Diseño de un proceso de producción industrial para la obtención de hidromiel de mora

Abstract

This work deals with the design of an industrial process for the production of blackberry mead, whose objective is to give an added value to the raw materials used, which are honey and blackberry, with special emphasis on honey to promote the apiculture sector in the country. The methodology applied for the elaboration of this product was the characterization of the blackberry to corroborate that it is in optimal conditions, obtaining maturity index values of 5.11 ºBrix /% citric acid, establishing that it is within the limits of the INEN 2427 standard, Subsequently, the process of obtaining mead was carried out by fermentation with Saccharomyces cerevisiae yeast and the temperature was taken throughout the process to determine the control parameter, obtaining a temperature range of 17.4 °C to 20.8 °C, in addition to the °Brix to verify the progress and completion of fermentation. Moreover, the equipment needed for the process was sized for the 400-liter volume required by the Camelier Wines company where the process is expected to be applied in the future. Next, physicochemical tests were carried out on the liquor obtained, determining an alcohol content of 15.2%, and it was also established from soluble solids (22.4 g/l) and density (0.91 g/l) that a dry liquor was obtained. Finally, the selling price of the product to the public was estimated using the operating costs and the profit margin, the price being $13.03.