POSSIBLE PRODUCTION OF INSTANT COFFEE SUBSTITUTES BASED ON JERUSALEM ARTICHOKE

Abstract

The possibility of using basic technology of production of instant coffee to create a coffee
substitute from regional plant raw materials in a soluble form is considered. Istant coffee is a drink
made from coffee tree grains, which, with the help of various technological processes, turns into
water-soluble (sometimes not completely, forming a slurry) powder or grains. In some industrial
brands of instant coffee, in addition to the actual dehydration stage, decaffeination of the semifinished
product is also carried out. Data are presented on the composition, specificity of production,
the negative effect of commercial instant coffee on the human body. Modern technology for
obtaining instant coffee can be adapted to produce beverages of this kind from regional plant raw
materials. An example is the technology of a soluble coffee substitute based on chicory, a sample
of which can be found on sale. Raw materials for the production of a soluble coffee substitute are
tubers of Jerusalem artichoke of the Leningrad variety (Heliánthus tuberósus), growing in the Kaliningrad region. The study of the regional Jerusalem artichoke proves the expediency of its use in the production of an insoluble powdered coffee drink, which was given the industrial name “Bietola”. The developed technology does not require labor-intensive cleaning of tubers and the need to sort them by the size. It is allowed to use raw materials in a frozen form for the production. The prospect of consumption and the need for a soluble substitute for coffee from Jerusalem artichoke was studied by analyzing the market of coffee drinks and the sociological survey of respondents of different age and economic groups of the population. The key technological stages of production of a soluble coffee drink based on Jerusalem artichoke are revealed.