Elaboración de una Carta Mixiológica Usando el Extracto de la Ortiga (Urtica Dioica), 2012

Abstract

This research was conducted at The Escuela Superior Politecnica de Chimborazo, Faculty of Public Health, School of Gastronomy, obtaining suitable formulations for the maceration of the stinging nettle, obtaining an extract of liquor of stinging nettle, which served to the elaboration of mixologic preparations. The objective of the project is to offer of the mixology, as an alternative, the extract of a very common plant that is in large numbers and in all the regions of the country. Through chemical laboratories it was verified the harmlessness of the product obtained, which is located in the margins established by the standard INEN 366, the same one that allows be considered as liquor suitable for human consumption. A mixologic letter with standardized recipes of cocktails was developed using as a basis the extract of liquor of stinging nettle, with the purpose of providing an alternative and contribution to the area of mixology, using raw material of easy acquisitions to a really economical cost. The stinging nettle has multiple medicinal benefits as an aid to the purification of the blood and elimination of renal calculus, it is a natural pain reliever for rheumatism, is nutritious because it has high amounts of mineral salts and vtamins A,C, iron, salicylic acid and proteins. It was demonstrated by test of sensory evaluation, that both the acceptability of the liquor as well as cockatil are located between good and excellent, which verified that the stinging nettle liquor is a great contribution within the mixology.