Evaluación de la mezcla entre la papa Gabriela y zanahoria Blanca como materia prima para la obtención de vodka en la empresa Primicia

Abstract

The purpose of this research was to evaluate the mixture between potato Gabriela (Solanum tuberosum) and white carrot (Arracacia xanthorrhiza) as raw material for obtaining vodka in the company Primicias, for this 3 treatments were carried out (T1, T2, T3 ) in three repetitions in obtaining starch and finally vodka. In the interpretation of results, a simple comparison was used between the treatments based on the quality of congeners, alcoholic strength and acidity. For wet starch extraction; 0.8 kg of each tuber were used, later the starches were mixed with the barley malt and the yeast in quantities of 5.25; 4.2 and 3.15 g in each treatment T1, T2 and T3 respectively. The variables used in the process of obtaining vodka were the gelatinization temperature at 70 C with stirring for 1 hour, the fermentation temperature at 22 C for 5 days. 3 distillations of the must obtained were carried out. The first was in a simple distillation equipment at T= 72.8 C and the last distillations in a rotary evaporator at 300mmHg for 45 min at T = 85 C. The best formulation (T1) was chosen based on the alcoholic strength and content of congeners, in addition, the physicochemical characteristics of the best treatment were determined and their values were: 0.57 mg/100 cm3 of acidity, 1.21 mg/100 cm3 congeners, 40 GL; Regarding the organoleptic characteristics, a comparison was made with a commercial vodka, presenting a transparent, colorless appearance with a slight aroma of white carrot. It is concluded that the mixture of the tubers, allowed to obtain vodka in which it complies with the parameters established in the NTE INEN 369. It is recommended to carry out an experimental design varying the amount of starch of each tuber in different percentages to make combinations and observe the behavior when get the vodka.