FIELD: food industry.
SUBSTANCE: recipe ingredients are prepared. The vegetable raw material envisaged by the method versions is extracted by liquid nitrogen with corresponding miscella separation. Scorzonera is cut, dried in microwave field at specified parametres of the process and fried. Then tangerine refuse is dried in the microwave field at preset process parametres and dried up by convection. Scorzonera and tangerine refuse are mixed in weight ratio 7:3. The produced mixture is impregnated with the separated miscella with simultaneous increase of pressure up to a value that corresponds to pressure of saturated nitrogen vapours at the temperature of impregnation. Depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen follow.
EFFECT: methods make it possible to produce new flavoured coffee drink from non-traditional raw materials and improve the drinks organoleptic properties by means of their enrichment with extractive substances of miscella and their preservation.
24 cl
