| 摘要 |
FIELD: food industry. ^ SUBSTANCE: instant powder is obtained by extraction of vanilla by liquid nitrogen with corresponding miscella separation, preparation of girasol, cutting and drying of the girasol in the microwave field for 1 hour minimum until its residual humidity is about 20% at the microwave field power providing warming of the girasol to 80-90C inside the bits and roasting. Tangerine refuse is dried in a microwave oven for 1 hour minimum until its residual humidity is about 20% at the microwave filed power providing warming inside the tangerine refuse to 80-90C and drying it up by a convective method until its residual humidity is about 5%. The girasol is mixed with the tangerine refuse in the mass ratio 7:3. The obtained mixture is impregnated by separated miscella with simultaneous pressure boost and pressure release until it equals the atmospheric pressure simultaneously freezing the mixture and cryomilling it in the medium of evolved nitrogen. ^ EFFECT: flavoured coffee drink produced according to a nonwaste technology. |
