Tea Juice Expression Temperature Control
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Solution Overview
Problem
Beverages produced from expressed tea juice are often considered lacking in tea taste and/or appearance compared to traditional tea beverages.
Innovation Solution
A process involving heating fresh tea leaves to a temperature between 40 °C and 77 °C, followed by expressing juice from the heated leaves to produce tea juice with improved taste and color properties, while maintaining a sufficient yield and ease of separation from the leaf residue.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If juice is expressed from fresh tea leaves without heating, then the juice can be easily obtained, but the beverage lacks proper tea taste and color
Solution Approach 1:
The patent applies parameter changes by controlling the temperature of fresh tea leaves during juice expression within the specific range of 40-77°C. This temperature parameter modification improves both the ease of juice expression and the quality of beverage taste and color, resolving the technical contradiction between manufacturing ease and product quality.
2Productivity
If the temperature of fresh tea leaves is increased to improve juice expression, then the juice yield increases, but the beverage taste and color deteriorate at temperatures above 77°C
Solution Approach 1:
The patent establishes an optimal temperature parameter range of 40-77°C for fresh tea leaves during juice expression. Within this range, juice yield is maximized while beverage taste and color quality are preserved. The upper limit of 77°C prevents deterioration of sensory properties while still enabling effective juice extraction.
3Manufacturing precision
If the temperature of fresh tea leaves is decreased to preserve beverage taste and color, then the quality improves, but the juice yield and ease of separation decrease below 40°C
Solution Approach 1:
The patent defines a lower temperature boundary of 40°C for the juice expression process. This temperature threshold ensures that beverage taste and color quality are maintained while preventing excessive viscosity and difficulty in juice-separation that would occur at lower temperatures. The parameter optimization balances quality preservation with production efficiency.
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 results in tea juices suitable for dilution, providing beverages with a taste and color more familiar to consumers, attributed to a high caffeine-to-polyphenol ratio, with a caffeine-to-total polyphenols weight ratio of at least 0.19.
Implementation Method 1
heating fresh tea leaves to a temperature between 40 °C and 77 °C
Implementation Method 2
expressing juice from the heated tea leaves thereby to produce leaf residue and tea juice
Data Source
AI summary
Disclosed is a process comprising the steps of: a) heating fresh tea leaves; and b) expressing juice from the fresh tea leaves whilst the temperature of the fresh tea leaves is greater than 40 °C and less than 77 °C, thereby to produce leaf residue and tea juice.