FIELD: food industry.
SUBSTANCE: fructose-glucose batata syrup production method envisages batata tubers milling, milled mass extraction with hot water, extract separation, fermentative hydrolysis of bacterial neutral protease Protozym L and fungous cellulase Glucavamorin L under medium stirring conditions, the temperature being 50-70°C at pH value equal to 4-7 during 45-90 minutes to obtain a hydrolysate. Then enzymes are inactivated. The syrup is delivered for clarification. Then one performs concentration of fructose syrup containing monosaccharides in an amount of no less than 70% of dry substances as well as unhydrolysed polysaccharides. The product contains 60-65% of dry substances; fructose content in the dry substances composition is less than 50-60%.
EFFECT: invention allows to obtain fructose-glucose syrup with improved organoleptic and functional properties.
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