Black Tea Extract Preparation Low Temperature Acidic Extraction
Solution Overview
Problem
Ready-to-drink (RTD) tea beverages often develop haze and sediment upon storage, affecting their appearance and flavor, and acidification exacerbates sedimentation.
Innovation Solution
A process for preparing black tea extracts involves extracting black leaf tea particles with an acidic solution at a temperature below 35°C, with at least 85% of the particles having a size of less than 250µm, and maintaining a pH of 2 to 3.5.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional high temperature extraction is used, then extraction efficiency is improved, but energy consumption increases and sensory properties deteriorate
Solution Approach 1:
The patent changes the extraction temperature parameter from traditional high temperatures (90°C) to low temperature (less than 35°C), and adjusts particle size parameters to achieve efficient extraction without high energy input. This resolves the contradiction by finding alternative parameter combinations that maintain productivity while reducing energy consumption.
Solution Approach 2:
The patent segments the tea leaves into fine particles (at least 85% by weight with particle size less than 250μm) to increase surface area and improve extraction efficiency at low temperatures, compensating for the reduced thermal energy input through enhanced mass transfer surface area.
2Reliability
If acidification is applied to improve flavour balance and microbiological stability, then organoleptic properties are improved, but sedimentation is worsened
Solution Approach 1:
The patent applies acidification during the extraction process itself rather than as a post-processing step. By maintaining pH 2-3.5 during extraction, the acidic conditions prevent sedimentation from occurring in the first place, while still achieving the desired microbiological stability and flavour balance in the final product.
Solution Approach 2:
The patent changes the pH parameter to 2-3.5 during extraction and maintains low temperature (less than 35°C), which alters the chemical environment to prevent the sedimentation that normally occurs with acidification, while still achieving microbiological stability and desirable flavour.
3Productivity
If particle size is reduced to improve extraction efficiency at low temperature, then extraction efficiency is improved, but haze formation is worsened
Solution Approach 1:
The patent changes the pH parameter to acidic conditions (pH 2-3.5) during extraction, which chemically modifies the tea extract to prevent haze formation. This allows the use of fine particles (less than 250μm) for efficient extraction without the usual penalty of increased haze, as the acidic environment stabilizes the extract.
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
This process results in a black tea extract with reduced haze, maintaining good organoleptic properties without the need for additional ingredients, and is energy-efficient compared to traditional high-temperature extraction methods.
Implementation Method 1
extracting black leaf tea particles with an acidic solution at a temperature of less than 35°C
Data Source
AI summary
The present invention relates to a process for preparing a black tea extract, which comprises extracting black leaf tea particles having a particle size of less than 250 μm with an acidic solution at a temperature of less than 35°C.