RU2289628C1 - Method for producing fructose-glucose syrup - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: invention relates to producing sugar substitutes. Method involves using jakona tubers as the parent raw. Method involves blanching tubers with hot water or steam to inactivate enzymes causing darkening the raw followed by milling tubers. The prepared mass is extracted with water in the ratio = 1:0.5 at temperature 80-85°C for 25-30 min. Then method involves hydrolysis of inulin containing both in extract and in pulp with enzyme preparation inulinase P10X in the amount 12-14 U of activity per 1 g of inulin at temperature 53-55°C for 3.0-3.5 h up to formation of monosaccharides and hydrolyzate is separated from the pulp. Hydrolyzate is cleared with adsorbent and concentrated under vacuum at temperature 60-70°C to obtain fructose-glucose syrup. Invention provides increasing the amount of inulin extracted from jakona tubers, enhancing degree of its hydrolysis and providing the necessary sweetness of the ready product.

EFFECT: improved producing method.

1 tbl, 2 ex

Description

The invention relates to the food industry, namely the production of sweeteners - fructose syrups from inulin-containing raw materials.

A known method for the production of fructose-glucose syrup from inulin-containing raw materials, in particular Jerusalem artichoke, involving the grinding of Jerusalem artichoke tubers, extraction of the crushed mass with hot water at a ratio of crushed raw materials and water 1: 3 with simultaneous hydrolysis of inulin by enzymes located in Jerusalem artichoke tubers, separating the extract from the pulp its clarification with an adsorbent and concentration under vacuum at a temperature of 60-70 ° C to obtain fructose - glucose syrup (RU 2167198 C2, 05.20.2001).

The disadvantage of this method is that Jerusalem artichoke tubers contain inulin in an amount of 12-14%, which is less compared to the inulin content in the yacon (17-19%). In addition, the process of hydrolysis of inulin is carried out only due to its own enzymes of raw materials, which does not allow to obtain syrup with a high content of fructose and glucose and to provide an increased degree of sweetness of the finished product.

The technical result of the invention is to increase the amount of inulin extracted from the feedstock - the tubers of the yacon and increase the degree of its hydrolysis and, thus, providing the necessary sweetness of the finished product.

The technical result is achieved by the fact that in the proposed method for the production of fructose-glucose syrup, which involves grinding, water extraction of crushed raw materials, hydrolysis of inulin to form monosaccharides, separation of the hydrolyzate from the pulp, its clarification with adsorbent and concentrated under vacuum at a temperature of 60-70 ° C obtaining fructose-glucose syrup. The raw materials used are tubers of ancon, which are blanched with hot water or steam before grinding to inactivate the enzymes that cause darkening of the raw materials, the extraction of the ground mass is carried out at a ratio of the latter and water 1: 0.5 at a temperature of 80-85 ° C for 25-30 minutes. In this case, inulin is contained in the hydrolysis, which is contained both in the extract and in the pulp with the enzyme preparation P10X inulinase in an amount of 12-14 units. activity per 1 g of inulin and the process is carried out at a temperature of 53-55 ° C for 3.0-3.5 hours.

The method is as follows. Yakon (Polymnia sonchifolia Poepp. & Endi) is a root crop, a distant relative of sunflower and Jerusalem artichoke, currently introduced in the United States, New Zealand, Japan, Western Europe, Russia and Moldova. The basis of the carbohydrate complex of the yacon is fructose, which is contained both in the free state and in the form of oligo- and polysaccharides (65%). The tubers are washed, thermally peeled, blanched with hot water at a temperature of 83-85 ° C for 3-6 minutes or steam for 2-5 minutes to inactivate enzymes that cause darkening of the raw materials during processing. The tubers are crushed to a particle size not exceeding 1 mm, mixed with water in a ratio of 1: 0.5 and subjected to heat treatment at a temperature of 80-85 ° C for 25-30 minutes. The extract obtained is cooled to a temperature of 53-55 ° C, the enzyme preparation of P10X inulinase is introduced in an amount of 12-14 activity units per 1 g of inulin and hydrolysis is carried out at a temperature of 53-55 ° C for 3-3.5 hours. The hydrolyzate is separated from the pulp , clarified by passing it through an adsorbent and concentrated in a vacuum evaporator at a temperature of 60-70 ° C until the content of fructose-glucose syrup is not less than 70-80% of dry substances.

The resulting fructose-glucose syrup is a viscous liquid without sediment and impurities. Color - from yellow to light brown of varying intensity, taste - sweet without bitterness. The smell, as a rule, is absent, while a light fruity or caramel flavor is allowed.

According to the physico-chemical properties of fructose-glucose syrup has the following indicators:

solids - 70-80%;

reducing substances - 88-90% in terms of absolutely dry substance;

fructose - 87-89% in terms of abs. dry matter;

glucose - 1% in terms of abs. dry matter;

residual inulin content - 1-2% in terms of abs. dry matter;

protein substances - 6-6.5% in terms of abs. dry matter;

ash content - 4% in terms of abs. dry matter.

Example 1. Washed tubers of the yakon in the amount of 100 kg are subjected to thermal peeling, blanched with hot water at a temperature of 85 ° C for 5 minutes, crushed on a grinder to a homogeneous, mushy mass. Water is added to the chopped tubers in an amount of 50 l (1: 0.5 ratio), the resulting mass is subjected to extraction of inulin at a temperature of 83 ° C for 30 minutes and cooled to a temperature of 55 ° C. Together with the pulp, the enzyme preparation inulinase P10X is introduced into the extract with stirring in an amount of 14 activity units per 1 g of inulin. Hydrolysis is carried out at a temperature of 55 ° C for 3.5 hours

The resulting hydrolyzate is separated from the pulp and clarified by passing through activated carbon (adsorbent) and concentrated in a vacuum evaporator at a temperature of 65 ° C to a dry matter content of 70% of the obtained fructose-glucose syrup. Physico-chemical properties of fructose-glucose syrup are shown in the table.

Example 2. Receive fructose-glucose syrup analogously to example 1, but the enzyme preparation is administered in the amount of 12 units of activity per 1 g of inulin. Physico-chemical properties of fructose-glucose syrup are shown in the table.

Table
Physico-chemical properties of fructose-glucose syrup Physico-chemical properties of syrup Example 1 Example 2 Solids,% 70 70 The content of substances in terms of absolutely dry matter,%: reducing 90 85 fructose 89 84 glucose one one inulin one 2 protein substances 6.5 6.5 total ash 4.2 4.2

Compared with the known method, the glucose and fructose content in the resulting syrup is 85-90%. In the known method, the content of the latter is 70-72%. Thus, the method allows to increase the amount of fructose and glucose in the resulting syrup and increase its sweetness and use the finished syrup in food production.

Claims (1)

A method for the production of fructose-glucose syrup from an inulin-containing raw material, comprising grinding it, extracting the crushed raw material with water, hydrolyzing inulin to form monosaccharides, separating the hydrolyzate from the pulp, clarifying it with an adsorbent and concentrating under vacuum at a temperature of 60-70 ° C to obtain fructose-glucose syrup , characterized in that the raw materials use tubers of ancon, which before grinding are blanched with hot water or steam to inactivate enzymes that cause darkening of the sy rye, the extraction of the crushed mass is carried out at a ratio of the latter and water 1: 0.5 at a temperature of 80-85 ° C for 25-30 minutes, while inulin is contained in the hydrolysis, which is contained in the extract and pulp with the enzyme preparation inulinase P10X in the amount 12-14 units activity per 1 g of inulin and the process is carried out at a temperature of 53-55 ° C for 3.0-3.5 hours