RU2382577C1 - Production method of flavoured yacon-orange drink - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for extraction of nutmeg by liquid nitrogen with corresponding miscella separation, preparation of yacon, its cutting, drying in microwave field at preset process parametres and frying, drying of orange refuses in microwave field at preset process parametres and drying them up by convective method, mixing of yacon and orange refuses, 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 enables to produce new flavoured coffee drink out of unconventional raw material 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, which involves preparing the recipe components, cutting, drying, roasting and chopping chicory, convective drying to a residual moisture content of 4-5% and chopping apples or pomegranate peels, mixing chicory and apples or pomegranate peels, extracting the resulting drinking mixture water to obtain the appropriate extract, its concentration, packaging, sealing and pasteurization (Nakhmedov F.G. Technology of cultivation, processing and use of chicory. - M .: AgroNIITEIPP, 1994, p.24-29 )

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

The technical result of the invention is to obtain a new flavored coffee drink from non-traditional raw materials using non-waste technology.

This result is achieved by the fact that the method for producing a flavored orange-orange drink involves extracting nutmeg with liquid nitrogen to separate the corresponding miscella, preparing and cutting the yacon, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the heating of the apple to 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 th squeezing to a temperature inside the mass of 80-90 ° C, for at least 1 hour and drying to a residual moisture content of about 5% by convective method, mixing the yacon and orange squeeze in a weight ratio of 7: 3, impregnating the mixture with separated miscella with a simultaneous increase pressure, depressurization to atmospheric pressure with simultaneous freezing of the mixture and its cryo-grinding in the environment of the released nitrogen.

The method is implemented as follows.

Nutmeg is extracted with liquid nitrogen and the miscell is separated according to the well-known technology (Kasyanov G.I., Kvasenkov O.I., Nematullaev I., Nesterov V.V. Processing of plant materials with liquefied and compressed gases. - M.: AgroNIITEIPP, 1993, p. .7-15).

Yakon is prepared according to traditional technology and cut. The chopped yakon and orange squeeze 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 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 pieces of yacon 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 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 the increase in the drying time automatically leads to an increase in the specific energy consumption, the maximum value of the drying time for each type of raw material is determined by the Harrington desirability function for the maximum dispersing ability of the target product with minimal specific energy consumption.

Then the yakon is fried according to traditional technology, and the orange squeeze is dried using the convective method to a residual moisture content of about 5%.

The yacon 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 aromatic substances contained in miscella.

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 medium of nitrogen released produces 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 87% . 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 flavored coffee drink from non-traditional raw materials using non-waste technology.

Claims (1)

A method for the production of a flavored orange-orange drink, which involves extracting nutmeg with liquid nitrogen with separation of the corresponding miscella, preparing and cutting the yacon, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the heating of the apple to a temperature inside pieces 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 warms up the orange squeeze to a temperature inside at 80-90 ° С, for at least 1 h and drying to a residual moisture content of about 5% by convective method, mixing the yacon and orange squeeze in a weight ratio of 7: 3, impregnating the mixture with separated miscella with a simultaneous increase in pressure, depressurizing to atmospheric with simultaneous freezing of the mixture and its cryo-grinding in the environment of nitrogen released