Evaluación de la adición de un fruto rojo en la producción de una bebida fermentada a base de miel (hidromiel) en la empresa Apiario los cítricos a nivel laboratorio
For the realization of the present project, it was proposed the use of red fruits in the production of the fermented drink hidromiel for the company Apiario los Citricos in Bogota Cundinamarca, it was established a pre evaluation between 4 red fruits disposed due to the disposition that the company...
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2017
- Institución:
- Universidad de América
- Repositorio:
- Lumieres
- Idioma:
- spa
- OAI Identifier:
- oai:repository.uamerica.edu.co:20.500.11839/6570
- Acceso en línea:
- https://hdl.handle.net/20.500.11839/6570
- Palabra clave:
- Caracterización organoléptica
Propiedades fisicoquímicas
Fermentación alcohólica
Organoleptic characterization
Physicochemical properties
Alcoholic fermentation
Tesis y disertaciones académicas
- Rights
- License
- Atribución – No comercial
| Summary: | For the realization of the present project, it was proposed the use of red fruits in the production of the fermented drink hidromiel for the company Apiario los Citricos in Bogota Cundinamarca, it was established a pre evaluation between 4 red fruits disposed due to the disposition that the company presents of cultivate and harvest them, based on parameters defined by the facility of production, collect, vitamins, price etc, it was realized two evaluative matrix and was apply to the available red fruits by the company with the purpose of find the better option of inclusion depending of the properties and commodity of the same at the time of obtain the fruit. It was established a percentage of evaluation to certain criteria that was considered determinant to accomplish the task and the normative. After applying every evaluative matrix the blueberry has been determined as the fruit that presents the ideal characteristics to achieve the purpose of the project, once defined the fruit to use, an experimental design was required, established with 3 levels and two factors (32) and three repetitions, with the experimental design, was able to determine the possible mixes that are relevant to the obtaining of the residual sugar as same as the influent organoleptic properties. Between those concentrations of blueberry syrup and honey, that was stipulated in the rangs of 18g, 20g and 22g for the syrup and 69g, 83g and 97g for the honey, the scale was 1:3 and this values have been fundamented by the bibliography. |
|---|