RU2416205C1 - Method for production of instant powder for preparation of scorzonera-apple-chokeberry beverage - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to the manufacturing technique of coffee substitutes. The method envisages the recipe components preparation, cutting scorzonera and apples and their drying in microwave field at preset process parametres, drying chokeberries in microwave field at preset process parametres, frying scorzonera, additionally drying apples and chokeberries by convective method, mixing scorzonera, apples and chokeberries and cryomilling the produced mixture in liquid nitrogen. ^ EFFECT: method allows to produce new coffee beverage of non-traditional raw materials according to a nonwaste technology.

Description

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

A known method of producing a cyclo-apple-black and chokeberry drink, comprising preparing recipe components, cutting, drying, roasting and chopping chicory, cutting, convective drying to a residual moisture content of 4-5% and grinding apples, convective drying to a residual moisture content of 4-5% and grinding chokeberry, mixing the listed components in a weight ratio of 10: 9: 1, extracting the resulting mixture with drinking water, filtering the resulting extract, concentrating it, packing, sealing and pasteurization uw (FG Nahmedov cultivation technology, processing and use chicory -. M .: AgroNIITEIPP, 1994, s.24-29).

The disadvantage of this method is 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 production method of the scorzoner-apple-black-chokeberry drink involves preparing the recipe components, cutting scorzoner and apples, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the raw material to a temperature inside pieces 80-90 ° C, for at least 1 hour, drying the chokeberry in the microwave field to a residual moisture content of about 20% with a microwave field power that warms the chokeberry to a temperature inside the berries of 80-90 ° C, for at least 1 hour frying Scorzonera, and apples final drying chokeberry to a residual humidity of about 5% the convective method, mixing Scorzonera, and apples chokeberry in a weight ratio of 10: 9: 1 and cryogrinding the resulting mixture in liquid nitrogen.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared scorzoner and apples are cut. Chokeberry and chopped scorzoner and apples are 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 heating to a temperature inside the berries of aronia and pieces of scorzoner and apples 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 at a 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 for 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 scorzoner is fried using traditional technology, and apples and aronia are dried using the convective method to a residual moisture content of about 5%. Scorzoner, apples and chokeberry are mixed in a ratio by weight of 10: 9: 1 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 (Dernei I. Production of instant products. - M.: Light and food industry, 1983, pp. 11-12), about 83% . When brewed, a cloudy brown drink is formed 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 producing instant powder for producing a scorzoner-apple-black-chokeberry drink, which involves preparing recipe components, cutting scorzoner and apples, drying them in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of the raw material to a temperature inside pieces 80-90 ° C, for at least 1 hour, drying the chokeberry in the microwave field to a residual moisture content of about 20% with a microwave field power that warms the chokeberry to a temperature inside the berries of 80-90 ° C, for at least 1 hour, o frying Scorzonera, and apples final drying chokeberry to a residual humidity of about 5% the convective method, mixing Scorzonera, and apples chokeberry in a weight ratio of 10: 9: 1 and cryogrinding the resulting mixture in liquid nitrogen.