METHOD FOR PRODUCING FRUCTOSE-GLUCOSE SYRUP

• Main Authors: BEGLOV S.JU, GOLUBEV V.N
• Format: Patent
• Language: English; Russian
• Published: 20.02.2004
• Edition: 7
• Subjects: CHEMISTRY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES; SUGAR INDUSTRY; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

FIELD: food industry. SUBSTANCE: invention relates to method for processing Jerusalem artichoke tubers to prepared fructose-glucose syrup. Method involves preparing root crops for processing followed by their blanching, milling to pulp and pressing. Acid hydrolysis of inulin is carried out with ortho-phosphoric acid at pH of solution 0.5-5.0 and temperature 35-100 C for 30-120 min. Then hydrolyzate is neutralized with lime of milk taken in the amount 3-14 g/l followed by removing insoluble calcium phosphate precipitate from hydrolyzate by centrifugation. Neutralized hydrolyzate is purified by ultrafiltration on membranes with pores size 10-500 , under pressure 0.1-1.6 MPa, at temperature 20-100 C and rate of solution flow 10 m/s, not above. Prepared filtrate is subjected for ion-exchange purification on cation-exchange and anion-exchange resins up to content of reducing substances 80%, not less, of dry matters content in solution. Purified fructose-glucose solution is evaporated to obtain syrup at temperature 80 C, not above, up to content of reducing agents 80%, not less, of fry matters content in solution. Invention provides intensification of hydrolysis process and purification of fructose-glucose solution and reducing loss of carbohydrates during the process. Prepared syrup can be used as a supplement in confectionary, baking and canning industry, in producing beverages and as self-contained nutrition product. EFFECT: improved producing method, valuable properties of product. 3 cl, 1 ex