| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method includes extracting of brown laurel by liquid nitrogen with corresponding miscella separation, mixing fried coffee with fried vegetable filling, impregnation of the obtained mixture with 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 allows for decrease losses of native flavouring coffee substances and obtain flavoured drink. |
