Tea making control method, device and equipment based on multiple spectrums and medium

Abstract

The invention discloses a multispectral-based tea making control method, device, equipment and medium, and relates to the field of artificial intelligence, and the method comprises the following steps: obtaining multispectral data of tea soup through a multispectral detection component, and calculating based on the multispectral data to obtain a tea polyphenol content value of the tea soup; comparing the tea polyphenol content value with a preset standard tea polyphenol content value; and based on a comparison result, controlling to realize or release tea-soup separation. A traditional tea making process depending on subjective experience is converted into an objective data driving process, precision and automation of brewing control are achieved, tea soup with the constant concentration can be stably output, concentration fluctuation caused by manual operation is effectively avoided, tea drinking health is guaranteed, the consistency of taste quality is guaranteed, and the tea making quality is improved. And a common consumer can easily brew tea soup with a professional level.

Description

Technical Field

[0001] This invention relates to the field of artificial intelligence technology, and in particular to a tea brewing control method, apparatus, equipment and medium based on multispectral methods. Background Technology

[0002] Tea culture has a long history, and drinking tea has become a part of many people's daily lives. Traditional tea brewing methods mainly rely on human experience, judging the strength by observing the color of the tea soup or by personal feeling. However, ordinary consumers often lack professional tea knowledge and brewing skills, making it difficult to accurately grasp key parameters such as the amount of tea leaves, water temperature, and steeping time. If the steeping time is too long or too much tea is used, the tea soup is easily too strong, and excessive dissolution of tea polyphenols and other substances may have adverse effects on health in the long run. Conversely, if the steeping time is insufficient or the water temperature is inappropriate, the tea soup will be weak and unable to fully express the aroma and taste of the tea leaves, resulting in a poor drinking experience.

[0003] Furthermore, pesticides are often used during tea cultivation to control pests and diseases. If residues are not effectively controlled, direct brewing and consumption may pose safety risks. Currently, there is a lack of a method that can monitor key indicators of the tea infusion in real time during the brewing process and automatically adjust accordingly. Summary of the Invention

[0004] This invention provides a multispectral-based tea brewing control method, apparatus, equipment, and medium, aiming to solve the problem of how to achieve objective and intelligent control of the tea brewing process and stably output tea soup with appropriate concentration and good taste.

[0005] In a first aspect, embodiments of the present invention provide a tea brewing control method based on multispectral methods, comprising: Multispectral data of the tea infusion is obtained by using a multispectral detection device, and the polyphenol content of the tea infusion is calculated based on the multispectral data. The tea polyphenol content value is compared with the preset standard tea polyphenol content value; Based on the comparison results, control is implemented to achieve or de-separate tea infusion.

[0006] A further technical solution is that the preset standard tea polyphenol content value includes a preset critical value to prevent excessive concentration, and the control of tea infusion separation based on the comparison results includes: If the tea polyphenol content reaches or exceeds the critical value for preventing excessive concentration, the tea infusion is separated.

[0007] A further technical solution is that the preset standard tea polyphenol content value includes an optimal taste value preset for a specific tea variety, and the method further includes: Identify the tea types in the tea storage area and determine the target optimal taste value corresponding to the tea type; The control of separating the tea liquor based on the comparison results includes: If the tea polyphenol content reaches the target optimal taste value, the tea soup separation is controlled.

[0008] A further technical solution is that the method further includes: Record the polyphenol content value corresponding to the current tea soup taste as confirmed by the user, and store it as a personal preference value; The preset standard tea polyphenol content value includes the personal preference value, and the control of achieving or reversing tea infusion separation based on the comparison results includes: If the tea polyphenol content reaches the personal preference value, the tea infusion separation is controlled.

[0009] A further technical solution is that the method further includes: When the brewing time reaches the preset maximum brewing time, if the tea polyphenol content is still lower than the preset threshold for preventing over-diluted brewing, a prompt message will be issued to remind the user to replace the tea leaves.

[0010] A further technical solution is that the method further includes: Based on the multispectral data, it can be determined whether there are pesticide residues in the tea infusion; If pesticide residues are found in the tea soup, an abnormal alarm message will be issued.

[0011] A further technical solution is that, before acquiring the multispectral data of the tea infusion through the multispectral detection device, the method further includes: Control the circulation of tea soup between the tea storage area and the tea soup area.

[0012] Secondly, embodiments of the present invention also provide a multispectral tea brewing control device, which includes a unit for performing the above-described method.

[0013] Thirdly, embodiments of the present invention also provide a computer device, which includes a memory and a processor, wherein the memory stores a computer program, and the processor executes the computer program to implement the above-described method.

[0014] Fourthly, embodiments of the present invention also provide a computer-readable storage medium storing a computer program that, when executed by a processor, can implement the above-described method.

[0015] This invention provides a multispectral-based tea brewing control method, apparatus, device, and medium. The method includes: acquiring multispectral data of the tea infusion using multispectral detection components, and calculating the tea polyphenol content value of the tea infusion based on the multispectral data; comparing the tea polyphenol content value with a preset standard tea polyphenol content value; and controlling the separation of the tea infusion or removing it based on the comparison result. By quantifying the tea polyphenol content in the tea infusion in real time using multispectral detection technology, intelligently comparing the detected value with a preset standard, and automatically controlling the opening and closing of the tea infusion separation valve based on the comparison result, the traditional tea brewing process, which relies on subjective experience, is transformed into an objective, data-driven process. This achieves precise and automated brewing control, stably outputting tea infusion with a constant concentration, effectively avoiding concentration fluctuations caused by manual operation. This ensures both the health of tea drinkers and the consistency of taste and quality, allowing ordinary consumers to easily brew professional-grade tea. Attached Figure Description

[0016] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the following description of the embodiments will be briefly introduced. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0017] Figure 1 A flowchart illustrating a tea brewing control method based on multispectral analysis provided in an embodiment of the present invention; Figure 2 This is a schematic block diagram of a computer device provided in an embodiment of the present invention. Detailed Implementation

[0018] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0019] It should be understood that, when used in this specification and the appended claims, the terms "comprising" and "including" indicate the presence of the described features, integrals, steps, operations, elements and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components and / or collections thereof.

[0020] It should also be understood that the terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to limit the invention. As used in this specification and the appended claims, the singular forms “a,” “an,” and “the” are intended to include the plural forms unless the context clearly indicates otherwise.

[0021] It should also be further understood that the term "and / or" as used in this specification and the appended claims refers to any combination of one or more of the associated listed items and all possible combinations, and includes such combinations.

[0022] As used in this specification and the appended claims, the term "if" may be interpreted, depending on the context, as "when," "once," "in response to determination," or "in response to detection." Similarly, the phrase "if determined" or "if [described condition or event] is detected" may be interpreted, depending on the context, as "once determined," "in response to determination," "once [described condition or event] is detected," or "in response to detection of [described condition or event]."

[0023] Please see Figure 1 This invention provides a multispectral-based tea brewing control method, which includes the following steps: S1. Multispectral data of the tea soup is acquired through a multispectral detection device, and the polyphenol content of the tea soup is calculated based on the multispectral data.

[0024] In practice, multispectral data of the tea infusion is acquired through multispectral detection components, and the polyphenol content of the tea infusion is calculated based on this data. This lays the physical foundation for the objectivity of the entire method. Multispectral detection technology, as a rapid and non-destructive detection method, can capture the optical characteristics of the tea infusion at multiple specific wavelengths. These characteristics have an inherent and quantifiable correlation with the concentration of polyphenols in the tea infusion. By using a pre-established algorithm model, these complex spectral data are converted into specific polyphenol content values. This method successfully transforms the traditionally vague qualitative judgment based on visual observation of tea color or taste into a precise and repeatable digital indicator. It provides a stable and reliable concentration signal source that is unaffected by individual sensory differences and ambient light, ensuring that all subsequent decisions are based on a consistent and objective data benchmark.

[0025] In some preferred embodiments, the above step "calculating the tea polyphenol content value of the tea soup based on the multispectral data" specifically includes the following steps: converting the multispectral data into the tea polyphenol content value through a pre-trained algorithm model.

[0026] In specific implementation, the core technology enabling the conversion of multispectral data into tea polyphenol content values ​​via a pre-trained algorithm model is the conversion from physical optical signals to chemical concentration values. This achieves rapid, non-destructive, and high-precision detection. Multispectral data is a collection of light intensity or absorbance across multiple wavelengths, containing rich material information about the sample. However, the relationship between this data and the target concentration is not a simple linear one, especially since tea infusion is a complex system with multiple coexisting compounds. The pre-trained algorithm model used in this invention, such as a model established through machine learning or chemometrics methods (e.g., partial least squares regression, neural networks), can extract the features most relevant to tea polyphenol concentration from complex spectral data that may contain collinearity interference, and establish an accurate mapping relationship. This algorithm model is trained in a laboratory environment using a large number of standard samples with known precise tea polyphenol concentrations and their corresponding multispectral data. When deployed in actual equipment, this algorithm model can instantly and accurately convert the real-time acquired raw multispectral data into a reliable tea polyphenol content value. This process requires no chemical reagents, does not damage the sample, and has an extremely fast calculation speed, fully meeting the stringent requirements of real-time online control for detection speed and processing efficiency.

[0027] In one embodiment, the multispectral data is converted into the tea polyphenol content value using a pre-trained algorithm model. The specific implementation method is as follows: First, the algorithm model is established and trained. This stage is completed in a laboratory environment, collecting a large number of standard tea infusion samples with known and accurate tea polyphenol content values ​​as the training set. Using multispectral detection devices, the spectral reflectance or transmittance data of each standard tea infusion sample at multiple specific wavelengths are obtained, thus constituting the multispectral data. Subsequently, chemometric methods, such as partial least squares regression, principal component regression, or artificial neural network algorithms, are used to establish a mathematical mapping relationship from the multispectral data to the known tea polyphenol content values. The model parameters are adjusted through iterative optimization algorithms to minimize the error between the model's predicted values ​​and the actual measured values, ultimately obtaining a validated pre-trained algorithm model that can accurately represent the correspondence between multispectral data and tea polyphenol content.

[0028] Furthermore, during the brewing process, after the multispectral detection device acquires real-time multispectral data of the tea infusion to be tested, it inputs this data into the pre-trained algorithm model pre-stored in the device control unit. Based on the mapping relationships learned during the training phase, the algorithm model processes and calculates the input real-time multispectral data, directly outputting a converted numerical value representing the concentration of tea polyphenols in the current tea infusion, i.e., the tea polyphenol content value. This process achieves rapid and non-destructive analysis of complex spectral information, providing accurate and objective quantitative basis for subsequent comparison and control steps.

[0029] In some preferred embodiments, before the above step "acquiring multispectral data of tea soup through multispectral detection components", the method further includes the following step: controlling the circulation of tea soup between the tea storage area and the tea soup area.

[0030] In practice, before acquiring the multispectral data of the tea soup through multispectral detection components, the tea soup is controlled to circulate between the tea storage area and the tea soup area, ensuring the representativeness and consistency of the multispectral detection data, thus laying a solid foundation for the accurate decision-making of the entire control system.

[0031] In a static tea brewing environment, due to the natural gradient of solute diffusion rate and concentration, the tea concentration in the tea storage area (close to the tea leaves) is significantly higher than in other areas further away from the tea leaves. If the multispectral detection device is fixed at a certain location, the data it reads will not accurately reflect the average concentration of the entire tea infusion system, leading to deviations in control commands based on this data. In this embodiment of the invention, the tea infusion can be forced to circulate by activating a water pump, effectively eliminating this uneven concentration phenomenon. The circulation acts like a highly efficient mixer, allowing tea polyphenol molecules to quickly and evenly distribute in the tea infusion. Thus, regardless of where the detection point is set, the acquired multispectral data can accurately represent the overall tea polyphenol content level of the entire tea infusion. Comparisons and controls based on this homogenized data have significantly improved accuracy and reliability. For example, the system can therefore accurately act when the preset concentration standard is truly reached, rather than being falsely triggered at local high concentration points, ensuring that the final concentration of the separated whole cup of tea is highly consistent with the preset target, thus improving the overall accuracy and stability of the control system.

[0032] It should be noted that, in this embodiment of the invention, the tea storage area, the tea soup area, the valve, and the water pump together constitute a physical execution system for realizing intelligent brewing and separation, and their interrelationships and functional coordination are as follows.

[0033] The tea storage area is the space for holding tea leaves to be brewed, providing an initial site for the steeping of tea leaves and the dissolution of their components (such as tea polyphenols). The tea infusion area is the space for collecting and storing the final, drinkable tea infusion. A valve is located on the communication channel between the tea storage area and the tea infusion area, and is controlled by the system's control unit to open or close the fluid passage between the two areas. The water pump, preferably a miniature water pump, has its inlet in fluid communication with the tea storage area and its outlet in fluid communication with the tea infusion area, forming a liquid delivery path.

[0034] During the brewing process, the valve is open by default, ensuring that the tea storage area and the tea infusion area are connected in terms of liquid level. At this time, the water pump is activated, actively drawing tea infusion from the tea storage area and transporting it to the tea infusion area. This action causes the liquid to circulate within a loop: the tea storage area, the water pump, the tea infusion area, and back to the tea storage area via the connecting channel. The core function of this circulation is forced mixing, allowing the tea polyphenols continuously dissolved from the tea leaves to diffuse rapidly and evenly throughout the entire liquid system. This ensures that the tea polyphenol content values ​​obtained when testing in the tea infusion area are representative and consistent, avoiding detection distortion caused by concentration gradients.

[0035] S2, compare the tea polyphenol content value with the preset standard tea polyphenol content value.

[0036] In practice, comparing the tea polyphenol content value with a preset standard tea polyphenol content value constitutes the logical core of intelligent decision-making. This step compares the real-time objective data obtained in the previous step with a quantitative standard representing the expected brewing target. This preset standard can be a concentration value corresponding to the optimal taste, determined based on numerous experiments; it can also be a critical value to prevent over-concentration for health; or it can be a user preference value; this invention does not specifically limit it. The comparison process is essentially a continuous judgment process. It replaces the method of constantly monitoring time and relying on memory and experience for estimation when manually brewing tea. It establishes a clear decision trigger boundary for the control system, continuously assesses the gap between the current tea soup state and the ideal target, and provides clear action instructions for the actuator.

[0037] This invention achieves comprehensive, objective, and intelligent control of the tea brewing process, successfully transforming the traditional tea brewing mode, which is centered on human subjective experience and operation, into an automated process driven by real-time physicochemical data and guided by preset goals. This not only significantly reduces the professional skills required of users, allowing ordinary consumers to easily and consistently brew tea of ​​consistent quality, but more importantly, it fundamentally solves the problem of unstable tea concentration caused by factors such as steeping time, tea quantity, and water temperature fluctuations through precise closed-loop control. It reliably delivers tea with consistently suitable concentration and good taste, greatly enhancing and standardizing the user's tea drinking experience.

[0038] S3, based on the comparison results, controls the separation of tea soup or tea liquor.

[0039] In practice, based on the comparison results, the system controls the separation of tea leaves and tea liquor, completing a closed-loop automatic control from perception and decision-making to execution. This step transforms the logical judgment result output from the aforementioned comparison step into a physical action that directly changes the brewing environment. When the real-time tea polyphenol content reaches the preset standard, the system immediately drives the valve to close, physically separating the tea leaves from the tea liquor. The precision and immediacy of this action are difficult to achieve manually, as it eliminates errors caused by human reaction delays and operational inaccuracies. It can precisely fix the concentration of the tea liquor at the preset target point, whether to obtain the best flavor or prevent over-extraction, thus ensuring that the concentration and taste of each cup of tea liquor output are highly stable and meet expectations. The valve is located on the connecting channel between the tea storage area and the tea liquor area, and is controlled by the system's control unit to open or close the fluid passage between the tea storage area and the tea liquor area.

[0040] In some preferred embodiments, the preset standard tea polyphenol content value includes a preset over-concentration threshold value. The above step "based on the comparison results, control to achieve or eliminate tea soup separation" specifically includes the following steps: if the tea polyphenol content value reaches or exceeds the over-concentration threshold value, control to achieve tea soup separation.

[0041] In specific implementation, the preset standard tea polyphenol content value includes an over-concentration threshold, and the control logic specifically involves closing the valve to separate the tea liquor when the tea polyphenol content reaches or exceeds this threshold. This embodiment effectively avoids the harm to the body from overly concentrated tea. By setting a clear, health-conscious upper limit for concentration and giving the system the ability to immediately take blocking measures when this limit is reached, an effective "safety barrier" is constructed. In traditional tea brewing, users may forget the time due to busy schedules or be unable to accurately judge what concentration is too strong, leading to excessive dissolution of tea polyphenols and other internal substances in the tea liquor. Long-term consumption of overly concentrated tea liquor may cause discomfort to the gastrointestinal or nervous system. This embodiment, through real-time monitoring and comparison with the over-concentration threshold, can automatically terminate the brewing process without interruption when the concentration exceeds the standard. For example, when the user adds too many tea leaves or uses water that is too hot, the dissolution rate of tea polyphenols will accelerate, and the system will detect the concentration reaching the critical point earlier than in other situations and quickly close the valve to prevent adverse consequences. Therefore, this embodiment provides a proactive, data-driven mechanism to ensure healthy tea drinking, ensuring that the concentration of tea soup is always within a safe range and technically eliminating the possibility of drinking excessively strong tea soup.

[0042] In some preferred embodiments, the preset standard tea polyphenol content value includes the preset optimal taste value for a specific type of tea. The method further includes: identifying the tea type in the tea storage area and determining the target optimal taste value corresponding to the tea type. The above step "based on the comparison results, control to achieve or eliminate tea soup separation" specifically includes the following steps: if the tea polyphenol content value reaches the target optimal taste value, control to achieve tea soup separation.

[0043] In specific implementation, the preset standard tea polyphenol content value includes the optimal taste value preset for each type of tea. The method also includes identifying the tea type and determining the corresponding target optimal taste value, and then controlling the valve to close when the tea polyphenol content reaches the target value. This achieves refined and personalized brewing for different tea characteristics, thus systematically solving the problem of "ensuring a good tea taste." Different types of tea, such as green tea, black tea, and oolong tea, have different optimal brewing taste and flavor ranges corresponding to different tea polyphenol concentrations due to differences in their processing techniques and internal components. This embodiment introduces a mapping relationship between tea type identification and the corresponding optimal taste value, enabling the automatic tea brewing system to possess professional knowledge similar to that of a tea master. The system no longer uses a uniform concentration standard to process all teas, but can dynamically adjust according to the specific tea variety. For example, if the system identifies that West Lake Longjing green tea is being used, it will call upon the optimal taste tea polyphenol value, which has been pre-calibrated through numerous experiments for this type of tea and reflects its fresh, sweet, and mellow characteristics, as the target. During the brewing process, multispectral detection components continuously monitor the process. Once the calculated tea polyphenol content matches the specific target optimal taste value, tea liquor separation is immediately performed. This ensures that the unique flavor of each type of tea can be precisely captured at the peak point of its flavor profile. This allows the machine to not only produce drinkable results but also consistently present the optimal drinking state of that type of tea, greatly enhancing the quality of the tea-drinking experience and the fidelity of its flavor.

[0044] In one embodiment, the tea type within the tea storage area is identified, and the target optimal taste value corresponding to the tea type is determined. The specific implementation method is as follows: First, the tea type is identified. This identification process is achieved through at least one of the following methods: First, the user directly inputs tea type information through a user interface, which is selected or specified by the user based on the tea packaging or their own knowledge; Second, an integrated image acquisition device acquires visual images of the tea in the tea storage area, and a pre-trained image recognition model is used to analyze the visual images, extracting the color, shape, and texture features of the tea, and then outputting the identified tea type result; Third, the multispectral detection element acquires spectral feature data of the tea or initial tea soup at the initial stage of brewing, and matches and compares this data with a database pre-stored with standard spectral features of various teas associated with the element, determining the tea type based on unique spectral fingerprint information.

[0045] After successfully identifying the tea type, the system proceeds to determine the target optimal taste value. The system pre-stores at least one mapping database, which establishes the association between different tea types and their corresponding optimal taste polyphenol content values. These optimal taste polyphenol content values ​​are pre-determined through extensive sensory evaluation experiments for various tea types and are stored in the system's control unit. The determination process specifically involves using the identified tea type as a query index to search and match within the mapping database, thereby retrieving and calling the preset polyphenol content value uniquely corresponding to that tea type, and setting this value as the target optimal taste value for the current brewing control cycle.

[0046] In this embodiment, the type of tea is determined by automatic identification or manual specification, and the corresponding quality target is automatically matched based on the preset data mapping relationship. This provides an accurate concentration benchmark for subsequent precise closed-loop control, thereby realizing personalized and optimized brewing for different teas.

[0047] In some preferred embodiments, the method further includes: recording the tea polyphenol content value corresponding to the current tea soup taste as confirmed by the user, and storing it as a personal preference value; the preset standard tea polyphenol content value includes the personal preference value, and the above step "controlling the realization or cancellation of tea soup separation based on comparison results" specifically includes the following steps: if the tea polyphenol content value reaches the personal preference value, control the realization of tea soup separation.

[0048] In practice, the system records and stores the polyphenol content value corresponding to the user's confirmed taste of the tea infusion as a personal preference value. In subsequent brewing processes, achieving this personal preference value serves as the condition for closing the control valve, enabling the tea brewing control process to have adaptive learning and personalized customization capabilities, thereby elevating standardized brewing to a highly personalized service level. Different users have significantly different preferences for tea strength, and a uniform standard cannot satisfy all individuals' unique preferences. This problem is effectively solved through a "record-store-recall" personal preference management mechanism. When a user confirms that the taste of a brewed tea meets their personal preference through tasting, the system can capture and lock the objective physicochemical indicator of the tea infusion at that moment—the polyphenol content value—and associate this value with the user. Subsequently, when the user uses the device again, the system will precisely control the tea based on this personal preference value. For example, if user A prefers a richer tea flavor, after a manual confirmation, the system records a higher polyphenol content value as their personal preference value; while user B prefers a lighter flavor, the system records a lower value. Subsequently, when brewing tea for different users, the system will automatically target the concentration for each user. This effect transforms the intelligent tea brewing device from a machine that follows fixed rules into a personalized service tool that can understand and remember user habits, greatly improving user stickiness and satisfaction, and achieving precise customized brewing for "a thousand people, a thousand flavors".

[0049] In some preferred embodiments, the method further includes the following steps: when the brewing time reaches the preset maximum brewing time, if the tea polyphenol content value is still lower than the preset anti-overly weak threshold value, a prompt message is issued, which is used to prompt the user to replace the tea leaves.

[0050] In practice, when the brewing time reaches the preset maximum brewing time, if the tea polyphenol content is still lower than the preset threshold for preventing overly weak tea, a prompt message will be issued to remind the user to change the tea leaves. This adds a negative feedback diagnosis and reminder mechanism to the automatic tea brewing system, effectively solving the problem of overly weak tea caused by poor tea quality, insufficient quantity, low water temperature, or prolonged brewing time.

[0051] Ordinary consumers often struggle to determine the root cause of subpar tea, passively accepting a weak brew. By introducing a combined approach using both time and concentration parameters, the system achieves intelligent diagnosis of abnormal brewing conditions. It sets a reasonable maximum brewing time threshold and a minimum acceptable tea polyphenol concentration (a critical value to prevent over-weakness). If the real-time tea polyphenol concentration consistently fails to reach this minimum requirement within the maximum time limit, the system logically determines that there is a fundamental problem with the brewing conditions, which cannot be improved by extending the steeping time. Instead of blindly continuing steeping or simply ending the process, the system proactively sends targeted prompts to the user, clearly indicating the possible cause of the problem and guiding the user to take action, namely, changing the tea leaves. This reminder function shifts the user's attention from waiting to addressing the problem, not only preventing them from drinking weak tea but also saving time and water, thus ensuring a better tea-drinking experience.

[0052] In some preferred embodiments, the method further includes the following steps: determining whether there are pesticide residues in the tea soup based on the multispectral data; if there are pesticide residues in the tea soup, issuing an abnormal alarm message, the abnormal alarm message being used to alert the user that there are pesticide residues in the tea soup.

[0053] In practical implementation, the system uses multispectral data to determine whether pesticide residues are present in the tea infusion and issues an alarm when they are detected. This expands the functional scope of tea brewing control methods from simple taste quality management to the crucial area of ​​drinking safety monitoring, providing a built-in, real-time food safety screening mechanism. Excessive pesticide residues during tea cultivation pose a potential threat to consumers' health. Traditional methods rely on laboratory testing outside the consumption context and cannot provide immediate warnings during brewing. This embodiment cleverly utilizes the multi-band analysis capabilities of multispectral detection components. While performing the primary function of detecting tea polyphenol content, it reuses or analyzes specific spectral features in parallel to identify typical spectral signals of common pesticide residues. This integrated design means that safety functions can be expanded without adding additional dedicated hardware. When the algorithm model identifies features matching pesticide residues in the spectral data, the system immediately issues an alarm. This provides consumers with crucial safety information before the final stage of consumption, preventing them from drinking potentially risky tea.

[0054] In one embodiment, based on the multispectral data, it is determined whether there are pesticide residues in the tea infusion. The specific implementation method is as follows: First, before system deployment, the pesticide residue discrimination model needs to be established and trained. This process is conducted under controlled experimental conditions, collecting a large number of standard solution samples and clean tea samples containing common pesticide residues as training datasets. Using multispectral detection components consistent with those described in this application, spectral response data of each sample in multiple specific bands are acquired to construct a raw database containing pesticide characteristic spectral information. Subsequently, pattern recognition or machine learning algorithms, such as support vector machines or deep learning networks, are used to extract features from the spectral data and train a classification model. This training process aims to enable the model to learn and memorize the characteristic absorption peaks, fluorescence quenching, or other unique spectral fingerprint patterns corresponding to specific pesticide residues, thereby establishing a mapping relationship from complex multidimensional spectral data to "residue present" or "no residue" classification results. The validated and optimized model is solidified as a pre-trained pesticide residue discrimination model and stored in the device's processing unit.

[0055] In practical applications, after the multispectral detection device acquires real-time multispectral data of the tea infusion to be tested, it inputs the data into the pre-trained pesticide residue discrimination model. Based on its inherent algorithm, the model performs real-time analysis and feature matching on the input spectral data, calculating its similarity to the spectral features of known pesticide residues or the probability of belonging to the "residue" category.

[0056] Finally, the model outputs a judgment conclusion. This conclusion can be a binary judgment result, i.e., "pesticide residue exists" or "no pesticide residue detected"; or it can be a risk level signal, such as "high risk," "low risk," or "safe." When the judgment conclusion indicates the presence of pesticide residue or the risk exceeds a preset safety threshold, the system triggers the subsequent alarm process and issues an abnormal alarm message. This implementation fully utilizes the multi-dimensional information characteristics of multispectral detection, achieving additional, non-destructive, and rapid screening for tea infusion safety while completing the main function of detecting tea polyphenol content.

[0057] This invention proposes a multispectral-based tea brewing control method, comprising: acquiring multispectral data of tea infusion using multispectral detection components, and calculating the tea polyphenol content value of the tea infusion based on the multispectral data; comparing the tea polyphenol content value with a preset standard tea polyphenol content value; and controlling the separation of tea infusion or discontinuing based on the comparison result. The method quantifies the tea polyphenol content in the tea infusion in real time using multispectral detection technology, intelligently compares the detected value with a preset standard, and automatically controls the opening and closing of the tea infusion separation valve based on the comparison result. This technical solution transforms the traditional tea brewing process, which relies on subjective experience, into an objective, data-driven process, achieving precise and automated brewing control. It can stably output tea infusion with a constant concentration, effectively avoiding concentration fluctuations caused by manual operation, ensuring both healthy tea drinking and consistent taste quality, allowing ordinary consumers to easily brew professional-grade tea infusion.

[0058] Corresponding to the above-described multispectral-based tea brewing control method, the present invention also provides a multispectral-based tea brewing control device. This multispectral-based tea brewing control device includes a unit for executing the aforementioned multispectral-based tea brewing control method, and can be configured in a desktop computer, tablet computer, laptop computer, or other terminal. Specifically, the multispectral-based tea brewing control device includes: The acquisition unit is used to acquire multispectral data of tea soup through multispectral detection components, and calculate the tea polyphenol content value of tea soup based on the multispectral data. The comparison unit is used to compare the tea polyphenol content value with a preset standard tea polyphenol content value; The control unit is used to control the separation of tea soup or tea soup based on the comparison results.

[0059] In some preferred embodiments, the preset standard tea polyphenol content value includes a preset threshold value to prevent excessive concentration, and the control of achieving or resolving tea infusion separation based on comparison results includes: If the tea polyphenol content reaches or exceeds the critical value for preventing excessive concentration, the tea infusion is separated.

[0060] In some preferred embodiments, the preset standard tea polyphenol content value includes an optimal taste value preset for a specific tea variety, and the device further includes: The identification unit is used to identify the type of tea in the tea storage area and determine the target optimal taste value corresponding to the type of tea. The control of separating the tea liquor based on the comparison results includes: If the tea polyphenol content reaches the target optimal taste value, the tea soup separation is controlled.

[0061] In some preferred embodiments, it further includes: The recording unit is used to record the polyphenol content value corresponding to the current tea soup taste as confirmed by the user, and store it as a personal preference value; The preset standard tea polyphenol content value includes the personal preference value, and the control of achieving or reversing tea infusion separation based on the comparison results includes: If the tea polyphenol content reaches the personal preference value, the tea infusion separation is controlled.

[0062] In some preferred embodiments, it further includes: The prompting unit is used to issue a prompt message when the tea polyphenol content is still lower than the preset threshold for preventing the tea from becoming too weak when the brewing time reaches the preset maximum brewing time. The prompt message is used to remind the user to change the tea leaves.

[0063] In some preferred embodiments, it further includes: The judgment unit is used to determine whether there are pesticide residues in the tea soup based on the multispectral data. An alarm unit is used to issue an abnormal alarm message if pesticide residues are present in the tea soup.

[0064] In some preferred embodiments, it further includes: The start-up unit is used to control the circulation of tea soup between the tea storage area and the tea soup area.

[0065] It should be noted that those skilled in the art can clearly understand that the specific implementation process of the above-mentioned multispectral tea brewing control device and its various units can be referred to the corresponding descriptions in the foregoing method embodiments. For the sake of convenience and brevity, these details will not be repeated here.

[0066] The aforementioned multispectral tea brewing control device can be implemented as a computer program, which can, for example... Figure 2 It runs on the computer device shown.

[0067] Please see Figure 2 , Figure 2 This is a schematic block diagram of a computer device provided in an embodiment of this application. The computer device 500 can be a terminal or a server. The terminal can be an electronic device with communication functions, such as a smartphone, tablet, laptop, desktop computer, personal digital assistant, or wearable device. The server can be a standalone server or a server cluster composed of multiple servers.

[0068] The computer device 500 includes a processor 502, a memory, and a network interface 505 connected via a system bus 501. The memory may include a non-volatile storage medium 503 and internal memory 504.

[0069] The non-volatile storage medium 503 may store an operating system 5031 and a computer program 5032. When the computer program 5032 is executed, it causes the processor 502 to execute a multispectral tea brewing control method.

[0070] The processor 502 provides computing and control capabilities to support the operation of the entire computer device 500.

[0071] The internal memory 504 provides an environment for the operation of the computer program 5032 in the non-volatile storage medium 503. When the computer program 5032 is executed by the processor 502, the processor 502 can execute a tea brewing control method based on multispectral processing.

[0072] The network interface 505 is used for network communication with other devices. Those skilled in the art will understand that the above structure is merely a block diagram of a portion of the structure related to the present application and does not constitute a limitation on the computer device 500 to which the present application is applied. A specific computer device 500 may include more or fewer components than shown in the figures, or combine certain components, or have different component arrangements.

[0073] The processor 502 is used to run a computer program 5032 stored in the memory to perform the following steps: Multispectral data of the tea infusion is obtained by using a multispectral detection device, and the polyphenol content of the tea infusion is calculated based on the multispectral data. The tea polyphenol content value is compared with the preset standard tea polyphenol content value; Based on the comparison results, control is implemented to achieve or de-separate tea infusion.

[0074] In some preferred embodiments, the preset standard tea polyphenol content value includes a preset threshold value to prevent excessive concentration, and the control of achieving or resolving tea infusion separation based on comparison results includes: If the tea polyphenol content reaches or exceeds the critical value for preventing excessive concentration, the tea infusion is separated.

[0075] In some preferred embodiments, the preset standard tea polyphenol content value includes a preset optimal taste value for a specific tea variety, and the method further includes: Identify the tea types in the tea storage area and determine the target optimal taste value corresponding to the tea type; The control of separating the tea liquor based on the comparison results includes: If the tea polyphenol content reaches the target optimal taste value, the tea soup separation is controlled.

[0076] In some preferred embodiments, the method further includes: Record the polyphenol content value corresponding to the current tea soup taste as confirmed by the user, and store it as a personal preference value; The preset standard tea polyphenol content value includes the personal preference value, and the control of achieving or reversing tea infusion separation based on the comparison results includes: If the tea polyphenol content reaches the personal preference value, the tea infusion separation is controlled.

[0077] In some preferred embodiments, the method further includes: When the brewing time reaches the preset maximum brewing time, if the tea polyphenol content is still lower than the preset threshold for preventing over-diluted brewing, a prompt message will be issued to remind the user to replace the tea leaves.

[0078] In some preferred embodiments, the method further includes: Based on the multispectral data, it can be determined whether there are pesticide residues in the tea infusion; If pesticide residues are found in the tea soup, an abnormal alarm message will be issued.

[0079] In some preferred embodiments, before acquiring the multispectral data of the tea infusion using a multispectral detection device, the method further includes: Control the circulation of tea soup between the tea storage area and the tea soup area.

[0080] It should be understood that in the embodiments of this application, the processor 502 may be a central processing unit (CPU), or it may be other general-purpose processors, digital signal processors (DSPs), application-specific integrated circuits (ASICs), field-programmable gate arrays (FPGAs), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc. The general-purpose processor may be a microprocessor or any conventional processor.

[0081] It will be understood by those skilled in the art that all or part of the processes in the methods of the above embodiments can be implemented by a computer program instructing related hardware. The computer program may be stored in a storage medium, which is a computer-readable storage medium. The computer program is executed by at least one processor in the computer system to implement the process steps of the embodiments of the above methods.

[0082] Therefore, the present invention also provides a storage medium. This storage medium can be a computer-readable storage medium. The storage medium stores a computer program. When executed by a processor, the computer program causes the processor to perform the following steps: Multispectral data of the tea infusion is obtained by using a multispectral detection device, and the polyphenol content of the tea infusion is calculated based on the multispectral data. The tea polyphenol content value is compared with the preset standard tea polyphenol content value; Based on the comparison results, control is implemented to achieve or de-separate tea infusion.

[0083] In some preferred embodiments, the preset standard tea polyphenol content value includes a preset threshold value to prevent excessive concentration, and the control of achieving or resolving tea infusion separation based on comparison results includes: If the tea polyphenol content reaches or exceeds the critical value for preventing excessive concentration, the tea infusion is separated.

[0084] In some preferred embodiments, the preset standard tea polyphenol content value includes a preset optimal taste value for a specific tea variety, and the method further includes: Identify the tea types in the tea storage area and determine the target optimal taste value corresponding to the tea type; The control of separating the tea liquor based on the comparison results includes: If the tea polyphenol content reaches the target optimal taste value, the tea soup separation is controlled.

[0085] In some preferred embodiments, the method further includes: Record the polyphenol content value corresponding to the current tea soup taste as confirmed by the user, and store it as a personal preference value; The preset standard tea polyphenol content value includes the personal preference value, and the control of achieving or reversing tea infusion separation based on the comparison results includes: If the tea polyphenol content reaches the personal preference value, the tea infusion separation is controlled.

[0086] In some preferred embodiments, the method further includes: When the brewing time reaches the preset maximum brewing time, if the tea polyphenol content is still lower than the preset threshold for preventing over-diluted brewing, a prompt message will be issued to remind the user to replace the tea leaves.

[0087] In some preferred embodiments, the method further includes: Based on the multispectral data, it can be determined whether there are pesticide residues in the tea infusion; If pesticide residues are found in the tea soup, an abnormal alarm message will be issued.

[0088] In some preferred embodiments, before acquiring the multispectral data of the tea infusion using a multispectral detection device, the method further includes: Control the circulation of tea soup between the tea storage area and the tea soup area.

[0089] The storage medium is a physical, non-transient storage medium, such as a USB flash drive, external hard drive, read-only memory (ROM), magnetic disk, or optical disk, or any other physical storage medium capable of storing program code. The computer-readable storage medium can be non-volatile or volatile.

[0090] Those skilled in the art will recognize that the units and algorithm steps of the various examples described in conjunction with the embodiments disclosed herein can be implemented in electronic hardware, computer software, or a combination of both. To clearly illustrate the interchangeability of hardware and software, the components and steps of the various examples have been generally described in terms of functionality in the foregoing description. Whether these functions are implemented in hardware or software depends on the specific application and design constraints of the technical solution. Those skilled in the art can use different methods to implement the described functions for each specific application, but such implementations should not be considered beyond the scope of this invention.

[0091] In the several embodiments provided by this invention, it should be understood that the disclosed apparatus and methods can be implemented in other ways. For example, the apparatus embodiments described above are merely illustrative. For example, the division of each unit is merely a logical functional division, and there may be other division methods in actual implementation. For example, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed.

[0092] The steps in the method of this invention can be adjusted, merged, or reduced in order according to actual needs. The units in the device of this invention can be merged, divided, or reduced according to actual needs. Furthermore, the functional units in the various embodiments of this invention can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit.

[0093] If the integrated unit is implemented as a software functional unit and sold or used as an independent product, it can be stored in a storage medium. Based on this understanding, the technical solution of the present invention, in essence, or the part that contributes to the prior art, or all or part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, a terminal, or a network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of the present invention.

[0094] In the above embodiments, the descriptions of each embodiment have different focuses. For parts that are not described in detail in a certain embodiment, please refer to the relevant descriptions in other embodiments.

[0095] Obviously, those skilled in the art can make various modifications and variations to this invention without departing from its spirit and scope. Since these modifications and variations fall within the scope of the claims and their equivalents, this invention also intends to include these modifications and variations.

[0096] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily conceive of various equivalent modifications or substitutions within the technical scope disclosed in the present invention, and these modifications or substitutions should all be covered within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A tea brewing control method based on multispectral analysis, characterized in that, include: Multispectral data of the tea infusion is obtained by using a multispectral detection device, and the polyphenol content of the tea infusion is calculated based on the multispectral data. The tea polyphenol content value is compared with the preset standard tea polyphenol content value; Based on the comparison results, control is implemented to achieve or de-separate tea infusion.

2. The tea brewing control method based on multispectral analysis according to claim 1, characterized in that, The preset standard tea polyphenol content value includes a preset critical value to prevent excessive concentration. The control of tea infusion separation based on comparison results includes: If the tea polyphenol content reaches or exceeds the critical value for preventing excessive concentration, the tea infusion is separated.

3. The tea brewing control method based on multispectral analysis according to claim 1, characterized in that, The preset standard tea polyphenol content value includes the optimal taste value preset for a specific tea variety, and the method further includes: Identify the tea types in the tea storage area and determine the target optimal taste value corresponding to the tea type; The control of separating the tea liquor based on the comparison results includes: If the tea polyphenol content reaches the target optimal taste value, the tea soup separation is controlled.

4. The tea brewing control method based on multispectral analysis according to claim 1, characterized in that, The method further includes: Record the polyphenol content value corresponding to the current tea soup taste as confirmed by the user, and store it as a personal preference value; The preset standard tea polyphenol content value includes the personal preference value, and the control of achieving or reversing tea infusion separation based on the comparison results includes: If the tea polyphenol content reaches the personal preference value, the tea infusion separation is controlled.

5. The tea brewing control method based on multispectral analysis according to claim 1, characterized in that, The method further includes: When the brewing time reaches the preset maximum brewing time, if the tea polyphenol content is still lower than the preset threshold for preventing over-diluted brewing, a prompt message will be issued to remind the user to replace the tea leaves.

6. The tea brewing control method based on multispectral analysis according to claim 1, characterized in that, The method further includes: Based on the multispectral data, it can be determined whether there are pesticide residues in the tea infusion; If pesticide residues are found in the tea soup, an abnormal alarm message will be issued.

7. The tea brewing control method based on multispectral analysis according to claim 1, characterized in that, Before acquiring the multispectral data of the tea infusion through the multispectral detection device, the method further includes: Control the circulation of tea soup between the tea storage area and the tea soup area.

8. A tea brewing control device based on multispectral analysis, characterized in that, Includes a unit for performing the method as described in any one of claims 1-7.

9. A computer device, characterized in that, The computer device includes a memory and a processor, wherein the memory stores a computer program, and the processor executes the computer program to implement the method as described in any one of claims 1-7.

10. A computer-readable storage medium, characterized in that, The storage medium stores a computer program that, when executed by a processor, can implement the method as described in any one of claims 1-7.

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