Desarrollo de una bebida espirituosa de naranjilla (solanum quitoense) para su aplicación en seis cocteles de autor
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Date
2024
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Publisher
PUCE - Ibarra
Abstract
La limitada visibilidad y conocimiento del licor de naranjilla en la coctelería actual se debe a factores como su escasa disponibilidad en el mercado y la falta de promoción adecuada. Este proyecto integrador se centra en el desarrollo de una bebida espirituosa de naranjilla y su aplicación en seis cócteles de autor, con el objetivo de destacar las propiedades y versatili d a d de este licor en la mixología. El objetivo general fue crear una propuesta innovadora para el mercado gastronómico, aprovechando las características distintivas de la naranjilla. Los objetivos específicos incluyeron: investigar técnicas de destilación y maceración que optimi c e n los atributos sensoriales de la naranjilla, realizar encuestas a potenciales consumidores para evaluar su percepción y aceptación, y desarrollar y validar seis cócteles de autor utilizando el espirituoso de naranjilla. La metodología empleada combinó la investigación experiment al , incluyendo pruebas sensoriales para validar el producto final. Los resultados esperado s incluyeron la creación de un licor de naranjilla con un perfil sensorial único y su integraci ó n exitosa en la coctelería mediante cócteles innovadores. Este proyecto pretende no solo diversificar la oferta en el sector de bebidas, sino también revalorizar un producto local con potencial económico y cultural significativo. Como principal conclusión el proyecto buscó impulsar la innovación en la coctelería, contribuyendo al reconocimiento de la naranjilla como un ingrediente clave en la mixología y fomentando su apreciación tanto a nivel nacional como internacional.
The limited visibility and awareness of naranjilla liqueur in today's cocktail industry is due to factors such as its limited availability in the market and lack of adequate promotion. This integrative project focuses on the development of an naranjilla spirit and its application in six signature cocktails, with the aim of highlighting the properties and versatility of this liqueur in mixology. The general objective was to create an innovative proposal for the gastrono m i c market, taking advantage of the distinctive characteristics of naranjilla. The specific objectiv e s included: to investigate distillation and maceration techniques that optimize the sensory attributes of naranjilla, to survey potential consumers to evaluate their perception and acceptance, and to develop and validate six signature cocktails using naranjilla spirit. The methodology employed combined experimental research, including sensory testing to valida t e the final producto. The expected results included the creation of an naranjilla liqueur with a unique sensory profile and its successful integration into cocktails through innovative cocktai ls . This project aims not only to diversify the supply in the beverage sector, but also to revalue a local product with significant economic and cultural potential. As a main conclusion, the project sought to promote innovation in cocktails, contributing to the recognition of naranji l l a as a key ingredient in mixology and fostering its appreciation both nationally and internationally.
The limited visibility and awareness of naranjilla liqueur in today's cocktail industry is due to factors such as its limited availability in the market and lack of adequate promotion. This integrative project focuses on the development of an naranjilla spirit and its application in six signature cocktails, with the aim of highlighting the properties and versatility of this liqueur in mixology. The general objective was to create an innovative proposal for the gastrono m i c market, taking advantage of the distinctive characteristics of naranjilla. The specific objectiv e s included: to investigate distillation and maceration techniques that optimize the sensory attributes of naranjilla, to survey potential consumers to evaluate their perception and acceptance, and to develop and validate six signature cocktails using naranjilla spirit. The methodology employed combined experimental research, including sensory testing to valida t e the final producto. The expected results included the creation of an naranjilla liqueur with a unique sensory profile and its successful integration into cocktails through innovative cocktai ls . This project aims not only to diversify the supply in the beverage sector, but also to revalue a local product with significant economic and cultural potential. As a main conclusion, the project sought to promote innovation in cocktails, contributing to the recognition of naranji l l a as a key ingredient in mixology and fostering its appreciation both nationally and internationally.
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Keywords
Naranjilla liqueur, Innovative cocktails, Mixology