FIELD: food industry.
SUBSTANCE: procedure for production of aromatised coffee drink consists in preparing recipe components and in extracting orange rind with liquid nitrogen; further corresponding miscella is separated. Yacon is cut, dried in SHF field to residual moisture content around 20 % at capacity of SHF field facilitating heating of yacon to 80-90°C temperature inside bits during not less, than 1 hour and roasted. Grain of barley, oats and rye is roasted. Yacon, grain of barley, oats and rye are mixed at ratio 3:6:3:8. Obtained mixture is soaked with separated miscella at simultaneous pressure rise. Further pressure is dropped to atmospheric; mixture is simultaneously frozen and cryo-crumbled in medium of precipitated nitrogen.
EFFECT: procedure facilitates production of new aromatised coffee drink out of non-traditional raw material by non-waste technology.
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