Tea Essence Particle Preparation via Segmented Extraction
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Solution Overview
Problem
Existing methods for producing tea essences particles result in low purity, low bioavailability, and poor taste due to unreasonable component ratios and inefficient extraction processes.
Innovation Solution
A method involving soaking and extracting dry black tea, followed by ceramic and ultrafiltration membrane filtration, acid and alkaline treatments, and enzymatic processes to obtain tea essences particles with enhanced bioavailability and flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If simple production process with lower cost is used, then production cost is reduced, but tea essences purity and yield are low
Solution Approach 1:
The extraction process is divided into multiple stages: first extraction with acidic solution, second extraction with alkaline solution, followed by separation and concentration stages. This segmentation allows each stage to focus on specific components, improving overall purity and yield while maintaining cost-effectiveness through systematic processing
Solution Approach 2:
The patent employs changes in pH parameters (acidic and alkaline treatments), temperature parameters (high temperature extraction), and pressure parameters (high pressure extraction) to optimize the extraction of different tea components. These parameter changes enable selective extraction and purification, achieving high purity and yield without excessive cost
2Productivity
If high temperature and high pressure extraction is used, then extraction efficiency is improved, but active ingredient activity and bioavailability are reduced
Solution Approach 1:
The patent uses periodic alternation between acidic and alkaline extraction stages, followed by neutralization and concentration stages. This periodic action allows efficient extraction at high temperature and pressure while incorporating intermediate stages that preserve active ingredient integrity, thereby maintaining both extraction efficiency and ingredient activity
Solution Approach 2:
The patent introduces intermediary stages including neutralization steps and controlled concentration processes between the high temperature extraction and final product formation. These intermediaries act as buffers that protect active ingredients from degradation while still achieving efficient extraction, thus maintaining bioavailability
3Manufacturing precision
If multiple separate extraction processes are used for different components, then component blend ratio is optimized, but production efficiency is reduced
Solution Approach 1:
The patent merges the extraction of multiple tea components (polyphenols, alkaloids, amino acids) into a single integrated extraction system that processes all components simultaneously through coordinated acidic and alkaline treatments. This combining approach achieves optimized blend ratios while significantly improving production efficiency compared to separate processes
Solution Approach 2:
The extraction system is designed with multi-functionality to handle different tea components through universal treatment stages. The same extraction apparatus and processing flow handle polyphenols, alkaloids, and amino acids, eliminating the need for separate extraction lines and thereby boosting production efficiency while maintaining precise component ratios
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 improves the activity, bioavailability, and taste of tea essences particles by optimizing the extraction and purification processes, ensuring higher product yield and safety without organic solvent residues.
Implementation Method 1
filtering and separating the tea soup by using a ceramic membrane and a rolled ultra filtration membrane in turn
Implementation Method 2
treating the obtained concentrated solution by using alkaline solution and acid solution in turn
Implementation Method 3
tannin enzymatic treatment
Implementation Method 4
spraying and drying the obtained tea essences soup solution to obtain tea essences particles
Data Source
AI summary
The present invention relates to the technical field of deep processing of tea, specifically to a preparation method of tea essences particles. The present invention provides a preparation method of tea essences particles, including a process of extraction, filtration and separation, purification and decontamination, activation of activity and improvement of bioavailability, and spray granulation, which enhances activity and bioavailability of the active ingredient of the tea essences, improves taste of the tea essences, and increases the product yield of the tea essences.