Gastronomía

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Browsing Gastronomía by Subject "Agave"

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    Elaboración de una bebida fermentada a base de miel de agave y su aplicación en la Coctelería Moderna
    (Universidad de Cuenca, 2023-11-22) Otavalo León, Joel Alexander; Molina Díaz, María Augusta
    The agave is a plant from the arid lands of Mexico where they are currently cultivated by which, thanks to its characteristics, it has been used for the creation of various products both for food consumption and for other purposes such as hygiene, medicine, textiles, etc. Among the most important products that have been produced using Agave are alcoholic beverages such as mezcal, pulque and tequila; on the other hand, pulque has been considerably undervalued for the fact of using a more traditional method in its preparation, and also for being consumed mostly by the indigenous and mestizos of the Mexican regions. The main objective of this work is the in-depth analysis of the process of creating a fermented beverage from the use of agave pulque using Lalvin Ec-1118 yeast to later use it in the creation of signature beverages using modern cocktail techniques. Three different tests will be carried out to determine the best result with respect to organoleptic characteristics, that is, aroma and flavor using the percentages of 75%, 50% and 25% of agave content in relation to 100% amount of water. For this, it is important to use hygiene standards for the safety of the product, and for its elaboration the respective process control of the resulting beverage will be carried out together with its respective documentation. Keywords: agave, cocktails, signature recipes