Elaboración de licor de kiwi (Actinidia Deliciosa), para la preparación de derivados mixológicos, 2013

Abstract

The objective of this project is to use in an alternative way, an exotic fruit introduced to our country. So kiwi is a rich fruit in color, aroma and taste in the elaboration of liqueurs. This research was done at the Polytechnic of Chimborazo, Public Health Faculty, Gastronomy School, in the laboratories of the same school, by getting a kiwi liqueur through maceration method. The help with of chemical laboratory was checked the safety of the product, and it set in the margins established to be considered fruit liqueur, once known this, it evidenced that the processes used were correct. Cocktail recipes were standardized used as basis the kiwi liquor, in order to provide an alternative to the use of the fruit in the national market and provide new options in its use because it contains organoleptic characteristics, which optimizes the preparation of liquor. It was also demonstrated by sensorial evaluation test that the acceptability of the liquor and its derivatives are between good to excellent with 83% acceptability which is a great contribution to this branch of gastronomy.