RU2387265C1 - Production method of flavoured yacon-cereals beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe ingredients are prepared, green tea is extracted by liquid nitrogen with corresponding miscella separation. Yacon is cut, dried in microwave field at preset process parametres and roasted. Rye grain is roasted and mixed with yacon in mass ratio of 7:3. The obtained mixture is impregnated by separated miscella with simultaneous pressure boost and then pressure is released until it equals the atmospheric pressure simultaneously freezing the mixture and cryomilling it in the medium of evolved nitrogen.

EFFECT: it enables to produce new flavoured coffee drink with improved organoleptic properties owing to enrichment of the drink with extractive substances of miscella and preservation of them in the course of preparation.

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 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, improving its organoleptic properties and their preservation.

This result is achieved by the fact that the method for producing a flavored yakon-cereal drink involves preparing the recipe components, extracting green tea 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 ensures heating of the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, and frying, frying the rye grain, mixing the yacon and rye grain in a weight ratio of 7: 3, impregnating the resulting mixture of separated miscel batch with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of the mixture and its cryo-grinding in the medium of released nitrogen.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Green 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.).

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 and rye grain are fried according to traditional technology, cryomills are jointly loaded into the 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 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 with improved organoleptic properties due to the enrichment of it with extractive substances of miscella and stored in the preparation process.

Claims (1)

A method of producing a flavored yakono-cereal drink, which involves preparing the recipe components, extracting green tea 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 ensures the heating of the apple to a temperature inside pieces 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, impregnating the mixture with separated miscella while increasing the pressure Nia, depressurization to atmospheric pressure with simultaneous freezing mixture and cryogrinding among evolved nitrogen.