FIELD: food industry.
SUBSTANCE: recipe ingredients are prepared, almonds blossoms are extracted by liquid nitrogen with corresponding miscella separation. Yacon is cut, dried in microwave field at preset process parametres and roasted. Barley and rye grains are roasted and mixed with yacon in mass ratio 2:2:1, obtained mixture is impregnated by separated miscella with simultaneous pressure boost and depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen.
EFFECT: it enables to produce new flavoured coffee drink out of unconventional raw materials with improved organoleptic properties owing to enrichment of the drink with extractive substances of miscella and preserve them in the course of preparation.
