Tea beer clarifying agents and classifying method

Abstract

The invention discloses three types of clarifying agents for tea beer. A first clarifying agent comprises blueberry juice or raspberry juice; a second clarifying agent comprises 0.025-100 percent of blueberry fruit extract or 0.025-100 percent of blueberry fruit residue extract or 0.025-100 percent of raspberry fruit extract or 0.025-100 percent of raspberry fruit residue extract; a third clarifying agent comprises 0.03-100 percent of blueberry polyphenol or 0.03-100 percent of raspberry polyphenol. Meanwhile, the invention provides a clarifying method of tea beer. The clarifying agents are added in the conventional tea beer process. The invention further provides a beer product containing tea leaves and blueberry juice. The clarifying agents and the clarifying method are only specific to turbid parts in tea beer, and do not influence the beer part. Permanent turbid or cold turbid matters caused by tea are coagulated, the shelf life of tea beer is prolonged, and the non-biological stability of tea beer is protected.

Description

technical field [0001] The invention relates to a clarifying agent and a clarifying method, in particular to a clarifying agent and a clarifying method for tea beer. Background technique [0002] There is currently no strict definition of tea beer. In 1993, the patent application number 93110969.8 publication number CN1094443A "Kudingcha beer production method" mentioned for the first time that Kudingcha replaced hops and added to beer to improve the flavor. This is the information that can be queried The earliest example of using tea in beer brewing. In 1998, the application number 98110376.6 publication number CN1243871A "tea beer and its manufacturing method" patent proposed a complete brewing technology of adding tea leaves in beer. The tea types include all tea leaves and their extracts on the market. In the following years, a certain number of production technologies related to tea beer were successively proposed. These tea beer production technologies mainly added te...

AI Technical Summary

Problems solved by technology

Although the traditional clarification method can remove the turbidity, the turbidity increases rapidly after being placed in a refrigerator at 1°C for one day, approaching the level before filtration, which still cannot solve the problem of cloudy tea and beer after cold

[0014] At present, various beer clarification methods commonly used in the beer industry, such as adding silica gel, diatomaceous earth, tannin, carrageenan and membrane filtration methods, cannot be used to clarify tea beer, and the turbidity caused by cold tea beer is not No significant effect

[0015] In summary, how to maintain the abiotic stability of beer after adding tea leaves, tea extracts or tea polyphenols is a key issue in tea beer production technology, and the existing clarification methods have not yet solved this problem

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