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

FIELD: food industry.

SUBSTANCE: invention relates to a technology for complex vegetables processing. Oyster plant is washed, milled, poured with acid water at phases ratio of 1:1 for pH to be 5-6.5. The produced mixture is treated in microwave field until native ferments are inactivated. The mixture is extracted at a temperature of 55-65°C during 30-40 minutes with subsequent separation of the 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: improved efficiency of processing.