Elaboración de bebidas artesanales con base en kéfir de agua con pulpas de frutas, macerados e infusiones y su aplicación a la coctelería de autor

Abstract

In the present titling work called "Elaboration of artisan drinks based on water kefir with fruit pulp, macerates and infusions and its application to signature cocktails" the water kefir was investigated and analyzed in order to demonstrate its usefulness in the gastronomic area of ​​cocktails. Water kefir are nodules with cultures of beneficial bacteria and yeasts capable of generating probiotics and through the fermentation process can generate carbon dioxide. To this end it studied its behavior in relation to conservation, cultivation and fermentation to to obtain a natural carbonated drink, the behavior of kefir from water when subjected to a pasteurization process from which it was obtained that it is lost much of its natural gas, so techniques were applied for the integration of carbon dioxide to beverages. These drinks were made from a survey in which a panel of experts participated who chose the type of technique and sweetener of each drink. Finally these drinks were applied to the elaboration of signature cocktails with dry, semi-dry and sweet liqueurs, taking take advantage of the bromatological, organoleptic and nutritional characteristics of kefir of water. This work was concluded with the tasting by the court the same who was satisfied with the proposal due to the low cost required for its elaboration and the versatile use that can be given to it in cocktails. Keywords: Water kefir. Tibicos. Probiotic drinks. Pulp. mashed. Infusion. Fermentation. Carbon dioxide. CO2. Signature cocktails.