Aprovechamiento de la cholupa en mixología molecular

Abstract

This research-grade work has been developed for the purpose of taking advantage of the fruit of the Cholupa in molecular mixology. For this we had to make a diagnosis in which we could identify the habits of fruit consumption and the knowledge of the fruit of Cholupa in which a questionnaire of fourteen questions was applied to the students of fourth and fifth semester of technology in gastronomy of the Uniagustiniana University. Subsequently, it was necessary to standardize the recipes of the cocktail preparations to identify costs and the molecular techniques for the elaboration of the cocktails, in which the use of vodka liquor concentration Finland was determined in which it managed to keep the flavor of the pulp of Cholupa precise. Finally, five cocktails were obtained with nine standard recipes, emphasizing that the cookbook includes photographs of them and it is necessary to prepare them.