METHOD FOR OLIGOFRUCTOSE PRODUCTION Russian patent published in 2023 - IPC C12P19/04 C12P19/18 C12N9/00 C12N9/10 C07H1/08 C07H3/06 

FIELD: food industry.

SUBSTANCE: invention relates to the field of food industry, in particular to methods for producing prebiotics. A method for obtaining oligofructose is proposed. The food container is filled with prepared water, the temperature of which is 8-12°C. The stirrer and bubbling are switched on. Steam is supplied and water is heated to a temperature of 40-45°C. Granulated sugar is gradually added with stirring. The pH is adjusted to 5.0-6.0. Fructosyltransferase, glucose oxidase, catalase are added. The fermentation is carried out for 24 hours with constant bubbling and stirring while controlling the pH value throughout the fermentation process at about 5.5±0.5. Maintaining the acid-base balance is carried out by adding calcium carbonate. After 24 hours, bubbling is turned off. The temperature of the mixture is brought to 78-85°C. The mixture is pasteurized and the enzymes are inactivated for 40-60 minutes at a temperature of 78-85°C. The mixture is cooled to 5-18°C. The mixture is crystallized in a closed container, filtered, the filtrate is drained into a storage tank, and the precipitate is unloaded from the filter. The filtrate is spray dried.

EFFECT: invention allows to reduce the time of oligofructose production, increase the activity of the enzyme, improve the prebiotic properties of the product.

8 cl, 1 dwg, 3 ex