Producción de maltina y cerveza empleando las enzimas del sorgo malteado
Fecha
2019
Autores
García Nuñez, Eliany
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Editor
Universidad Central ``Marta Abreu`` de Las Villas. Facultad de Química y Farmacia. Departamento de Ingeniería Química.
Resumen
En el presente trabajo se realizó la producción de cerveza y maltina partiendo del malteado del sorgo UDG-100. Para el cual se escogieron los mejores resultados obtenidos en estudios precedentes, añadiendo agentes químicos, tales como el NaOH (0,042%), además se trabajó con un tiempo de remojo de 24 horas y de germinación de 72 horas. Se determinó la calidad del malteado mediante el porciento de germinación (52,5%), contenido de extracto (2,28 g/100g de solución) y las pérdidas en el malteado (19,73%). En el proceso de producción de cerveza se experimentaron tres alternativas utilizando como variables la concentración y el tipo de enzima. A las cervezas obtenidas se les determinaron, el grado alcohólico, la densidad y el pH. Para el proceso de producción de maltina se partió de la elaboración del color caramelo según la técnica empleada en la Universidad de Camagüey “Ignacio Agramonte” en el cual se obtuvieron resultados de grados Brix, densidad y pH similares a los elaborados en la Cervecería Tímina de Camagüey. Los parámetros determinados en la maltina se corresponden con los de calidad establecida para la maltina comercializada en Cuba tales como el Brix, la viscosidad y la densidad. Se llevó a cabo una prueba a nivel planta piloto de la maltina en la Cervecería Antonio Díaz Santana de Manacas a partir de un malteado de 7,036 kg de sorgo UGD-110 donde se alcanzó un 68,8% de germinación. A la maltina obtenida a esta escala se le midió los grados Brix, la acidez, los minerales, la densidad y el pH. Se diseñaron las plantas de malteado de sorgo y de producción de maltina y cerveza partiendo de los datos obtenidos de los balances de masa y energía de los procesos y el dimensionamiento de los equipos a utilizar para capacidades de 25 y 15 HL de cerveza y maltina respectivamente. El análisis económico del diseño arrojó un costo total de producción de 255 740 $/año, con ganancia igual a 546 519,44 $/año por la venta de los productos y subproductos, alcanzando un valor actual neto de $ 1 447 542 y un período de recuperación de la inversión de aproximadamente 4,61 años
In the present work the production of beer and malt was carried out starting from the malting of sorghum UDG-100. For which the best results obtained in previous studies were chosen, adding chemical agents, such as NaOH (0,042%), also worked with a soaking time of 24 hours and germination of 72 hours. Malting quality was determined by the percentage of germination (52,5%), extract content (2,28 g / 100 g of solution) and malting losses (19,73%). In the beer production process, three alternatives were experimented using the concentration and type of enzyme as variables. The beers obtained were determined, the alcohol content, the density and the pH. For the production process of malt, the caramel color was elaborated according to the technique used in the University of Camagüey "Ignacio Agramonte" in which results of Brix degrees, density and pH similar to those elaborated in the Brewery Tímina de Camaguey. The parameters determined in malt correspond to those of quality established for malt marketed in Cuba such as Brix, viscosity and density. A test was carried out at the pilot plant level of the maltina at the Brewery “Antonio Díaz Santana” in Manacas, from a malting of 7,036 kg of sorghum UGD-110, where 68,8% of germination was achieved. The malt obtained at this scale was measured Brix degrees, acidity, minerals, density and pH. Malting plants for sorghum and malt and beer production were designed based on the data obtained from the mass and energy balances of the processes and the sizing of the equipment to be used for capacities of 25 and 15 HL of beer and malt respectively. The economic analysis of the design yielded a total production cost of $ 255,740 / year, with profit equal to $ 546 519,44 / year from the sale of products and by-products, reaching a net present value of $ 1 447 542 and an Investment recovery period of approximately 4,61 years
In the present work the production of beer and malt was carried out starting from the malting of sorghum UDG-100. For which the best results obtained in previous studies were chosen, adding chemical agents, such as NaOH (0,042%), also worked with a soaking time of 24 hours and germination of 72 hours. Malting quality was determined by the percentage of germination (52,5%), extract content (2,28 g / 100 g of solution) and malting losses (19,73%). In the beer production process, three alternatives were experimented using the concentration and type of enzyme as variables. The beers obtained were determined, the alcohol content, the density and the pH. For the production process of malt, the caramel color was elaborated according to the technique used in the University of Camagüey "Ignacio Agramonte" in which results of Brix degrees, density and pH similar to those elaborated in the Brewery Tímina de Camaguey. The parameters determined in malt correspond to those of quality established for malt marketed in Cuba such as Brix, viscosity and density. A test was carried out at the pilot plant level of the maltina at the Brewery “Antonio Díaz Santana” in Manacas, from a malting of 7,036 kg of sorghum UGD-110, where 68,8% of germination was achieved. The malt obtained at this scale was measured Brix degrees, acidity, minerals, density and pH. Malting plants for sorghum and malt and beer production were designed based on the data obtained from the mass and energy balances of the processes and the sizing of the equipment to be used for capacities of 25 and 15 HL of beer and malt respectively. The economic analysis of the design yielded a total production cost of $ 255,740 / year, with profit equal to $ 546 519,44 / year from the sale of products and by-products, reaching a net present value of $ 1 447 542 and an Investment recovery period of approximately 4,61 years
Descripción
Palabras clave
Residuos Sólidos, Viscosidad, Calidad, Cervecería Antonio Díaz Santana, Manacas, Proceso de Producción, Producción de Cerveza y Maltina, Sorgo