Elaboración de macerados a base de vodka con hierbas aromáticas y frutas nativas del Ecuador

Abstract

The purpose of this intervention project is to produce macerated drinks from Guarmipoleo (Mentha Pulegium), Ataco (Amaranthus Hybridus), Ishpingo (Ocotea Quixos), Walnut Leaf (Juglans Neootropica), Congona (Peperomia Galioides), Tomato from the "Corazón de Toro" tree (Solanum Betaceum), Custard apple (Annona Cherimola Mill), Capulí (Prunus Serotina), Guava (Psidium Guajava) and Granadilla (Passiflora ligularis). The creation of these macerated drinks will be a process that combines culinary techniques and science. This began with the selection of high-quality ingredients, to later turn them into optimal liqueurs for consumption. Maceration involves immersing solid ingredients in liquid to extract their soluble components. This process is crucial in the preparation of a variety of products, from beverages to culinary dishes and medicinal products. This technique avoids excessive manipulation of ingredients, preventing the loss of the desired quality and characteristics in the final result. Applying this technique to the practical part of the research, the use of "Vodka" was chosen, given its neutral qualities, as it does not provide any kind of aroma, flavor, color or texture, this distillate becomes the best option for the elaboration of the macerates already mentioned, the duration and maceration conditions will vary according to the product used. The results obtained in each of the macerates were different from what was expected in terms of aroma, texture and, above all, appearance. However, their use for the preparation of signature cocktails was successful, they fulfilled the purpose of creating unique cocktails, which were highly praised by the jury.