PROCESS FOR MANUFACTURING FRUCTOSE SYRUP FROM JERUSALEM ARTICHOKE Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: essence of this process resides in washing Jerusalem artichoke tubers, treating them with super-high frequency at specific power of 120 to 140 kJ/kg, pressing stock, extracting juice, purifying juice and then subjecting it to acid hydrolysis. EFFECT: disclosed process allows simplifying technique for manufacturing fruit syrup owing to inactivation of polyphenoloxidase, natural enzyme, to form zones of contact between Jerusalem artichoke tuber and air, prevent darkening of tuber and syrup, and avoid ion-exchange treatment to recover color and transparency. 2 cl