| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method extracting Chinese anise by liquid nitrogen with corresponding miscella separation, preparation chicory, its cutting, drying in microwave oven till residual humidity about 20% at microwave field power providing warming chicory till temperature 80-90C inside the bits during at least an hour and frying. Then rye seeds are fried, chicory and rye seeds are mixed, the obtained mixture is impregnated by separated miscella with simultaneous pressure boost. Then depressurisation is performed till atmosphere pressure with simultaneous freezing of mixture and cryomilled in medium of evolved nitrogen follow. ^ EFFECT: method allows to improve organoleptic properties of the target product and exclude waste products formation. |
