CN109238353B - A kind of flexible measurement method of concentrated coffee quality - Google Patents
A kind of flexible measurement method of concentrated coffee quality Download PDFInfo
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- CN109238353B CN109238353B CN201810993679.7A CN201810993679A CN109238353B CN 109238353 B CN109238353 B CN 109238353B CN 201810993679 A CN201810993679 A CN 201810993679A CN 109238353 B CN109238353 B CN 109238353B
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- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 245
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- 238000000691 measurement method Methods 0.000 title claims abstract description 16
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- 239000011551 heat transfer agent Substances 0.000 claims abstract description 8
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01D—MEASURING NOT SPECIALLY ADAPTED FOR A SPECIFIC VARIABLE; ARRANGEMENTS FOR MEASURING TWO OR MORE VARIABLES NOT COVERED IN A SINGLE OTHER SUBCLASS; TARIFF METERING APPARATUS; MEASURING OR TESTING NOT OTHERWISE PROVIDED FOR
- G01D21/00—Measuring or testing not otherwise provided for
- G01D21/02—Measuring two or more variables by means not covered by a single other subclass
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Abstract
The invention discloses a kind of flexible measurement methods of concentrated coffee quality.Heat transfer agent measuring system is built on coffee machine；The heat transfer agent measuring system includes Weighing module, thermal resistance, thermocouple, pressure gauge and visual sensor；Thermal resistance is for measuring boiler casing temperature；Thermocouple is used to measure the coffee liquid temperature of coffee machine outlet；Gauge measurement pump discharge pressure；Visual sensor is for obtaining outlet coffee liquid colouring information.Sensor information is handled, calculates time, water discharging time that average boiler temperature, mean outlet temperature, outlet temperature reach stable, brewing duration, average pressure, average flow rate, flow reach the indexs such as stable time, Coffee outlet color change.By the historical statistical data and coffee extracted process mechanism of coffee sensor information, the bound term of reference of index is determined.Hard measurement is carried out to concentrated coffee quality in conjunction with the statistical knowledge of priori, eliminates the randomness and experience dependence manually tasted.
Description
Technical field
The invention belongs to coffee machine technical field more particularly to a kind of flexible measurement methods of concentrated coffee quality.
Background technique
The coffee market of China is gradually expanded in recent years, and wherein espresso is a kind of coffee of high pressure extraction,
Refer to that hot water flows through the coffee of baked grinding under the pressure of 9bar or so, by mechanical erosion and dissolution, by coffee
Extracting substances in powder form concentrated coffee drink into hot water.
Coffee machine is constantly improve by a nearly century, and manufacture craft and Machine Design are very mature.Coffee machine
Generally comprise the parts such as water tank, boiler, pump, brewing head, powder bowl.Cold water in water tank is drawn into boiler under the action of pump,
It is heated.When coffee machine works, pump is opened, and the hot water in boiler reaches brewing head in the dirty boiler out of driving effect of pump.
At brewing head, hot water flows through water segregator and becomes uniform several bursts of tiny water flows, flows through the coffee muffin in powder bowl.
Single-chip programming control system is used widely on coffee machine, and has intelligentized development trend, is embodied in brewing
It monitors, be precisely controlled emergence and development with intelligent functions such as quality optimizations.Coffee machine parameter such as temperature, pressure, coffee liquid
Product, boiler liquid level etc. are monitored and controlled, the method for occurring predicting coffee brewing quality by the size information of ground coffee.
Concentrated coffee brewing is the sufficiently complex process of a micro-variations, and human operational error again can produce quality of coffee
Raw very big influence.By the measurement to concentrated coffee brewing process macroparameter, available a large amount of useful informations.Existing concentration
Coffee machine cannot be used by that can survey parameter to brewing process, and analysis obtains a kind of more objective quality of coffee assessment knot
Fruit, and feasible proposal is proposed to user.Thus by Indexs measure and data statistics and Analysis on Mechanism, people can be eliminated
The randomness and experience dependence that work is tasted establish good evaluation system for the regulation of further quality and optimization.
Summary of the invention
In view of the above-mentioned deficiencies in the prior art, it is an object of the present invention to a kind of flexible measurement method of concentrated coffee quality is provided,
By collecting the heat transfer agent of concentrated coffee brewing process, hard measurement is carried out to quality of coffee.
The purpose of the present invention is achieved through the following technical solutions: a kind of flexible measurement method of concentrated coffee quality,
Method includes the following steps:
(1) the heat transfer agent measuring system with user interface, the heat transfer agent measuring system are built on coffee machine
Including Weighing module, thermal resistance, thermocouple, pressure gauge and visual sensor；The Weighing module is for measuring from coffee machine stream
The weight of coffee liquid out；The thermal resistance is for measuring boiler casing temperature；The thermocouple is for measuring coffee machine outlet
Coffee liquid temperature；The pressure gauge is for measuring pump discharge pressure；The visual sensor is for obtaining outlet coffee liquid face
Color information；These metrical informations understand current brewing state by user interface real-time display, convenient for user；
(2) sensor measurement information of the complete brewing process of single is handled, calculates brewing process many indexes,
Reach stable time, water discharging time, brewing duration, mean pressure including average boiler temperature, mean outlet temperature, outlet temperature
Power, average flow rate, flow reach stable time, Coffee outlet color change；
(3) historical statistical data and coffee extracted process mechanism for passing through sensor measurement information determine the upper and lower of index
Limit term of reference；
(4) hard measurement is carried out to concentrated coffee quality in conjunction with the statistical knowledge of priori: by judging sensor measurement curve
Whether exceed bound term of reference with the presence or absence of shape anomaly and each brewing index, to concentrated coffee carry out defect diagonsis and
Quality estimating eliminates the randomness and experience dependence manually tasted.
Further, the Weighing module is fixed at Coffee outlet, is chosen the cantilever parallel girder weighing that range is 1kg and is passed
Sensor weighs to the cup for filling coffee, and empty coffee cup weight subtracts each other to obtain coffee weight；Since coffee density and water connect
Closely, and it is substantially stationary, it can convert to obtain coffee volume by coffee weight information；Measurement to two moment before and after coffee volume
Value carries out the available coffee flow of calculus of differences.
The thermal resistance sensor is 0.1 DEG C for measuring boiler temperature, precision, is controlled convenient for being applied to temperature；It will be hot
When resistance is installed on boiler wall, to enhance heat-transfer effect, using heat-conducting glue, and close to boiler；Thermal resistance is small in size to reduce
Temperature measurement delay；To be connected with data acquisition device (single-chip microcontroller), thermal resistance collocation transmitting module；
For the thermocouple sensor for exporting coffee temperature, thermal response speed is fast；Thermocouple exit fix with
Thermocouple temperature sensitive end comes into full contact with coffee liquid during guaranteeing brewing；Thermocouple it is small in size to reduce temperature measurement delay,
And shell and fixed device meet food hygiene requirement；Thermocouple collocation transmitting module, with data acquisition device (single-chip microcontroller) phase
Even；
The pressure gauge has the function of digital telemetering；For general 9bar coffee machine, pressure gage measuring range selects 0-
1.6MPA；Pressure gauge uses vibration proof mounting means, and the pipeline for connecting pressure gauge has the function of pressure-bearing.
Further, the visual sensor is mounted on coffee machine exit, measures the coffee liquid flowed out from coffee machine
Color；Coffee flow is set to prevent ambient light interference, gold of the pipe ends with sieve pore through one section of lighttight white pipeline
Belong to piece to seal, reduces the light in environment；In the pipeline middle section hole Kai Liangge in pipeline, camera shoots coffee by one of hole
The photo of coffee is indicated with obtaining coffee color with rgb value；LED light is placed at another hole, is illuminated；Visual sensing utensil
Standby color distinguishes function, not high to resolution requirement.
Further, in the step (2), before carrying out data processing, first the original measurement information of sensor is picked
Except the pretreatment of outlier and low-pass filtering.
Boiler temperature rises to initial brewing temperature in the stage of heating up water, in the brewing stage according to boiler thermal capacitance, flow, heating
The difference of power can heat up or cool down；
Coffee machine outlet temperature phase measuring of heating up water be exit air themperature, may determine that according to air themperature
Whether handle and pipeline preheating are abundant；After starting brewing coffee, outlet temperature can react the temperature of coffee liquid, outlet temperature by
Gradually rise, after muffin and pipeline sufficiently heat transfer, outlet temperature reaches stable, is held essentially constant；
Coffee flow is 0, after coffee making boils the beginning in the stage of heating up water, and by 3-5 seconds, there was coffee liquid outflow in outlet, is weighed
Module starts to detect flow；With the progress of coffee brewing, flow first increases, after reach steady, be held essentially constant；
For pumping rear pressure, in the water-filled situation of pipeline, it is of substantially equal with pressure at coffee muffin；It is heating up water
Stage, vapor of the loine pressure in boiler, size are related with heating time；After starting brewing, outlet valve is beaten
It opens moment, pressure reduction is to close to zero；After the hot water and muffin of boiler outflow come into full contact with, pressure is gone up rapidly；Coffee machine
It is generally equipped with relief valve, in the entire brewing stage, pressure maintains the rated pressure of relief valve；
For the color of coffee efflux, changing rule is to switch to shallow palm fibre gradually from opaque black or dark-brown
Color then turns to translucent yellow or faint yellow, is eventually transparent colourless liquid if extraction time long enough；By
In using white background, the brightness increment of coffee efflux color can measure coffee face with the variation of coffee yellow color component
The process of color change.
The index for facilitating calculating chosen includes that average boiler temperature, mean outlet temperature, outlet temperature reach stable
Time, water discharging time, brewing duration, average pressure, average flow rate, flow reach stable time, Coffee outlet color change.
Further, in the step (2), after the average boiler temperature refers to that brewing stage thermal resistance measured value is stablized
Boiler temperature average value, wherein will start brewing after the xth second (x is constant, is obtained by experience) reached as boiler temperature
To the stable time；
The mean outlet temperature refers to that brewing stage electric thermo-couple temperature reaches the average value of steady rear temperature, first according to brewing
Second half section in stage outlet temperature linear fit goes out straight line, is then made with the time of thermocouple measurement curve close to this straight line
Reach the stable time for outlet temperature；
The water discharging time refers to that brewing starts to Weighing module to detect the time of coffee liquid；
The brewing duration refers to the time span of entire brewing process；
The average pressure refers to the average value of brewing staged pressure；
The average flow rate refers to that brewing stage flow reaches the average value of steady rear flow, first according to the second half section in brewing stage
Flow linearly fit straight line, then the time using flow measurement curve close to this straight line reaches steady as flow
Time；
The variation for the coffee efflux color yellow component that the Coffee outlet color change finger vision sensor obtains.
Further, in the step (3), for commodity coffee machine, the bound term of reference of index can be by dispatching from the factory
Preceding test obtains；User can also be adjusted the bound term of reference of index according to the hobby of oneself.
Further, it in the step (3), for the term of reference of each index of determination, is first grasped using coffee machine according to standard
Make process brewing and go out one cup of satisfied coffee, and by this glass of coffee brewing when condition used is set to standard conditions；It uses
Standard conditions brewing goes out 50 cups of coffees, and obtained measurement Value Data is denoted as A group；On the basis of standard conditions, to each parameter into
The small adjustment of row, brewing go out 50 cups of coffees slightly different with standard operation, and obtained measurement data is denoted as B group；By A group and
Totally 100 groups of historical datas of B group are as the statistical sample for determining each indication range；Calculate mean value of each index on statistical sample
And standard deviation, using 2 × standard deviation of mean value ± as the term of reference of each index.Due to certain indexs (such as brewing time) and use
The brewing habit of person is highly relevant, therefore user can also voluntarily adjust the term of reference of each index to meet the reality of oneself
It needs.
Further, in the step (4), defect that Indexes Abnormality reflects include be milled it is thick or meticulous, put powder mistake
More or very few, pipeline sealing decline, excessive extraction or extraction are insufficient, preheat insufficient, press-powder defect；
When being milled thick, average flow rate exceeds the upper limit, and the brewing time exceeds lower limit, and outlet temperature exceeds the upper limit sometimes, lacks
Average pressure exceeds lower limit when falling into serious；When being milled meticulous, average flow rate exceeds lower limit, and the brewing time exceeds the upper limit, when water outlet
Between exceed the upper limit, when serious, flow reaches the stable time beyond the upper limit, and outlet temperature reaches the stable time beyond the upper limit；
Put powder it is excessive when it is essentially identical with the meticulous phenomenon of being milled；It is essentially identical to put the very few time domain of the powder thick phenomenon that was milled；
When pipeline sealing declines, staged pressure of heating up water does not rise, and brewing staged pressure exceeds lower limit；
When excessive extraction, coffee liquid color yellow component exceeds the upper limit at the end of brewing；When extraction is insufficient, at the end of brewing
Coffee liquid color yellow component exceeds lower limit；
When preheating insufficient, the stage outlet temperature of heating up water is generally lower, and brewing stage mean outlet temperature exceeds lower limit；
It is approximate with the thick phenomenon that was milled in most cases when press-powder is made mistakes, flow curve is also caused sometimes to be risen
After obvious decline trend is presented.
Further, in the step (4), the assessment of quality of coffee is main according to whether there is defect and average outlet
Temperature, average flow rate, the judgement of the size of brewing time；
Other conditions are identical, if there is the phenomenon that extraction is insufficient, then may determine that coffee meta-acid and strong；If there is
The phenomenon that excessive extraction, then may determine that coffee is partially bitter；If there is be milled it is thick, put the defects of very few powder, press-powder fault, then
It may determine that coffee is partially light；If there is be milled it is meticulous, put the defects of powder is excessive, then may determine that coffee is partially dense；
Other conditions are identical, and mean outlet temperature is higher, and coffee has more bitter tastes and astringent taste；Average flow rate is bigger,
Coffee is lighter；Oil foam is poor when average flow rate is excessive or too small；The brewing time is shorter, and coffee is stronger.
Further, the user interface can be mounted in cell phone application；User interface includes for showing current boiler
Temperature, outlet temperature, brewing flow, brewing pressure, coffee volume, Coffee outlet color real-time curve Drawing zone；Coffee making
After boiling, user interface shows a table such as physical examination report, and the indices of this brewing coffee are listed in table,
Whether each index term of reference and index are in normal range (NR).Wherein, mean outlet temperature, water discharging time, average pressure, average
Five flow, Coffee outlet color change indexs can be showed as main indicator in a manner of radar map.In each index
The lower section of data shows the defect that this brewing may have, the assessment carried out to quality of coffee.
The beneficial effects of the present invention are: the present invention builds heat transfer agent measuring system on normal coffee machine, including claim
Molality block, thermal resistance, thermocouple, pressure gauge and visual sensor；Thermal resistance is for measuring boiler casing temperature；Thermocouple is used for
Measure the coffee liquid temperature of coffee machine outlet；Gauge measurement pump discharge pressure；Visual sensor is for obtaining outlet coffee liquid
Colouring information.Sensor information is handled, average boiler temperature, mean outlet temperature, outlet temperature is calculated and reaches steady
Fixed time, water discharging time, brewing duration, average pressure, average flow rate, flow reach stable time, Coffee outlet color
The indexs such as variation.By the historical statistical data and coffee extracted process mechanism of coffee sensor information, the upper and lower of index is determined
Limit term of reference.By judging whether sensor measurement curve exceeds bound with the presence or absence of shape anomaly and each brewing index
Term of reference carries out defect diagonsis and quality estimating to concentrated coffee, eliminates the randomness and experience dependence manually tasted.
Detailed description of the invention
Fig. 1 is the flexible measurement method implementation steps of concentrated coffee quality；
Fig. 2 is procedure parameter curve shape exception schematic diagram；
Fig. 3 five common index normal range (NR) radar maps.
Specific embodiment
For the ease of the understanding of those skilled in the art, with reference to the accompanying drawings and examples to specific implementation step of the present invention
It is further described.
The present invention specific implementation can be divided into measuring system build, sensor information processing, index term of reference determination
Four steps are fed back with quality estimating information.Fig. 1 is specific implementation step figure.
First step is built for measuring system, and Weighing module, thermal resistance, thermocouple, pressure are installed on normal coffee machine
Power table, visual sensor.Weighing module is used to measure the weight of the coffee liquid flowed out from coffee machine；Thermal resistance is for measuring boiler
Temperature；Thermocouple is used to measure the coffee liquid temperature of coffee machine outlet；Gauge measurement pump discharge pressure；Visual sensor is used for
Obtain outlet coffee liquid colouring information.These metrical informations understand convenient for user by user interface real-time display and work as preshoot
Boil state.
Weighing module is fixed at Coffee outlet, the parallel beam load cell of cantilever that range is 1kg is chosen, to filling coffee
The cup of coffee is weighed, and empty coffee cup weight subtracts each other to obtain coffee weight.Since coffee density and water are close and substantially stationary,
It can convert to obtain coffee volume by coffee weight information.Calculus of differences is carried out to the measured value at two moment before and after coffee volume
Available coffee flow.
Thermal resistance sensor is 0.1 DEG C for measuring boiler temperature, precision, is controlled convenient for being applied to temperature.By thermal resistance
When being installed on boiler wall, to enhance heat-transfer effect, using heat-conducting glue, and close to boiler.Thermal resistance is small in size to reduce temperature
Measurement delay.To be connected with data acquisition device (single-chip microcontroller), thermal resistance collocation transmitting module.
For thermocouple sensor for exporting coffee temperature, thermal response speed is fast.Thermocouple fixes in exit to guarantee
Thermocouple temperature sensitive end comes into full contact with coffee liquid during brewing.Thermocouple it is small in size to reduce temperature measurement delay and outer
Shell and fixed device meet food hygiene requirement.Thermocouple collocation transmitting module, is connected with data acquisition device (single-chip microcontroller).
Pressure gauge has the function of digital telemetering.For general 9bar coffee machine, pressure gage measuring range selects 0-1.6MPA.Pressure
Power table uses vibration proof mounting means, and the pipeline for connecting pressure gauge has the function of pressure-bearing.
Visual sensor is mounted on coffee machine exit, measures the color of the coffee liquid flowed out from coffee machine.Make coffee
Liquid stream prevents ambient light interference through one section of lighttight white pipeline, and pipe ends are sealed with the sheet metal with sieve pore, are reduced
Light in environment.In the pipeline middle section hole Kai Liangge in pipeline, camera shoots the photo of coffee by one of hole, to obtain
Coffee color is taken, is indicated with rgb value.LED light is placed at another hole, is illuminated.Visual sensor has color and distinguishes function
Can, it is not high to resolution requirement.
Second step is that sensor information processing defines measured value curve indexing several obvious with quality of coffee
Relevant index, handles sensor information, calculates these and refers to target value.
Before carrying out data processing, first reject to the original measurement information of sensor the pre- place of outlier and low-pass filtering
Reason.The production of a cup of Java includes two stages, is heated up water stage and brewing stage, for conventional coffee machine, the two stages
Sensor measurement curve there is general feature.If boiler temperature rises to initial brewing temperature in the stage of heating up water, in brewing
Stage can heat up or cool down according to the difference of boiler thermal capacitance, flow, heating power, for certain coffee machines, when brewing just starts,
Boiler temperature measured value, which will receive boiler, has a unexpected cooling into the influence of cold water.Coffee machine outlet temperature is in rank of heating up water
What section measured is the air themperature in exit, may determine that whether handle and pipeline preheating are abundant according to air themperature.Start to rush
After making coffee, outlet temperature can react the temperature of coffee liquid, and outlet temperature is gradually increasing, when muffin and pipeline have sufficiently passed
After heat, outlet temperature reaches stable, is held essentially constant.Coffee flow is 0, after coffee making boils the beginning in the stage of heating up water, and is passed through
About 3-5 seconds, there was coffee liquid outflow in outlet, and Weighing module starts to detect flow.With the progress of coffee brewing, flow first increases
Greatly, reach steady after, be held essentially constant.For pumping rear pressure, in the water-filled situation of pipeline, at it and coffee muffin
Pressure is of substantially equal.In the stage of heating up water, vapor of the loine pressure in boiler, size is related with heating time.It opens
After beginning brewing, outlet valve is opened moment, and pressure reduction is to close to zero.After the hot water and muffin of boiler outflow come into full contact with,
Pressure is gone up rapidly.Coffee machine is generally equipped with relief valve, and in the entire brewing stage, pressure maintains the rated pressure of relief valve.
For the color of coffee efflux, changing rule is to switch to light brown gradually from opaque black or dark-brown, is then turned
It is eventually transparent colourless liquid if extraction time long enough for translucent yellow or faint yellow.Due to using white
Background, the brightness increment of coffee efflux color, can with coffee yellow color component variation come measure coffee color change into
Journey.
When the index of selection includes time, the water outlet that average boiler temperature, mean outlet temperature, outlet temperature reach stable
Between, brewing duration, average pressure, average flow rate, flow reach stable time, Coffee outlet color change.Average boiler temperature
Degree refers to the average value of the boiler temperature after brewing stage thermal resistance measured value is stablized, wherein the xth second, (x was after starting brewing
Constant is obtained by experience) reach the stable time as boiler temperature；Mean outlet temperature refers to brewing stage electric thermo-couple temperature
The average value of temperature after reaching steady, first goes out straight line according to second half section in brewing stage outlet temperature linear fit, then with
The time of thermocouple measurement curve close to this straight line reaches the stable time as electric thermo-couple temperature；Water discharging time refers to that brewing is opened
Begin to Weighing module to detect the time of coffee liquid；Brewing duration refers to the time span of entire brewing process；Average pressure refers to punching
Boil the average value of staged pressure；Average flow rate refers to that brewing stage flow reaches the average value of steady rear flow, first according to brewing rank
The flow of section second half section linearly fits straight line, and then the time using flow measurement curve close to this straight line is as flow
Reach the stable time；The change for the coffee efflux color yellow component that Coffee outlet color change finger vision sensor obtains
Change.
Third step is the determination of index term of reference, passes through the historical statistical data and coffee to coffee sensor information
Coffee extraction process mechanism determines the bound term of reference of index.For commodity coffee machine, upper and lower limits can be by going out
Test before factory obtains.User can also be adjusted upper and lower limits according to the hobby of oneself.
For the term of reference of each index of determination, first using coffee machine according to Standard Operating Procedure brewing go out one glass it is satisfied
Coffee, and the condition localization criteria condition that by this glass of coffee brewing when is used.Go out 50 cups of coffees using standard conditions brewing, obtains
To measurement Value Data be denoted as A group.On the basis of standard conditions, carry out small adjustment to each parameter, brewing go out 50 glasss with
The slightly different coffee of standard operation, obtained measurement data are denoted as B group.Using totally 100 groups of historical datas of A group and B group as
Determine the statistical sample of each indication range.Mean value and standard deviation of each index on statistical sample are calculated, with 2 × standard of mean value ±
Term of reference of the difference as each index.Since certain indexs (such as brewing time) and the brewing of user habit are highly relevant, because
This user can also voluntarily adjust the term of reference of each index to meet the actual needs of oneself.
4th step is quality estimating information feedback, and brewing information and date library information is compared, and is sensed by judgement
Device experiment curv with the presence or absence of shape anomaly and each index whether exceed term of reference to concentrated coffee carry out defect diagonsis and
Quality estimating.
The defect that common Indexes Abnormality reflects include be milled it is thick or meticulous, put that powder is excessive or very few, pipeline sealing
Property decline, excessive extraction or extraction are insufficient, preheating is insufficient etc..When being milled thick, average flow rate exceeds the upper limit, and the brewing time is super
Lower limit out, outlet temperature exceeds the upper limit sometimes, and average pressure exceeds lower limit when defect is serious；When being milled meticulous, average flow rate is super
Lower limit out, brewing time exceed the upper limit, and water discharging time exceeds the upper limit, and when serious, flow reaches the stable time beyond the upper limit, out
Mouth temperature reaches the stable time beyond the upper limit；Put powder it is excessive when it is essentially identical with the meticulous phenomenon of being milled；Put the very few time domain mill of powder
The excessively thick phenomenon of powder is essentially identical；When pipeline sealing declines, staged pressure of heating up water does not rise, and brewing staged pressure exceeds lower limit；
When excessive extraction, coffee liquid color yellow component exceeds the upper limit at the end of brewing；When extraction is insufficient, coffee liquid face at the end of brewing
Color yellow color component exceeds lower limit；When preheating insufficient, the stage outlet temperature of heating up water is generally lower, brewing stage mean outlet temperature
Beyond lower limit；It is approximate with the thick phenomenon that was milled in most cases when press-powder is made mistakes, flow curve is also caused sometimes to be risen
After obvious decline trend is presented.Fig. 2 illustrates curve shape when three classes Indexes Abnormality.
The assessment of quality of coffee is main according to whether there is defect and mean outlet temperature, average flow rate, brewing time
Etc. indexs size judgement.Other conditions are identical, if there is the phenomenon that extraction is insufficient, then may determine that coffee meta-acid and dense
It is strong；The phenomenon that if there is excessive extraction, then may determine that coffee is partially bitter；If there is be milled it is thick, put that powder is very few, press-powder loses
Accidentally the defects of, then it may determine that coffee is partially light；If there is be milled it is meticulous, put the defects of powder is excessive, then may determine that coffee is inclined
It is dense.Other conditions are identical, and mean outlet temperature is higher, and coffee has more bitter tastes and astringent taste；Average flow rate is bigger, and coffee is got over
It is light；Oil foam is poor when average flow rate is excessive or too small；The brewing time is shorter, and coffee is stronger.
User interface can be mounted in cell phone application.User interface includes for showing current boiler temperature, outlet temperature
Degree, brewing flow, brewing pressure, coffee volume, Coffee outlet color real-time curve Drawing zone.After coffee brewing, use
One table of family interface display such as physical examination report lists the indices of this brewing coffee, each index reference in table
Whether range and index are in normal range (NR).Wherein, mean outlet temperature, water discharging time, average pressure, average flow rate, coffee
Five indexs of color change are exported as main indicator, can be showed in a manner of radar map.Fig. 3 is five common indexs
Normal range (NR) radar map.In the lower section of each achievement data, shows defect that this brewing may have, quality of coffee is carried out
Assessment and to user suggestion for operation.For the coffee machine equipped with automatic control system, the assessment of these objective quantitatives
As a result it is also used as the basis of quality regulation and optimization.
The technical principle of the invention is described above in combination with a specific embodiment.These descriptions are intended merely to explain of the invention
Principle, and shall not be construed in any way as a limitation of the scope of protection of the invention.Based on the explanation herein, the technology of this field
Personnel can associate with other specific embodiments of the invention without creative labor, these modes are fallen within
Within protection scope of the present invention.
Claims (9)
1. a kind of flexible measurement method of concentrated coffee quality, which is characterized in that method includes the following steps:
(1) the heat transfer agent measuring system with user interface is built on coffee machine, the heat transfer agent measuring system includes
Weighing module, thermal resistance, thermocouple, pressure gauge and visual sensor；The Weighing module is used to measure from coffee machine outflow
The weight of coffee liquid；The thermal resistance is for measuring boiler casing temperature；The thermocouple is used to measure the coffee of coffee machine outlet
Coffee liquid temperature；The pressure gauge is for measuring pump discharge pressure；The visual sensor is for obtaining outlet coffee liquid color letter
Breath；
(2) sensor measurement information of the complete brewing process of single is handled, calculates brewing process many indexes, including
Average boiler temperature, mean outlet temperature, outlet temperature reach stable time, water discharging time, brewing duration, average pressure,
Average flow rate, flow reach stable time, Coffee outlet color change；The average boiler temperature refers to brewing stage thermoelectricity
Hinder the average value of the boiler temperature after measured value is stablized；The mean outlet temperature refers to that brewing stage electric thermo-couple temperature reaches steady
The average value of temperature afterwards is first gone out straight line according to second half section in brewing stage outlet temperature linear fit, is then surveyed with thermocouple
The time of amount curve close to this straight line reaches the stable time as outlet temperature；The water discharging time refers to that brewing starts to title
Molality block detects the time of coffee liquid；The brewing duration refers to the time span of entire brewing process；The average pressure refers to
The average value of brewing staged pressure；The average flow rate refers to that brewing stage flow reaches the average value of steady rear flow, first basis
The flow of second half section in brewing stage linearly fits straight line, is then made with the time of flow measurement curve close to this straight line
Reach the stable time for flow；The coffee efflux color yellow that the Coffee outlet color change finger vision sensor obtains
The variation of component；
(3) historical statistical data and coffee extracted process mechanism for passing through sensor measurement information determine the bound ginseng of index
Examine range；
(4) hard measurement is carried out to concentrated coffee quality in conjunction with the statistical knowledge of priori: by whether judging sensor measurement curve
There are shape anomalies and each brewing index whether to exceed bound term of reference, carries out defect diagonsis and quality to concentrated coffee
Assessment.
2. the flexible measurement method of concentrated coffee quality according to claim 1, which is characterized in that the Weighing module is fixed
It at Coffee outlet, weighs to the cup for filling coffee, and empty coffee cup weight subtracts each other to obtain coffee weight；Pass through coffee weight
Information converts to obtain coffee volume；Calculus of differences is carried out to the measured value at two moment before and after coffee volume and obtains coffee flow；
The visual sensor is mounted on coffee machine exit, measures the color of the coffee liquid flowed out from coffee machine；Make coffee
Liquid stream is sealed through one section of lighttight white pipeline, pipe ends with the sheet metal with sieve pore；It is opened in pipeline in pipeline middle section
Two holes, camera are indicated by the photo that one of hole shoots coffee with obtaining coffee color with rgb value；Another hole
LED light is placed at place, is illuminated.
3. the flexible measurement method of concentrated coffee quality according to claim 1, which is characterized in that in the step (2), into
Before row data processing, first reject to the original measurement information of sensor the pretreatment of outlier and low-pass filtering.
4. the flexible measurement method of concentrated coffee quality according to claim 1, which is characterized in that right in the step (3)
It is obtained in the bound term of reference of commodity coffee machine, index by the test before dispatching from the factory；Or user is according to the hobby pair of oneself
The bound term of reference of index is adjusted.
5. the flexible measurement method of concentrated coffee quality according to claim 1, which is characterized in that in the step (3), be
Determine the term of reference of each index, one cup of satisfied coffee first gone out according to Standard Operating Procedure brewing using coffee machine, and by this
Condition used is set to standard conditions when cup coffee brewing；Go out 50 cups of coffees using standard conditions brewing, obtained measured value number
According to being denoted as A group；On the basis of standard conditions, to each parameter carry out minor adjustment, brewing go out 50 glasss with standard operation slightly not
Same coffee, obtained measurement data are denoted as B group；Using totally 100 groups of historical datas of A group and B group as determining each indication range
Statistical sample；Mean value and standard deviation of each index on statistical sample are calculated, using 2 × standard deviation of mean value ± as each index
Term of reference.
6. the flexible measurement method of concentrated coffee quality according to claim 1, which is characterized in that in the step (4), by
The defect that sensor measurement curve identifies include be milled it is thick or meticulous, put that powder is excessive or very few, pipeline sealing decline, excessively
Extraction or extraction are insufficient, preheat insufficient, press-powder defect.
7. the flexible measurement method of concentrated coffee quality according to claim 6, which is characterized in that average when being milled thick
Flow exceeds the upper limit, and the brewing time exceeds lower limit, and outlet temperature exceeds the upper limit sometimes, under average pressure exceeds when defect is serious
Limit；When being milled meticulous, average flow rate exceeds lower limit, and the brewing time exceeds the upper limit, and water discharging time exceeds the upper limit, when serious, flow
Reach the stable time beyond the upper limit, outlet temperature reaches the stable time beyond the upper limit；
Put powder it is excessive when it is essentially identical with the meticulous phenomenon of being milled；Put powder it is very few when it is essentially identical with the thick phenomenon that was milled；
When pipeline sealing declines, staged pressure of heating up water does not rise, and brewing staged pressure exceeds lower limit；
When excessive extraction, coffee liquid color yellow component exceeds the upper limit at the end of brewing；When extraction is insufficient, coffee at the end of brewing
Liquid color yellow component exceeds lower limit；
When preheating insufficient, brewing stage mean outlet temperature exceeds lower limit；
When press-powder is made mistakes, approximate with the thick phenomenon that was milled in most cases, also cause flow curve sometimes is in after rising
Now obvious decline trend.
8. the flexible measurement method of concentrated coffee quality according to claim 1, which is characterized in that in the step (4), coffee
The assessment of coffee quality is according to whether there is defect and mean outlet temperature, average flow rate, the judgement of the size of brewing time；
Other conditions are identical, if there is the phenomenon that extraction is insufficient, then may determine that coffee meta-acid and strong；If there is excessive
The phenomenon that extraction, then may determine that coffee is partially bitter；If there is be milled it is thick, put that powder is very few, defect of press-powder fault, then can be with
Judge that coffee is partially light；If there is be milled it is meticulous, put the excessive defect of powder, then may determine that coffee is partially dense；
Other conditions are identical, and mean outlet temperature is higher, and coffee has more bitter tastes and astringent taste；Average flow rate is bigger, coffee
It is lighter；Oil foam is poor when average flow rate is excessive or too small；The brewing time is shorter, and coffee is stronger.
9. the flexible measurement method of concentrated coffee quality according to claim 1, which is characterized in that the user interface includes
For showing current boiler temperature, outlet temperature, brewing flow, brewing pressure, coffee volume, Coffee outlet color real-time curve
Drawing zone；After coffee brewing, user interface lists the indices of this brewing coffee, each index by form
Whether term of reference and index are in normal range (NR)；Wherein, mean outlet temperature, water discharging time, average pressure, average flow rate,
Five indexs of Coffee outlet color change are showed in a manner of radar map as main indicator；Under each achievement data
Side shows the defect that this brewing may have, the assessment carried out to quality of coffee.
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| CN118191486B (en) * | 2024-05-15 | 2024-08-02 | 中家院（北京）检测认证有限公司 | Coffee machine milk foam effect testing tool and testing method thereof |
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