DESENVOLVIMENTO DE TECNOLOGIA DE PRODUÇÃO DE BEBIDA FERMENTADA DE LARANJA (CITRUS SINENSIS)

Abstract

The elaboration of fermented fruit drinks like orange (Citrus sinensis) is a great alternative to avoid waste and generate new jobs and technologies. The present work aims to develop a technology for the production of fermented beverage using orange juice. For the methodology was used a homemade plastic fermenter with capacity for 18 liters equipped with airlock. The must was obtained from the extraction of 15.5 liters of juice from 30 kg of ripe and healthy oranges using an electric fruit juicer after it was doubly caked in manual strainers. To the wort was added sodium bisulfite (0.15 grams/liter) as well as corrected the total soluble solids (° Brix) and measured the initial density of the same. The yeast used was Saccharomyces bayanus in the proportion of 5 grams in 14 liters of must. In addition to the sugar content, the titratable total acidity and the determination of the alcoholic strength of the final product were also analyzed. For the tests of clarification of the fermented one the collage was realized using albumin (egg white), bentonite, Whirfloc and gelatine without flavor followed by transfer. The last step of the process was the inactivation of yeasts through pasteurization at 65°C. The orange fermented in this work presented 9.3% of alcohol content and both physicochemical and sensorial characteristics acceptable enough to be a source of investment, being able to be commercialized and emphasizing the idea of adding value to a material raw material through the elaboration of an innovative product.

Key words: Reuse. Clarification. Fruit.