RU2389231C1 - Method for production of instant-powder for flavoured coffee drink "krasnodarskiy" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology used in production of instant powders for coffee drinks. Method provides for preparation of formula components, extraction of nutmeg with liquid nitrogen to separate according miscella, cutting, drying in microwave field at specified parametres of the process and frying of girasol, frying of barley, oats and rye grain, mixing of girasol, barley, oats and rye grain in mass ratio of 3:6:3:8, impregnation of produced mixture with separated miscella with simultaneous increase of pressure, pressure collapse down to atmospheric one with simultaneous freezing of mixture and its cryo-grinding in medium of released nitrogen.

EFFECT: method makes it possible to produce new instant-powder for flavoured coffee drink according to wasteless technology.

Description

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

A known method of producing a coffee drink "Kuban", which includes receiving, separating, roasting, crushing, grinding, sifting and mixing chicory, barley grain, oat grain and rye grain in a ratio by weight of 3: 6: 3: 8 (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, p.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 the nutmeg 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 the Jerusalem artichoke to a temperature inside pieces of 80-90 ° C, for at least 1 hour and frying, frying barley, oats and rye grains, mixing Jerusalem artichoke, barley grains, oats and rye grains in the ratio SRI by weight 3: 6, 3: 8, impregnating the resulting mixture of the separated miscella with simultaneous increase of the pressure drop to atmospheric pressure with simultaneous freezing mixture and cryogrinding among evolved nitrogen.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Nutmeg is extracted with liquid nitrogen and the miscell 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 Jerusalem artichoke 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 to ensure the drying time of Jerusalem artichoke 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 an increase in the drying time automatically leads to an increase in the specific energy consumption, the maximum value of the drying time 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, oat grain and rye grain are fried according to traditional technology, cryomills are loaded together into the drum in a ratio by weight of 3: 6: 3: 8 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 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 for producing instant powder for a flavored coffee beverage, which involves preparing the recipe components, extracting nutmeg 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 a temperature inside pieces of 80-90 ° C, for at least 1 hour and frying, frying barley, oats and rye grains, mixing Jerusalem artichoke, barley grains, oats and rye grains in a ratio by weight of 3: 6: 3: 8, impregnation of the resulting mixture with separated micelle with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of the mixture and its cryo-grinding in the nitrogen released.