Preparation of glucose-fructose syrup from yacon

The use of inulin-containing raw materials for the production of glucose-fructose syrup helps to significantly reduce the amount of glucose in it, and increase the proportion of fructose to 97%. The purpose of the research is to study the process of obtaining glucose-fructose syrups by bioconversion of inulin - containing raw materials-yacon. Depolymerization of fructans is carried out by the enzyme inulinase, which hydrolyzes the polymer to fructose and sucrose. The object of the study was yacon root vegetables with an inulin content of 17.3 %, the enzyme preparation inulinase from A. awamori 2250. The rational mode of hydrothermal treatment of yacon tubers is: temperature-85 C, duration-30 minutes, hydromodule-1: 0.5. Rational modes of saccharification of yacon with the enzyme preparation inuloavamorin P10x: pH 5.5; dosage of the enzyme preparation 14 units per 1 yacon inulin, temperature 50 oC for yacon, duration of hydrolysis 3.5-4 hours. Thus, we have selected rational modes of saccharification of yacon with the enzyme preparation inuloavamorin P10x: pH 5.5; the dosage of the enzyme preparation is 14 units per 1 inulin of yacon, the temperature is 50 oC for yacon, the duration of hydrolysis is 3.5-4 hours. The resulting fructose-glucose syrup, which is a viscous liquid without sediment and foreign inclusions. The color - from yellow to light brown, with varying intensity, the taste is sweet with no bitterness. The smell is usually absent, while a light fruity or caramel flavor is allowed. According to the physical and chemical properties of fructose-glucose syrup has the following indicators: dry substances-70-80 %; reducing substances-88-90% in terms of absolutely dry matter; 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. The energy value of fructose-glucose syrup is 315 kcal/100 g.