Highland Barley Tea Extraction: Stir-Frying and Temperature Control
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Solution Overview
Problem
Existing processing methods for highland barley products are simple and fail to enhance the mouthfeel and nutritional value effectively, limiting the application range and market expansion of highland barley tea.
Innovation Solution
A preparation method involving stir-frying highland barley, soaking it in water at a controlled temperature, and extracting at a high temperature, followed by filtration, which retains nutritional ingredients and enhances the natural flavor and mouthfeel of the tea.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If highland barley is processed using simple existing methods, then the processing complexity is low, but the mouthfeel and nutritional value are insufficient
Solution Approach 1:
The processing method is divided into distinct sequential stages: stir-frying, soaking, and extraction. Each stage performs a specific function to progressively enhance the nutritional value and mouthfeel, resolving the contradiction by organizing complexity into manageable segments that collectively improve product quality.
Solution Approach 2:
Stir-frying is performed as a preliminary action before extraction to pre-treat the highland barley, enhancing its nutritional properties and mouthfeel. This preliminary processing step prepares the material for subsequent extraction, ensuring that the final product achieves superior quality without requiring overly complex equipment.
2Productivity
If highland barley is pulverized and extracted at normal temperature, then the extraction process is simple, but the extraction efficiency is low
Solution Approach 1:
The extraction temperature is elevated to 95±1°C, significantly deviating from normal temperature extraction. This parameter change dramatically improves extraction efficiency by enhancing the solubility and diffusion of nutritional ingredients, while the controlled temperature range ensures consistency without requiring excessively complex temperature control systems.
Solution Approach 2:
The extraction process employs periodic action through multiple extraction cycles (14-15 times) with controlled duration (55-60 seconds each). This periodic extraction approach maximizes ingredient dissolution through repeated cycles, achieving high extraction efficiency while maintaining manageable process complexity through standardized cycle parameters.
3Productivity
If extraction is performed at high temperature with multiple cycles, then the extraction efficiency is high, but the process time increases
Solution Approach 1:
The extraction process maintains continuous useful action through optimized cycle parameters where extraction occurs at 95±1°C for 55-60 seconds per cycle, repeated 14-15 times. The continuous nature of this standardized process ensures maximum ingredient extraction while the precise timing control prevents unnecessary time extension, balancing efficiency with time management.
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 method results in highland barley tea with improved taste, mouthfeel, and nutritional retention, expanding its application range and market potential by making it suitable for various food products and drinks.
Implementation Method 1
stir-frying highland barley
Implementation Method 2
the electrical conductivity of the water may be controlled, for example, in a range not greater than 10 μs/cm. Water having the electrical conductivity in the above range facilitates sufficient dissolution of the effective nutritional ingredients in the highland barley.
Implementation Method 3
soaking the fried highland barley in water and then extracting the same
Implementation Method 4
filtering a product obtained from the extraction to obtain the highland barley tea
Data Source
AI summary
A preparation method of a highland barley tea includes stir-frying highland barley; after immersing the same in water, performing extraction at a temperature of 95±1° C., and filtering the extracted product to obtain a highland barley tea.