Study On Exploitation And Application Of Beer Clarifier

Carrageenan was a natural polymer material and widely used in the food industry. In the process of wort boiling, carrageenan can react to protein to form deposit, which contributes to remove protein, clarify wort and improve the speed of filtering. The effect on wort clarification by different kinds of carrageenan was studied on this paper. In addition, carrageenan effervscence table and its utilization on beer production were also discussed. The results as follows:As a beer clarifier, the effect of K-carrageenan was better than I-carrageenan, however, the speed of I-carrageenan was faster than the K-carrageenan. Mixed utilization of the two clarifiers was better than each one; the best ratio (K-carrageenan/ I-carrageenan,%) was 90:10, the concentration was 20mg/L, the time of depositing was 4h. Different metal irons had influences on flocculating of carrageenan. Increasing K+ or Ca2+ concentration had a negative impact on flocculating of carrageenan, but the opposite with increase of Na+ and Mg2+ concentration.The basic components of the effervescent tablets were carrageenan(30%), citric acid and sodium bicarbonate (20%,1:1), the amount of lubricant (2.5%). The technologic parameters as follows:the drying temperature 45℃, drying time 5h. Effervescent tablets could rapidly collapse in the wort, which prevented flying of carrageenan powder so that improve work conditions, enhance the utilization ratio of raw materials and reduce the cost of production.The turbidity and kieselgur consumption of wine was decreased obviously when carrageenan was used as the clarifier. Moreover, filtering speed of wine was increased obviously; the fermentation time was reduced than before, which shortened about 1-2 days. The beer quality produced by carrageenan could reach CNS(China National Standards) and the cost was lower than it with other additive. In addition, the beer shelf life was prolonged and the beer non-biological stability was improved as well.