Tesis
Parámetros Optimos en la Fermentación Alcohólica para Industrializar la Chicha de Jora en la Procesadora de Alimentos y Bebidas Kutacachi Sara Mama
Fecha
2013-07-25Registro en:
Pomasqui Benavides, Jéssica Karina. (2013). Parámetros Óptimos en la Fermentación Alcohólica para Industrializar la Chicha de Jora en la Procesadora de Alimentos y Bebidas Kutacachi Sara Mama. Escuela Superior Politécnica de Chimborazo. Riobamba.
Autor
Pomasqui Benavides, Jéssica Karina
Resumen
The determination of optimal parameters in the alcoholic fermentation to industrialize the chicha de jora of the processing plant Kutacachi Sara Mama, was carried out in the facilities of the same, in laboratories of the Faculty of Sciences- ESPOCH and in laboratories of the Experimental Station Santa Catalina of INIAP. Inductive-deductive and scientific-experimental methods were applied, using corn variety INIAP-122 "improved chaucho" was elaborated from malt (jora), setting conditions to optimize the process. Fermentation tests were carried out on the malt extract, evaluating natural alcoholic fermentation conditions, working with different pH (4.5, 5.0 and 5.5) and temperatures (22 °C and 28 °C) for 48 hours, establishing optimum values for process efficiency and acceptability of treatments, obtaining good results. To produce jora, the corn was subjected to soaking and germination for 4 days, maintaining a humidity of 90% and a temperature of 20 °C; drying of the grain for 2-3 days at 0% humidity and a temperature of 60°C. In natural alcoholic fermentation, considering ethanol productivity, it was established that there is no significant difference in these variables; after sensory evaluation, the following alternative was selected for making chicha de jora: start fermentation at pH 4.5 and work with a temperature of 22°C. - 108 - It is concluded that, under the established conditions, a very pleasant beverage is obtained, with 17°Brix, pH 3.79, titratable acidity of 0.59% and an alcohol content of 1% (v/v). It is recommended to disseminate this technology for the commercial production of the product under the established parameters and its intake for its nutritional and cultural value.