Diseño de un proceso industrial para la elaboración de una bebida alcohólica a partir del dulce de cabuya (agave americano)

The objective of this study is to design an industrial process for the elaboration of an alcoholic beverage from cabuya sweet (American agave). The raw material was obtained, the same that was characterized, physical, chemical, microbiological and bromatological, to avoid that the final product has alterations. The liquid was filtered to eliminate the impurities present in the raw material to put it in the evaporator. The main objective of this operation is to concentrate the sweet, that is, to partially eliminate its water content since this benefits the fermentation process. The yeast (Saccharomyces cerevisiae) Fermentis Safteq Blue Agave Yeast was selected, which works specifically with agave nectar. The initial Brix degrees vary according to the composition, maturity, and way of harvesting the sweet, therefore, it was worked with 13.3ºbrix, until obtaining a concentration of 16.3ºbrix, the same one that was put in the fermenter together with the yeast, in its optimal conditions of temperature and pH. After the fermentation time, the must be filtered, 22.70lt was put into the distillation tower with 10ºGl, operating at a temperature range of 78-80ºC. 4.47lt of 47% ethanol was obtained, this alcohol was diluted to 37%. Spices were added to determine the degree of acceptability to the public. The design of the process was determined from the variables to control in each operation, these are temperature, pH flows, time and ºbrix, thus having a mass and energy balance, the same that will determine if the process is optimal. El objetivo principal del siguiente trabajo es diseñar un proceso industrial para la elaboración de una bebida alcohólica a partir del dulce de cabuya (Agave americano). Se procedió a la recepción de la materia prima, física, química, microbiológica y bromatológica, para evitar que el producto final tenga alteraciones. Posterior a ello se filtró el líquido, para eliminar las impurezas, y así alimentar al evaporador, el objetivo principal de esta operación es concentrar al dulce, es decir, eliminar parcialmente su contenido de agua, ya que esto beneficia al proceso de fermentación. Se seleccionó la levadura (Saccharomyces cerevisiae) Fermentis Safteq Blue Aagave Yeast, misma que trabaja específicamente con néctar de agave. Los grados brix iniciales varían la composición, madurez y forma de recolección del dulce, por lo tanto, se trabajó con 13,3brix, hasta obtener una concentración de 16,3, la misma que fue alimentada al fermentador junto