Elaboración de licor de membrillo (cydonia oblonga) para la aplicación en la mixiología, Riobamba 2014

Abstract

This research proposes: quince used as raw material for the production of a type of liquor; with maceration method which was developed in the laboratories of the School of Gastronomy, Escuela Superior Politecnica de Chimborazo, Riobamba. The group contained maceration of several steps and processes such as: cleaning fruits, grated, clarification of the liquor by subjecting it to a boil, then was stored in glass containers, with appropriate measures to prevent damage to the product while taking into account the physical characteristics necessary for quality, with lighting and temperature to which it is exposed maceration. Two preparations which were subjected to laboratory tests to determine whether they are suitable for consumption according to the INEN 1932 FOR FUIT LIQUOR, showing that the two are suitable, then the test of acceptability to fifteen bartenders of the city was made was made Province of Santa Elena Salinas to determine the best formulation, obtaining 66.67% of really like the elaborate sugar (F002 C / A), giving the opening production of cocktails and ten cocktails were performed that They pleased the tasters, finally a recipe as a new dining option in the preparation of cocktails was designed. Quince liqueur got a very good rating from the tasters which allowed us to determine that it is an ingredient of excellent quality for the formulation of cocktails, strengthening the economy of small producers dedicated to the cultivation of quince and liquor production.