Obtención de alcohol etílico mediante el proceso de fermentación y destilación del jugo de caña de maíz (Zea mays) para el empleo como base de relleno en bombonería

Abstract

The objective of this work was to obtain ethyl alcohol through the fermentation and distillation of corn juice (Zea Mays) using the chazo variety to use it as a filling of chocolate candy, the research was documentary, experimental, hypothetical-deductive and quantitative. The experimental phase was carried out in the Bromatology Laboratory of the Nutrition School and in the experimental stations of the Gastronomy School at ESPOCH. Three tests were carried out to establish the ideal fermentation time, determining that the ideal time was 8 days of fermentation with the addition of yeast (Saccharomyces cerevisae), then the juice was subjected of a simple distillation at a temperature of 85ºC. Through a physical-chemical analysis carried out in SAQMIC of Riobamba city, an alcohol with a graduation of 32º GL was obtained; in terms of acidity, esters, aldehydes and methanol the values were found within the INEN 375-2 standard, indicating that it is suitable for human consumption. Later the alcohol was used in the elaboration of three samples of fillings of chocolate candy, to which a tasting process was carried out in 20 assistants who were teachers of the Gastronomy School. It was achieved as results that there are no differences of color and odor of the chocolate candy between the samples and in terms of flavor and texture, some differences were perceived due to the ingredients used, in particular to the added alcohol. Thus, it is concluded that ethyl alcohol can be obtained from the fermentation and subsequent distillation of the cane juice under suitable conditions and it is recommended to take unused raw material such as corn, because it is currently used in animal feeding.