Elaboración de una bebida tradicional a base de leche y alcohol etílico

Abstract

The aim of present work was to elaborate a traditional alcoholic beverage from Loja and Zamora Chinchipe; said beverage is called “diamantina”. For this purpose, a traditional formula was used of the mentioned beverage, and to standardize it made changes in the raw materials and in the process of elaboration. Total solids effect and essence concentration over the beverage sensory characteristics (smell, taste, and body) and yield were studied. The best treatment was chosen after a descriptive sensory analysis using a semi-trained judge panel. A follow-up process was carried out over stored product stability at room temperature and light exposure during 60 days; it was determined that the product was stable up to the day the present study was carried out.