Research Article Open Access

Preparation and Quality Analysis of Pineapple Red Orange Fresh Beer

Juan Yang1, Biaoshi Wang1, Xiaojun Hu1, Zihao He1, Daxiang Li1 and Tao Cheng1
  • 1 Lingnan Normal University, China

Abstract

To optimize the brewing technology of pineapple red orange fresh beer, a single-factor experimental design was used to investigate the effects of fermentation sugar content, fermentation pressure and fermentation temperature. Based on the single-factor test results, the Box-Behnken test design and response surface analysis were used to optimize the process parameters with the sensory evaluation score as the response index. The results showed that the optimal fermentation conditions were fermentation sugar content of 4.00°P, fermentation pressure of 0.13 MPa and fermentation temperature of 18℃. The pineapple red orange fresh beer produced under this technological condition has the characteristics of mellow wheat flavor and antioxidant properties. The research can provide a new direction and application prospect for the development of the pineapple red orange processing industry.

American Journal of Biochemistry and Biotechnology
Volume 18 No. 4, 2022, 447-455

DOI: https://doi.org/10.3844/ajbbsp.2022.447.455

Submitted On: 20 October 2022 Published On: 5 December 2022

How to Cite: Yang, J., Wang, B., Hu, X., He, Z., Li, D. & Cheng, T. (2022). Preparation and Quality Analysis of Pineapple Red Orange Fresh Beer. American Journal of Biochemistry and Biotechnology, 18(4), 447-455. https://doi.org/10.3844/ajbbsp.2022.447.455

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Keywords

  • Pineapple
  • Red Orange
  • Beer
  • Saccharification and Fermentation
  • Response Surface