RU2385114C1 - Production method of instant powder for production of yacon-cereals beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to technology of coffee substitutes production. Method involves preparing recipe ingredients, cutting yacon, drying it in microwave field until its residual moisture content is about 20% with the microwave field power heating yacon to 80-90°C inside the bits for 1 hour minimum and roasting yacon, roasting rye grain, mixing yacon with rye grain in mass ratio 7:3 and cryomilling the obtained mixture in liquid nitrogen.

EFFECT: method enables to produce a new coffee drink out of unconventional raw material according to nonwaste technology.

Description

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

There is a method of producing a coffee drink, involving the reception and separation of inulin-containing raw materials, roasting, crushing, grinding, sieving and mixing with other milled components (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, p. 107 -110).

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 to obtain a new coffee drink from unconventional raw materials using non-waste technology.

This result is achieved by the fact that the method of producing an yakono-cereal drink involves preparing the recipe components, 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 the pieces of 80-90 ° C, for at least 1 hour and frying, frying rye grain, mixing the yacon and rye grain in a weight ratio of 7: 3 and cryo-grinding the resulting mixture in liquid nitrogen.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared yacon is cut and 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) microwave fields, allowing for the drying time of the icon 1 hour and heating to a temperature inside pieces of 80 and 90 ° C. The microwave field power 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 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, the yakon and rye grain are fried according to traditional technology, cryomills are loaded into the drum together in a ratio by weight of 7: 3 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 85% . When brewed, a cloudy brown drink forms with a taste and aroma similar to natural coffee.

Thus, the proposed method allows to obtain a new coffee drink from non-traditional raw materials using non-waste technology.

Claims (1)

A method for the production of instant powder for the production of an yakon-cereal drink, which involves preparing the recipe components, 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 the pieces of 80-90 ° C, for at least 1 h and frying, frying rye grain, mixing the yacon and rye grain in a weight ratio of 7: 3 and cryo-grinding the resulting mixture in liquid nitrogen.