Diseño de un proceso industrial para la elaboración de cerveza artesanal a base de cebada (Hordeum Vulgare) y cacao de fino aroma (Theobroma Cacao).

Abstract

This research is intended to designa n industrial process for manufactured beer production made of Barley (Hordeum Vulgare) and sweet-smell Cacao (Theobroma cacao).

In this aim, two experimental essays were carried out for manufactured black-beer production, called as Oatmeal Stout made of roasted malt, which account for the following process: grain grinding, maceration, filtration-recirculation, washing, cooking, cooling, fermentation-ripening, carbonation and bottling.

In regarding the first experimental essay, the sweet-smell Cacao has been undergone in the maceration initial processing after that the process second-stage consisted of adding sweet-smell Cacao for cooking, and thus, finishing the manufactured beer production procedures with the second fermentation.

The manufacture beer tasting test based on and organoleptic survey was carried by Engineers from the Chemical Engineering Faculty of Escuela Superior Politécnica de Chimborazo, once all the manufactured beer processing procedures were completed, in order to assess the people preference in regarding both manufactured beer flavor, giving as a result that the second experimental essay was the most suitable, since the level of acceptability accounts for 58%. Therefore, the longer production of manufactured beer on this study proposal started, in considering suggestions on the beer texture, body and smell made by the survey respondents in order to improve to the final product.

It was concluded with the design of an industrial process for a micro manufactured beer production which will produce 1800 liters per year, after that was designed a production plan according to the quantity of liters mentioned to satisfity the Ecuadorian people who still do not know this tipe of drinks.

A suitable study is recommended to improve the quality of the wáter that is handled in the beer process.