Ethyl alcohol through the fermentation and distillation of corn juice (zea mays) to use it as a filling of chocolate candy

Abstract

This article is about obtaining ethyl alcohol through the fermentation and distillation of corn juice (Zea Mays) to use it as a filling of chocolate candy, the research was documentary, experimental, hypothetical-deductive, and quantitative. After 8 days of fermentation with the addition of yeast (Saccharomyces cerevisiae), was subject to a simple distillation at a temperature of 85ºC. Through a physical-chemical analysis got alcohol with graduation of 32º GL; indicates that it is suitable for human consumption. Later the alcohol was used in the elaboration of three samples of fillings of chocolate candy, to which a tasting process was achieved results that there are no differences in color and odor of the chocolate candy between the samples and in terms of flavor and texture, some differences were perceived. Thus, it is concluded that ethyl alcohol can be obtained from cane juice and it is recommended to take unused raw material such as corn, because it is currently used in animal feeding.