Black Tea Fermentation With Polycarboxylic Acids for Brighter Liquor
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Solution Overview
Problem
There is a need for tea products with brighter and more yellow colored infusions, and new and convenient methods for preparing the same.
Innovation Solution
A process involving the addition of one or more polycarboxylic acids and one or more enzymes capable of degrading plant biomass, such as pectinase, to tea leaves during fermentation or incubation, followed by drying to a moisture content of less than 10%, results in a brighter colored infusion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If conventional fermentation or incubation process is used, then black tea product is obtained, but the infusion color is not bright enough and lacks yellow color
Solution Approach 1:
The patent applies parameter changes by introducing specific chemical agents (polycarboxylic acids and enzymes) to modify the fermentation process parameters. This changes the chemical environment during fermentation to promote brighter yellow color formation in the infusion, directly addressing the color brightness issue while maintaining process feasibility
Solution Approach 2:
The patent uses composite materials by combining polycarboxylic acids with enzymes capable of degrading plant biomass. This combination creates a synergistic effect that enhances color brightness more effectively than either agent alone, resolving the technical contradiction between improving color and maintaining process simplicity
2Illumination intensity
If polycarboxylic acids and enzymes are added during fermentation, then brighter and more yellow colored infusion is achieved, but the process complexity increases
Solution Approach 1:
The patent merges multiple functions into the fermentation step by simultaneously adding polycarboxylic acids and enzymes during the same process stage. This integration approach achieves color enhancement without requiring separate additional process steps, thereby reducing overall process complexity while maintaining the brightness improvement
Solution Approach 2:
The enzymes capable of degrading plant biomass perform self-service by naturally breaking down plant materials during fermentation to release compounds that contribute to yellow color formation. This self-acting mechanism reduces the need for additional processing steps while achieving the desired color brightness
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process produces a black tea product with a significantly brighter and more yellow colored infusion, achieving a synergistic effect when polycarboxylic acids and enzymes are combined.
Implementation Method 1
adding one or more polycarboxylic acids and one or more enzymes capable of degrading plant biomass (e.g. a pectinase enzyme) to a leaf tea starting material before or during a step of fermentation or incubation
Implementation Method 2
adding one or more polycarboxylic acids and one or more enzymes capable of degrading plant biomass (e.g. a pectinase enzyme) to a leaf tea starting material before or during a step of fermentation or incubation
Implementation Method 3
fermenting or incubating the leaf tea starting material of step b) by keeping the leaf tea at a temperature of between 15 and 40 degrees centigrade for a duration of between 15 minutes and 3 hours
Data Source
AI summary
The present invention relates to a process of producing a black leaf tea product with a bright coloured liquor. In particular, the present invention relates to a process for the preparation of a black tea product comprising the step of adding one or more polycarboxylic acids and one or more enzymes capable of degrading plant biomass to a leaf tea starting material before or during a step of fermentation or incubation of the leaf tea starting material. The present invention also relates to a black tea product obtained by the process.