Desenvolvimento de cerveja adicionada de extratos de própolis.

Abstract

Currently, beer is one of the most consumed beverages in Brazil and in the world, and more and more, small, and medium-sized breweries are emerging with different recipes. With regard to beer formulations, the search for more attractive products that minimize the negative effects of alcohol is growing in the market. With the premise of a new beer and adding natural and easily obtainable products to it, we use propolis, as it is natural and can be introduced at various points in the brewing process, protecting it from oxidation and adding a different flavor to the drink. However, a major problem faced by medium and small breweries lies in the management of their waste generated in production. Thus, the objective of this work was to develop a beer added with two different propolis extracts, studying the kinetics of fermentation, semi-solid fermentation and the kinetics of drying resulting from beer production. Alcoholic fermentation, solid state fermentation with experimental design 22 and; the drying kinetics, applying mathematical models. In alcoholic fermentation, experiments C and E with 4% extract potentiated the process, obtaining better kinetics, greater substrate consumption and greater cell growth with higher concentrations of ethanol in less time. The use of the extract as an adjunct proved to be efficient in beer, providing higher concentrations of bioactives, with an alcohol content of 4.5% on average. In solid state fermentation, the highest temperatures between 35 and 40°C and the highest yeast concentrations of 15% and 20% had the greatest influence, resulting in significant levels for the response variables. The first-order mathematical model represented the responses well, being statistically significant and predictive. For the drying process of the residue, Page's model was the one that best represented the process, in addition, there was an increase in the bioactive ingredients in the dry pale ale residue at different temperatures.