FIELD: food products.
SUBSTANCE: proposed method of preparation of semi-finished chicory drink powder envisages raw material procurement, peeling, cutting, thermal pre-treatment, grinding into particles sized 1-2 mm and thermal treatment at a temperature of 160-180°C during 20-30 min. After that the powder mass is cooled to a temperature of 65-75°C, subjected to homogenisation treatment for the particle size to be no more than 5 mm and spray-dried, the dryer input and output air temperatures being 135-145°C and 75-85°C accordingly.
EFFECT: maximum preservation of the raw product useful properties; finished product nutritional value enhancement; fabrication process simplification; material and energy intensity decrease.
1 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMMON LARGE-ROOTED CHICORY DRY EXTRACT PRODUCTION METHOD | 2010 |
|
RU2428885C1 |
| METHOD FOR PRODUCING OF POWDERED SEMI-FINISHED PRODUCT FOR CHICORY BEVERAGE | 2005 |
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| SPRAY-DRIED AGGLOMERATED STARCH HYDROLISATE AND ITS PRODUCTION METHOD | 2004 |
|
RU2363245C2 |
| KISSEL CONCENTRATE PRODUCTION METHOD | 2011 |
|
RU2462097C1 |
