Elaboración de licor de arazá (Eugenia stipitata), para la utilización en mixología, en la escuela superior politécnica de Chimborazo, Facultad de Salud Pública, Escuela de Gastronomía

Abstract

The present investigation was carried out at Escuela Superior Politécnica de Chimborazo, Faculty of public health, school of gastronomy, in the food quality testing laboratories, obtaining suitable formulations for their subsequent distillation, in this way getting a liquor of arazá, which served for the preparation of mixological preparations. The objective of the present project is to use in an alternative way, an exotic fruit typical of our country, which is found in large quantities during sereval seasons of the year, until the end it is wasted, this is due to its accelerated decomposition process that this fruit was, the above mentioned characteristic was of big utility for the fermentation of our liquor, which makes it an excellent starting point for the preparation of fermented and distilled. Which the help of chemical laboratories there was verified that harmlessness of the obtained product which is within the established parameters to be considered as fruit liquor, verified this process it was clear that the processes used were correct. Cocktails recipes were standardized using as a base the liquor of arazá, exotic fruit of the warm areas of our country, for the purpose of announcing the above mentioned fruit on the national market and provide with new options for use of the fruit. Exotic tropical fruits have multiple nutritional components and high orgaloleptic characteristics, optimal for the preparation of liqueur, which contributed to a large extent in the formulation of cocktails. It was demonstrated by means of test of sensory evaluation, that the acceptability of the liquor as well as cocktail are located between good and excellent, with which it was demonstrated that the arazá liquor is a big contribution inside the Mixology.