红茶发酵过程中品质评价技术研究进展

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....

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Published in食品与机械 Vol. 39; no. 3; pp. 233 - 240
Main Authors 夏长杙, 冉乾松, 李芮, 刘亚兵
Format Journal Article
LanguageChinese
Published 安顺学院,贵州安顺 561000%贵州农业职业学院,贵州贵阳 551400%贵州省茶叶研究所,贵州贵阳 550006 01.03.2023
Subjects
人工感官
智能仿生技术
成分检测
模式识别
红茶发酵
Online AccessGet full text
ISSN1003-5788
DOI10.13652/j.spjx.1003.5788.2022.80762

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Abstract 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.
AbstractList 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.
Author 夏长杙
冉乾松
李芮
刘亚兵
AuthorAffiliation 安顺学院,贵州安顺 561000%贵州农业职业学院,贵州贵阳 551400%贵州省茶叶研究所,贵州贵阳 550006
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Author_FL LIU Ya-bing
XIA Chang-yi
LI Rui
RAN Qian-song
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Keywords 人工感官
智能仿生技术
成分检测
模式识别
红茶发酵
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Snippet 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.
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Title 红茶发酵过程中品质评价技术研究进展
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