FIELD: food industry.
SUBSTANCE: invention relates to technology for inverting sugar syrups used in non-alcoholic, liqueur and vodka, confectionary and baking industry. Method involves preparing sugar syrup with the concentration 75-80%, addition of the dried preparation of β-fructofuranosidase to syrup and hydrolysis of sucrose. The latter is carried out for a single stage. The enzyme preparation obtained from yeast Kluyveromyces marxianus Y-303 is used for hydrolysis taken in the amount 9-10 U per g of sucrose and the hydrolysis process is carried out at pH value of syrup 3.9-4.4 and temperature 65-70 C for 304 h. Invention provides reducing the time process, enhancing degree of sucrose hydrolysis and elevating content of invert sugar and syrup.
EFFECT: improved preparing method.
5 ex
| Title | Year | Author | Number |
|---|---|---|---|
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|
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| BIOCATALYST FOR PREPARING INVERT SUGAR AND METHOD FOR PREPARING INVERT SUGAR | 2001 |
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| CONFECTIONERY PRODUCTION PROCESS | 2001 |
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