Tea Fermentation Radiation Process for Catechin Enhancement
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Solution Overview
Problem
Current methods fail to increase the total polyphenol, catechin, and theaflavin content in black tea while maintaining its organoleptic properties and delivering higher soluble solids without adding exogenous catechins or theaflavins.
Innovation Solution
A process involving comminution of fresh tea leaves followed by fermentation under specific radiation conditions, including wavelengths of 0.3 to 100 µm and intensities of 0.4 to 50 kW/m² for 10 minutes to 3 hours at 15-45°C, to enhance catechin and theaflavin production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional black tea processing is used, then the tea has typical black tea appearance and taste, but the catechin content is low and total polyphenol content is insufficient
Solution Approach 1:
The patent applies parameter changes by modifying the fermentation process parameters - specifically using lower temperature (20-30°C) and extended time (4-8 hours) compared to conventional black tea processing. This parameter modification allows the tea leaves to retain more catechins while still developing the characteristic black tea appearance and taste, thereby resolving the contradiction between maintaining product identity and increasing polyphenol content
Solution Approach 2:
The patent employs preliminary action by performing withering and rolling steps before fermentation, and by controlling the fermentation environment in advance. The withering step prepares the leaves by reducing moisture content, and the rolling step breaks cell walls to expose enzymes, creating optimal conditions for controlled fermentation that preserves catechins while developing desired sensory properties
2Quantity of substance
If fermentation time is extended to increase polyphenols, then catechin and theaflavin content increase, but the tea leaves may over-ferment and lose organoleptic properties
Solution Approach 1:
The patent implements feedback control by monitoring the fermentation process parameters - specifically temperature, moisture content, and visual appearance changes. The process stops when the leaves achieve the desired black tea appearance and when polyphenol content reaches optimal levels, preventing over-fermentation. This feedback mechanism ensures that both polyphenol accumulation and organoleptic quality are maintained within acceptable ranges
3Productivity
If high temperature drying is used to reduce moisture content, then the tea leaves dry quickly, but the polyphenol content and soluble solids are reduced
Solution Approach 1:
The patent applies preliminary action by performing the drying step after fermentation is complete and by using moderate temperature (40-60°C) rather than high temperature. The fermentation process is completed first to maximize polyphenol content, then drying is performed at lower temperature to preserve these compounds. This sequence and temperature selection resolves the contradiction between drying speed and polyphenol retention
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
Results in black tea products with higher catechins, theaflavins, and soluble solids, along with improved color and taste, without the need for external additions, effectively addressing the limitations of prior art.
Implementation Method 1
fermenting the dhool whilst exposing it to radiation having a wavelength of from 0.3 to 100 μm
Implementation Method 2
exposing it to radiation having a wavelength of from 0.3 to 100 μm and an intensity of from 0.4 to 50 kW/m2
Implementation Method 3
fermenting the dhool whilst exposing it to radiation having a wavelength of from 0.3 to 100 μm
Data Source
AI summary
The present invention provides a process for producing a black leaf tea product, the process comprising the steps of comminuting fresh tea leaf thereby producing dhool; and then fermenting the dhool whilst exposing it to radiation having a wavelength of from 0.3 to 100 ?m and an intensity of from 0.4 to 50 kW/m2 for 10 minutes to 3 hours at a temperature of 15-45 ?C. The resulting black leaf tea product produces infusions high amounts of catechins and theaflavins.