METHOD FOR COMPLEX PROCESSING OF SCORZONERA Russian patent published in 2011 - IPC A23L1/00 

FIELD: food industry.

SUBSTANCE: invention relates to a technology for complex vegetables processing. Scorzonera is washed, milled, poured with acid water at phases ratio of 1:1 for pH to be 5-6.5. Then follows the obtained mixture electrocontact heating to a temperature of 55-65°C and extraction during 30-40 minutes followed by separation of extract and cakes. Extract is serially passed through membranes with retention threshold of 6-8 kDa and 0.8-2 kDa with return of low molecular fraction to extraction stage. Remaining fractions are concentrated with reverse osmosis until dry substances content is at least 15%. Concentrate of high molecular fraction is combined with extraction cake to produce gelling concentrate. The remaining concentrate represented by an inuline-containing solution free from related substances undergoes photosterilisation and packaging under aseptic conditions.

EFFECT: invention makes it possible to provide for processing scorzonera with full utilisation of nutritious and biologically active substances.