METHOD OF PRODUCING CRYSTALLIZED INVERT SUGAR FROM DRIED GRAPE Russian patent published in 1999 - IPC

FIELD: food industry, in particular, production of crystallized invert sugar. SUBSTANCE: method involves extraction of seedless raisin by water at temperature of 60-95 C. The extract is filtered and cleaned by activated carbon from nonsugars. The extract is concentrated up to SV 802-85% and attainment of supersaturation equals to 1.1-1.25. Crystallizing agent is introduced into supersaturated solution in the form of mixture of fructose and saccharose crystals. The crystallized mass is cooled with regulated speed, and crystals are separated from intercrystal liquid. Prepared mixture containing crystals of fructose and saccharose is dried. EFFECT: broadened application in production of food products and beverages. 1 ex