Diseño del proceso industrial para la elaboración de la bebida "Phallcha" a base de Ñachag (Bidens andícola) para la Asociación de Producción Industrial Licán –Riobamba.

Abstract

The objective of this technical work is the design of the industrial process for the production of the beverage “phallcha” based on Ñachag (Bidens andícola) which will favor the association of industrial production Lican – Riobamba, helping the technification of the processes that are currently carried out. In order to know the most efficient process, four tests were developed in the laboratories of the Sciences Faculty at Escuela Superior Politécnica de Chimborazo with the following processes: distillation of the whole plant, decoction, distillation of flowers and infusion obtaining four extracts sweetened with Stevia. Sensory evaluation, microbiological analysis and phytochemical screening were performed to determine their characteristics. The determination of the most appropriate process of tea production was the conduct of a tasting survey. With the results it is concluded that the most appropriate process is the one of cooking since it meets the microbiological parameters and is the one of more acceptance for the consumers. The production line was established with the following processes: reception and selection of raw material, weighing, washing, cooking and cooling packaging, labeling and subsequent storage. The process variables are: temperature 87 °C and cooking time of 20 min; the design execution of the proposed process is 4771, 50 dollars the same that complies with the Ecuadorian technical norm NTE INEN 2381:2005. Tea. For optimum design it is advisable to adapt the premises to established food standards, to respect the conditions presented in the process design, to instruct workers on Best Manufacturing Practices (BPM) and to avoid unnecessary steps such as dilution.