RU2369265C1 - Production method of instant powder for production of chicory-orange beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for extraction of cinnamon 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. After that frying and drying of orange refuses in microwave oven till residual humidity about 20% at microwave filed power providing warming inside the bits till temperature 80-90°C is performed during at least an hour and drying till residual humidity about 5 % by convective method. Chicory is mixed with orange refuses in mass ratio 7:3, the obtained mixture is impregnated in the separated miscella with simultaneous pressure boost. Depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen follow.

EFFECT: obtaining of new coffee substitute with increased organoleptic properties according to nonwaste technology.

Description

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

A known method of producing a fruit-and-vegetable drink, comprising preparing recipe components, cutting, drying, roasting and chopping chicory, cutting, convective drying to a residual moisture content of 4-5% and chopping apples or pomegranate peels, mixing chicory with apples or pomegranate peels, extracting the resulting mixtures with drinking water to obtain the corresponding extract, its concentration, packaging, sealing and pasteurization (Nakhmedov F.G. Technology of cultivation, processing and use of chicory. - M.: AgroNIITEI PP, 1994, pp. 24-29).

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 the expansion of the raw material base, the improvement of the organoleptic properties of the target product and the elimination of waste.

This result is achieved in that the method for producing a cyclo-orange drink involves extracting cinnamon with liquid nitrogen to separate the corresponding miscella, preparing and cutting chicory, drying it in a microwave field to a residual moisture content of about 20% with a microwave field power that allows chicory to be heated to a temperature inside the pieces 80-90 ° С, for at least 1 hour and frying, drying the orange squeeze in the microwave field to a residual moisture content of about 20% with a microwave power that provides heating of the orange squeeze to the inside temperature three masses of 80-90 ° C, for not 1 hour and drying to a residual moisture content of about 5% by convective method, mixing chicory and orange squeeze in a weight ratio of 7: 3, impregnating the mixture with separated miscella while increasing pressure, depressurizing to atmospheric with simultaneous freezing and its cryo-grinding in the environment of released nitrogen.

The method is implemented as follows.

Cinnamon 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 liquefied and compressed. - M .: AgroNIITEIPP, 1993 - 40 p. )

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. Chopped chicory and orange squeeze are 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 a drying time of each raw material for 1 hour and warming to a temperature inside the chicory pieces and the mass of orange squeeze 80 and 90 ° C. The microwave field power for each 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 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 Harringgon 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, and the orange squeeze is dried using the convective method to a residual moisture content of about 5%.

Chicory and orange squeeze are jointly loaded into the cryomill drum in a weight ratio of 7: 3 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 cryo-grinding of the mixture in the environment of the 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 86% . When brewed, a cloudy brown drink forms with a taste and aroma similar to flavored coffee.

Thus, the proposed method allows to obtain a non-waste technology a new substitute with improved organoleptic properties.

Claims (1)

A method for producing instant powder for a cyclic-orange drink, which involves extracting cinnamon with liquid nitrogen to separate the corresponding miscella, preparing and cutting chicory, drying it in a microwave field to a residual moisture content of about 20% with a microwave field power that allows chicory to be heated to a temperature inside pieces 80 -90 ° C, for at least 1 hour and frying, drying the orange squeeze in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the orange squeeze is heated to a temperature inside the mass of 80- 90 ° C, for at least 1 h and drying to a residual moisture content of about 5% by convective method, mixing chicory and orange squeeze in a weight ratio of 7: 3, impregnating the mixture with separated miscella with a simultaneous increase in pressure, dumping to atmospheric with simultaneous freezing mixtures and its cryo-grinding in the environment of released nitrogen.