Diseño del proceso de elaboración de miel a partir de la transformación de la fibra soluble del Agave (maguey).
The current research project consists the agave honey (maguey) artisanal process design, an ancestral plant, what has been forgotten, due to cultural changes and globalization, factors that put at risk the mishki extraction disappearance. due to the knowledge lack, which in remote times indigenous p...
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| Formaat: | bachelorThesis |
| Taal: | spa |
| Gepubliceerd in: |
2022
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| Online toegang: | http://repositorio.utc.edu.ec/handle/27000/9577 |
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Voeg label toe | Samenvatting: | The current research project consists the agave honey (maguey) artisanal process design, an ancestral plant, what has been forgotten, due to cultural changes and globalization, factors that put at risk the mishki extraction disappearance. due to the knowledge lack, which in remote times indigenous peoples have identified with nature as part of their daily experience using them as healing sources and at the same time as a way in the development of their economy. However, over time they have been isolated and replaced by foreign products. The present work aim is to make a step structuring to follow, in order to get mishki (honey water) extraction, through got analyzes in the laboratory, where it allows to know the nutritional values, what make up this nectar, determining that it is suitable for human consumption. The mishki is collected twice a day in the morning and afternoon, which is collected from 5 to 6 liters per day, to produce a honey liter it needs 10 liters of mishki and measure the brix degrees, where you must comply with 12 to 13 ° brix, in case is not met this requirement the mishki is for animal feed use. The production capacity is 44 liters of agave honey, filtering prevents the impurities passage by eliminating the leaves and insects’ passage, where the honey water is stored in drums with a 20 L capacity its cooking is at a 75 - 80 °C temperature, maintaining color, flavor, aroma, viscosity for a 4 hours duration, by means of refractometer, it is made the honey viscosity measurement, complying with 50 to 60 ° brix. |
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