RU2370069C1 - Production method of instant powder for production of chicory-herbal beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing coffee substitutes. Method provides for extraction of vanilla by liquid nitrogen with corresponding miscella separation, preparation of chicory, its cutting, drying in microwave field 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 and frying, barley grains frying, mixing of chicory and barley grains, 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 flavoured drink according to nonwaste technology.

Description

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

A known method of producing a cyclo-cereal drink, which involves preparing chicory, cutting, drying, roasting and grinding it, roasting barley grain, mixing the listed components, extracting the resulting mixture with drinking water to obtain the corresponding extract and concentrating it (Nakhmedov F.G. Cultivation technology, processing and use of chicory. - M .: AgroNIITEIPP, 1994, p.23-24).

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 in that the method for producing a cereal-cereal drink involves extracting vanilla with liquid nitrogen with separation of the corresponding miscella, preparing chicory, cutting it, drying in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of chicory to a temperature inside the pieces 80-90 ° С, for at least 1 hour and frying, roasting barley grain, mixing chicory and barley grain, impregnating the mixture with separated miscella while increasing pressure, depressurizing to a atmo- spheric with simultaneous freezing mixture and cryogrinding among evolved nitrogen.

The method is implemented as follows.

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. )

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 Yu.K. Scientific and practical fundamentals 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 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 Harrington desirability function for the maximum dispersing ability of the target product with minimal specific energy consumption.

Then chicory and barley grain are fried according to traditional technology, preferably cooled, cryomills are loaded together into a 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 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 flavored drink according to non-waste technology.

Claims (1)

A method of producing instant powder for a cyclic-cereal drink, which involves extracting vanilla with liquid nitrogen with separation of the corresponding miscella, preparing chicory, cutting it, 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 and frying, roasting barley grain, mixing chicory and barley grain, impregnating the mixture with separated miscella while increasing pressure, depressurizing to atmospheric pressure TERM freezing mixture and cryogrinding among evolved nitrogen.