Utilización de arazá (Eugenia stipitata) como ingrediente principal para la elaboración de un tipo de licor artesanal, ESPOCH 2016

Abstract

The objective of this research is the creation of a new arrisan liqueur, the same one that has been nominated as Araza Liqueur, using alcohol that has a neutral balance when combined with the fruit (Eugenia Stipitata). This research is of experimental design, of transversal character, the techniques that established the correct formulas in the elaboration of Arrisan Liquor of Araza facilitated favorable varíations in pulp and alcohol balance; As well as in the selection of the fruit for the adequate concentratíons until obtaining a stable composition of 50% pulp alcohol. The fírst tests were carried out where the stability of the liquor was checked, the homogeneity of the same, observing the changes that were presented in the course of the time, later the physical Chemical anaíysis was realized where was chosen the formulation that presented the best characteristics; physical, Chemical, sensorial and of duration according to the norms INEN 1837 Alcoholic beverages. Food sector requirements. The sensory evaluation test showed that there is a 75% of the araza liqueur, proving that the product can represent with great potential in the field of mixology; economic and sustainable development. The result is a product with the foílowing characteristics. It is coffee color, smell, taste and liquid appearance throughout the period of anaíysis which indicates that it retained its organoleptic proportíons in addition to compliance according to the aforementíoned standards. Due to the positive characteristics, stability and acceptance of the product we recommend the industrialization of the product, without environmental impact and with a great favorable response for direct consumption or when combining it.