity of the tea soup, so timely identification through visual inspection is of great significance.

[0174] In step S361, it should be noted that the grayscale feature method is suitable for scenes with obvious contrast, and the deep model (such as YOLO, Mask Uniformity R-CNN, etc.) is suitable for complex backgrounds and can achieve high-precision particle recognition and separation.

[0175] In step S362, it should be noted that these characteristic indicators help to determine the degree of impurities and are used to compare with the set threshold to decide whether to trigger filtering or issue a brewing abnormality prompt.

[0176] Furthermore, judging the brewing degree of oolong tea based on the foam shape information includes:

[0177] S410: Determine whether the following indicators meet the corresponding preset threshold ranges:

[0178] Whether the foam coverage rate meets the preset foam coverage rate threshold range;

[0179] Whether the foam uniformity meets the preset foam uniformity threshold range;

[0180] Whether the foam particle size distribution characteristics meet the preset foam particle size threshold range;

[0181] Whether the thickness uniformity of the foam layer meets the preset thickness uniformity threshold range.

[0182] It's important to note that this judgment step quantitatively compares foam morphology information to objectively assess the current state of the oolong tea brewing process. The system pre-sets ideal threshold ranges for each metric, corresponding to foam coverage, foam uniformity, foam particle size distribution, and foam layer thickness uniformity. By comparing these with real-time data, the system determines whether each metric is within the normal range, providing a basis for subsequent brewing strategy decisions.

[0183] S420: If any of the conditions is not met, identify the current brewing state as one of the following states based on the deviation direction and magnitude:

[0184] Initial extraction stage: the foam coverage is lower than the preset foam coverage threshold range, the foam particle size distribution characteristics do not meet the preset foam particle size threshold range, and the foam layer thickness uniformity does not meet the preset thickness uniformity threshold range;

[0185] Insufficient component release stage: the foam coverage rate meets the preset foam coverage rate threshold range, but the foam particle size distribution characteristics do not meet the preset foam particle size threshold range, and the foam layer thickness uniformity does not meet the preset thickness uniformity threshold range;

[0186] Over-extraction stage: the foam coverage is higher than the preset foam coverage threshold range, but the foam particle size distribution characteristics do not meet the preset foam particle size threshold range, and the foam layer thickness uniformity does not meet the preset thickness uniformity threshold range.

[0187] In this step, it should be noted that the deviation direction and degree of different foam indicators reflect the specific stages and state changes of the brewing process. The system classifies the brewing state by identifying the deviation pattern of each indicator, thereby improving the accuracy and intelligence of the recognition. Specifically, it includes:

[0188] Initial extraction stage: During this stage, foam has not yet been generated in large quantities, the coverage is low, and the particle size distribution and thickness uniformity are unstable, indicating that the tea leaves have not yet fully expanded or the active ingredients have not been released in large quantities;

[0189] Insufficient ingredient release stage: Although the foam coverage is at a normal level at this stage, the particle size distribution and layer thickness uniformity are abnormal, indicating that the release process of tea ingredients has not reached a balanced and sufficient state;

[0190] Over-extraction stage: In this stage, the foam coverage rate is usually too high, and it is accompanied by an imbalance in the distribution of foam particle size and uneven thickness, indicating that the tea leaves are over-extracted and the flavor may tend to be bitter. Brewing needs to be stopped in time.

[0191] Accordingly, S500 includes:

[0192] S510: If all indicators meet the corresponding threshold ranges, the current brewing level is determined to have reached the target state, and the steeping process is terminated, separating the tea soup from the tea leaves. It should be noted that when all foam morphology indicators are within the ideal range, indicating that the active ingredients in the tea leaves have been released in a balanced and stable manner, and the foam state has reached the ideal state, terminating the steeping process can achieve the best flavor performance while avoiding quality degradation caused by over-steeping. Therefore, the system automatically controls the separation of the tea soup from the tea leaves, ending the brewing process.

[0193] S520: If the tea is identified as being in the "initial extraction phase" or the "insufficient ingredient release phase," the steeping time is extended. In this step, the system automatically extends the steeping time based on the state recognition results, determining that the tea leaves have not been fully released or the foam state is not yet stable. This extension allows for further release of active ingredients, improves the consistency and concentration of the tea, and avoids the problem of insufficient brewing due to manual judgment.

[0194] S530: If the system identifies the "over-extraction stage," the brewing process is terminated and the tea soup is quickly discharged. It should be noted that once the system identifies that the foam indicator indicates that the brewing process has entered an over-extraction state (e.g., excessive coverage, broken or uneven foam), the brewing process is immediately terminated and the tea soup is quickly separated through the control component. This operation can effectively prevent the tea soup from becoming bitter or astringent due to over-extraction, ensuring the quality of the beverage and improving the stability and intelligent response capabilities of the automatic brewing process.

[0195] The technical solution of this embodiment can be implemented to accurately extract the foam morphology information of oolong tea during the soaking process based on multi-view image information, including coverage, uniformity, particle size distribution, morphological characteristics, layer thickness, and whether it contains particulate impurities and other dimensions, thereby building a comprehensive brewing state recognition system. By comparing various indicators with preset thresholds and combining them with deviation trends for intelligent judgment, the specific stages of brewing (such as initial extraction, insufficient release of ingredients, over-extraction, etc.) can be effectively distinguished, thereby realizing dynamic regulation of brewing time. This method not only improves the automation and standardization level of oolong tea brewing, but also greatly improves the consistency and quality stability of the tea flavor. It is suitable for a variety of application scenarios such as smart tea drinking equipment and commercial automatic tea brewing machines, and has significant practical value and promotion prospects.

[0196] In an optional embodiment, the foam morphology information also includes foam color, which is determined by the grayscale value of the foam area. Foam color, as a factor characterizing changes in tea soup concentration, can reflect the release level of tea pigments (such as theaflavins, thearubigins, and theabrownins). Because the foam adheres to the surface of the tea soup, its color often exhibits varying shades of gray due to changes in the tea soup color. Therefore, statistical analysis of the grayscale values of the foam area can be performed to determine the average color level of the foam, providing supplementary information for further assessment of brewing concentration and maturity.

[0197] Accordingly, S410 further includes:

[0198] S411 , determining whether the foam color meets a preset foam color range.

[0199] In this step, it's important to note that the uniformity system predetermines a grayscale range representing the ideal foam color. This range is typically based on empirical data or tea quality standards, representing the desired visual characteristics of the foam. Comparing the average grayscale value of the foam area in the real-time image with this range can determine whether the tea pigment release has reached the ideal state. If the foam grayscale value is too high (i.e., too light in color), it may indicate insufficient ingredient release; if the grayscale value is too low (i.e., too dark in color), it may indicate over-extraction or excessive tea concentration.

[0200] The S420 also includes:

[0201] S421: If any of the conditions is not met, identify the current brewing state as one of the following based on the deviation direction and magnitude:

[0202] Initial extraction stage: the foam coverage is lower than the preset foam coverage threshold range, the foam particle size distribution characteristics do not meet the preset foam particle size threshold range, the foam layer thickness uniformity does not meet the preset thickness uniformity threshold range, and the foam color is lower than the preset foam color range;

[0203] Insufficient component release stage: the foam coverage rate meets the preset foam coverage rate threshold range, but the foam particle size distribution characteristics do not meet the preset foam particle size threshold range, the foam layer thickness uniformity does not meet the preset thickness uniformity threshold range, and the foam color is lower than the preset foam color range;

[0204] Over-extraction stage: the foam coverage is higher than the preset foam coverage threshold range, but the foam particle size distribution characteristics do not meet the preset foam particle size threshold range, the foam layer thickness uniformity does not meet the preset thickness uniformity threshold range, and the foam color is higher than the preset foam color range.

[0205] In this step, it's important to note that uniform foam color, as a supplementary indicator, can be used alongside foam structure characteristics to identify brewing states, thereby improving the accuracy of state classification. For example, during the initial extraction phase, because the tea leaves haven't fully unfolded and less tea polyphenols and pigments are released, the foam color is typically lighter and the grayscale value is higher. During the phase of insufficient ingredient release, while the foam surface area and distribution may be normal, the lighter color still indicates insufficient internal release. During the over-extraction phase, the foam color is darker and often has a lower grayscale value, indicating an overly concentrated tea infusion with a bitter flavor. Combining this with other indicators of foam structure abnormalities can strengthen the confirmation of over-extraction.

[0206] The technical solution of this embodiment, which further incorporates foam color parameters based on existing foam morphology analysis, enables visual quantitative analysis of the release of pigment components during the oolong tea brewing process, enhancing the system's ability to determine brewing degree. As an indirect indicator of flavor release, foam color complements the "concentration level" information that traditional structural indicators struggle to capture, facilitating more accurate brewing stage identification and dynamic control strategy adjustment. This solution enhances the intelligent responsiveness and flavor assurance of the automatic brewing system, demonstrating excellent scalability and practical value.

[0207] Furthermore, identifying the current brewing state as one of the following states in S421 also includes:

[0208] The tea soup is too thick and the aroma is too strong: the foam thickness uniformity does not meet the preset thickness uniformity threshold range, the foam color is higher than the preset foam color range, and the foam uniformity does not meet the preset foam uniformity threshold range.

[0209] In this step, it should be noted that this state is used to identify problems such as excessive release during the brewing process, such as excessive taste and imbalanced flavor of the tea soup. Specifically, if the uniformity of the foam thickness does not meet the threshold, it may indicate that the foam structure begins to collapse or aggregate, suggesting that a large amount of tea cell contents are released and the foam stability is reduced; if the foam color is higher than the preset range, it reflects that the concentration of the tea soup is too high and pigment substances are released excessively; if the foam uniformity is abnormal (such as the presence of large and small bubbles mixed together and a loose structure), it further indicates an imbalance in the concentration of aroma and flavor substances, especially the excessive concentration of aromatic oil volatiles, resulting in an overly strong aroma and a poor drinking experience. Therefore, the above characteristics can be combined to identify the state of "too thick tea soup, too strong aroma".

[0210] Accordingly, S500 includes:

[0211] S540: If the tea soup is identified as being too thick and the aroma is too strong, dilution materials are added, wherein the dilution materials include syrup and fruit juice.

[0212] It's important to note that in this step, to address the issue of overly strong tea, the system automatically triggers the blending module, introducing flavoring and dilution ingredients, such as syrup and fruit juice, to reduce the bitterness and balance the overall flavor. Syrup not only enhances sweetness and masks bitterness, but also improves the taste by adjusting the viscosity of the tea. Fruit juice introduces natural fruity aromas that complement the tea's flavor and mitigate the pungent effect of an overly strong aroma. Furthermore, by presetting the dilution ratio or intelligently controlling the amount added, personalized flavor adjustment and stable output are possible.

[0213] The technical solution of this embodiment adds a mechanism to distinguish between "too thick tea soup and too strong aroma" based on traditional foam structure recognition, and sets a corresponding dilution and auxiliary material addition strategy. This not only enables refined identification of tea soup conditions but also enables dynamic correction of brewing quality through automated means. This solution effectively mitigates flavor deviations caused by over-extraction, improves product consistency and user satisfaction, and demonstrates the intelligent brewing system's ability to proactively control end-user flavor, demonstrating excellent application adaptability and commercial prospects.

[0214] Furthermore, identifying the current brewing state as one of the following states in S421 also includes:

[0215] The tea quality is poor or the brewing is abnormal: the edge regularity is lower than the preset edge regularity threshold, the edge continuity is lower than the preset edge continuity threshold, and the edge deviation is higher than the preset edge deviation threshold.

[0216] In this step, it is important to note that analyzing the morphological characteristics of the foam edge through image recognition can reflect the stability and uniformity of the structure formed during the tea brewing process. Low edge regularity indicates irregular foam formation, which may be caused by impurities or insufficient tea content. Low edge continuity indicates that breaks or faults occurred during foam formation, indicating an unstable extraction process. High edge deviation means that the foam morphology is asymmetrically expanding, which may be caused by equipment failure, abnormal water flow, or tea quality issues. Combined analysis of this set of features can accurately identify problems at the raw material or equipment level.

[0217] Accordingly, S500 includes:

[0218] S550: If the tea is identified as “poor quality or abnormal brewing”, an abnormal prompt message is issued, the current brewing process is suspended, and manual intervention or switching of raw materials is required for re-brewing.

[0219] Implementing the technical solution of this embodiment enables early identification and response to raw material defects or equipment anomalies, effectively preventing the output of substandard tea. By automatically pausing and prompting for manual intervention, system security and product quality control capabilities are improved, ensuring user experience and product consistency.

[0220] Furthermore, identifying the current brewing state as one of the following states in S421 also includes:

[0221] The tea leaves are not fully dispersed and the concentration is uneven: the foam thickness uniformity does not meet the preset thickness uniformity threshold range.

[0222] In this step, it should be noted that the uniformity of foam thickness reflects the uniformity of distribution of dissolved substances in the tea soup. If this indicator does not meet the set range, it means that the tea leaves are unevenly distributed in the water, floating or sedimenting, resulting in local concentrations that are too high or too low, thereby affecting the taste of the tea soup and the stability of foam formation.

[0223] Accordingly, S500 includes:

[0224] S560: If it is determined that "the tea leaves are not fully dispersed and the concentration is uneven", the stirring component is controlled to extend from top to bottom into the brewing vessel below the level of the tea soup;

[0225] S561, start the stirring operation and continue for a preset time;

[0226] S562: After the stirring is completed, the stirring component is controlled to withdraw the tea soup.

[0227] By implementing the technical solution of this embodiment, the problem of uneven distribution of tea leaves can be compensated through an automated stirring mechanism, thereby improving the dissolution efficiency and homogeneity of the tea soup, stabilizing the foam structure, improving the taste of the beverage, and further enhancing the adaptability and intelligence of the brewing process.

[0228] Furthermore, identifying the current brewing state as one of the following states in S421 also includes:

[0229] The tea soup contains impurities: the particle coverage exceeds the preset particle coverage threshold; or the maximum particle diameter is larger than the preset particle size threshold.

[0230] In this step, it is important to note that visible particles (such as tea dregs, foreign matter, etc.) in the brewed tea will directly affect the appearance and taste of the drink. The system uses image recognition to determine the particle coverage and maximum particle size. If the threshold is exceeded, it will be determined that the tea soup contains impurities.

[0231] Accordingly, S500 includes:

[0232] S570: If it is identified as "the tea soup contains impurities", the tea soup in the brewing vessel is filtered.

[0233] By implementing the technical solution of this embodiment, impurities are removed through automated filtration measures, thereby ensuring the clarity and flavor purity of the tea soup, improving product quality and consumer satisfaction, and enhancing the cleanliness and intelligent maintenance capabilities of the brewing system.

[0234] Furthermore, the foam morphology information also includes a foam growth rate, which is obtained by calculating the increment of the foam coverage within a preset time interval.

[0235] Accordingly, identifying the current brewing state as one of the following states in S421 also includes:

[0236] Water temperature is too low: the foam growth rate is lower than the preset foam growth rate threshold range;

[0237] Water temperature is too high: the foam growth rate is higher than the preset foam growth rate threshold range;

[0238] S430: Determine whether the increment of the foam coverage exceeds a preset coverage increment window.

[0239] In this step, it's important to note that the foam growth rate reflects the activity of the extraction reaction. A significantly lower foam growth rate may be due to insufficient water temperature, resulting in slow release of active ingredients from the tea leaves. A higher growth rate, on the other hand, may be due to excessive water temperature, causing the tea leaves to release aroma and other substances too quickly, disrupting the brewing rhythm. Incremental calculation can quickly identify water temperature anomalies.

[0240] S500 includes:

[0241] S580: If the water temperature is too high, inject a first compensating water flow, wherein the temperature of the first compensating water flow is lower than the preset temperature in S200;

[0242] S581. If it is identified as "water temperature is too high", inject a second compensating water flow, wherein the temperature of the second compensating water flow is higher than the preset temperature in S200.

[0243] By implementing the technical solution of this embodiment, the water temperature is dynamically adjusted by monitoring the foam growth rate, and closed-loop feedback adjustment of temperature control during the brewing process is achieved. This can effectively stabilize the foam growth trend, ensure that the extraction process operates in the optimal thermal range, and improve the tea flavor restoration and the system's adaptive control capabilities.

[0244] The present invention also provides a tea beverage preparation method and device based on intelligent visual guidance, which is applied to the above-mentioned tea beverage preparation method based on intelligent visual guidance, comprising:

[0245] The brewing vessel, used to hold tea leaves and water, is the physical carrier of the entire tea-making process. It can be made of transparent or translucent materials to allow the image acquisition module to obtain clear image data.

[0246] The image acquisition module, located around the brewing vessel, includes a top-view camera and a side-view camera, which capture real-time foam image information during the brewing process. The top-view image primarily observes the foam's distribution and edge shape, while the side-view image is used to assess dimensional information such as foam layer thickness and its changing trends.

[0247] The image processing and recognition module is used to process, segment, and analyze the collected image information, extracting and identifying the following foam morphology information:

[0248] Foam coverage: refers to the proportion of foam covering the brewing liquid surface;

[0249] Foam layer thickness: reflects the vertical accumulation of foam;

[0250] Foam color: used to infer concentration and extraction stage;

[0251] Foam particle size distribution characteristics: indicates the particle size composition of bubbles in the foam;

[0252] Foam morphological characteristics: including edge regularity, continuity and deviation, etc.

[0253] Foam growth rate: reflects the dynamic growth rate of foam and is related to the activity of brewing reaction.

[0254] The judgment and control module performs the following functions based on the above foam morphology parameters:

[0255] Determine the current tea concentration and brewing degree;

[0256] Identify whether there are any abnormal conditions during the brewing process (such as over-extraction, uneven concentration, abnormal water temperature, etc.);

[0257] Issue corresponding control instructions to guide subsequent control operations such as adding water, stirring, draining or prompting intervention.

[0258] The water injection component accurately injects water of different temperatures or volumes into the brewing vessel according to the instructions of the judgment and control module to achieve: initial water injection for brewing; temperature compensation (such as when the water temperature is too low or too high); and dilution control.

[0259] If the system determines that the tea leaves are not fully dispersed or the tea soup has an uneven concentration, the stirring component is controlled to extend from top to bottom below the tea soup surface and continue stirring for a preset period of time before automatically withdrawing. This structure helps to improve the uniformity of contact between the tea leaves and the water, and improve the problem of excessive or low concentration in some areas.

[0260] The filter component is used to identify impurities or large tea residue particles in the tea. If the particle coverage or particle size exceeds the limit, the component will be triggered to perform a filtering operation, improving the cleanliness of the tea and the drinking experience.

[0261] Auxiliary material adding component. When indicators such as foam color and thickness reflect that the tea concentration is too high or the aroma is too strong, the system triggers this component to inject dilution auxiliary materials (such as syrup or juice) to adjust the flavor concentration to meet the preferences of different users.

[0262] The drainage component + waste liquid container is used to automatically discharge part of the tea soup or waste (such as tea residue, overly concentrated liquid) according to the control strategy. The discharged liquid enters the waste liquid container set below to avoid contamination of the main channel and achieve automatic cleaning.

[0263] The time control component dynamically adjusts the brewing time based on the concentration determination, automatically extending or terminating the tea's steeping time. This prevents over-extraction and accommodates the personalized brewing needs of different teas.

[0264] The tea beverage mixing device provided by the present invention has the following beneficial effects:

[0265] Improved intelligence: The tea soup status is judged through multi-dimensional image parameters, realizing an upgrade from "passive brewing" to "intelligent blending".

[0266] Enhance tea consistency and quality control: A feedback closed-loop system based on visual recognition can dynamically adjust key brewing parameters to ensure stable tea flavor.

[0267] Supports adaptive processing of multiple abnormal working conditions: situations such as uneven concentration, insufficient extraction, and excessive tea residue can be automatically identified and intervened to reduce manual dependence.

[0268] Adapt to personalized beverage needs: Through adjustable components such as temperature control, stirring, and auxiliary material addition, user-customized beverage preparation can be achieved.

[0269] Reduce failure risks and operating costs: Improve system self-maintenance capabilities and safety through waste liquid management and abnormality prompt mechanisms.

[0270] Applicable to a variety of tea types and extraction methods: not limited to oolong tea, it can be expanded to green tea, black tea, scented tea and other fields, with wide market adaptability.

[0271] The following is a preferred embodiment provided by this application, which is used to describe the tea preparation method based on intelligent visual guidance provided by the present invention, which is suitable for the automated brewing of oolong tea. The method includes the following steps:

[0272] Step 1: Brewing vessel setup and image acquisition

[0273] A cylindrical, transparent brewing vessel with a top diameter of approximately 80 mm was selected. A top-view camera and two side-view cameras, each with a resolution of 1000 × 1000 pixels and 1920 × 1080 pixels, were installed on each side of the vessel to capture top-view and side-view image data of the tea leaves during the brewing process.

[0274] Step 2: Add tea leaves and hot water

[0275] Add 3g of dry oolong tea to the brewing vessel. Depending on the recipe, you can also add syrup or juice and other auxiliary materials. Pour about 200ml of 90℃ hot water from top to bottom through the water injection component, and wet the tea leaves before adding water.

[0276] Step 3: Image acquisition and foam recognition

[0277] Immediately after water injection, image acquisition was started and the following image processing and analysis were performed:

[0278] Step 3.1: Foam coverage identification

[0279] The tea soup area in the top view is extracted as a circular area (with a radius of about 400 pixels), and the U-Net neural network is used for image segmentation;

[0280] The area of the foam region A1 = 410,000 pixels, and the total area of the circular region A2 ≈ 502,655 pixels;

[0281] The calculated foam coverage ratio R=A1 / A2≈81.6%, which is greater than the set threshold of 80%, is determined to be "full cup noodles".

[0282] Step 3.2: Identification of foam distribution uniformity

[0283] Divide the top view into a 5×5 grid, with a total of 25 areas;

[0284] The foam density of each area is [15%, 12%, 10%, …];

[0285] Calculate the variance σ 2 ≈3.4, and information entropy H≈4.5, indicating that the foam distribution is relatively uniform.

[0286] Step 3.3: Identification of overall characteristics of foam morphology

[0287] Foam area = 62800 pixels, edge perimeter = 1470 pixels;

[0288] The perimeter-to-area ratio R1 = 2.74, which is slightly irregular;

[0289] The connectivity score is 1.0 (no breaks), the deviation ratio is ≈0.086, and the morphology is approximately symmetrical.

[0290] Step 3.4: Identification of foam particle size distribution

[0291] The calibration scale of the side view is 1mm = 12 pixels;

[0292] 47 bubbles were detected, with an average particle size of ≈2.3 mm and a median of ≈2.1 mm;

[0293] The proportion of bubbles meeting the bubble diameter of 1-4mm is ≈87.2%, which is judged to be a qualified bubble diameter.

[0294] Step 3.5: Identification of foam layer thickness uniformity

[0295] The average foam thickness was measured to be ≈5.03 mm;

[0296] The standard deviation σ≈0.19 mm and the coefficient of variation CV≈0.038 indicate that the layer thickness is stable and the structure is good.

[0297] Step 3.6: Impurity Identification

[0298] Total area of particles in the foam = 1200 pixels, proportion = 8%;

[0299] The largest particle is ≈250 pixels, and the average is ≈80 pixels, indicating that the particle density is relatively high.

[0300] Step 4: Determine the brewing degree

[0301] Combining the bubble index with the set threshold range, the current data is judged as follows:

[0302] Satisfactory coverage: indicates that active substances such as tea polyphenols are fully released;

[0303] Good uniformity: balanced extraction and stable liquid surface tension;

[0304] Qualified particle size: stable foam structure;

[0305] The morphological indicators are slightly irregular, and the edge structure is reasonable;

[0306] Moderate layer thickness, low CV value and stable structure;

[0307] The detected particle density is higher than the threshold, indicating that there is a lot of tea residue.

[0308] The brewing state is judged as: reaching the target state but filtering is required.

[0309] Step 5: Control Logic and Operation Response

[0310] The control module triggers the "end brewing" command and controls the drainage component to move the tea soup to vessel 2;

[0311] At the same time, the system switches to the filtration channel to filter through the microporous membrane when the particle coverage is high;

[0312] If the foam color is too dark or too thick, the following may be triggered depending on the degree of deviation:

[0313] S540: The auxiliary material adding module injects juice for dilution;

[0314] S580: Pour cold water to lower the temperature of the soup and inhibit oxidation.

[0315] This implementation achieves the following technical advantages: rich recognition dimensions and high analytical accuracy. It provides detailed analysis of the brewing state through six visual indicators: coverage, uniformity, morphological parameters, bubble diameter, thickness, and particles. Operational response is real-time and highly automated, dynamically determining whether to continue steeping, add water or ingredients, or filter or stir based on the foam state. Objective judgment replaces subjective experience, achieving standardized, visualized, and intelligent control of the brewing process, making it particularly suitable for deployment in commercial automated tea beverage systems.

[0316] The above-described embodiments merely represent several embodiments of the present application. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the patent application. It should be noted that a person of ordinary skill in the art may make various modifications and improvements without departing from the spirit of the present application, and these modifications and improvements fall within the scope of protection of the present application. Therefore, the scope of protection of the present patent application shall be determined by the appended claims.

Claims

1. A tea preparation method based on intelligent visual guidance, characterized in that: include: S100: Add oolong tea leaves to a brewing vessel, wherein a plurality of cameras are provided around the brewing vessel to collect image information of the oolong tea during the brewing process, wherein the sidewalls of the brewing vessel are made of a transparent material; S200, injecting water of a preset temperature into the brewing vessel from top to bottom; S300: Identify foam morphology information of the oolong tea during the soaking process based on the image information, wherein the foam morphology information includes: foam coverage, foam uniformity, overall foam morphology characteristics, foam particle size distribution characteristics, and foam layer thickness uniformity; S400: Determine the brewing degree of the oolong tea based on the foam shape information; S500: Dynamically adjust the brewing process according to the brewing degree.

2. The tea beverage blending method based on intelligent visual guidance according to claim 1, characterized in that: The S400 includes: According to the foam coverage, the release degree of the surfactant components in the tea leaves is judged; Judging the extraction balance and liquid flow state of the tea soup based on the foam uniformity; Judging the consistency of tea quality, the physical stability of the tea soup, and the suitability of the current brewing stage based on the overall characteristics of the foam morphology; Judging whether the release of active molecules in the tea soup is sufficient and stable based on the foam particle size distribution characteristics; The viscosity of the tea soup and the local extraction intensity are determined based on the uniformity of the foam layer thickness.

3. The tea beverage blending method based on intelligent visual guidance according to claim 2, characterized in that: The image information includes a top view and a side view, and identifying the foam shape information of the oolong tea during the soaking process based on the image information includes: S310: Obtaining the foam coverage during the oolong tea soaking process based on the top view, specifically including: S311, extracting the foam area using image segmentation technology, and calculating the ratio of the foam area to the coverage area of the upper surface of the brewing vessel, which is recorded as the foam coverage rate; S320: Obtaining the foam uniformity during the oolong tea soaking process based on the top view, specifically including: S321, dividing the upper surface of the brewing vessel into M×N areas, and recording the number of foams n1, n2, n3, ..., n in each area. m×n , calculate the ratio of the foam area of each region to the area of the region, and record it as the foam density of the region; S322, calculating the variance of the foam density of all regions, and recording it as the foam uniformity; S330: Based on the top view, obtaining overall characteristics of the foam morphology during the oolong tea soaking process, specifically including: S331, calculate the area S and perimeter A of the foam area, according to Calculate the ratio of the area to the perimeter of the foam region, and record it as the edge regularity R1 of the foam region; S332, sorting the foam edge contours according to the pixel connection order, calculating the average curvature continuity of the curve, and recording it as edge continuity; S333, calculate the minimum circumscribed rectangle of the foam area, and obtain the major axis a of the minimum circumscribed rectangle and the minor axis b, according to Calculating the edge deviation R2 of the foam area; S340: Based on the side view, obtaining the foam particle size distribution characteristics during the oolong tea soaking process, specifically comprising: S341, identifying the diameter of each bubble through edge detection and contour analysis algorithms, and counting the diameter of each bubble; S342, presetting a foam diameter window, and counting the proportion of foam particles within the target diameter window, which is recorded as a foam particle size distribution characteristic; S350: Obtaining thickness uniformity of the foam layer during the oolong tea soaking process based on the side view, specifically comprising: S351, along the horizontal direction, the side view image of the foam area is evenly divided into several areas, the foam layer thickness in each area is calculated, and the mean μ and standard deviation σ of the foam layer thickness values are calculated. Calculating the foam thickness uniformity; S360: Determining whether there are particulates in the oolong tea soaking process based on the side view, specifically including: S361. Apply grayscale threshold segmentation or deep learning-based target detection model to the foam area to distinguish bubbles from particles; S362. Calculate the area, number, and diameter of all particles.

4. The tea beverage blending method based on intelligent visual guidance according to claim 3, characterized in that: The step of judging the brewing degree of the oolong tea according to the foam shape information includes: S410: Determine whether the following indicators meet the corresponding preset threshold ranges: whether the foam coverage rate meets a preset foam coverage rate threshold range; whether the foam uniformity satisfies a preset foam uniformity threshold range; Whether the foam particle size distribution characteristics meet a preset foam particle size threshold range; Whether the thickness uniformity of the foam layer meets a preset thickness uniformity threshold range; S420: If any of the conditions is not met, identify the current brewing state as one of the following states based on the deviation direction and magnitude: Initial extraction stage: the foam coverage is lower than a preset foam coverage threshold range, the foam particle size distribution characteristic does not meet a preset foam particle size threshold range, and the foam layer thickness uniformity does not meet a preset thickness uniformity threshold range; Insufficient component release stage: the foam coverage rate meets the preset foam coverage rate threshold range, but the foam particle size distribution characteristics do not meet the preset foam particle size threshold range, and the foam layer thickness uniformity does not meet the preset thickness uniformity threshold range; Over-extraction stage: the foam coverage is higher than the preset foam coverage threshold range, but the foam particle size distribution characteristics do not meet the preset foam particle size threshold range, and the foam layer thickness uniformity does not meet the preset thickness uniformity threshold range; Accordingly, the S500 includes: S510: If all the indicators meet the corresponding threshold ranges, it is determined that the current brewing degree has reached the target state, and the steeping is terminated, so that the tea soup and the tea leaves are separated; S520: If the stage is identified as "initial extraction stage" or "insufficient ingredient release stage", the soaking time is extended; S530: If it is identified as the "over-extraction stage", the brewing process is terminated and the tea soup is quickly discharged.

5. The tea beverage blending method based on intelligent visual guidance according to claim 4, characterized in that: The foam morphology information further includes foam color, and the foam color is obtained according to the grayscale value of the foam area; Accordingly, the S410 further includes: S411, determining whether the foam color meets a preset foam color range; The S420 further includes: S421: If any of the conditions is not met, identify the current brewing state as one of the following based on the deviation direction and magnitude: Initial extraction stage: the foam coverage is lower than a preset foam coverage threshold range, the foam particle size distribution characteristic does not meet a preset foam particle size threshold range, the foam layer thickness uniformity does not meet a preset thickness uniformity threshold range, and the foam color is lower than a preset foam color range; Insufficient component release stage: the foam coverage rate meets the preset foam coverage rate threshold range, but the foam particle size distribution characteristics do not meet the preset foam particle size threshold range, the foam layer thickness uniformity does not meet the preset thickness uniformity threshold range, and the foam color is lower than the preset foam color range; Over-extraction stage: the foam coverage is higher than the preset foam coverage threshold range, but the foam particle size distribution characteristics do not meet the preset foam particle size threshold range, the foam layer thickness uniformity does not meet the preset thickness uniformity threshold range, and the foam color is higher than the preset foam color range.

6. The tea beverage blending method based on intelligent visual guidance according to claim 5, characterized in that: The step S421 further includes identifying the current brewing state as one of the following states: The tea soup is too thick and the aroma is too strong: the foam thickness uniformity does not meet the preset thickness uniformity threshold range, the foam color is higher than the preset foam color range, and the foam uniformity does not meet the preset foam uniformity threshold range; Accordingly, the S500 includes: S540: If the tea soup is identified as being too thick and the aroma is too strong, dilution materials are added, wherein the dilution materials include syrup and fruit juice.

7. The tea beverage blending method based on intelligent visual guidance according to claim 4, characterized in that: The step S421 further includes identifying the current brewing state as one of the following states: Poor tea quality or abnormal brewing: the edge regularity is lower than the preset edge regularity threshold, the edge continuity is lower than the preset edge continuity threshold, and the edge deviation is higher than the preset edge deviation threshold; Accordingly, the S500 includes: S550: If the tea is identified as "poor quality or abnormal brewing", an abnormal prompt message is issued, the current brewing process is suspended, and manual intervention or switching of raw materials is required for re-brewing.

8. The tea beverage blending method based on intelligent visual guidance according to claim 3, characterized in that: The step S421 further includes identifying the current brewing state as one of the following states: The tea leaves are not fully dispersed and the concentration is uneven: the foam thickness uniformity does not meet the preset thickness uniformity threshold range; Accordingly, the S500 includes: S560: If it is determined that "the tea leaves are not fully dispersed and the concentration is uneven", the stirring component is controlled to extend from top to bottom below the level of the tea soup in the brewing vessel; S561, start the stirring operation and continue for a preset time; S562: After the stirring is completed, the stirring component is controlled to withdraw the tea soup.

9. The tea beverage blending method based on intelligent visual guidance according to claim 3, characterized in that: The step S421 further includes identifying the current brewing state as one of the following states: The tea soup contains impurities: the particle coverage exceeds a preset particle coverage threshold; or the maximum particle diameter is greater than a preset particle size threshold; Accordingly, the S500 includes: S570: If it is identified as "the tea soup contains impurities", the tea soup in the brewing vessel is filtered.

10. The tea beverage blending method based on intelligent visual guidance according to claim 3, characterized in that: The foam morphology information also includes a foam growth rate, which is obtained by calculating the increment of the foam coverage within a preset time interval. Accordingly, the step of identifying the current brewing state as one of the following states in S421 further includes: Water temperature is too low: the foam growth rate is lower than the preset foam growth rate threshold range; Water temperature is too high: the foam growth rate is higher than the preset foam growth rate threshold range; S430, determining whether the increment of the foam coverage exceeds a preset coverage increment window; The S500 includes: S580: If the water temperature is too high, inject a first compensating water flow, wherein the temperature of the first compensating water flow is lower than the preset temperature in S200; S581. If it is identified as "water temperature is too high", inject a second compensating water flow, wherein the temperature of the second compensating water flow is higher than the preset temperature in S200.

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