Brewing And Functional Research Of Black Tea Beer

Black tea beer refers to a black tea-flavored beer made by adding black tea as an adjunct to beer during the beer brewing process.China has had the custom of drinking tea since ancient times.At present,China has become the world's largest tea producing country.Therefore,various tea resources including black tea are abundant.Tea is rich in polyphenols,polysaccharides and caffeine and other active ingredients,with antioxidant and hypoglycemic effects.The use of tea as a brewing beer accessory to prepare tea beer not only enables China's rich tea resources to be used effectively,but also adds new varieties to beer products.This article will add black tea as a winemaking accessory to beer brewing and make black tea beer.The preparation parameters of black tea beer are optimized through single-factor experiments and corresponding curved surface tests,and the anti-oxidation and anti-aging properties of black tea beer and the flavor and aroma of black tea beer are also studied.The ingredients are studied.Below are key research findings:Firstly,the single factor test of the influence of the concentration of raw wort,the amount of tea added and the amount of yeast inoculum on the brightness,turbidity and sensory quality of black tea beer was designed to determine the best influence factor,and the process of black tea beer was further optimized by response surface methodology.parameter.The results showed that the best technological parameters for black tea brewing were when the raw wort had 10 Brix soluble solids,4 g/L tea leaf and 8%(v/v)yeast inoculum.18°C)Black Tea Beer has an alcohol content of 4.12%.The appearance is dark red,shiny,fine foam,good foaming;in the aroma,there are typical malt and hops and typical sweetness of black tea;pure and strong taste,wine coordination.Secondly,the total phenol content,antioxidant capacity and anti-aging properties of black tea beer were studied.The results showed that the total phenolic content of black tea beer(587.66 mg/L)was higher than that of non-tea beer(control group,528.09 mg/L);the DPPH free radical scavenging rate of black tea beer in terms of antioxidant and anti-aging indexes(13.18 The indexes of %),FRAP(30.38g/L)and reducing power(2.51g/L)were higher than those without tea(8.22%,28.55g/L,2.20g/L),while the anti-aging index of black tea beer was TBA(0.4585)is lower than tea-free beer(0.4765),and the SI coefficient(2.87)of black tea beer is higher than that of tea-free beer(1.72).It shows that the antioxidant capacity of black tea beer and its ability to inhibit beer aging are higher than that of tea-free beer.Finally,the composition of volatile substances in black tea beer was analyzed by GC-MS detection technology.The results showed that there were 81 kinds of volatile aroma substances in black tea beer and only 52 kinds of non-tea beer aroma substances.The content of linalool,geraniol and citronellol,which are the main steroidal aroma substances in black tea beer,were 54.2?g/L,12.74?g/L and 12.33?g/L,respectively;the content of linalool and citronellol in tea-free beer was only 17.09 ?g/L and 2.10 ?g/L,geraniol was not detected.The content of methyl salicylate,which is a typical sweet and minty flavor of black tea beer,is 61.23 ?g/L in black tea beer and is not detected in tea-free beer.