| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to technology for inverting sugar syrups used in non-alcoholic, liqueur and vodka, confectionary and baking industry. Method involves preparing sugar syrup with the concentration 75-80%, addition of the dried preparation of beta-fructofuranosidase to syrup and hydrolysis of sucrose. The latter is carried out for a single stage. The enzyme preparation obtained from yeast Kluyveromyces marxianus Y-303 is used for hydrolysis taken in the amount 9-10 U per g of sucrose and the hydrolysis process is carried out at pH value of syrup 3.9-4.4 and temperature 65-70 C for 304 h. Invention provides reducing the time process, enhancing degree of sucrose hydrolysis and elevating content of invert sugar and syrup. ^ EFFECT: improved preparing method. ^ 5 ex |
