红茶发酵过程中品质评价技术研究进展  

Research progress of quality evaluation technology in black tea fermentation process

作　　者：夏长杙 冉乾松 李芮 刘亚兵 XIA Chang-yi;RAN Qian-song;LI Rui;LIU Ya-bing(Anshun College,Anshun,Guizhou 561000,China;Guizhou Vocational College of Agriculture,Guiyang,Guizhou 551400,China;Tea Research Institute of Guizhou Province,Guiyang,Guizhou 550006,China)

机构地区：[1]安顺学院,贵州安顺561000 [2]贵州农业职业学院,贵州贵阳551400 [3]贵州省茶叶研究所,贵州贵阳550006

出　　处：《食品与机械》2023年第3期233-240,共8页Food and Machinery

基　　金：贵州省科技支撑计划项目(编号:黔科合支撑[2020]1Y009号)。

摘　　要：发酵是红茶特征品质形成的关键环节,快速准确地评判红茶发酵度,对于红茶加工至关重要。文章综述了近年来人工感官评价技术、生化成分检测技术、智能仿生技术、数据融合技术以及智能仿生设备等评价技术在红茶发酵品质评价中的应用现状,并对智能仿生技术在未来红茶发酵评价中的应用趋势进行了展望。Fermentation is the key to the formation of characteristics and quality of black tea.It is very important to evaluate the fermentability of black tea quickly and accurately.In this paper,the application of artificial sensory evaluation technology,biochemical component detection technology,intelligent biomimetic technology,data fusion technology and intelligent biomimetic equipment in the evaluation of black tea fermentation quality in recent years was reviewed,and the development trend of intelligent biomimetic technology in the evaluation of black tea fermentation in the future was prospected.

关 键 词：红茶发酵 人工感官 成分检测 模式识别 智能仿生技术 

分 类 号：TS272.52[农业科学—茶叶生产加工]