"Evaluación de tres métodos de destilación en el proceso de obtención de una bebida alcohólica tipo vodka emplenado Colocasia esculenta (MALAGANGA)"

The purpose of this research was to prepare a vodka alcoholic beverage using starch (Colocasia esculenta) malanga, evaluating the effect of three distillation methods (simple, fractional, steam entrainment) and three gelatinization temperatures (70 ° C, 75 ° C and 85 ° C); In addition, with the aforementioned parameters, the action of the enzyme Glucoamylase (Granozyme FGDX CAL) and the enzymatic preparation alpha-amylase fungal (GRANOZYME A FUNGAL 2500) donated by the company GRANOTEC ECUADOR, in the digestion of starch, where It was directly observed that the substantial increase in the gelatinization temperature influences the yield of soluble solids in the must. The corms (malanga root) used in this investigation were obtained from the storage warehouses of the non-compliant product, resulting from the classification process carried out by the FG Enterprise bagger and exporter. The vodka obtained by double distillation acquired 70 alcoholic degrees, I have very pleasant aromas that are characteristic of the starch used, in addition it obtained transparency and premium crystallinity, the alcoholic beverage does have slight flavors except for the T3 treatment (simple distillation + 85 ° C), This treatment was selected as the best, because it approached the quality parameters required by the NTE INEN 369 (2016). The alcoholic volume yield was very low compared to other studies. Methanol, furfural and higher alcohols analyzes were only performed at the best treatment. Keywords: Fermentation, distillation, yeast, vodka, starch

• Autor principal: Mackencie Marcillo, Diego Fabricio (author)
• Format: bachelorThesis
• Idioma: spa
• Publicat: 2019
• Matèries: Fermentación, Dstilación,; levadura, Vodka, Almidón
• Accés en línia: http://repositorio.uteq.edu.ec/handle/43000/4122