Method for preparing beer clarifying agent from summer-autumn tea

Abstract

The application discloses a method for preparing beer clarifying agent from summer and autumn tea, and relates to the technical field of beer clarifying agent, which comprises the following steps: removing branches and other sundries from summer and autumn fresh tea leaves after harvesting, drying the tea leaves by using a hot air dryer under the condition of 70-80 DEG C, and reserving the tea leaves; crushing the tea leaves into small pieces by using a crusher; adding water with a weight of 4 times that of the tea leaves into the crushed tea leaves, uniformly mixing the tea leaves and the water, and soaking the tea leaves for 30 min; and putting the soaked crushed tea leaves into a chain belt stainless steel steam sterilizer with holes, and sterilizing the crushed tea leaves under the condition of 100 DEG C for 20 min. The method for preparing beer clarifying agent from summer and autumn tea is helpful to the clarification of beer fermentation liquor, and can reduce the turbidity of the beer fermentation liquor and increase the stability of the beer fermentation liquor by adopting summer and autumn tea obtained by pruning tea trees in summer and autumn, drying the tea leaves, and then carrying out processing methods such as mold fermentation, soluble substance extraction, sugar removal, concentration, filtration and spray drying.

Description

Technical Field

[0001] This invention relates to the field of beer clarifying agent technology, specifically a method for preparing beer clarifying agent from summer and autumn tea. Background Technology

[0002] Summer and autumn tea is a major category of tea classified by season, generally referring to tea leaves harvested from June to September each year. Because summer and autumn tea is bitter and lacks aroma, it is considered of poor quality. However, summer and autumn tea production is very high, accounting for more than half of the total tea production. Summer and autumn tea has a longer growing period, resulting in a higher concentration of functional active substances such as tea polyphenols, proteins, amino acids, and pigments. However, most summer and autumn tea cannot be effectively utilized and has very low economic value.

[0003] Beer is a clarified alcoholic beverage made from dry malt, hops, and fermented with yeast. Clarification is one of the core technologies in beer brewing and a key indicator for evaluating beer quality. In production, clarification is generally achieved by adding hops and using filtration techniques. The applicant has discovered that adding tea extract to beer helps clarify the fermentation liquid, reducing subsequent turbidity and increasing stability. This invention utilizes summer and autumn tea leaves obtained from summer and autumn pruning of tea trees. After drying, the tea undergoes mold fermentation, soluble extraction, sugar removal, concentration, filtration, and spray drying to produce a clarifying agent with a significant clarifying effect on beer. Summary of the Invention

[0004] (a) Technical problems to be solved

[0005] To address the shortcomings of existing technologies, this invention provides a method for preparing beer clarifying agents from summer and autumn tea, thus solving the technical problems mentioned in the background.

[0006] (II) Technical Solution

[0007] To achieve the above objectives, the technical solution adopted by the present invention is: a method for preparing beer clarifying agent from summer and autumn tea, the method comprising the following steps:

[0008] Step 1: Remove branches and debris from the fresh summer and autumn tea leaves after harvesting, and dry them in a hot air dryer at 70-80℃ for later use;

[0009] Step 2: Use a grinder to grind the dry tea leaves into small pieces;

[0010] Step 3: Add 4 times the weight of the tea leaves to the broken tea leaves, mix thoroughly, and let it steep for 30 minutes;

[0011] Step 4: Place the soaked tea leaves into a perforated stainless steel steam sterilizer and sterilize at 100℃ for 20 minutes.

[0012] Step 5: Transfer the sterilized and softened tea leaves to the inoculation room and cool them down to 30°C. Add Trichoderma reesei (ACCC30590) spore culture powder to the tea leaves, using 200g of Trichoderma reesei spore culture powder per 100kg of wet tea leaves.

[0013] Step 6: Pack the inoculated wet tea leaves into a ventilated stainless steel culture frame, with a tea leaf thickness of 15-20cm. Place the frame in a mold culture chamber with automatic ventilation and control the temperature at 28-33℃ and the relative humidity at 85%-90%. The culture is complete when white mycelium appears on the surface of the tea leaves.

[0014] Step 7: Add 8 times the weight of the tea leaves containing Trichoderma reesei to sterile purified water and grind them into a tea paste using a colloid mill.

[0015] Step 8: Add the tea syrup to a sealed alcohol fermentation tank, inoculate with dry brewer's yeast (Saccharomyces cerevisiae) powder, add 20g of active dry yeast per 1000kg of tea syrup, maintain the tank pressure at 0.02-0.04MPa, and ferment at 25-28℃ for 4-5 days.

[0016] Step 9: Heat the fermented tea slurry to boiling in a heating tank, then centrifuge the tea residue using an automatic unloading centrifuge at 3500-4000 r / min. The centrifuged liquid is then filtered through a 150-200 mesh double filter to obtain tea juice.

[0017] Step 10: Under the conditions of vacuum degree of 0.090-0.098MPa and concentrated liquid temperature of 40-50℃, use a vacuum concentrator to vacuum concentrate the tea juice until the soluble solids content is 15%-20%, and remove the alcohol and a large amount of water produced in the tea juice fermentation liquid.

[0018] Step 11: Freeze the concentrated tea juice at -20℃ for 12 hours. After thawing, filter it at room temperature using a 200-mesh double filter to remove the precipitate and obtain a clear tea juice beer clarifying agent.

[0019] Step 12: Seal the above beer clarifying agent in a 500mL light-proof aluminum foil soft packaging bag, heat it at 80-85℃ for 20 minutes for sterilization, and store it at room temperature after sterilization; or spray dry the above beer clarifying agent in a spray dryer, and seal the dried powder in a light-proof aluminum foil soft packaging bag.

[0020] Preferably, the method for preparing the Trichoderma reesei spore culture powder is as follows:

[0021] Take activated Trichoderma reesei agar slant culture, wash the spores with sterile water, inoculate the spore suspension into 50g sterilized small triangular flask bran solid culture medium, shake and culture for 36h at a temperature of 28-33℃ and a shaking speed of 10-15r / min;

[0022] Inoculate the bran solid culture medium and bacterial cells in a small triangular flask into 500g of sterilized broken tea solid culture medium in a large triangular flask. Shake and culture for 72-96 hours at a temperature of 28-33℃ and a shaking speed of 10-15 r / min. Continue until the surface of the broken tea leaves is covered with Trichoderma spores and the tea dust is basically dry. This is called spore culture powder.

[0023] Preferably, the preparation process of the small triangular flask bran solid culture medium includes adding clean wheat bran to water twice the weight of the bran, stirring evenly, filling it into a triangular flask, sterilizing at 120°C for 30 minutes, and cooling to room temperature for inoculation.

[0024] Preferably, the preparation process of the large triangular flask broken tea solid culture medium includes crushing clean and dry tea leaves into fragments, adding clean water at a ratio of 4 times the weight of the tea leaves, draining off excess water after the tea leaves are thoroughly soaked, and then adding 4% glucose, 1% peptone and 1% yeast extract to the wet tea leaves according to the weight of the dry broken tea leaves. When adding these three substances, they should first be dissolved in a small amount of water before adding and mixing well.

[0025] (III) Beneficial Effects

[0026] The beneficial effects of this invention are as follows:

[0027] This invention relates to a method for preparing beer clarifying agents using summer and autumn tea. By pruning tea trees in summer and autumn to obtain summer and autumn tea, drying it, and then processing it through mold fermentation, soluble extraction, sugar removal, concentration, filtration, and spray drying, this method helps to clarify the beer fermentation liquid, reducing subsequent turbidity and increasing stability. Detailed Implementation

[0028] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0029] Example

[0030] This invention provides a technical solution: a method for preparing beer clarifying agent from summer and autumn tea, comprising the following steps:

[0031] Step 1: Remove branches and debris from the fresh summer and autumn tea leaves after harvesting, and dry them in a hot air dryer at 70-80℃ for later use;

[0032] Step 2: Use a grinder to grind the dry tea leaves into small pieces;

[0033] Step 3: Add 4 times the weight of the tea leaves to the broken tea leaves, mix thoroughly, and let it steep for 30 minutes;

[0034] Step 4: Place the soaked tea leaves into a perforated stainless steel steam sterilizer and sterilize at 100℃ for 20 minutes.

[0035] Step 5: Transfer the sterilized and softened tea leaves to the inoculation room and cool them to 30℃. Add *Trichoderma reesei* spore culture powder to the tea leaves. Use 200g of *Trichoderma reesei* spore culture powder per 100kg of wet tea leaves. The preparation method for *Trichoderma reesei* spore culture powder is as follows: Take activated *Trichoderma reesei* agar slant culture, wash the spores with sterile water, and inoculate the spore suspension into 50g of sterilized small Erlenmeyer flask bran solid culture medium. Incubate with shaking for 36h at a temperature of 28-33℃ and a shaking speed of 10-15r / min. Then, inoculate the small Erlenmeyer flask bran solid culture medium and the spores into 500g of sterilized large Erlenmeyer flask broken tea leaf solid culture medium. Incubate with shaking for 72-96h at a temperature of 28-33℃. The shaking speed is 10-15 r / min. The tea leaves are shaken until the surface of the broken tea leaves is covered with Trichoderma spores and the tea powder is basically dry. This is called spore culture powder. The preparation process of wheat bran solid culture medium in small triangular flasks includes adding clean wheat bran to water twice the weight of the bran, stirring evenly, filling the triangular flasks, sterilizing at 120℃ for 30 minutes, cooling to room temperature and inoculating. The preparation process of broken tea solid culture medium in large triangular flasks includes crushing clean and dry tea leaves into fragments, adding clean water four times the weight of the tea leaves, draining excess water after the tea leaves are soaked, and then adding 4% glucose, 1% peptone and 1% yeast extract to the wet tea leaves according to the weight of the dry broken tea leaves. When adding these three substances, dissolve them in a small amount of water first, then add them and mix well.

[0036] Step 6: Pack the inoculated wet tea leaves into a ventilated stainless steel culture frame, with a tea leaf thickness of 15-20cm. Place the frame in a mold culture chamber with automatic ventilation and control the temperature at 28-33℃ and the relative humidity at 85%-90%. The culture is complete when white mycelium appears on the surface of the tea leaves.

[0037] Step 7: Add 8 times the weight of the tea leaves containing Trichoderma reesei to sterile purified water and grind them into a tea paste using a colloid mill.

[0038] Step 8: Add the tea syrup to a sealed alcohol fermentation tank, inoculate with dry brewer's yeast powder, add 20g of active dry yeast per 1000kg of tea syrup, maintain the tank pressure at 0.02-0.04MPa, and ferment at 25-28℃ for 4-5 days.

[0039] Step 9: Heat the fermented tea slurry to boiling in a heating tank, then centrifuge the tea residue using an automatic unloading centrifuge at 3500-4000 r / min. The centrifuged liquid is then filtered through a 150-200 mesh double filter to obtain tea juice.

[0040] Step 10: Under the conditions of vacuum degree of 0.090-0.098MPa and concentrated liquid temperature of 40-50℃, use a vacuum concentrator to vacuum concentrate the tea juice until the soluble solids content is 15%-20%, and remove the alcohol and a large amount of water produced in the tea juice fermentation liquid.

[0041] Step 11: Freeze the concentrated tea juice at -20℃ for 12 hours. After thawing, filter it at room temperature using a 200-mesh double filter to remove the precipitate and obtain a clear tea juice beer clarifying agent.

[0042] Step 12: Seal the above beer clarifying agent in a 500mL light-proof aluminum foil soft packaging bag, heat it at 80-85℃ for 20 minutes for sterilization, and store it at room temperature after sterilization; or spray dry the above beer clarifying agent in a spray dryer, and seal the dried powder in a light-proof aluminum foil soft packaging bag.

[0043] Comparison of the dissolution effect of mold fermentation on the effective components of beer clarifying agents in summer and autumn tea:

[0044] The main reason for choosing tea as a beer clarifying agent in this invention is that tea is rich in polyphenols, tannins, proteins, polysaccharides, and other substances. When these substances are added to the wort used in beer production, they react with proteins, glucans, and polyphenols in the wort through adsorption, coagulation, and charge neutralization reactions. This causes unstable macromolecules in the wort that cause beer turbidity to change from soluble to insoluble, thus separating and removing them, thereby enhancing the stability of the beer.

[0045] Directly soaking summer and autumn tea leaves in hot water is a common method for extracting beer clarifying agents. However, this method yields relatively few soluble tea polyphenols, tannins, proteins, and amino acids from the tea leaves. Experiments have shown that fermentation with mold can effectively increase the dissolution rate of tea polyphenols and soluble amino acids. This experiment used several molds commonly used in the food industry. Dried summer and autumn tea leaves were pulverized, mixed with four times their weight of purified water, and soaked for 30 minutes. The mixture was then placed in Erlenmeyer flasks and sterilized at 100℃ for 20 minutes. After cooling to room temperature, cultured mold spores were inoculated at an inoculation rate of 1×10⁻⁶. 3 -1×10 4 / g of wet tea leaves were cultured in an incubator at a controlled temperature of 30℃ and relative humidity of 85%-90% for 48 hours. Then, purified water was added to the tea leaves (50mL per gram of tea leaves), and the mixture was blended. The resulting tea slurry was boiled, filtered through a 200-mesh nylon screen, and the effective components of the tea infusion were determined. The dissolution rate of the effective components was calculated based on the initial amount of dry tea leaves used. The experimental results are shown in Table 1. According to the principles of beer clarification, the clarifying agent should contain high levels of active substances such as phenols and soluble amino acids to ensure a high binding rate with unstable macromolecules in beer, resulting in a significant clarification effect. Table 1 shows that after tea fermentation with mold, the soluble solids, total phenols, total protein, and amino acid nitrogen in the extract all increased to varying degrees, indicating that fermentation can improve the dissolution rate of extract components. The soluble solids in tea juice treated with *Aspergillus niger*, *Aspergillus oryzae*, *Rhizopus nigricans*, and *Trichoderma reesei* varied significantly, with *Rhizopus nigricans* showing the highest concentration. However, the tea liquor fermented with this fungus became cloudy and had an off-flavor, indicating that this fungus has a significant decomposition effect on tea and is not suitable as a fermentation fungus for tea clarifying agents. In the tea extract fermented with *Trichoderma reesei*, the total protein extraction was not significantly different from the control and other fungi, but the extraction of total phenols and amino acid nitrogen was significantly higher than the control and also higher than those treated with *Aspergillus niger* and *Aspergillus oryzae*. This suggests that fermentation with *Trichoderma reesei* is more suitable than with *Aspergillus niger*, *Aspergillus oryzae*, and *Rhizopus nigricans* for processing tea into beer clarifying agents.

[0046] Table 1. Dissolution rate of tea infusion components from tea fermented with different molds.

[0047]

[0048]

[0049] Determining the fermentation time of summer and autumn tea treated with Trichoderma reesei:

[0050] Following the method in Experiment 1, tea leaves were treated and inoculated with Trichoderma reesei spore powder. The leaves were cultured in an incubator for different times, and the mycelial growth was observed. The total phenols and amino acid nitrogen in the tea extract were measured to determine the suitable fermentation conditions. The experimental results are shown in Table 2.

[0051] Table 2. Effects of Trichoderma reesei treatment and fermentation time on effective extractables in summer and autumn tea.

[0052]

[0053]

[0054] Table 2 shows that when broken tea leaves are cultured in a constant temperature and humidity incubator, the mycelium of mold grows relatively quickly. Spores germinate and grow after 24 hours of culture, and after 48 hours, the surface of most tea leaves is covered with white mycelium. After 60 hours of further culture, the entire surface of the tea leaves is covered with mycelium, some of which have turned from white to green, and a few spores appear. Analysis of the components revealed that while the total protein dissolved in the tea liquor did not change significantly with prolonged culture time, the soluble solids, total phenols, and amino acid nitrogen in the tea liquor showed substantial changes. For culture times below 48 hours, all four measured indicators increased with prolonged culture time, indicating that *Trichoderma reesei* growth has a significant promoting effect on the dissolution of active ingredients in tea, especially on the solubility of total phenols and amino acid nitrogen, which are active ingredients affecting beer clarification. After a cultivation time exceeding 48 hours, the levels of soluble solids, total phenols, and amino acid nitrogen in the tea infusion decreased. This indicates that prolonged mold growth on the tea surface consumes and reduces the effective components in the tea, including total phenols and amino acid nitrogen. Observation of the tea infusion after mold treatment also demonstrates that mold cultivation on the tea surface should not be prolonged. Comparing the tea infusion extracted from *Trichoderma reesei* after 60 hours of cultivation with that after 48 hours, the former was cloudy while the latter was clear, indicating that 60 hours of fermentation with *Trichoderma reesei* is too long and detrimental to the extraction of effective components. In conclusion, when making beer clarifying agents, the fermentation time of *Trichoderma reesei* on tea should ideally be around 48 hours.

[0055] Comparison of the effects of different yeast fermentation on lowering blood sugar in tea and clarifying malt extract:

[0056] Experiments have shown that when tea leaves fermented with *Trichoderma reesei* are used to produce beer clarifying agents, the content of soluble sugars in the clarifying agent can be increased. The high presence of soluble sugars is detrimental to beer clarifying agent production, mainly because:

[0057] (1) Clarifying agents containing a large amount of soluble sugar are easily contaminated and fermented by microorganisms, which is not conducive to preservation;

[0058] (2) Solid powder clarifying agents containing a large amount of soluble sugar are prone to absorbing moisture during storage;

[0059] (3) When clarifying beer, the soluble sugar in clarifying agents containing a large amount of soluble sugar will reduce the clarification effect of the clarifying agent.

[0060] Therefore, this invention conducted an experiment to reduce the soluble sugar content of tea infusion using yeast. Four different yeast strains commonly used in alcoholic fermentation were selected: dried brewer's yeast powder (Saccharomyces cerevisiae), Saccharomyces microellipsoides, Pichia membranaefaciens, and Candida tropicalis. The dried brewer's yeast powder was obtained from Angel Yeast Co., Ltd., while the other yeasts were isolated from Shaanxi Fu tea and preserved in the fermentation laboratory of Shaanxi Normal University. After activation with malt extract medium, the four yeast strains were prepared to a concentration of 1×10⁻⁶. 10 A cell suspension of 10 cells / mL was inoculated into tea pulp fermented with Trichoderma reesei and ground with 7 times the weight of tea leaves. Fermentation was carried out at 28℃. After fermentation, the mixture was filtered, and the reducing sugar content in the tea liquor was measured after 4 days of fermentation. The changes in the tea liquor were observed. 2mL of this treated tea liquor was added to 100mL of fermentation liquid with 10°P malt extract after alcohol fermentation. The effect on the clarification of the fermented malt extract was observed by measuring the transmittance. The experimental results are shown in Table 3.

[0061] Table 3 Comparison of the effects of different yeasts on lowering blood sugar in tea infusion and clarifying malt extract.

[0062]

[0063]

[0064] Table 3 shows that after fermentation with *Saccharomyces cerevisiae* and *Eleocharis truncatula*, the residual reducing sugar content in the tea infusion was significantly lower than that fermented with *Pichia pastoris* and *Candida tropicalis*. This indicates that the former two yeasts have a better blood sugar-lowering effect than the latter two, and *Saccharomyces cerevisiae* is more effective than *Eleocharis truncatula*. Observing the state of the tea infusion after fermentation, the tea juice fermented with *Pichia pastoris* and *Candida tropicalis* showed a certain amount of bacterial film growth on the surface, and the color deepened, changing from light red to light gray. This indicates that these two yeasts are not suitable for lowering the blood sugar of tea infusion, as they would affect the quality and deteriorate it. Comparing the clarification effect on fermented malt wort, the tea infusion with *Saccharomyces cerevisiae* showed the best clarification effect on fermented malt wort, with a light transmittance of 92.44%, demonstrating a significant clarification effect. Therefore, *Saccharomyces cerevisiae* was selected as the fermenting bacteria for lowering blood sugar in the preparation of tea infusion using beer clarifier.

[0065] Analysis of the composition of beer clarifying agent prepared from summer and autumn tea:

[0066] The experiment tested the concentrated clarifying agent obtained by the preparation method of beer clarifying agent produced by summer and autumn tea production. The main components are shown in Table 4.

[0067] Table 4. Content of Main Components in Beer Clarifying Agents

[0068] Serial Number Element content(%) 1 soluble solids 19.80 2 Total phenols 10.74 3 Total protein 8.46 4 amino acid nitrogen 7.32

[0069] As shown in Table 4, the beer clarifying agent prepared using summer and autumn tea as raw materials contains high levels of total phenols and amino acid nitrogen.

[0070] Determining the amount of beer clarifying agent to add:

[0071] The concentrated tea infusion clarifying agent used in Experiment 4 was employed to determine the optimal dosage. In this experiment, a tea infusion clarifying agent with 19.80% soluble solids was added to the fermentation broth after alcoholic fermentation at an original malt extract concentration of 10°P. After thorough mixing, the mixture was allowed to stand at room temperature for 12 hours, then filtered through a 200-mesh nylon sieve. The transmittance of the filtrate was measured at 620 nm using a spectrophotometer to determine the optimal dosage. The experimental results are shown in Table 5.

[0072] Table 5. Experiment to determine the amount of concentrated clarifying agent added.

[0073]

[0074] Table 5 shows that when a 19.80% soluble solids clarifying agent was added to the fermentation broth after alcoholic fermentation at an original wort concentration of 10°P, the transmittance of the fermentation broth increased with increasing amounts of clarifying agent, and visible flocculent precipitates gradually appeared, making the broth clearer and more transparent. However, when the amount of clarifying agent added continued to increase to 6 mL / L, flocculation no longer occurred, and the transmittance actually decreased, indicating that excessive addition could also affect the clarification effect. The table shows that adding the concentrated clarifying agent at a concentration of 3-4 mL / L is most suitable.

[0075] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a beer clarifying agent from summer tea, characterized in that, The method comprises the following steps: Step 1: after harvesting, the fresh summer and autumn tea leaves are removed of branches and impurities, and are dried by a hot air dryer at 70-80 DEG C, and are prepared for use; Step 2: the dried tea leaves are crushed into small pieces by a crusher; Step 3: 4 times of water by weight of the tea leaves is added to the crushed tea leaves, and is mixed thoroughly, and is soaked for 30 min; Step 4: the soaked crushed tea leaves are put into a chain belt stainless steel steam sterilization machine with perforations, and are sterilized at 100 DEG C for 20 min; Step 5: the sterilized and softened tea leaves are transferred to an inoculation room, and are cooled to 30 DEG C, and Trichoderma reesei (ACCC30590) spore culture powder is added to the tea leaves, and 200 g of the Trichoderma reesei spore culture powder is added to 100 kg of the wet tea leaves; Step 6: the inoculated wet tea leaves are put into a stainless steel culture frame capable of ventilation, and the tea leaves are filled to a thickness of 15-20 cm, and are put into a mold culture room, and the culture room is capable of automatic ventilation, and the temperature is controlled to be 28-33 DEG C, and the relative humidity is controlled to be 85%-90%, and the culture is ended when white mycelium appears on the surface of the tea leaves; Step 7: the tea leaves with the Trichoderma reesei are added with 8 times of sterile purified water by weight of the tea leaves, and are ground into tea slurry by a colloid mill; Step 8: the tea slurry is added to a closed alcohol fermentation tank, and dry beer yeast (Saccharomyces cerevisiae) powder is inoculated, and 20 g of the active dry yeast is inoculated to 1000 kg of the tea slurry, and the tank pressure is maintained to be 0.02-0.04 MPa, and the fermentation is carried out at 25-28 DEG C for 4-5 d; Step 9: the fermented tea slurry is heated to boiling by a heating tank, and is centrifuged by an automatic unloading centrifuge under the centrifugal action at 3500-4000 r / min, and the centrifugal liquid is filtered by a 150-200 mesh double filter to obtain tea juice; Step 10: the tea juice is vacuum concentrated by a vacuum concentrator under the conditions that the vacuum degree is 0.090-0.098 MPa and the concentration liquid temperature is 40-50 DEG C until the soluble solids are 15%-20%, so that alcohol and a large amount of water produced in the tea juice fermentation liquid are removed; Step 11: the concentrated tea juice is frozen at a low temperature of-20 DEG C for 12 h, and after thawing, the precipitates are removed by filtering the concentrated tea juice at normal temperature by a 200 mesh double filter to obtain clear tea juice beer clarifying agent; Step 12: the beer clarifying agent is sealed and packaged by a 500 mL light-proof aluminum foil soft packaging bag, is sterilized by heating at 80-85 DEG C for 20 min, and is stored at normal temperature after the sterilization; or the beer clarifying agent is spray dried by a spray dryer, and the dried powder is sealed and packaged by a light-proof aluminum foil soft packaging bag.

2. A process for preparing a beer fining agent from summer tea as claimed in claim 1, wherein the process comprises the steps of: The preparation method of the Trichoderma reesei spore culture powder is as follows: (1) activated Trichoderma reesei agar slant bacteria are washed with sterile water to obtain spores, and the spore suspension is inoculated into 50 g sterilized small triangular flask bran solid culture medium, and is oscillation cultured for 36 h, and the culture temperature is 28-33 DEG C, and the shaking bed rotation speed is 10-15 r / min; (2) The bran solid culture medium in small triangular flask and the bacteria are put into 500g sterilized solid culture medium of crushed tea leaves in large triangular flask, and are shaken for 72-96h, the culture temperature is 28-33℃, the shaking bed rotating speed is 10-15r / min, and the crushed tea leaves are basically dried after the surface of the tea leaves is covered with the spores of Trichoderma, which is called the spore culture powder.

3. The method for preparing beer clarifying agent from summer and autumn tea according to claim 2, characterized in that: The preparation process of the bran solid culture medium in small triangular flask includes adding water with the weight of 2 times of the bran, stirring uniformly, filling into the triangular flask, sterilizing at 120℃ for 30min, and cooling to the normal temperature for inoculation.

4. The method for preparing beer clarifying agent from summer and autumn tea according to claim 2, characterized in that: The preparation process of the solid culture medium of crushed tea leaves in large triangular flask includes crushing the clean and dry tea leaves into pieces, adding water with the weight of 4 times of the tea leaves, draining the excessive water after the tea leaves are soaked, and then adding 4% glucose, 1% peptone and 1% yeast extract in the wet tea leaves according to the weight of the dry crushed tea leaves, wherein the three kinds of substances are dissolved in a small amount of water before being added.

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