Elaboração e cinética fermentativa de bebida mista adicionada de Mel de Abelha ( Appis Melífera).

Abstract

Mixed alcoholic beverage is considered a beverage with an alcoholic strength of more than half and up to 54% by volume, at 20 ° C. Honey is used in the area of food and beverages, especially the combination in the area of alcoholic drinks, as mixed drink, drink and in the area of baking and sweets in general. The main objective of this work was to produce a mixed drink with the addition of bee honey (Appis melífera) and to evaluate the fermentation parameters involved in this production process. The experiment was conducted at the Unitary Operations and Transport Phenomena Laboratory, and at the CVT - Technological Vocational Center, at the Food Technology Academic Unit, at the Center for Agro-Food Science and Technology, Federal University of Campina Grande, Pombal Campus, Paraíba. The factorial scheme was used in a completely randomized experimental design - DIC with factorial arrangement of 3 x 3, three treatments (R1, R2, R3) and 3 replicates, in 8 times (0, 6, 12, 24, 48, 72, 96 , 120 hs). The bee honey was submitted to physical-chemical analysis (pH, titratable total acidity, total soluble solids, moisture and ash) and microbiological analysis (Coliformes at 45, Salmonella spp. From the analysis of variance for elaborated mixed beverages, there was a significant interaction between the beverage and time factors for the pH, soluble solids content, cell count and conductivity at the 5% probability level by the F test, the data were treated with the help of SISVAR statistical software.