METHOD FOR PRODUCTION OF GIRASOL PLANT MILK EXTRACT Russian patent published in 2011 - IPC A23C23/00 A23L1/30 

FIELD: food industry.

SUBSTANCE: girasol root tubers are washed, milled for particle size to be 1-2 mm, dried till dry substances weight percentage is 93-94% and extracted. Curd-whey ultrafiltrate is used as extracting agent for extracting physiologically precious ingredients of girasol, and extracting is carried out in two stages with constant agitation in vibratory agitator: during the first stage physiologically precious ingredients are extracted from girasol root tubers using curd-whey ultrafiltrate, during the second stage extract is separated from the remaining pulp by centrifuging during every extracting period of 50-60 minutes at 85°C, extracting agent pH equal to 4.4-4.7, with the volumetric ratio of solid and liquid phase 1:7. Then extract with 22-25 wt % of dry matter is obtained, pulp is covered with curd-whey ultrafiltrate in ratio 1:7 and after extracting the extract is separated from pulp by centrifuging, and further extract with 18-20 wt % of dry matter is obtained. The extracts produced at the first and second stage are mixed, pasteurised at a temperature of 72-74°C, maintained at this temperature during 10-20 sec., cooled till the temperature is 60°C, then inulase (2.1-β-D-fructan-fructanohydrolase) in an amount of 6 units per 1 g of inulin is added to the extract and hydrolysis is performed at temperature 60°C and pH = 4.7 during 5 hours with constant stirring. Then the girasol plant milk extract is filtered, cooled till temperature is 4-6°C and stored at this temperature.

EFFECT: enhanced efficiency of extraction of physiologically valuable ingredients which are amino acids, reducing sugars, inulin, vitamins, mineral substances, improved biological and nutritional value of the extract, enzyme preparation dosage reduction.

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