Utilización del hidromiel de café arábiga, para su aplicación en una propuesta gastronómica

Abstract

Abstract: The purpose of this research work is to analyze the consumption of beverages artisanal products such as coffee mead and innovate and promote the revaluation of this drink ancestral within the food heritage of Ecuador and create a culinary proposal where Its characteristic ingredient is coffee, with the aim of demonstrating the versatility it has. the product within the gastronomic approach. As a proposal, it is an artisanal coffee and honey liquor, for its application and approval, the acceptability test was used, evaluating the different characteristics organoleptic characteristics of coffee mead where a global acceptance of 80% was obtained, and the 60% acceptance for the gastronomic application. Based on the results obtained, it is confirmed that the use of coffee and honey, specifically of honey, is essential for the production of artisanal liquor, this is because honey has characteristics that help the fermentation of the drink. Likewise, honey, one of the main ingredients of mead, it contains antioxidants and properties antibacterial, which generates health benefits.