RU2369196C1 - Production method of instant powder for chicory beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing coffee substitutes. Method provides for extraction of jeera by liquid nitrogen with corresponding miscella separation. Prepared chicory is cut, dried in microwave oven till residual humidity about 20% at microwave field power providing warming of chicory inside the bits till temperature 80-90°C during at least an hour, fried, impregnated with separated miscella with simultaneous pressure boost. Depressurisation till atmosphere pressure with simultaneous freezing of chicory and its cryomilling in medium of evolved nitrogen follow.

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

Description

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

There is a method of producing a cyclic drink, which involves preparing chicory, cutting, drying, frying, grinding and extracting it with drinking water to obtain the corresponding extract, concentrating the latter, packing, sealing and pasteurization (Nakhmedov F.G. Technology for the cultivation, processing and use of chicory. - M .: AgroNIITEIPP, 1994, p.15-19).

The disadvantages of this method are to obtain the target product with low organoleptic characteristics and high consumption of raw materials.

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 method of producing a cyclic drink involves extraction of zira with liquid nitrogen with separation of the corresponding miscella, preparation of chicory, its cutting, drying in a microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of chicory to a temperature inside pieces 80- 90 ° C, for at least 1 hour, roasting, impregnating the separated miscella with a simultaneous increase in pressure, depressurizing to atmospheric pressure with simultaneous freezing of chicory and its cryogenic grinding in the medium nitrogen released.

The method is implemented as follows.

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.).

Chicory is prepared according to traditional technology and cut. The shape of the cut should preferably ensure the creation of a maximum specific surface with minimal saponification. The chopped chicory is 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 the drying time of chicory 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 temperature of raw materials below 80 ° C and a reduction in drying time of less than 1 hour leads 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 chicory is fried according to traditional technology, preferably cooled, loaded into a cryomill drum 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 chicory is saturated with the miscellaneous aromatic substances.

After the impregnation is completed, the pressure in the drum is vented to atmospheric pressure, which ensures the evaporation of nitrogen and freezing of chicory, and then the latter is cryo-grinded in the medium of released nitrogen 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 80% . 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 drink according to non-waste technology.

Claims (1)

A method for the production of instant powder for a cyclic drink, which involves extracting zira with liquid nitrogen to separate the corresponding miscella, preparing chicory, cutting it, drying it in a microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of chicory to a temperature inside pieces 80-90 ° C, for at least 1 h, roasting, impregnating the separated miscella with a simultaneous increase in pressure, depressurizing to atmospheric pressure with simultaneous freezing of chicory and its cryogenic grinding in the medium of a ota.