RU2387243C1 - Production method of flavoured yacon drink - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to technology of manufacturing instant powder for coffee substitutes. Method involves preparation of recipe components, extraction of tangerine peel with liquid nitrogen with separation of the corresponding miscella, cutting of yacon, drying it in microwave field with preset process parametres, roasting, impregnating with the separated miscella and simultaneous pressure boost, pressure release to atmospheric pressure and simultaneous freezing of yacon and its cryomilling in evolved nitrogen medium. ^ 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 coffee beverage, which includes receiving and separating 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 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 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 anchor drink involves preparing the recipe components, extracting the tangerine zest with liquid nitrogen with separation of the corresponding miscella, cutting the yacon, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the apple to temperature inside pieces of 80-90 ° C, for at least 1 hour, frying, impregnating the separated miscella with a simultaneous increase in pressure, depressurizing to atmospheric pressure with simultaneous replacement by dressing the yacon and its cryo-grinding in the environment of released nitrogen.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The zest of tangerine 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.).

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 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 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 is fried according to traditional technology, loaded into a cryomill drum 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). At the same time, nitrogen is absorbed and the yacon 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 the evaporation of nitrogen and freezing of the yacon, and then the latter is cryo-grinded in the medium of nitrogen released to obtain the target product.

The product obtained by the described technology is an 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 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 instant powder for a flavored anchor drink, which involves preparing the recipe components, extracting the zest of mandarin with liquid nitrogen to separate the corresponding miscella, cutting the yacon, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the apple to the inside temperature pieces of 80-90 ° C, for at least 1 hour, frying, impregnating the separated miscella with a simultaneous increase in pressure, depressurizing to atmospheric pressure with simultaneous freezing on and its cryo-grinding in the environment of released nitrogen.