Obtención de extracto de plantas medicinales para su utilización en la elaboración de cocteles sin alcohol. Riobamba, 2014

Abstract

The research involved using Linden, Sangoache and Nettle in the elaboration of non-alcoholic cocktails using the infusión technique in order to obtain the plant extract for subsequent application in the área of Mixology; these cocktails were developed in the production deapartment of the School of Gastronomy, Faculty of Public Health, ESPOCH (Higher Education), where there are the appropriate space and materials necesary to carry out the research. Three types of non-alcoholic cocktails were made and the organoleptic characteristics of each simple was analyzed, obtaining two definitive formulations as a result. For the elaboration of Sangorache cocktail, the following ingredients were used: infusión of Sangorache 90 ml, lime juice 70 ml, soda drinks Sprite 50 ml, blackberry coulis 60 ml. For the elaboration of Nettle cocktail the following ingredients were used: Nettle extract 90 ml, lime juice 70 ml, soda drink Sprite 50 ml, syrup 60 ml. The extract of the plants mentioned in which the infusions were then carried out was completed in the City of Riobamba workshops. Laboratory tests were performed, which allowed for the quantification of what was found in the established levels. The acceptability test was applied by individuals experienced in Tasting people and the cocktail with the highest acceptability was the formulation M001 linden cocktail. Tasting data was recorded, moreover the cocktail meta ll characteristics of the sensory evaluation. The end result obtained was the development of standard cocktail récipes which contain the same innovative ingredients and processes to be used by bars in Riobamba city.