METHOD FOR FERMENTATIVE INULINE HYDROLYSIS IN MILK-AND-VEGETAL SCORZONERA EXTRACT Russian patent published in 2013 - IPC C13K11/00 

FIELD: food industry.

SUBSTANCE: proposed method involves scorzonera tubers washing, drying and milling and inuline extraction with curd whey ultrafiltrate taken at a ratio of milled scorzonera tubers to curd whey ultrafiltrate equal to 1:6 during 60 minutes at a temperature of 55°C. The extract is separated by way of centrifugation at a rotation rate equal to 6000 rpm during 20 minutes. The produced extract with dry substances content equal to 20 wt % is pasteurised, cooled and fructose content in the extract is determined. Inulase enzyme is introduced in an amount of 6.0 units/g into the produced extract, the extract is hydrolysed during 6 hours at a temperature of 60°C and fructose content is repeatedly estimated to determine inuline hydrolysis degree. The produced hydrolysed extract is cooled to 4-6°C and stored.

EFFECT: method allows to increase fructose content in a milk-and-vegetal scorzonera extract which makes it a prospective sugar substitute, to substitute organic buffer solutions with a natural product and to reduce the prime cost of fructose production.

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