RU2373742C1 - Production method of flavoured yakon-orange drink - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing coffee substitutes. Method includes almond flowers extraction with liquid nitrogen with separation of the corresponding miscella, preparation and cutting yakon, its drying in microwave field till residual humidity about 20% at the microwave field power providing warming of yakon inside the bits till temperature 80-90°C during at least an hour and frying and drying of orange refuses in microwave field till residual humidity about 20% at the microwave field power providing warming of orange refuses inside the mass till temperature 80-90°C during at least an hour and continual drying till residual humidity about 5% by conventional method, mixing yakon and orange refuses at mass ratio 7:3, loading the obtained mixture to cryo mill, impregnation of obtained mixture by separated miscella is performed with simultaneous pressure boost and depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen.

EFFECT: method allows to produce new flavoured coffee drink according to nonwaste technology.

Description

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

A known method of producing a fruit-and-vegetable drink, which involves preparing the recipe components, cutting, drying, roasting and chopping chicory, convective drying to a residual moisture content of 4-5% and chopping apples or pomegranate peels, mixing chicory and apples or pomegranate peels, extracting the resulting drinking mixture water to obtain the appropriate extract, its concentration, packaging, sealing and pasteurization (Nakhmedov F.G. Technology of cultivation, processing and use of chicory. - M .: AgroNIITEIPP, 1994, p.24-29 )

The disadvantage of this method is to obtain the target product with low organoleptic characteristics and high consumption of raw materials.

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 yakono-orange drink involves extracting almond blossoms with liquid nitrogen with separation of the corresponding miscella, preparing and 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 temperature inside pieces of 80-90 ° C, for at least 1 hour and frying, drying the orange squeeze in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the orange squeeze to a temperature inside the mass of 80-90 ° C, for at least 1 hour and dry to a residual moisture content of about 5% by convective method, mix the yacon and orange squeeze in a weight ratio of 7: 3, impregnate the mixture with separated miscella while increasing pressure , depressurization to atmospheric pressure with simultaneous freezing of the mixture and its cryo-grinding in the environment of nitrogen released.

The method is implemented as follows.

Almond flowers are extracted with liquid nitrogen and the miscell is separated according to well-known technology (Kasyanov G.I., Kvasenkov O.I., Nematullaev I., Nesterov V.V. Processing of plant materials with liquefied and compressed gases. - M.: AgroNIITEIPP, 1993, p. .7-15).

Yakon is prepared according to traditional technology and cut. The chopped yakon and orange squeeze 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 pieces of the yacon and the mass of orange squeeze 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 field 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 the yakon is fried according to traditional technology, and the orange squeeze is dried using the convective method to a residual moisture content of about 5%.

The yacon and orange squeeze are jointly loaded into the cryomill 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 miscellaneous aromatic substances.

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 the mixture is cryo-grinded in the medium of nitrogen released 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 87% . 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 to obtain a flavored yakono-orange drink, including extracting almond blossoms with liquid nitrogen with separation of the corresponding miscella, preparing and 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 and frying, drying the orange squeeze in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the orange squeeze to t temperature inside the mass of 80-90 ° С, for at least 1 h and drying to a residual moisture content of about 5% by convective method, mixing the yacon and orange squeeze in a weight ratio of 7: 3, loading the resulting mixture into a cryomill and impregnating the mixture with separated miscella with a simultaneous increase in pressure to a value corresponding to the pressure of saturated nitrogen vapors at the impregnation temperature, depressurization to atmospheric pressure with simultaneous freezing of the mixture and its cryo-grinding in the nitrogen released.