Congou black tea fermentation appropriate degree discrimination method and device

Abstract

The invention provides a Congou black tea fermentation appropriate degree discrimination method and device. A appropriate degree standard image and threshold T are set by a computer, R, G and B color component column diagrams of black tea fermentation process in a product image can be collected and analyzed in real time, and Manhattan distance between the standard image and the three color component column diagrams can be calculated; when the average value of the Manhattan distance D is less than the set threshold value T, the fermentation degree is appropriate by discrimination, a signal is outputted to stop black tea fermentation; by comparing and analysis of the similarity of an collected image and the standard image, the black tea fermentation appropriate degree state is discriminated, online quick and nondestructive detection of fermentation quality can be realized, and the method is effective and scientific, and plays an important role in the realization of black tea fermentation standardization and intelligent processing technology.

Description

technical field [0001] The invention belongs to the technical field of black tea production equipment, and in particular relates to a method and a device for judging the moderate fermentation of Gongfu black tea. Background technique [0002] Fermentation is a key process in the processing of Gongfu black tea, which directly determines the quality and flavor characteristics of the finished tea. During the whole black tea fermentation process, the finished product (fermented leaves) presents a series of sensory changes, such as color changes: turquoise-green-yellow-yellow-yellow-red-red-copper-gradually dark brown. [0003] The existing domestic and foreign methods for detecting the moderate quality of black tea fermentation are all based on this change phenomenon, through the artificial sensory discrimination of "one look and two smells" by the tea maker, that is, first observe the visual color change of the fermented leaves, and then distinguish the volatilized leaves by sm...

AI Technical Summary

Problems solved by technology

This method measures the reflectance spectrum of tea soup, but in actual processing, tea soup is greatly affected by temperature and brewing time, and the color changes greatly within 1 minute, which is difficult to meet the accuracy of measurement

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