Carrera Ingeniería Bioquímica

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Subject: search.filters.subject.CERVEZA ARTESANAL

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Now showing 1 - 4 of 4
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    Elaboración de cerveza en base de harina de residuos agroindustriales de cacao
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-01) Torres Guncay, Franco Michael; Terán Mera, David Andrés
    In brewing beer, can be used different raw materials that have carbohydrates in their structure, barley is the main one but flours from other vegetables such as cocoa can also be used, these mixtures allow adding new organoleptic characteristics and reducing the cost of production of the beers. In this work a beer based on barley and cocoa residues flour (1 to 3) was obtained through the protocol for the elaboration of craft beer, in addition, the ability to degrade carbohydrates and obtain fermentable sugars from P. barcinonensis and enzymes, to incorporate it into the process. After obtaining the product, an analysis of pH, density, acidity, alcoholic degree was carried out following the Ecuadorian standards for this type of alcoholic beverage, later a tasting was carried out to determine its characteristics of color, flavor, consistency foam, cocoa aroma, alcohol aroma, turbidity and other parameters and a survey to know the acceptance of the product. Finally, the calculation of the production and sale prices was established, which were established at 1.53 dollars and 2.50 dollars, respectively. The label, the technical sheet, the description, and the composition of the final product were made, which serves as a basis for positioning this product in the market, with this work it was observed that it is feasible to develop a beer with another raw material and obtain a product that complies with the regulations, that is profitable and highly acceptable by consumers.
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    Determinación de la calidad maltera aplicada en el grano de cebada Hordeum vulgare variedad Calicuchima y Santa Catalina Línea 003, su análisis de las características fisicoquímicas y organolépticas de cerveza artesanal (Rubia) producida a partir de su procesamiento
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-08) Carrasco Velástegui, Pablo Francisco; Terán Mera, David Andrés
    Barley has been used for the production of food and beverages since ancient times, and its production of fermentable beverages such as beer and for the production of flour, has caused its production to increase exponentially. To this end, this research was carried out, in order to encourage farmers, craft breweries and industrial breweries to use barley variety Calicuchima and Santa Catalina Line 003 grown in INIAP Santa Catalina Station, to later obtain it in Ecuadorian moors and use it in the elaboration of beer thus avoiding imports with the extra costs that this entails. The analyzes that were developed in the research were mainly physicochemical such as: Grain filling index, Moisture, Thousand Grain Weight, Absorption in water, Conversion of Starch into sugar, Analysis of pH and Brix and Colorimetry. Once these analyzes were completed, it was necessary to brew with the two samples of barley, being the Blonde type brewed beer, this was compared to an industrial craft beer and an industrial beer, obtaining an overall rating of 2.5 out of 4 in the two brewed beers With the varieties of barley studied, a value that allows us to define the main objective of the research, which, together with the results of the physicochemical analyzes, is to determine the malting quality of the two varieties of barley (Calicuchima and Santa Catalina Line 003).
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    Estudio de factiblidad para la implementación de una planta productora de cerveza artesanal con encapsulados de enterogermina® (Bacillus claussii), en el cantón Latacunga de la provincia de Cotopaxi
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-01) Curay Lara, Bryan Jhoel; Robalino Martínez, Dolores del Rocío
    In the present study the feasibility for the implementation of a craft beer production plant containing enterogermina® capsules (Bacillus claussii) was evaluated, for this a market, technical, economic and financial evaluation study was developed. Through the market study the potential demand of the product and the best location for the plant in the Latacunga canton of the Cotopaxi province was determined, in addition the technical study determined that the brand of the company will be “Mashca” due to the high impact it has This word in the inhabitants of the province. In the economic and financial study it was established that the annual production will be 33,000 liters of beer, which represents 100,000 bottles of a volume of 330ml at a price of 2.40 dollars aimed at people aged 20 to 49 years. The total investment of the determined project is 146,580, dollars net income is 36.7 percent with an expected growth of 3 percent, similar to that of old breweries. This means that the first year will earn 36,763 dollars and the fifth year 91,511 dollars; the cost benefit ratio is 1.63; equilibrium point that will be reached by exceeding sales equivalent to 180,137 dollars, an IRR of 54.2 percent was finally obtained, which demonstrates that the investment project is feasible and profitable.
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    Estudio de factiblidad para la implementación de una planta productora de cerveza artesanal con encapsulados de enterogermina® (Bacillus claussii), en el cantón Latacunga de la provincia de Cotopaxi
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-01) Asimbaya Jaramillo, Carlos Alberto; Robalino Martínez, Dolores del Rocío
    In the present study the feasibility for the implementation of a craft beer production plant containing enterogermina® capsules (Bacillus claussii) was evaluated, for this a market, technical, economic and financial evaluation study was developed. Through the market study the potential demand of the product and the best location for the plant in the Latacunga canton of the Cotopaxi province was determined, in addition the technical study determined that the brand of the company will be “Mashca” due to the high impact it has This word in the inhabitants of the province. In the economic and financial study it was established that the annual production will be 33,000 liters of beer, which represents 100,000 bottles of a volume of 330ml at a price of 2.40 dollars aimed at people aged 20 to 49 years. The total investment of the determined project is 146,580 dollars, net income is 36.7 percent with an expected growth of 3 percent, similar to that of old breweries. This means that the first year will earn 36,763 and th percente fifth year 91,511 dollars; the cost benefit ratio is 1.63; equilibrium point that will be reached by exceeding sales equivalent to 180,137 dollars, an IRR of 54.2 percent was finally obtained, which demonstrates that the investment project is feasible and profitable.