RU2368181C1 - Production method of flavoured coffee drink "zdorov'e" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to coffee substitutes production. Method provides for extraction of jeera by liquid nitrogen with corresponding miscella separation, chicory cutting, drying in microwave field at preset process parametres and frying, cutting, drying of brier in microwave field at given process parametres and continual drying by convective method, frying barley grains, acorns, nuts nucleouses, fruit bones and soya, mixing of chicory, brier, barley grains, acorns, nuts nucleouses, fruit bones and soya, 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: production of flavoured coffee drink instant powder 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 "Health", which includes the acceptance, separation, roasting, crushing, grinding and sifting of chicory, barley grain, acorns, kernels of nuts, kernels of fruit seeds and soybeans and mixing chicory, dried ground rosehips, grains of barley, acorns, kernels of nuts, kernels of fruit seeds and soy in a ratio by weight of 2: 1: 6: 6: 1: 1: 3 (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, pp. 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 improve the organoleptic properties of the target product and the elimination of waste.

This result is achieved by the fact that the production method of the Health-flavored coffee drink involves preparing the recipe components, extracting the zira with liquid nitrogen to separate the corresponding miscella, cutting the chicory, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures chicory heating to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, and frying, cutting the rose hips, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating the rose hips to a temperature inside the slices of 80-90 ° C, for at least 1 hour and drying to a residual moisture content of about 5% by convective method, roasting barley grains, acorns, nut kernels, fruit kernel kernels and soybeans, mixing chicory, rose hips , grains of barley, acorns, kernels of nuts, kernels of fruit seeds and soya in a ratio by weight of 2: 1: 6: 6: 1: 1: 3, impregnation of the mixture with separated miscella with a simultaneous increase in pressure, depressurization to atmospheric with simultaneous freezing of the mixture and its cryo grinding in the environment you elivshegosya nitrogen.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Zira 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 from.).

Prepared chicory and rose hips are cut and separately 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 Yu.K., Scientific and Practical Basics 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 values microwave field power, allowing to provide a drying time of each type of raw material for 1 hour and heating to a temperature inside chicory pieces and rose hips of 80 and 90 ° C. The microwave field power for each type of raw material is set to be 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 chicory, barley grain, acorns, nut kernels, fruit kernel kernels and soybeans are fried according to traditional technology, and the rose hips are dried by convective method to a residual moisture content of about 5%. Chicory, rose hips, barley grain, acorns, nut kernels, fruit kernel kernels and soybeans are jointly loaded into the cryomill drum in a ratio by weight of 2: 1: 6: 6: 1: 1: 3 and poured for impregnation of 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 77% . When brewed, a cloudy brown drink forms with a taste and aroma similar to flavored coffee.

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

Claims (1)

A method for the production of instant powder for the Health coffee flavored coffee drink, which involves preparing the recipe components, extracting the zira with liquid nitrogen to separate the corresponding miscella, cutting the chicory, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that allows the chicory to be heated to the temperature inside the pieces is 80-90 ° C for at least 1 h and frying, cutting the rose hips, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the fruits are heated hips to a temperature inside the slices of 80-90 ° C, for at least 1 hour and dry to a residual moisture content of about 5% by convective method, roasting barley grains, acorns, walnut kernels, fruit kernel kernels and soybeans, mixing chicory, rosehips, grains barley, acorns, kernels of nuts, kernels of fruit seeds and soya in a ratio by weight of 2: 1: 6: 6: 1: 1: 3, impregnation of the mixture with separated miscella with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of the mixture and it cryo grinding in the environment of released nitrogen.