FIELD: food industry.
SUBSTANCE: invention is related to food industry, namely to coffee substitutes technology. Method includes anise extraction with liquid nitrogen with separation of the corresponding miscella, preparation and cutting chicory, its drying in microwave field till residual humidity about 20% at the microwave field power providing warming of chicory inside the bits till temperature 80-90°C during at least an hour and frying and drying of tangerine extract in microwave field till residual humidity about 20% at the microwave field power providing warming of tangerine 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 chicory and tangerine extract at mass ration 7:3, 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: invention allows to obtain a drink with increased organoleptic properties according to nonwaste technology.
