FIELD: food industry.
SUBSTANCE: instant powder is obtained by extraction of coriander by liquid nitrogen with corresponding miscella separation, preparation and cutting of girasol and rosehips and their separate drying in microwave field till residual humidity is about 20% with microwave field power providing warming of girasol and rosehips till temperature of 80-90°C inside the bits for 1 hour minimum. Chicory is fried, rosehips are dried up till residual humidity is about 5% by convective method. Barley grain, acorns, nut kernels, fruit bones and soya are fried. Girasol, rosehips, barley grain, acorns, kernels of nuts, fruit pits and soya are mixed in the mass ratio of 2:1:6:6:1:1:3. The obtained mixture is impregnated by separated miscella with simultaneous pressure boost and pressure release until it equals the atmospheric pressure simultaneously freezing the mixture and cryomilling it in the medium of evolved nitrogen.
EFFECT: method enables to obtain flavoured coffee drink with increased organoleptic properties according to non-waste technology.
