Tecnología para la producción de cerveza a partir de malta de sorgo para enfermos celíacos
Fecha
2017
Autores
Pino Hurtado, Mario Sergio
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Editor
Universidad Central "Marta Abreu" de Las Villas. Facultad de Química Farmacia. Departamento de Ingeniería Química.
Resumen
En el presente trabajo se desarrolló una nueva tecnología para la producción de cerveza a escala de laboratorio perfeccionando el proceso de malteado del sorgo UDG-110, con el objetivo fundamental de estudiar la influencia del uso de esta malta, de enzimas exógenas y diferentes adjuntos cerveceros. Primeramente se realizó la revisión bibliográfica de los dos procesos en estudio, el malteado y la producción de cerveza, las variables y parámetros que influyen en los mismos. Para ello, con el uso del Software Statgraphics se realizaron 2 diseños de experimentos, el primero de Superficie Respuesta, en el Malteado, efectuando una réplica dando como resultado 20 corridas, se estudió la influencia del Tiempo de Remojo (12 - 48h) y de la concentración de NaOH (0,03 - 0,1 %). En la producción de cerveza se empleó un diseño Multinivel 2k, siendo k =2, replicando dos de los experimentos, dando como resultado 6 corridas; donde se estudió la concentración de enzima (0,35 – 0,7 % p/p) y el tipo de adjunto a emplear (Sorgo o Arroz), se determinaron las variables respuestas, entre las cuales se encuentran el Porciento de Germinación, las Pérdidas en el Malteado, el Contenido de Extracto para el malteado y para el caso de la cerveza los ART, el Grado Alcohólico y el Rendimiento de la misma; además se mostró una caracterización de los parámetros fundamentales medidos a la bebida final. Por último se realizó el diseño de una planta piloto para la producción de esta bebida para una capacidad de 100 HL/día, partiendo de los datos obtenidos de la realización de los Balances de Masa y Energía del proceso. El análisis económico de la misma arrojó un Costo Total de Producción de 810 500,11 $/año, una Ganancia igual a $ 3 353 626,8 por la venta del producto y subproductos, obteniendo un Valor Actual Neto de $ 14 760 706,1 y un Período de Recuperación de la Inversión de aproximadamente 1 año.
In the present work, a new technology was developed for the production of beer on a laboratory scale, perfecting the malting process of the UDG-110 sorghum, with the fundamental objective of studying the influence of the use of this malt, exogenous enzymes and different beer adjuncts. First, the bibliographic review of the two processes under study, the malting and the production of beer, the variables and parameters that influence them was realized. To do this, using the Statgraphics Software, two experiments were carried out, the first of Surface Response, in the Malting, making a replica resulting in 20 runs, the influence of the Soak Time (12 - 48h) and of the NaOH concentration (0.03-0.1%) was studied. In beer production a multilevel 2k design was used, where k = 2, replicating two of the experiments, resulting in 6 runs; Where the concentration of enzyme (0,35 - 0,7% w / w) and the type of adjunct to be used (Sorghum or Rice) were studied, the response variables were determined, among which are the Germination Percentage, The Malting Losses, the Extract Content for the malt and for the case of the beer the ART, the Alcoholic Degree and the Performance of the same; In addition a characterization of the fundamental parameters measured to the final beverage was shown. Finally, the design of a pilot plant for the production of this beverage was carried out for a capacity of 100 HL / day, based on the data obtained from the realization of the mass and energy balance of the process. The economic analysis showed a Total Cost of Production of 810 500,11 $ / year, a Gain equal to $ 3 353 626,8 from the sale of the product and by-products, obtaining a Net Present Value of $ 14 760 706,1 and an Investment Recovery Period of approximately 1 year.
In the present work, a new technology was developed for the production of beer on a laboratory scale, perfecting the malting process of the UDG-110 sorghum, with the fundamental objective of studying the influence of the use of this malt, exogenous enzymes and different beer adjuncts. First, the bibliographic review of the two processes under study, the malting and the production of beer, the variables and parameters that influence them was realized. To do this, using the Statgraphics Software, two experiments were carried out, the first of Surface Response, in the Malting, making a replica resulting in 20 runs, the influence of the Soak Time (12 - 48h) and of the NaOH concentration (0.03-0.1%) was studied. In beer production a multilevel 2k design was used, where k = 2, replicating two of the experiments, resulting in 6 runs; Where the concentration of enzyme (0,35 - 0,7% w / w) and the type of adjunct to be used (Sorghum or Rice) were studied, the response variables were determined, among which are the Germination Percentage, The Malting Losses, the Extract Content for the malt and for the case of the beer the ART, the Alcoholic Degree and the Performance of the same; In addition a characterization of the fundamental parameters measured to the final beverage was shown. Finally, the design of a pilot plant for the production of this beverage was carried out for a capacity of 100 HL / day, based on the data obtained from the realization of the mass and energy balance of the process. The economic analysis showed a Total Cost of Production of 810 500,11 $ / year, a Gain equal to $ 3 353 626,8 from the sale of the product and by-products, obtaining a Net Present Value of $ 14 760 706,1 and an Investment Recovery Period of approximately 1 year.
Descripción
Palabras clave
Enfermedad Celíaca, Bebida para Celíacos, Elaboración de Cerveza, Sorgo UDG - 110