RU2374878C1 - Production method of instant powder for production of girasol-apple-chokeberry beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing coffee substitutes. Instant powder production method provides for preparation of girasols, apples and chokeberries, cutting of girasols, apples and its drying in microwave field at preset process parametres and frying, drying of chokeberry in microwave field at preset process parametres, girasol frying, drying of apples and chokeberry by convective method, mixing of girasol, apples and chokeberry in mass ratio 10:9:1, cryomilling of obtained mixture in liquid nitrogen.

EFFECT: method provides for production of 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, involving the reception and separation of raw materials, including Jerusalem artichoke, roasting, crushing, grinding, sifting and mixing with other ground dried components (Nakhmedov F.G. Technology of coffee products - M .: Light and food industry, 1984 p. 107-118).

The disadvantage of this method is to obtain an insoluble drink, the preparation of which is accompanied by the formation of a large amount of waste.

The technical result of the invention is the elimination of waste.

This result is achieved in that the method for producing Jerusalem artichoke, apple and black chokeberry drink involves preparing Jerusalem artichoke, apples and chokeberry, cutting Jerusalem artichoke and apples and drying them in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of the raw material to an inside temperature pieces of 80-90 ° C, for at least 1 hour, drying in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of raw materials to a temperature inside the berries of 80-90 ° C, for at least 1 hour rowanberry, roasting Jerusalem artichoke, drying apples and aronia to a residual moisture content of about 5% by convective method, mixing Jerusalem artichoke, apples and aronia in a ratio by weight of 10: 9: 1 and cryo-grinding the resulting mixture in liquid nitrogen.

The method is implemented as follows.

Jerusalem artichoke, apples and aronia are prepared according to traditional technology. Prepared Jerusalem artichoke and apples are chopped. The shape of the cut should preferably ensure the creation of a maximum specific surface with minimal saponification. Chokeberry and chopped Jerusalem artichoke and apples are 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 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 a drying time of each type of raw material for 1 hour and warming to a temperature inside the berries of aronia and pieces of Jerusalem artichoke and apples 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 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 Jerusalem artichoke is fried using traditional technology, and apples and aronia are dried using the convective method to a residual moisture content of about 5%. Jerusalem artichoke, apples and chokeberry are jointly loaded into the drum of a cryomill in a ratio by weight of 10: 9: 1 and subjected to cryo-grinding in liquid 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 83%. When brewed, a cloudy brown drink forms with a taste and aroma similar to natural coffee.

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

Claims (1)

A method of producing instant powder for a Jerusalem artichoke, apple and black chokeberry drink, which involves preparing Jerusalem artichoke, apples and aronia, cutting Jerusalem artichoke and apples and drying them in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of the raw material to a temperature inside the pieces 80-90 ° C, for at least 1 h, drying in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of the raw material to a temperature inside the berries of 80-90 ° C, for at least 1 h of chokeberry, frying then pinambur, drying apples and aronia to a residual moisture content of about 5% by convective method, mixing Jerusalem artichoke, apples and aronia in a weight ratio of 10: 9: 1 and cryo-grinding the resulting mixture in liquid nitrogen.