STUDY OF PROCESSING CIDER FROM PINEAPPLE (ANANAS COMOSUS)

Abstract

In the recent years, beverages in Viet Nam are becoming more and more
diversed. Beside traditional drinks, there has been a notable increase in amount
of drinks imported from other countries, bring new flavors, including fermented
juice, or cider. In Vietnam, pineapple is considered as the "Queen" of fruits with
delicious taste and rich in nutrients. The purpose of this study is to produce cider
from pineapple (Ananas comosus). Using the 0.03% pectinase enzyme to treat
pineapple pulp, the extraction yield was 63.6%. The initial fermentation solution
is 18o
Bx, and 0.3g/l Saccharomyces cerevisiae. The fermentation time is 72 hours
at 28 ± 1o
C. The pineapple ciders are of high quality with a sensory evaluation
score of 18.7. The alcoholic content was at 4.5%v/v. The methanol content and
the microbiological criteria met all criteria of hygiene and safety.