Producción de cerveza empleando integralmente el grano de sorgo
Archivos
Fecha
2016-06
Autores
Ortega Díaz., Maray
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Editor
Universidad Central “Marta Abreu” de Las Villas. Facultad de Química Farmacia. Departamento de Ingeniería Química
Resumen
La investigación presenta un estudio para utilizar el grano de sorgo integralmente en la producción de cerveza, con el propósito fundamental de obtener una bebida libre de gluten destinada a enfermos celíacos. Se llevó a cabo una revisión bibliográfica sobre el proceso y se expuso una caracterización de los parámetros fundamentales medidos al producto final. Para el desarrollo experimental se utilizó el sorgo blanco UDG-110, malteado y en forma de jarabe. En este sentido se utilizó el Software Statgraphics Centurion XV para el análisis de la etapa de fermentación; siendo la relación sólido líquido, concentración de enzimas, relación adjunto/malta y concentración de inóculo las variables independientes. Luego a los resultados obtenidos experimentalmente se les realizó un análisis estadístico, determinando que las variables de mayor influencia fueron la Relación Solido/Líquido, la concentración de enzima y sus interrelaciones. Posteriormente se ejecutó la selección y diseño de los equipos para una planta de malteado del sorgo y de elaboración de cerveza para una producción de 1 hL/día y se determinó la factibilidad técnico-económica de obtener cerveza sustituyendo la malta de cebada y empleando un jarabe dextrinizado como adjunto cervecero.
The research presents a study to use grain sorghum fully in beer production, with the primary purpose of obtaining a gluten-free beverage intended for celiac patients. It conducted a literature review on the process and characterization of the final product key parameters measured. For the experimental development the white sorghum UDG-110, malting and in form syrup was used. In this regard the software Statgraphics Centurion XV for analysis of the fermentation step was used. The líquid- solid relation, enzyme concentration, inoculum concentration and adjunct/malt relation with independent variables were studied. After of the experimental results a statistical analysis was performed, It that the variables most influential the solid/liquid ratio, the concentration of enzyme and their interrelationships were the determining. Subsequently the selection and design of equipment for a malting sorghum plant and beer production for a production of 1 hl/day was executed and the technical and economic feasibility of obtaining beer substituting barley malt and using syrup dextrinized as an adjunct brewer was determined.
The research presents a study to use grain sorghum fully in beer production, with the primary purpose of obtaining a gluten-free beverage intended for celiac patients. It conducted a literature review on the process and characterization of the final product key parameters measured. For the experimental development the white sorghum UDG-110, malting and in form syrup was used. In this regard the software Statgraphics Centurion XV for analysis of the fermentation step was used. The líquid- solid relation, enzyme concentration, inoculum concentration and adjunct/malt relation with independent variables were studied. After of the experimental results a statistical analysis was performed, It that the variables most influential the solid/liquid ratio, the concentration of enzyme and their interrelationships were the determining. Subsequently the selection and design of equipment for a malting sorghum plant and beer production for a production of 1 hl/day was executed and the technical and economic feasibility of obtaining beer substituting barley malt and using syrup dextrinized as an adjunct brewer was determined.
Descripción
Palabras clave
Grano de Sorgo, Producción de Cerveza, Enzimas, Fermentación, Enfermedad Celíaca