FIELD: food industry.
SUBSTANCE: instant powder is obtained by extraction of cocoa husks by liquid nitrogen with corresponding miscella separation, cutting yacon, its drying in microwave field till residual humidity about 20% at microwave field power providing warming of yacon till 80-90°C inside the bits during at least an hour and frying. Barley grains, chestnuts and soya are fried, yacon, barley grains, chestnuts and soya are mixed in ratio 7:7:2:4. Obtained mixture is impregnated by separated miscella performed with simultaneous pressure boost and depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen.
EFFECT: method allows to produce flavoured coffee drink according to nonwaste technology.
| Title | Year | Author | Number |
|---|---|---|---|
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