FIELD: food industry.
SUBSTANCE: invention is related to food industry, namely to coffee substitutes technology. Method includes cocoa husks 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 of 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 extract inside the mass till temperature of 80-90°C during at least an hour and continual drying till residual humidity about 5% by conventional method, mixing chicory and tangerine extract in mass ratio 7:3, impregnation of obtained mixture by separated miscella 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 beverage with improved organoleptic properties according to nonwaste technology.
