Dextrose-Modified Black Tea Process for Stickiness and Haze Reduction
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The addition of sugar solutions to black leaf tea during processing results in a sticky mass with lump formation, leading to wastage and a hazy infusion when brewed, which is undesirable in tea products.
Innovation Solution
A process involving the addition of an aqueous solution containing dextrose to black leaf tea, followed by drying to a low water content, which reduces stickiness and lump formation, and results in a less hazy infusion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If sugar solutions are added to black leaf tea during processing, then the tea product becomes pre-sweetened and relatively low in cost, but it results in a sticky mass with lump formation leading to wastage and loss of appearance
Solution Approach 1:
The patent changes the chemical parameter of the sugar additive from disaccharides (sucrose) or polysaccharides (jaggery) to monosaccharides (dextrose, fructose). This parameter change fundamentally alters the physical behavior during processing, eliminating stickiness and lump formation while maintaining the pre-sweetening function and cost-effectiveness.
2Quantity of substance
If sugar solutions are added to black leaf tea during processing, then the tea product is pre-sweetened, but it results in infusion with relatively high haze value when brewed
Solution Approach 1:
The patent changes the molecular structure parameter of the sugar additive from larger molecules (disaccharides, polysaccharides) to smaller monosaccharide molecules. This parameter change reduces the haze value of the brewed infusion while maintaining the sweetening function, as monosaccharides dissolve more completely and interfere less with light transmission in the liquid.
3Quantity of substance
If conventional sugar additives are used in black leaf tea, then cost is reduced, but stickiness and lump formation cause product wastage
Solution Approach 1:
The patent changes the chemical composition parameter from conventional sugars (sucrose, jaggery) to monosaccharides (dextrose, fructose). This parameter change eliminates the stickiness problem that causes lump formation and processing difficulties, thereby reducing product wastage while maintaining cost-effectiveness and the pre-sweetening benefit.
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 significantly reduces stickiness and lump formation during processing and produces a tea product with lower turbidity when brewed, improving processing characteristics and appearance.
Implementation Method 1
drying the mixture to a water content of less than 10% by weight
Data Source
AI summary
A process for preparing a tea product according to claim 1 comprises the steps of: a. Adding aqueous solution comprising greater than 5 to 50 parts by weight monosaccharide to 50-95 parts by weight black leaf tea to obtain a mixture, and; b. Drying the mixture to a water content of less than 10% by weight to obtain a tea product.