Estudio y desarrollo del vinagre de miel para uso culinario.
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2018-09
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Universidad de Guayaquil, Facultad de Ingeniería Química
Resumen
En el siguiente trabajo se podrán observar los procesos que se necesitan en la elaboración de un vinagre de miel, debido a que se juntan dos prácticas campestres que son: la apicultura que trata sobre el correcto manejo de los enjambres, panales y la recolección de la miel. Por otra parte, tenemos la elaboración de bebidas fermentadas, ¿que conlleva?, ¿qué insumos se necesitan?, ¿cuándo y que tipo de equipos de trabajo se necesitan?, los parámetros a tomar en cuenta, tipos de fermentación y ¿en qué caso se deberán aplicar?, considerando lo antes mencionado se dio inicio al desarrollo del vinagre de miel de manera artesanal. Además, se utilizó una metodología mixta, misma que nos facilitó la información necesaria empleando un método cualitativo que se encargó de recopilar y detallar datos sobre las propiedades organolépticas del producto en función a los panelistas haciendo uso de pruebas de análisis sensorial, y algunos de los datos que se obtuvieron fueron: de un 100%, un 82% mostro una reacción positiva tras haber probado el producto. En las pruebas de preferencia que realizaron se comparó un vinagre convencional contra el vinagre de miel. También se puso a prueba el vinagre de miel en una receta para poder medir el grado de aceptación.
A su vez se aplicó la metodología cuantitativa utilizando herramientas como la encuesta logrando obtener información precisa sobre los hábitos de consumo en base al vinagre. Obteniendo cifras como: de un 100%, un 76% consume vinagre, mostrando una dependencia del producto de nivel medio y si el panelista conocía o no el vinagre de miel.
In the following work you will be able to observe the processes that are needed in the elaboration of a honey vinegar, due to the fact that two rural practices are combined: beekeeping that deals with the correct handling of the swarms, honeycombs and the collection of the honey. On the other hand, we have the production of fermented beverages, what does it entail, what supplies are needed?, when and what kind of work equipment are needed ?, the parameters to be taken into account, types of fermentation and in what way? Should they be applied? Considering the aforementioned, the development of honey vinegar was started in an artisanal way. In addition, a mixed methodology was used, which provided us with the necessary information using a qualitative method that was responsible for collecting and detailing data on the organoleptic properties of the product according to the panelists using sensory analysis tests, and some of the data that were obtained were: of 100%, 82% showed a positive reaction after having tested the product. In the preference tests they carried out, a conventional vinegar was compared with honey vinegar. Honey vinegar was also tested in a recipe to measure the degree of acceptance. In turn, the quantitative methodology was applied using tools such as the survey, obtaining accurate information on consumption habits based on vinegar. obtaining figures such as: 100%, 76% consumed vinegar, showing a dependence on the medium level product and whether the panelist knew honey vinegar or not
In the following work you will be able to observe the processes that are needed in the elaboration of a honey vinegar, due to the fact that two rural practices are combined: beekeeping that deals with the correct handling of the swarms, honeycombs and the collection of the honey. On the other hand, we have the production of fermented beverages, what does it entail, what supplies are needed?, when and what kind of work equipment are needed ?, the parameters to be taken into account, types of fermentation and in what way? Should they be applied? Considering the aforementioned, the development of honey vinegar was started in an artisanal way. In addition, a mixed methodology was used, which provided us with the necessary information using a qualitative method that was responsible for collecting and detailing data on the organoleptic properties of the product according to the panelists using sensory analysis tests, and some of the data that were obtained were: of 100%, 82% showed a positive reaction after having tested the product. In the preference tests they carried out, a conventional vinegar was compared with honey vinegar. Honey vinegar was also tested in a recipe to measure the degree of acceptance. In turn, the quantitative methodology was applied using tools such as the survey, obtaining accurate information on consumption habits based on vinegar. obtaining figures such as: 100%, 76% consumed vinegar, showing a dependence on the medium level product and whether the panelist knew honey vinegar or not
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Miel, Vinagre, Procesos, Objetivo, Aplicaciones