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    Identificación del potencial de comercialización de prototipos de Bolegancho con sabor a hierbabuena apto para consumo en la ciudad de Ocaña y su Provincia, en Norte de Santander
    (Bucaramanga : Universidad de Santander, 2019, 2019-07-26) Torres Manzano, Karen Lorena; Osorio Márquez, Jorge-Daniel
    The current market is constantly changing, leading to the creation of new innovative trends in the industry. There are many liquors that have different flavors and different ways of producing them, either by fermentation, distillation or infusion. The artisanal liquor (bolegancho) was produced through a fermentation process, this process carries water, mothers and panelas, which was carried out in fermentation for eight days, the distillation process was carried out the year, was exposed to an hour and a half in boiling, finally obtaining the bolegancho. Subsequently, the macerated mint was added, and then passed to a resting stage for eight days. Three different types of mint were used, the first contained 10 g of mint (BH10), the second contained 20 g (BH20) and the third contained 30 g (BH30). Mint, as the name implies, is an herb, which is characterized by being very aromatic, with a mentholated smell and taste, has always been known for its culinary abilities because its characteristic aroma and flavor give it a particular touch on the dishes Main, entries, desserts. and drinks The three prototypes that were used in a sensory panel by a group of 50 people, as a result of which the prototype with the best organoleptic characteristics was the BH30, which contained 30 g of mint, this was at some point a microbiological analysis that yielded values . Within the norm and the physicochemical analysis proved to be free of lethal alcohols for health.