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RU2008138986A - METHOD FOR PRODUCING AROMATED COFFEE DRINK "KRASNODAR" - Google Patents

METHOD FOR PRODUCING AROMATED COFFEE DRINK "KRASNODAR" Download PDF

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Publication number
RU2008138986A
RU2008138986A RU2008138986/13A RU2008138986A RU2008138986A RU 2008138986 A RU2008138986 A RU 2008138986A RU 2008138986/13 A RU2008138986/13 A RU 2008138986/13A RU 2008138986 A RU2008138986 A RU 2008138986A RU 2008138986 A RU2008138986 A RU 2008138986A
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RU
Russia
Prior art keywords
jerusalem artichoke
oats
grains
microwave field
barley
Prior art date
Application number
RU2008138986/13A
Other languages
Russian (ru)
Other versions
RU2389235C1 (en
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Олег Иванович Квасенков (RU), Олег Иванович Квасенков filed Critical Олег Иванович Квасенков (RU)
Priority to RU2008138986/13A priority Critical patent/RU2389235C1/en
Publication of RU2008138986A publication Critical patent/RU2008138986A/en
Application granted granted Critical
Publication of RU2389235C1 publication Critical patent/RU2389235C1/en

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  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

Способ производства ароматизированного кофейного напитка, предусматривающий подготовку рецептурных компонентов, экстрагирование фенхеля жидким азотом с отделением соответствующей мисцеллы, резку топинамбура, его сушку в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев топинамбура до температуры внутри кусочков 80-90°С, в течение не менее 1 ч и обжарку, обжарку зерна ячменя, овса и ржи, смешивание топинамбура, зерна ячменя, зерна овса и зерна ржи в соотношении по массе 3:6:3:8, пропитку полученной смеси отделенной мисцеллой с одновременным повышением давления, сброс давления до атмосферного с одновременным замораживанием смеси и ее криоизмельчение в среде выделившегося азота. A method for the production of a flavored coffee beverage, which involves preparing the recipe components, extracting fennel with liquid nitrogen with separation of 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, roasting barley, oats and rye grains, mixing Jerusalem artichoke, barley grains, oats and rye grains in a weight ratio of 3: 6: 3: 8, impregnating the resulting mixture separated micelle 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.

Claims (1)

Способ производства ароматизированного кофейного напитка, предусматривающий подготовку рецептурных компонентов, экстрагирование фенхеля жидким азотом с отделением соответствующей мисцеллы, резку топинамбура, его сушку в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев топинамбура до температуры внутри кусочков 80-90°С, в течение не менее 1 ч и обжарку, обжарку зерна ячменя, овса и ржи, смешивание топинамбура, зерна ячменя, зерна овса и зерна ржи в соотношении по массе 3:6:3:8, пропитку полученной смеси отделенной мисцеллой с одновременным повышением давления, сброс давления до атмосферного с одновременным замораживанием смеси и ее криоизмельчение в среде выделившегося азота. A method for the production of a flavored coffee beverage, which involves preparing the recipe components, extracting fennel with liquid nitrogen with separation of 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, roasting barley, oats and rye grains, mixing Jerusalem artichoke, barley grains, oats and rye grains in a weight ratio of 3: 6: 3: 8, impregnating the resulting mixture separated micelle 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.
RU2008138986/13A 2008-10-01 2008-10-01 Method for production of instant-powder for flavoured coffee drink "krasnodarskiy" RU2389235C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2008138986/13A RU2389235C1 (en) 2008-10-01 2008-10-01 Method for production of instant-powder for flavoured coffee drink "krasnodarskiy"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2008138986/13A RU2389235C1 (en) 2008-10-01 2008-10-01 Method for production of instant-powder for flavoured coffee drink "krasnodarskiy"

Publications (2)

Publication Number Publication Date
RU2008138986A true RU2008138986A (en) 2010-04-10
RU2389235C1 RU2389235C1 (en) 2010-05-20

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RU2008138986/13A RU2389235C1 (en) 2008-10-01 2008-10-01 Method for production of instant-powder for flavoured coffee drink "krasnodarskiy"

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Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU683707A1 (en) * 1978-02-22 1979-09-05 Всесоюзный Научно-Исследовательский Институт Консервной Промышленности И Специальной Пищевой Технологии Method of producing instant beverages substituting instant coffee
RU2136974C1 (en) * 1994-10-25 1999-09-10 Попков Иван Иванович Axial three-staged compressor
RU2315534C1 (en) * 2006-05-29 2008-01-27 Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности (Государственное научное учреждение) Method for production of instant powder from plant raw materials

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Publication number Publication date
RU2389235C1 (en) 2010-05-20

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