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Elaboración de diferentes tipos de Hidromiel con saborizantes naturales procedentes de Flores, Frutos y Hojas
| dc.contributor.advisor | Ramírez Castro, Emilio | |
| dc.contributor.author | Hurtado Lara, Anita Selena | |
| dc.date.accessioned | 2021-05-20T16:20:54Z | |
| dc.date.available | 2021-05-20T16:20:54Z | |
| dc.date.issued | 2021 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/9222 | |
| dc.description | Honey is a natural sweet substance produced by European bees. (Apis mellifera), also known as the domestic bee, of different subspecies. It is one of the most primitive foods that humans used to use for nourishment, from Prehistory to the present day. The composition of honey is complex and depends on many factors. Like the contribution of plants, climate, soil and environmental conditions. Honey, in addition to being used as a medicinal and nutritional source, is used for the production of a multitude of products such as cosmetics, food products and for the production of fermented beverages such as mead. Mead is one of the first alcoholic beverages originated from the alcoholic fermentation of honey dissolved in water. The same one that is known as one of the oldest drinks in the world that appeared approximately more than 700 years ago in different civilizations such as in India, China, Egypt, Iran and Persia. Which in their times was known as the nectar of their gods. The objective of this work is to make known the importance of the elaboration of mead based on flowers, fruits and leaves, in addition to providing information on the elaboration processes and the protocols that must be followed for its correct elaboration. | es_ES |
| dc.description | Honey is a natural sweet substance produced by European bees. (Apis mellifera), also known as the domestic bee, of different subspecies. It is one of the most primitive foods that humans used to use for nourishment, from Prehistory to the present day. The composition of honey is complex and depends on many factors. Like the contribution of plants, climate, soil and environmental conditions. Honey, in addition to being used as a medicinal and nutritional source, is used for the production of a multitude of products such as cosmetics, food products and for the production of fermented beverages such as mead. Mead is one of the first alcoholic beverages originated from the alcoholic fermentation of honey dissolved in water. The same one that is known as one of the oldest drinks in the world that appeared approximately more than 700 years ago in different civilizations such as in India, China, Egypt, Iran and Persia. Which in their times was known as the nectar of their gods. The objective of this work is to make known the importance of the elaboration of mead based on flowers, fruits and leaves, in addition to providing information on the elaboration processes and the protocols that must be followed for its correct elaboration. | es_ES |
| dc.description.abstract | La miel es una sustancia dulce natural producida por las abejas europeas. (Apis mellifera), también conocida como abeja doméstica, de diferentes subespecies. Es uno de los alimentos más primitivos que los humanos solían utilizar para nutrirse, desde Prehistoria hasta el día de hoy. La composición de la miel es compleja y depende de muchos factores. Como la contribución de las plantas, el clima, el suelo y las condiciones ambientales. La miel además de ser utilizada como fuente medicinal y nutricional es utilizada para la elaboración una multitud de productos como para cosméticos, productos para la alimentación y para la elaboración de bebidas fermentadas como el hidromiel. El hidromiel es una de las primeras bebidas alcohólicas originado de la fermentación alcohólica de la miel disuelta en agua. La misma que es conocida como una de las bebidas más antiguas del mundo que apareció aproximadamente hace más de 700 años en diferentes civilizaciones como en india China, egipcia, Irán y Persia. La cual en sus épocas era conocida como el néctar de sus dioses. El objetivo de este trabajo es dar a conocer la importancia de la elaboración del hidromiel a base de flores, frutos y hojas, además brindar información sobre los procesos de elaboración y los protocolos que se deben seguir para su correcta elaboración. | es_ES |
| dc.format.extent | 21 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2021 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Hidromiel | es_ES |
| dc.subject | Bebida fermentada | es_ES |
| dc.subject | Miel | es_ES |
| dc.subject | Fermentación | es_ES |
| dc.title | Elaboración de diferentes tipos de Hidromiel con saborizantes naturales procedentes de Flores, Frutos y Hojas | es_ES |
| dc.type | bachelorThesis | es_ES |
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