COMMON LARGE-ROOTED CHICORY DRY EXTRACT PRODUCTION METHOD

摘要

FIELD: food industry. ^ SUBSTANCE: common large-rooted chicory dry extract production method envisages milled water-soluble root crops substances extraction with subsequent evaporation, purification and drying of the extract. Raw material is represented by root crops in raw or dried condition. Extraction is twice performed with hot water at a temperature of 80-85C during 60 minutes at a ratio of the raw material to the extragent 2:5-1:5, the extracts are combined, evaporated under vacuum at a temperature of 50-60C and at a residual pressure of 120-150 mm Hg till dry substances content is 25-30%, decoloured by addition of OU-V active carbon in an amount of 1.5-2.0% of evaporated extract dry substances weight at a temperature of 55-60C during 40-60 minutes; then the produced suspension is separated by filtration through textile with an alluvial perlite layer at a ratio of 1:1 to carbon and dried in a spray drier at the solution temperature of 40-45C with hot air delivery temperature 120-125C and the chamber outlet air temperature 70C. Such processing of chicory allows to extract water-soluble polyfructosans with SP>2 degree of polymerisation. ^ EFFECT: enhancement of the whole complex of polyfructosans content with the specified polymerisation degree in a ready product. ^ 2 cl, 2 ex