METHOD FOR COMPLEX PROCESSING OF DANDELION ROOTS Russian patent published in 2011 - IPC A23L1/00 B82B1/00 

FIELD: food industry.

SUBSTANCE: invention relates to a technology for complex vegetables processing. Dandelion roots are prepared, milled and extracted with nano-structured water at a phase ratio of 1:(3-8) in a rotary-cavitational extractor, cavitation index 0.05-0.1, at a temperature of 75-80°C for 10-15 minutes. The phases are separated; the extract is purified by tangential microfiltration through membranes with a 0.14-0.2 mcm pore size to produce an inuline-containing solution. Cake is re-extracted with nano-structured water at a phase ratio of 1:(3-5) in a rotary-cavitational extractor, cavitation index 2.1-2.5, for 10-15 minutes. The phases are separated; the repeatedly produced extract is purified by tangential microfiltration through membranes with a nearly 1.4 mcm pore size. The extract is concentrated in a vacuum evaporator membranous installation and dried in an ultrasonic spraying machine to produce pectin. The cake produced after re-extraction is squeezed and dried to produce food fibres.

EFFECT: invention allows to implement complex processing of dandelion roots with high efficiency of its components separation and high purity of finished products.

3 cl