RU2384102C1 - Production method of flavoured coffee drink "vidnovskiy" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of coffee substitutes production, particularly to instant powder for flavoured coffee beverage. Method provides for extraction of Chinese magnolia by liquid nitrogen with corresponding miscella separation, girasol cutting, drying it in microwave field at preset process parametres and frying, cutting rosehips, drying them in microwave field at preset process parametres and further drying them up by convective method, frying barley grain, acorns, kernels of nuts, fruit bones and soya, mixing of girasol, rosehips, barley grain, acorns, kernels of nuts, fruit bones and soya, 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 obtain new flavoured 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 "Health", which includes the acceptance, separation, roasting, crushing, grinding and sifting of chicory, barley grain, acorns, kernels of nuts, kernels of fruit seeds and soybeans and mixing chicory, dried ground rosehips, grains of barley, acorns, kernels of nuts, kernels of fruit seeds and soy in a ratio by weight of 2: 1: 6: 6: 1: 1: 3 (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, pp. 107-118 )

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

The technical result of the invention is to obtain a non-waste technology of a new coffee drink with improved organoleptic properties.

This result is achieved by the fact that the method of producing a flavored coffee beverage involves preparing the recipe components, extracting Chinese magnolia vine with liquid nitrogen to separate the corresponding miscella, cutting Jerusalem artichoke, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that warms up the Jerusalem artichoke to a temperature inside pieces of 80-90 ° C, for at least 1 hour and frying, cutting rose hips, drying them in a microwave field to a residual moisture content of about 20% with a microwave field power, careless heating of rose hips to a temperature inside the slices of 80-90 ° C, for at least 1 hour and drying to a residual moisture content of about 5% by convective method, roasting barley grains, acorns, walnut kernels, fruit kernel kernels and soybeans, mixing Jerusalem artichoke, fruits rosehips, grains of barley, acorns, kernels of nuts, kernels of fruit seeds and soya in a ratio by weight of 2: 1: 6: 6: 1: 1: 3, impregnation of the mixture with separated miscella with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing mixtures and its cryois flickering in the environment of the released nitrogen.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Schisandra chinensis is extracted with liquid nitrogen and the 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.).

Prepared Jerusalem artichoke and rose hips are cut and 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) 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 pieces of Jerusalem artichoke and rosehips of 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 the increase in the drying time automatically leads to an increase in the specific energy consumption, the maximum value of the drying time of 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 Jerusalem artichoke, barley grain, acorns, walnut kernels, fruit kernel kernels and soybeans are fried according to traditional technology, and the rose hips are dried using the convective method to a residual moisture content of about 5%. Jerusalem artichoke, rosehips, barley grain, acorns, nut kernels, fruit kernel kernels and soybeans are jointly loaded into the cryomill drum in a ratio by weight of 2: 1: 6: 6: 1: 1: 3 and poured for impregnation of 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 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 77% . 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 using non-waste technology.

Claims (1)

A method of producing instant powder for a flavored coffee beverage, which involves preparing the recipe components, extracting Chinese magnolia vine with liquid nitrogen to separate the corresponding miscella, cutting Jerusalem artichoke, drying it in a microwave field to a residual moisture content of about 20% with a microwave field power that warms up Jerusalem artichoke to an inside temperature pieces of 80-90 ° C, for at least 1 h and frying, cutting rose hips, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that provides p heating the rose hips to a temperature inside the slices of 80-90 ° C for at least 1 h and drying to a residual moisture content of about 5% by convective method, roasting barley grains, acorns, nut kernels, fruit kernel kernels and soybeans, mixing Jerusalem artichoke, rose hips , grains of barley, acorns, kernels of nuts, kernels of fruit seeds and soya in a ratio by weight of 2: 1: 6: 6: 1: 1: 3, impregnation of the mixture with separated miscella with a simultaneous increase in pressure, depressurization to atmospheric with simultaneous freezing of the mixture and its cryo-grinding in the medium in who shared nitrogen.