METHOD FOR FERMENTATIVE HYDROLYSLIS OF INULIN IN DAIRY-VEGETABLE EXTRACT OF YACON

摘要

FIELD: food industry.;SUBSTANCE: method involves washing yacon tubers, shredding them to obtain a particle size of 1.5-2 mm, drying them to obtain a dry matters content of 93-94% by weight and extracting inulin with a quark whey ultrafiltrate taken in a ratio of 1:6 between the sheered yacon tubers and quark whey untrafiltrate for 60 minutes at 60°C, while the quark whey untrafiltrate has a pH value equal to 4.7. The extract is separated by centrifuging at a rotation frequency of 6000 rpm for 20 minutes. The obtained extract having a dry matter content of 20% by weight is pasteurised at t=72-74°C, held at this temperature for 10-20 seconds, cooled down to 60°C and checked for a fructose content thereof. Then the obtained extract is inoculated with inulase enzyme in amount of 6.0 units per g and hydrolysed for 8 hours, rechecked for its fructose content in order to determine the degree of inulin hydrolysis. The resulting hydrolysed extract is cooled down to 4-6°C and stored.;EFFECT: invention allows to avoid using an organic buffer solution thus enabling to increase the content of fructose, which is harmless to the human health in case of direct eating, within the extract at 63,44%.;1 tbl