Elaboración de bebidas alcohólicas a base de frutas amazónicas, como alternativa para la creación de una carta de cocteles exóticos

Abstract

This research aimed to elaborate an alcoholic drink made from Amazonian fruits, as a new alternative for creating a cocktail menu. Alcoholic beverages made it a suitable formulation for drinks made based araza, borojo and pitahaya 80% pulp and 20% of artisan alcohol, all beverages were developed over a period of 15 days at room temperature using maceration method because it allows the concentration of flavors and solid-liquid extraction. After this period and obtaining drinks proceeded to make cocktails at the same rates, including ingrdients: Punchaya 20% liquor pitahaya, 28% of grenadine syrup, 26% lemon juice and 26& of pineapple nectar; Pitaholis 20% liquor pitahaya, 28% white curacao, blue curacao 26% and 26% lemon juice; for liquors arazá Shuarazá was done 20% of araza liquor, sprite 40% and orange juice, the application for cocktail was used borojo Borocoffe 20% borojo liquor, 28% amaretto liqueur, 26% liquid cream coffee liqueur. The evaluation of sensory characteristics and acceptability test were performer in the presence of a tutor, a member of theses and twenty students, where the aforementioned cocktails obtained the highest percentage due to the organoleptic characteristic shown aroma, color and consistency. In this study the results obtained without altering its acceptability also contributes to human consumption. It is suggested to use the alcohol percentages to prevent alteration of the product.