FIELD: chemistry; food products.
SUBSTANCE: method includes obtaining inulin from crashed roots of greater burdock by means of comprehensive extraction. Burdock roots are subjected to water extraction during 3÷5 days, obtained solution is processed with 96% ethanol with inulin precipitation at temperature lower than minus 15°C. Further inulin purification is performed by repeated recrystallisation.
EFFECT: purified inulin is obtained by simple in realisation method.
2 cl, 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR INULINE OF MILK-WITCH GOWAN | 2007 |
|
RU2351166C1 |
| COMPOSITION SOUFFLE AND METHOD OF PRODUCTION | 2007 |
|
RU2347368C1 |
| COMPOSITION OF "CHARLOTTE" CREAM AND METHOD OF ITS PRODUCTION | 2007 |
|
RU2334402C1 |
| COMPOSITION OF ALBUMEN SCOLDED CREAM AND METHODS OF PRODUCTION | 2007 |
|
RU2334403C1 |
| ADDITIVE TO SPONGE OR STRAIGHT DOUGH FABRICATED FROM PLANT MATERIALS | 2008 |
|
RU2396752C2 |
| PRODUCING METHOD OF FLOUR FROM VEGETABLE MATERIAL | 2008 |
|
RU2355171C1 |
| METHOD FOR OBTAINING INULIN FROM VEGETABLE RAW MATERIALS | 2021 |
|
RU2765503C1 |
| METHOD FOR OBTAINING INULIN FROM CULTIVATED VEGETABLE RAW MATERIALS | 2021 |
|
RU2765494C1 |
| SYNBIOTIC COMPOSITION FOR SUPPRESSING MICROBIAL PATHOGENS OF INTESTINAL INFECTIONS AND METHOD FOR PRODUCTION THEREOF | 2021 |
|
RU2782196C1 |
| METHOD OF OBTAINING PURIFIED POLYSACCHARIDE COMPLEX FROM BURDOCK LEAVES | 2023 |
|
RU2813513C1 |
