Method for rapidly detecting tea quality through near infrared technology

Abstract

The invention relates to a method for rapidly detecting the tea quality through a near infrared technology, which comprises the following steps: irradiating prismatic near infrared light onto detected tea to acquire all the spectral information contained within a near infrared range; preprocessing the acquired spectral information and analyzing the features of the spectral information to find out the relativity of the spectral information and the tea quality, and predicting the internal quality of the tea through a model acquired through analysis. When in detection, a tea sample does not need preprocessing, the internal quality of the tea can be rapidly and conveniently detected, the interference of human factors in a manual evaluation process can be avoided, and a result is more objective and accurate.

Description

Technical field: [0001] The invention relates to a method for determining the quality of tea samples by using a multi-spectral analysis method, and more specifically refers to a method for rapidly detecting the quality of tea using near-infrared technology. Background technique: [0002] With the development of large-scale tea processing and the increasing demand for high-quality tea, the quality of tea from raw materials to processing to dry tea has attracted more and more attention. [0003] The main indicators for evaluating the quality of tea leaves are tenderness and evenness, and these indicators determine the price of raw materials. At present, the quality of fresh leaves mainly depends on the sensory evaluation of tea purchasers. This method is susceptible to subjective factors. However, the objective evaluation of the chemical indicators of fresh leaf raw materials such as moisture, cellulose, etc. is cumbersome and has a long cycle, which is not good for tea. On-site acq...

AI Technical Summary

Problems solved by technology

At present, the quality of fresh leaves mainly depends on the sensory evaluation of tea purchasers. This method is easily affected by subjective factors, while the objective evaluation of chemical indicators such as moisture and cellulose in fresh leaf raw materials is cumbersome and long-term, which is not conducive to tea. on-site acquisition

[0004] In the process of tea processing, different fresh leaf raw materials should adopt different processing techniques. Traditional processing methods rely on experience to control each process, which is easy to cause errors, resulting in uneven tea quality in each processing step, which is not conducive to maintaining dry tea. The stability of quality, but the analysis of process parameters by chemical methods cannot be carried out simultaneously with the processing

[0005] There are also two methods of subjective and objective evaluation of the quality of dry tea. Subjective evaluation is generally identified by smelling the aroma, looking at the color of the soup and tasting the taste. It is also easily affected by human factors, while objective evaluation indicators such as tea polyphenols, caffeine, amino acids, etc. , it is generally necessary to crush the sample, go through various extraction and impurity removal steps, and finally obtain the content of various components, the cycle is very long and the process is complicated

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