Utilización de Linum Usitatissimum (linaza) y Mentha Sativa (hierbabuena) en la elaboración de licor tipo artesanal para la aplicación en el área de mixiología, Riobamba 2014

Abstract

This research consisted in using linseed (Lns) and peppermint (pm) in developing artisan liquor applying the maceration method in the area of Mixology; it was performed in the area of production at Monte Selva lodge in Baños de Agua Santa because there is physical space and equipment. Four experiments were conducted, observing the organoleptic characteristics of samples two formulations were obtained for 10 bartenders of the city Baños de Agua Santa using alcohol 600g, 50g, of linseed, 50g of peppermint, 150g of syrup and a50 of H2O for the formula with sugar L01, and 700g of alcohol, 60g of (pm), 40g of (Lns), 200g of H2O for the formula without sugar L02. The maceration lasted six months in a dark space from 14 to 16 °C. The laboratory provided results that were within the standard INEN 0370, for the methanol this standard shows a high level of 10mg/100ml of alcohol and the result was 7, 58 (L01) and 10,3 (L02) with a variation of + - 14%, for the alcoholic strength the maximum level is 45° gal and the result was 11 (L01) and 38 (L02). Subsequently an acceptability test was applied and also a sensory analysis to experienced bartenders in liquor tasting, it was established that the formula L01 obtained a greater acceptance having the appropriate sensory characteristics. For concluding with liquor a mixology repice was elaborated, it contains innovative for entertainment establishments