BEBIDA MISTA FERMENTADA E GASEIFICADA A PARTIR DE FRUTAS CÍTRICAS

Abstract

The practice of food conservation historically is considered millenarian, however, it always refers to current characteristics, since what is the food industry if not a great practitioner of food conservation. Nowadays, the public is turning towards a healthier diet and in this context the food and beverage industry is always looking for innovations. Therefore, the objective of this work was to bring an innovative re-reading of a mixed naturally fermented and carbonated beverage based on citrus fruits such as pineapple, lemon thaiti and ginger, without chemical additives, aiming at a natural product with beneficial properties. This drink was brought by the German immigrants and is still produced artisanally among descendants in some regions of Brazil, where they have German colonies, being denominated Spritzbier, that in its authentic translation means "carbonated drink". The sample was produced by means of the decoction and rapid pasteurization process, after which it was submitted to the first fermentation, later to the container, followed by a second fermentation, and after that the beverage was submitted to the cooling at a mean temperature of 10ºC until the analysis. Physicochemical analyzes (acidity, pH, and soluble solids) were carried out, which brought favorable results within the appropriate criteria and parameters. The alcohol test was also performed, which resulted in 1.7ºGL.