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Method for judging astringent taste grade of matcha by using near-infrared technology

A grade discrimination, near-infrared technology, applied in the field of tea research, can solve the problems of uncertain quality of matcha, difficulty in judging the astringency level of matcha, unscientific and unstable, etc.

Pending Publication Date: 2021-09-14
贵州吾茶大健康产业发展有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to overcome the defects in the prior art that the inherent quality of matcha is uncertain, the subjective factors of sensory judges, ability experience, etc. make it difficult to judge the astringency level of matcha, and there are unscientific and unstable defects. The present invention aims at the above-mentioned problems , providing a fast, accurate and non-destructive method for judging the astringency level of matcha

Method used

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  • Method for judging astringent taste grade of matcha by using near-infrared technology
  • Method for judging astringent taste grade of matcha by using near-infrared technology
  • Method for judging astringent taste grade of matcha by using near-infrared technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Example 1 Utilizes near-infrared technology to establish a matcha astringency grade discrimination method

[0041] (1) Identify the astringency of different batches of matcha according to the sensory evaluation method, and establish a database of astringency grades of matcha samples. The astringency level is graded by professional judges as "Strong" (Astringency 4), "Medium" (Astringency 3), "Weak" (Astringency 2) and "Very Weak" (Astringency 1).

[0042] (2) Using high-performance liquid chromatography to determine gallic acid, epigallocatechin (EGC), caffeine, epicatechin (EC), epigallocatechin gallate (EGCG), and epicatechin in matcha samples. Determinations of chlorogallate (ECG), gallic catechin gallate (GCG) and rutin were carried out at least three times.

[0043] (3) Pass the matcha of each grade of astringency in step (1) through a 300-mesh sieve, number them, carry out multi-index component quantification and correlation analysis research, and analyze the o...

Embodiment 2

[0048] Example 2 Utilizing near-infrared technology to establish a method for discriminating matcha astringency grades

[0049] (1) Based on the tea sensory evaluation method, the astringency of matcha samples was identified.

[0050] (2) Determination of gallic acid, epigallocatechin (EGC), caffeine, epicatechin (EC), epigallocatechin gallate (EGCG), and epicatechin in matcha samples by HPLC Component contents of chlorogallate (ECG), catechin gallate (GCG) and rutin.

[0051] (3) Establish the astringency-related component system of matcha.

[0052] (4) Scan the matcha sample with a near-infrared spectrometer.

[0053] (5) Select the spectral preprocessing method for the matcha sample.

[0054] (6) Establish a discriminant model by using the spectrogram, classify the astringency level of matcha, and use the model to predict the astringency level of unknown matcha.

[0055] (7) Using the matcha sample spectrum, correlate the astringency-related components of the matcha s...

experiment example

[0056] Experimental example: in order to further verify the feasibility of the present invention, the inventor has carried out a series of tests, specifically as follows:

[0057] Based on the near-infrared technology to establish a new method for judging the astringency level of matcha, first establish the sensory evaluation of traditional experience, through the traditional sensory evaluation, provide an intuitive and simple astringency level standard for the astringency classification of matcha. Then, quantitative analysis of multi-index components and correlation analysis were carried out to reflect the differences among Matcha with different astringency grades as much as possible. Through the astringency grade scoring method, the astringency grade and astringent components were combined, and the near-infrared spectral analysis technology was used to scan and collect the spectra of matcha with different astringency grades, and finally a model for distinguishing the astringe...

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Abstract

The invention relates to a novel method for judging the astringent taste grade of matcha by using a near infrared technology, in particular to a novel method for judging the astringent taste grade of matcha by combining astringent taste components of matcha and applying a near infrared spectroscopic analysis technology on the basis of a traditional sensory evaluation method, and a quantitative model of components related to the astringent taste of matcha is established. The method disclosed by the invention has the advantages of rapidness, no damage and no pollution to the environment. According to the method, the correlation of the astringent components of the matcha is disclosed by utilizing a near-infrared technology, and a simple and effective method is provided for judging the astringent grade of the matcha, so that the evaluation of the astringent of the matcha is more scientific and practical.

Description

technical field [0001] The invention belongs to the technical field of tea research, and in particular relates to a method for discriminating the astringency level of matcha by using near-infrared technology. Background technique [0002] Tea, the Theaceae plant, Latin name Camellia sinensis (L.) O.Kuntze, perennial evergreen woody plant, the plant form is divided into tree type, semi tree type and shrub type. Tea is known as one of the three major beverages in the world, and matcha originated in China. The earliest relic of artificially planting matcha in the world is the Tianluoshan site in Yuyao, Zhejiang, with a history of more than 6,000 years. "Shen Nong's Materia Medica" written between the Qin and Han Dynasties more than 2,200 years ago also records: "Ming. Bitter tea, sweet and bitter, slightly cold and non-toxic, the main fistula sores. It facilitates urination, relieves phlegm, thirst and heat, and makes people sleep less.". In recent years, matcha has entered a...

Claims

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Application Information

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IPC IPC(8): G01N21/359G01N30/02G06F30/20
CPCG01N21/359G01N30/02G06F30/20
Inventor 白志文伍庆陈玲张升盛李佳蔚张亮周碧云班林杨慧丽田应刚
Owner 贵州吾茶大健康产业发展有限公司
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