Utilización de mortiño (Vaccinium Floribundum Kunt) en la elaboración de un licor para la aplicación en el área de mixiología Riobamba 2014

Abstract

The present investigation proposes: To use the mortiño in the elaboration of a liquor for its application in the area of ​​mixiology; by the method of macerated using mortiño as a raw material, carried out in the Polytechnic Superior School of Chimborazo, School of Gastronomy. canton of Riobamba. For its elaboration three formulations were made, the sample (M001) contains brandy in 50%, Mortiño 20%, honey of bee 10%, for the other preparations the same percentages with the variation of sweeteners as they are for the formulation (M002) white sugar and (M003) brown sugar so that the fruit was used in juice, which was subjected to a maceration for 6 months at room temperature of 15 ° C in a dark place to extract the organoleptic characteristics of the fruit, it was mixed with alcohol to be rested in glass bottles to avoid contamination, according to the physico-chemical analysis and by applying an acceptance test to the bar tender in the city of Baños, it could be determined that the formulation with the greatest acceptability was ( M001) alcohol, fruit and honey, being in the parameters of acceptability with 73%. The liquor of mortiño obtained a good acceptance by the bar tend which allows us to determine that there is a good background to potentiate the consumption of this type of liquor and thus provide a new artisanal drink driving the economy in small producers.