RU2368162C1 - Production method of instant powder for flavoured girasol/sunflower drink - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing coffee substitutes. Method includes preparation of recipe components, Chinese magnolia vine extraction with liquid nitrogen with separation of the corresponding miscella, girasol/sunflower cutting, drying in microwaves with given process parametres, frying, impregnating with the separated miscella and simultaneous pressure boost, pressure release to atmospheric pressure and freezing girasol/sunflower and its cryomilling in nitrogen environment.

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, which includes receiving and separating inulin-containing raw materials, roasting, crushing, grinding, sieving and mixing with other milled components (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, p. 107 -110).

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 new flavored coffee drink from non-traditional raw materials using non-waste technology.

This result is achieved by the fact that the method of producing a flavored topysolar drink involves preparing the recipe components, extracting Schisandra chinensis with liquid nitrogen to separate the corresponding miscella, cutting the topsunflower, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of the topsunflower to temperature inside pieces of 80-90 ° C, for at least 1 hour, frying, impregnating the separated miscella with a simultaneous increase in pressure, depressurizing to a atmo- spheric with simultaneous freezing topisolnechnika and cryogrinding among evolved nitrogen.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Schisandra chinensis is extracted with liquid nitrogen and the 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 sunflower 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 provide drying time for topsoil 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 the increase in the drying time automatically leads to an increase in the specific energy consumption, the maximum value of the drying time of each type of raw material is determined by the Harrington desirability function for the maximum dispersing ability of the target product with minimal specific energy consumption.

Then the sunflower is fried according to traditional technology, loaded into the drum of a cryomill 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, the absorption of nitrogen and saturation of the sunflower with the aromatic substances contained in miscella occurs.

After the impregnation is completed, the pressure in the drum is vented to atmospheric pressure, which ensures nitrogen evaporation and freezing of the sunflower, and then the latter is cryo-grinded in the 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 from non-traditional raw materials using non-waste technology.

Claims (1)

A method for the production of instant powder for a flavored topsoil drink, which involves preparing the recipe components, extracting Schisandra chinensis with liquid nitrogen to separate the corresponding miscella, cutting the topsoil, drying it in the microwave field to a residual moisture content of about 20% with the microwave field power heating the sunflower to the temperature inside pieces of 80-90 ° C, for at least 1 hour, frying, impregnating the separated miscella with a simultaneous increase in pressure, depressurizing to atmospheric pressure with TERM freeze topisolnechnika and cryogrinding among evolved nitrogen.