Evaluar la incorporación de la fruta opuntia ficus-indica (higo chumbo) en el proceso de producción de una cerveza artesanal en la empresa lipa cervecería S.A
This project aims to evaluate the appropriate concentration for the elaboration of a craft beer based on Opuntia Ficus-Indica (Prickly Pear) in the company Lipa Cervecería S.A., through samples that differ in the concentration of the fruit, evaluating its properties, in order to select the one with...
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2021
- Institución:
- Universidad de América
- Repositorio:
- Lumieres
- Idioma:
- spa
- OAI Identifier:
- oai:repository.uamerica.edu.co:20.500.11839/8692
- Acceso en línea:
- https://hdl.handle.net/20.500.11839/8692
- Palabra clave:
- Cerveza artesanal
Higo chumbo
Porter báltica
Craft beer
Prickly pear
Baltic porter
Tesis y disertaciones académicas
- Rights
- License
- Atribución – No comercial
| Summary: | This project aims to evaluate the appropriate concentration for the elaboration of a craft beer based on Opuntia Ficus-Indica (Prickly Pear) in the company Lipa Cervecería S.A., through samples that differ in the concentration of the fruit, evaluating its properties, in order to select the one with the results closer to ideality. Initially, a characterization of the production process was made for the beers handicrafts formulated in the company, evaluating the final product from parameters physicochemicals such as pH, alcohol degree, turbidity, color and bitterness. Additionally, evaluated the microbiological parameters, total count of mesophilic microorganisms and total count of molds and yeasts, which are required by the National Institute of Food and Drug Surveillance (INVIMA), whose results determine whether the product is fit for consumption. Subsequently, six trials were developed, varying the concentrations of fruit in three: 30, 60 and 90 grams, evaluating the above mentioned parameters. |
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