RU2376794C1 - Production method of instant powder for production of chicory-orange beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: instant powder is obtained by extraction of red tea by liquid nitrogen with corresponding miscella separation, preparation and cutting of chicory, its drying in microwave field till residual humidity about 20% at microwave field power providing warming of chicory till temperature of 80-90°C inside the bits during at least an hour. Orange refuse are fried and dried in microwave field till residual humidity about 20% at the microwave field power providing warming of orange refuses inside the mass till temperature 80-90°C during at least an hour. Drying till residual humidity about 5% by conventional method, mixing chicory and orange refuses at mass ratio 7:3 and impregnation of obtained mixture by separated miscella is performed with simultaneous pressure boost and depressurisation till atmosphere pressure with simultaneous freesing 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 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 by the fact that the method of producing a cyclic-orange drink involves extracting red tea with liquid nitrogen to separate the corresponding miscella, preparing and cutting 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 a temperature inside pieces of 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 provides heating of the orange squeeze to the pace the temperature inside the mass is 80-90 ° С, for at least 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 with a simultaneous increase in pressure, dumping pressure to atmospheric pressure with simultaneous freezing of the mixture and its cryo-grinding in the medium of nitrogen released.

The method is implemented as follows.

Red tea 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. 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) microwave fields, allowing to provide a drying time of each type of 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 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 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, 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. The 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 in miscella 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 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 new coffee substitute with improved organoleptic properties using non-waste technology.

Claims (1)

A method for producing instant powder for producing a cyclic-orange drink, which involves extracting red tea with liquid nitrogen to separate the corresponding miscella, preparing and cutting 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 inside temperature pieces of 80-90 ° C, for at least 1 h and frying, drying the orange squeeze in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the orange squeeze to temperatures s inside the mass of 80-90 ° С, 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 pressure to atmospheric pressure with simultaneous freezing of the mixture and its cryo-grinding in the medium of nitrogen released.