RU2384103C1 - Production method of coffee drink "zdorov'e" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing coffee substitutes. Method involves preparation of recipe components. Chicory is cut, dried in microwave field at preset process parametres. Rosehips are cut, dried in microwave field at preset process parametres and dried by convective method. Barley grain, acorns, kernels of nuts, fruit bones and soya are fried. The above mentioned ingredients are mixed and cryomilled in liquid nitrogen.

EFFECT: invention ensures obtaining 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 coffee drink "Health", which includes the acceptance, separation, roasting, crushing, grinding and sifting of chicory, barley grain, acorns, kernels of nuts, kernels of fruit seeds and soybeans and mixing chicory, dried ground rosehips, grains of barley, acorns, kernels of nuts, kernels of fruit seeds and soy in a ratio by weight of 2: 1: 6: 6: 1: 1: 3 (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, the preparation of which is accompanied by the formation of a large amount of waste.

The technical result of the invention is the elimination of waste.

This result is achieved in that the Zdorovye coffee beverage production method involves preparing the recipe components, cutting the chicory, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that allows the chicory to be heated to a temperature inside pieces of 80-90 ° C, for at least 1 hour and frying, cutting the rose hips, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that warms the rose hips to a temperature inside the pieces of 80-90 ° C for at least 1 hour and dry to a residual moisture content of about 5% by convective method, roasting barley grain, acorns, kernel kernels, kernels of fruit seeds and soybeans, mixing chicory, rose hips, barley grain, acorns, kernel kernels, fruit kernels and soybeans in a ratio by weight of 2: 1: 6: 6: 1: 1: 3 and cryo-grinding of the resulting mixture in liquid nitrogen.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared chicory and rose hips are cut and 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, Yu.K., Scientific and Practical Basics 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 values microwave field power, allowing to provide a drying time of each type of raw material for 1 hour and heating to a temperature inside chicory pieces and rose hips of 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 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 chicory, barley grain, acorns, walnut kernels, fruit kernel kernels and soybeans are fried according to traditional technology, and the rose hips are dried using the convective method to a residual moisture content of about 5%. Chicory, rose hips, barley grain, acorns, nuts kernels, fruit kernel kernels and soybeans are jointly loaded into a cryomill drum in a ratio by weight of 2: 1: 6: 6: 1: 1: 3 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 (Derney J., Production of instant products - M .: Light and food industry, 1983, p. 11-12), about 77% . When brewing it forms a cloudy brown drink with a taste and aroma similar to the product by the closest analogue.

Thus, the proposed method allows to obtain a coffee drink using non-waste technology.

Claims (1)

A method for the production of instant powder for the Health coffee beverage, which involves preparing the recipe components, cutting chicory, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the chicory is heated to a temperature inside the pieces of 80-90 ° C, for at least 1 h and frying, cutting rose hips, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that warms the rose hips to a temperature inside the pieces of 80-90 ° C for at least 1 h and drying to residual in about 5% convection method, roasting barley, acorns, walnuts, fruit kernels and soy kernels, mixing chicory, rose hips, barley grains, acorns, walnuts, fruit kernels and soy in a ratio of 2: 1: 6 by weight : 6: 1: 1: 3 and cryo-grinding of the resulting mixture in liquid nitrogen.