Diseño de un proceso para la elaboración de cerveza a base de quinua producida en la provincia de chimborazo-colta y el análisis de sus costos

Abstract

The present work aimed to obtain a craft beer based on quinoa produced in Chimborazo Province -Colta through its industrialization and its economic feasibility. The quinoa of the company "COPROBICH" was used, the design process consists of 4 fundamental parts that are: malting, elaboration of the must, fermentation and final production. The beer was obtained from 2.5 kg of quinoa, 17.5 liters of water, 44 g of hops and 10 g of yeast. The malting of the grain is a fundamental critical point, this will depend on the quality of the beer obtained in the future, as well as the temperature variable requires a rigorous control in the stage of maceration, washing and cooling, obtaining 9,556 liters of beer at the end of the elaboration. Quinoa was characterized by the NTE INEN 1673:2013 QUINOA regulation, REQUIREMENTS, parameters such as: fat, moisture, ash, protein and fiber were within the established ranges ensuring the viability of quinoa as a raw material. In the beer obtained, physical, chemical and microbiological examinations were carried out based on the NTE INEN 2 262:2003 ALCOHOLIC BEVERAGES regulations. BEER. REQUIREMENTS where parameters such as: alcoholic content, acidity, pH, Fe content, Cu, Zn, As, Pb, anaerobic microorganisms, molds and yeasts were evaluated, complying with the specifications set forth in the standard, guaranteeing the elaboration and its industrialization. It is concluded that the design of the process for the brewing of beer based on quinoa is feasible through cost/benefit analysis through indicators such as the VAN and IRR obtaining an individual profit per bottle of $ 1.27 with a monthly profit of $ 2,294.42, recovering the investment invested within a period of 8 months. It is recommended to characterize the raw material to be used to obtain a better quality in obtaining the beer.