Diseño de una planta agroindustrial para la elaboración de una bebida fermentada sabor a arandano azul utilizando hojas de té verde (camelia sinensis) y malta de cebada (hordeum vulgare) con cepas del hongo saccharomyces cerevisiae trabajo

This research was based on the design of an agribusiness to prepare a fermented drink flavored with blueberry using green tea leaves (Camellia sinensis) and malted barley (Hordeum vulgare) with strains of Saccharomyces cerevisiae yeast, plant which it was introduced to innovate the market of fermented beverages in Ecuador, taking advantage of the nutritional benefits of barley malt and green tea. To obtain real data, 384 surveys were conducted with a group of people between 18 and 35 years old from different gender, occupation and socio-economic level from medium to high status. They were randomly selected among the ones who were willing to consume fermented beverages. The product was evaluated by formulations of their physicochemical characteristics, hence it was obtained: pH, alcoholic and density. These properties were evaluated by experimental design to determine whether there was any significant difference among the samples. Also a sensory evaluation and assessment microbiological were made, thus; it is possible to know the best formulation and shelf life of the product. In order to prepare the product, a plant design with all the physical, technological and microbiological requirements was developed. In such way, this guarantees food safety as well as protection of workers. Finally, it is laid out a financial analysis to verify the feasibility of the project through financial and economic profitability indicators with data obtained in previous chapters.