PROCEDURE FOR COMPLEX PROCESSING OF GIRASOL Russian patent published in 2010 - IPC A23L1/214 C08B37/18 

FIELD: food industry.

SUBSTANCE: invention refers to vegetable complex processing. According to the procedure girasol is washed and crumbled. Further it is poured over with acidulous water and treated in SHF field to inactivation of native ferments and extracted at specified parametres of the process. Extract is successively run through membranes with retention threshold 6-8 kDa and 0.8-2 kDa. Low molecular fraction is returned to extracting. The rest fractions are concentrated by means of reverse osmosis. Concentrate of high molecular fractions is united with solvent cake and there is produced gel-forming concentrate. Left concentrate is photo-sterilised and pre-packed under aseptic conditions producing inulin containing solution.

EFFECT: eliminating losses of protein, pectin, poly-phenol and low molecular biologically active and nutritive substances retained in composition of gel-forming concentrate.