RU2368156C1 - Production method of instant powder for flavoured coffee drink - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing coffee substitutes. Method provides for preparation of recipe components, extraction of vanilla by liquid nitrogen with corresponding miscella separation, girasol cutting, drying in microwave field at preset process parametres and frying, acorns frying, mixing girasol and acorns, impregnation of obtained mixture by separated miscella is performed with simultaneous pressure boost and depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen.

EFFECT: method allows to produce new flavoured coffee drink according to nonwaste technology.

Description

The invention relates to a technology for the production of coffee substitutes.

A known method of producing a coffee drink "Autumn", which includes receiving, separating, roasting, crushing, grinding, sifting and mixing chicory and acorns in a ratio by weight of 1: 1 (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry 1984, p. 107-118).

The disadvantage of this method is to obtain an insoluble drink with low organoleptic characteristics, the preparation of which is accompanied by the formation of a large amount of waste.

The technical result of the invention is to obtain a non-waste technology of a new coffee drink with improved organoleptic properties.

This result is achieved by the fact that the method of producing a flavored coffee beverage involves preparing the recipe components, extracting vanilla with liquid nitrogen to separate the corresponding miscella, cutting Jerusalem artichoke, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that warms up the Jerusalem artichoke to an inside temperature pieces of 80-90 ° C, for at least 1 hour and frying, frying acorns, mixing Jerusalem artichoke and acorns in a ratio by weight of 1: 1, impregnating the resulting mixture separated miscella with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of the mixture and its cryo-grinding in the medium of released nitrogen.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Vanilla is extracted with liquid nitrogen and miscella is separated according to traditional technology (Kasyanov G.I., Kvasenkov O.I., Nematullaev I., Nesterov V.V. Processing of plant materials with liquefied and compressed gases. - M.: AgroNIITEIPP, 1993 - 40 s. )

The prepared Jerusalem artichoke is cut and dried in the microwave field to a residual moisture content of about 20% for at least 1 hour. Moreover, according to well-known dependencies (Gubiev YK Scientific and practical principles of thermotechnological processes of food production in the electromagnetic field of the microwave. Abstract of the dissertation of the Doctor of Technical Sciences - M .: MTIPP, 1990, pp. 7-11) calculate the power microwave fields, allowing to ensure the drying time of Jerusalem artichoke 1 hour and heating to a temperature inside pieces of 80 and 90 ° C. The power of the microwave field is set greater than or equal to the second value and less than or equal to the smaller of the first and third values of the calculated powers.

Drying in the microwave field at temperatures above 90 ° C leads to premature caramelization of sugars. Drying in the microwave field at a raw material temperature below 80 ° C and a reduction in drying time of less than 1 hour lead to a deterioration in the recoverability of the target product. Since an increase in the drying time automatically leads to an increase in the specific energy consumption, the maximum value of the drying time is determined by the Harrington desirability function for the maximum dispersing ability of the target product with minimal specific energy consumption.

Then Jerusalem artichoke and acorns are fried according to traditional technology, together loaded into the drum cryomills in a ratio by weight of 1: 1 and poured to impregnate the separated miscella. The pressure in the drum automatically rises to a value corresponding to the pressure of saturated nitrogen vapor at the impregnation temperature. Impregnation time is calculated according to the known laws of mass transfer (Kosmodemyansky Yu.V. Processes and apparatuses of food production. A textbook for students of technical schools. - M .: Kolos, 1997, p.135-162). In this case, nitrogen is absorbed and the mixture is saturated with the miscellaneous aromatic substances.

After the impregnation is completed, the pressure in the drum is vented to atmospheric pressure, which ensures evaporation of nitrogen and freezing of the mixture, and then the mixture is cryo-grinded in the medium of nitrogen released to obtain the target product.

The product obtained by the described technology is instant powder with dispersing ability, determined by the modified method of VNIMI (Derney J. Production of instant products. - M.: Light and food industry, 1983, pp. 11-12), about 85% . When brewed, a cloudy brown drink forms with a taste and aroma similar to flavored coffee.

Thus, the proposed method allows to obtain a new flavored coffee drink using non-waste technology.

Claims (1)

A method of producing instant powder for a flavored coffee beverage, which involves preparing the recipe components, extracting vanilla with liquid nitrogen to separate the corresponding miscella, cutting Jerusalem artichoke, drying it in a microwave field to a residual moisture content of about 20% with a microwave field power that warms up Jerusalem artichoke to a temperature inside the pieces 80-90 ° C, for at least 1 hour and frying, frying acorns, mixing Jerusalem artichoke and acorns in a ratio by weight of 1: 1, impregnating the resulting mixture with separated miscella with one temporary increase of the pressure drop to atmospheric pressure with simultaneous freezing mixture and cryogrinding among evolved nitrogen.