METHOD FOR OBTAINING MILK AND PLANT EXTRACT FROM YACON TUBERS Russian patent published in 2009 - IPC A23C23/00 A23L2/60 

FIELD: food products.

SUBSTANCE: method involves washing and grinding yacon tubers into 1 to 1.5 mm particles, drying up to 93-94 wt % of dry substances, extraction and centrifugation. Curd-whey ultrafiltrate is used as extracting agent for extracting physiologically precious ingredients from yacon tubers, and extracting is carried out in two stages with constant agitation in vibratory agitator: during the first stage physiologically precious ingredients are extracted from yacon tubers using curd-whey ultrafiltrate, during the second stage extract is separated from the remaining pulp by centrifuging during extracting period of 50-60 minutes at 40-60°C, extracting agent pH equal to 4-5, with the ratio of yacon tubers or pulp and curd-whey ultrafiltrate 1:4-1:6, extract with 20-22 wt % of dry matter is obtained, pulp is covered with curd-whey ultrafiltrate in ratio 1:4-1:6 and after extracting the extract is separated from pulp by centrifuging, and further extract with 18-20 wt % of dry matter is obtained. Then extracts are blended, pasteurise at 72-74°C, held during 10-20 sec. and cooled down to 2-6°C.

EFFECT: increased nutrient extraction efficiency and biological and nutritional value.

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