FIELD: food industry.
SUBSTANCE: method of production of aromatised coffee drink consists in preparing recipe components, in extracting coriander with liquid nitrogen and in separating corresponding miscella. Further the method consists in cutting girasol-sunflower, in it's drying in field of SHF to residual moisture about 20% with power of SHF facilitating heating of girasol-sunflower to temperature inside pieces 80-90°C during not less 1 hour and in roasting. Also hips and fruit of apples and pears are cut, dried in field of SHF to residual moisture about 20% at power of SHF facilitating heating of raw material to temperature inside pieces 80-90°C during not less 1 hour and finish dried to residual moisture about 5% by a convective method. Grains of barley are roasted. Girasol-sunflower, barley grains, hips and apple and pear fruit are mixed at weight ratio 5:9:2:2:2; and the produced mixture is soaked with separated miscella; simultaneously pressure is built up. Then pressure is dropped to atmospheric with simultaneous freezing of mixture; the mixture is cryo-crumbled in medium of precipitated nitrogen.
EFFECT: method facilitates manufacture of new aromatised coffee drink out of non-traditional raw material by non-waste technology.
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