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Tea intelligent blending method and system

A technology for tea and tea soup, applied in the field of intelligent tea blending methods and systems, can solve the problems of poor consistency, unstable product quality, and strong subjectivity in artificial sensory evaluation of tea blending.

Active Publication Date: 2017-03-22
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies of the prior art, the present invention provides an intelligent blending method and system for tea, which solves the problems of strong subjectivity, poor consistency, and unstable product quality in artificial sensory evaluation of tea blending, and solves the problem of optimal blending of various tea samples. Solve problems optimally and provide an intelligent solution for complex tea blends

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  • Tea intelligent blending method and system

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Embodiment 1

[0050] Embodiment 1 of the present invention proposes a technical solution for the intelligent blending of tea leaves for bionic evaluation of multi-sensor information, such as figure 1 Shown, utilize described a kind of tea intelligent blending system (such as figure 2 As shown), through the self-learning and training of the instrument for blending tea standard samples, the intelligent blending of tea is realized.

[0051]The intelligent tea blending system includes a computer (1), a machine vision module (2), a visible-near-infrared spectrum module (8), an electronic nose module (12) and a tea blending information management platform (16).

[0052] The computer (1) is respectively connected to the machine vision module (2), the visible near-infrared spectrum module (8) and the electronic nose module (12) through data lines, and is used for information interaction between each module; the computer (1) The tea blending information management platform (16) software is install...

Embodiment 2

[0064] The present invention proposes a tea intelligent blending method, such as image 3 As shown, the method is implemented through the following steps:

[0065] S1. First obtain the standard sample of blended tea, check whether it is polluted or damaged, and meet the basic characteristics and attributes of the tea, and use it to establish a standardized database of tea blending indicators.

[0066] S2. For the blended tea standard sample obtained, adopt the machine vision module (2) in the tea intelligent blending system, get 100-150 grams of dry tea leaves and spread them in the dry tea tray (6), and use an industrial RGB camera (3) acquire the image of dry tea, utilize described tea blending information management platform (16) to extract 12 color features and 28 texture features of dry tea samples; , green (G), blue (B) three primary colors and hue (H), saturation (S) and light intensity (I) are further calculated from the mean and standard deviation of these 6 paramete...

Embodiment 3

[0085] In this embodiment, the blending of famous and high-quality green tea is taken as an example. The intelligent blending method and system of tea are used to obtain the quantitative characteristic variables from dry tea to brewing tea soup and the bottom of the leaves, and the characteristic values ​​of the standard famous and high-quality blended tea samples are obtained. Carry out coincidence calculations to obtain the proportion of each tea sample under an optimal blending combination, and realize the intelligent blending of tea leaves.

[0086] Taking five kinds of high-quality green tea (respectively A, B, C, D and E) to blend into one kind of famous and high-quality green tea as an example, it can be realized through the following steps:

[0087] S1. Firstly, conduct a preliminary review of the standard samples of famous and high-quality green tea. To meet the basic characteristics and attributes of famous and high-quality green tea, the obtained standard samples of ...

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Abstract

The invention discloses a tea intelligent blending method and a system, and belongs to the technical field of food quality rapid evaluation. According to the tea intelligent blending method and system, multi-sensor information bionic evaluation technology is adopted, a machine vision module, a visible near-infrared light spectrum module, and an electronic nose module in the tea intelligent blending system are used for obtaining shape, color, smell, taste, and infused leaf characteristic evaluation information of tea firstly, standard tea sample machine self-learning training is adopted to establish a tea blending index standard database; obtaining and quantization of the above characteristic evaluation information of raw materials of blended tea are realized, a multiply-optimized combined model is established, and an optimal tea blending scheme is designed based on comprehensive consideration of the conformity with a standard tea sample and the cost of the blending scheme, so that tea quality is ensured, and the best benefits are achieved at the same time. The tea intelligent blending method is capable of solving problems such as unstable product quality caused by artificial tea blending, providing an optimal solution for blending of a plurality of tea samples, and providing an intelligent solving scheme for complex blended tea.

Description

technical field [0001] The invention belongs to the technical field of rapid evaluation of food quality, and in particular relates to an intelligent tea blending method and system. Background technique [0002] Tea blending is a process of tea processing, which is mostly used by commercial tea processing enterprises and is a complicated technology. The so-called tea blending is the operation of combining products with certain common characteristics but different shapes and qualities, choosing their shortcomings, or beautifying their shape, or evening their color, or enhancing their aroma, or enhancing their flavor. Tea blending is a commonly used method to improve tea quality, stabilize tea quality, expand supply, increase quantity, and obtain higher economic benefits. The current tea blending is mainly based on the sensory evaluation of tea judges, but the evaluation is affected by various factors, which is highly subjective and poor in consistency, resulting in unstable p...

Claims

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Application Information

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IPC IPC(8): G01N21/84G01N21/359G01N21/3577G01N27/00
CPCG01N21/3577G01N21/359G01N21/84G01N27/00G01N2021/8466
Inventor 郭志明陈全胜赵杰文欧阳琴邹小波黄星奕蔡健荣尹丽梅林颢孙宗保
Owner JIANGSU UNIV
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