Preparation and Quality Analysis of Pineapple Red Orange Fresh Beer

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.