Diseño de un proceso industrial para la elaboración de cerveza artesanal a base de cebada (Hordeum Vulgare) y cabuya (Agave Americana l) para la planta de lácteos ESPOCH Tunshi

Abstract

The objective was to design an industrial process for the elaboration of craft beer based on Barley (HordeumVulgare) and Cabuya (Agave americana L) for the dairy plant of ESPOCH Tunshi, that it began with a comprehensive bibliographic review to determine characteristics, properties and components of the cabuya as a brewer adjunct, in addition to the review of the craft brewing process based on the "NTE INEN 2262 (2013)", the appropriate stage for the addition was identified and the way in which it would enter, through a sensory evaluation with untrained judges, the best craft brewing process was established, because with it, 150 participants chose the formulation in which "Chawarmishqui" was added in the cooking, presenting 87% acceptance and carrying most frequencies evaluating criteria such as: taste, color, aroma and bitterness. Engineering design calculations were necessary for the production process at industrial level, starting from a production of 20 L as the initial minimum measure for industrialization, taking into account educational purposes, without forgetting a scaling and dimensioning of machinery and equipment, to the maximum final measure of 1500 liters/month, in addition to considering raw material and inputs. A validation of the process was carried out taking into account the requirements of the “NTE INEN 2262 (2013) standard to obtain a product suitable for human consumption, obtaining that the final product in all the evaluated requirements were in the established ranges, except the pH that exceeded 0.11 but being a minimum data would not be a problem. A water quality improvement study is recommended when making craft beer and the use of high-quality raw material.