FIELD: food industry.
SUBSTANCE: recipe components are prepared. Tangerine peel is extracted with liquid nitrogen to separate according miscella, cut and dried in microwave field at preset process parametres. Then girasol/sunflower is cut and dried in microwave field at specified parametres of the process. Rosehips are cut, dried in microwave field at preset process parametres and dried by convective method. Barley grains, acorns, nut kernels, fruit bones and soya beans are fried. Girasol/sunflower, rosehips, barley grains, acorns, nut kernels, fruit bones and soya beans are mixed. Produced mix is impregnated with separated miscella with simultaneous increase of pressure. Depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen follow.
EFFECT: method allows to obtain new flavoured coffee drink out of unconventional raw material with improved organoleptic properties.
