FIELD: food industry.
SUBSTANCE: method involves preparation of recipe components. Almond blossoms are extracted by liquid nitrogen with corresponding miscella separation. Then girasol is cut, dried in microwave field at preset process parametres and roasted. Rosehips are cut, dried in microwave field at preset process parametres and dried by convective method. Barley grains, acorns, nut kernels, kernels of fruit bones and soya are fried. Girasol, rosehips, barley grains, acorns, nut kernels, kernels of fruit bones and soya are mixed. The obtained mixture is impregnated by separated miscella with simultaneous pressure boost. Depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen follow.
EFFECT: method enables to obtain new flavoured coffee drink according to nonwaste technology.
