FIELD: food products; biotechnologies.
SUBSTANCE: method includes growing of oyster mushrooms by had-phase fermentation on lignocellulosic substrates, removal fruit bodies from substrate, freeze drying, trituration, processing with spirit. At that fruit bodies of mushrooms are preliminary frozen at temperature - 18-22°C, after that biomass is triturated into homogeneous condition. After that it is step-by-step treated with water at temperature 20-22°C during 20-25 minutes and at temperature 85-90°C during 30-35 minutes. Next stage is treatment with 10% ethanol solution during 10-12 minutes. Every stage of treatment is performed while mixing. After the end of the stage a filtration through kapron is performed. After filtration freeze drying is performed, the obtained product is repeatedly blended till particles' size of 0.2-0.7 mm.
EFFECT: increase of dietic fibres production Reducing of time for its production.
3 ex
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