Desenvolvimento de licor de maçã verde e hortelã-pimenta (Mentha piperita L.) à base de xarope de bordo

Abstract

Liqueurs are alcoholic beverages appreciated since most ancient civilizations, obtained by mixing process, and characterized by high alcohol and sugar content. Its aromatization can use different raw materials, in particular the combination of extracts and aromas of plant structures such as fruits and aromatic herbs, which allow the production of beverages with unique sensory characteristics. Considering that the current alcoholic beverages sector demands a diversification of products and that there is an important worldwide demand for the reduction of losses in the food industry, this work sought to develop the Green apple, a green apple and peppermint liqueur sweetened with maple syrup. The technology employed in the preparation of the liqueur allows the use of surpluses from the apple and maple syrup processing industry, enabling the use of acidic apple cultivars as well as syrups that are not accepted by the market. Thus, the present work uses a theoretical approach and looks for industrial production, addresses the beverage processing steps, their respective mass and energy balances, layout of the industrial area, estimation of production costs, and finally, treatment and use of waste generated during its processing. Green apple is an innovative alcoholic beverage, with a balanced combination of flavors and high economic value considering production costs.